ASPARAGUS AVOCADO MEDLEY EVONNE STYLE
A colorful, pretty salad features lightly cooked asparagus, fresh avocado, mushrooms, zucchini, and tomato in a homemade vinaigrette dressing.
Provided by evonnecpa
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.
- Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.
Nutrition Facts : Calories 157.2 calories, Carbohydrate 12.7 g, Fat 11.7 g, Fiber 6 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 129.1 mg, Sugar 4.5 g
AVOCADO AND MUSHROOM SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Beat vinegar with oil, cumin, salt and pepper.
- Rinse mushrooms; trim off stem ends and slice mushrooms. Cube avocado.
- Divide mushrooms and avocado between two plates. Whisk dressing over salads.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 35 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 485 milligrams, Sugar 2 grams
AVOCADO AND MUSHROOM SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel the avocados, and cut them in half. Remove and discard the pit. Cut the avocados into 1 1/2-inch lengths.
- Thoroughly blend the oil, lemon juice, vinegar, mustard, garlic and parsley with a wire whisk in a salad bowl. Add the mushrooms, avocado and salt and pepper to taste. Toss well and serve.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 390 milligrams, Sugar 2 grams, TransFat 0 grams
AVOCADO AND MUSHROOM SALAD
I really can't make this salad or I would be trying to eat the whole thing by myself. I love Avocados, but my husband doesn't. Maybe some of you will give this a try and review. It sounds wonderful.
Provided by True Texas
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine and chill for marinade oil, vinegar, seasonings and lemon juice.
- Layer sliced avocados and mushrooms on platter. Marinate in dressing 1 hour. Cook time is actually marinate time.
Nutrition Facts : Calories 224.4, Fat 21.9, SaturatedFat 3.1, Sodium 394.9, Carbohydrate 7.8, Fiber 4.9, Sugar 1.3, Protein 2.6
SESAME CUCUMBER AND AVOCADO SALAD
Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don't worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.
Provided by Hetty McKinnon
Categories brunch, dinner, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
- When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
- Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.
MARINATED MUSHROOM AND AVOCADO SALAD RECIPE
Provided by á-2721
Number Of Ingredients 8
Steps:
- slice mushrooms. blanch for 1-2 minutes in lightly salted boiling water. Drain and refresh. Combine lemon juice, oil, garlic, salt and pepper and herbs in bowl. Whisk to make dressing and marinate mushrooms for 30 minutes. Halve avocadoes lengthwise and remove seed. Pell and slice. Place layers of greens, mushroom,s and avocadoes in bowl.
AVOCADO AND MUSHROOM SALAD
This salad is dressed with a basil and mustard vinaigrette and served with lettuce and grilled Italian bread.
Provided by Allrecipes Member
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the oil, mustard, vinegar, basil, bell peppers and mushrooms. Set aside and allow to marinate for 10 minutes.
- Serve each salad portion on a leaf of lettuce. Fan sliced avocado on top and serve with two slices of grilled Italian bread.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 14.1 g, Fat 10 g, Fiber 5.4 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 132.3 mg, Sugar 5.3 g
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