Avocado Bowls On Romaine Hearts Recipes

AVOCADO ROMAINE SALAD

Avocado Romaine Salad image

This salad truly represents my state, since avocados and almonds are grown in such abundance here. Plus, I love it because I can toss it together in minutes. -Jeanne Ellermeyer, Walnut Creek, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
2 tablespoons white vinegar
2 tablespoons lemon juice
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
Dash seasoned salt
SALAD:
1 bunch romaine, torn (about 5 cups)
1 medium ripe avocado, quartered and sliced
4 green onions, sliced
1/4 cup slivered almonds, toasted
1/4 cup crumbled blue cheese

Steps:

For dressing, whisk together first seven ingredients. Place salad ingredients in a large bowl. Drizzle with dressing just before serving.

Nutrition Facts : Calories 257 calories, Fat 26g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 329mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 4g fiber), Protein 4g protein.

GRILLED HEARTS OF ROMAINE

Grilled Hearts of Romaine image

This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.

Provided by Chef John

Categories Side Dish Vegetables Greens

Time 15m

Yield 6

Number Of Ingredients 6

Ingredients

3 romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil, divided, or as needed
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
2 tablespoons balsamic vinegar, or to taste
2 tablespoons sherry vinegar, or to taste
2 tablespoons olive oil, or to taste

Steps:

Preheat an outdoor grill for high heat, and lightly oil the grate.
Brush each romaine lettuce half with 1/2 teaspoon olive oil.
Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

Nutrition Facts : Calories 88.2 calories, Carbohydrate 4.2 g, Cholesterol 1.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 35.2 mg, Sugar 2 g

ROMAINE SALAD WITH AVOCADO FANS

Romaine Salad with Avocado Fans image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup canola oil
1 shallot, minced
2 tablespoons freshly squeezed lemon juice
Salt and pepper
2 avocados, halved, pit and peel removed
1 romaine lettuce, sliced into fine ribbons

Steps:

In a small bowl, whisk together oil, shallot, lemon juice, salt and pepper. Reserve
Cut avocado into thin slices, maintaining the shape of the avocado half. Using your fingers, gently fan out slices.
Just before serving, toss lettuce with dressing and top with avocado fans.

AVOCADO BOWLS ON ROMAINE HEARTS

AVOCADO BOWLS ON ROMAINE HEARTS image

Categories Salad Side No-Cook Fourth of July Vegetarian Quick & Easy High Fiber Backyard BBQ Avocado Spring Summer Healthy

Yield 6

Number Of Ingredients 9

Ingredients

About 3 or 4 avocados halved
Romaine lettuce spears
2-3 Tbs Italian Parsley, chopped
Dressing:
2 parts Evoo
1 part vinegar (champagne, sherry, red or white only)
2 shallots
anchovy filet
a few tsp creamy dijon mustard

Steps:

For Dressing: Peel and dice a few shallots. Bash an anchovy filets with one clove garlic to a paste. To this add the shallots and 4 or so Tbs vinegar, stir and set aside about 10 minutes. Whisk in a few tsp creamy dijon mustard. Slowly whisk in evoo, about 8 or so Tbs until it emulsifies. Taste and adjust if needed add more whatever you like (anchovy, mustard, oil, etc. Cover and store in refrigerator. For Salad: Arrange chilled Romaine spears over a large chilled platter, top with halved avocados and sprinkle with the chopped Italian parsley. Drizzle the dressing allowing to pool in avocados.

ROMAINE SWEET HEARTS

Romaine Sweet Hearts image

Make and share this Romaine Sweet Hearts recipe from Food.com.

Provided by Meredith .F

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons mayonnaise
1 1/2 tablespoons of fresh mint, chopped
2 teaspoons fresh lemon juice
1/2 cup marinated artichoke hearts, chopped
1/2 cup hearts of palm, chopped
1/2 avocado, chopped
salt
1/2 pomegranate
4 leaves romaine lettuce, from the heart

Steps:

In a med bowl, stir mayo, mint & lemon juice. Add artichoke hearts, hearts of palm and avocado and toss to combine. Season with salt.
In a bowl of water, peel the pomegranate to release the seeds; drain.
Spoon the tossed salad onto the lettuce leaves and sprinkle the pomegranate seeds on top.

Nutrition Facts : Calories 114.5, Fat 7.6, SaturatedFat 1.1, Cholesterol 2.9, Sodium 179.6, Carbohydrate 11.9, Fiber 3.6, Sugar 4.4, Protein 2.1

ROMAINE SALAD WITH AVOCADO DRESSING

Romaine Salad with Avocado Dressing image

This colorful salad looks great on a buffet table and tastes even better. The crunchy corn chips are a nice change from croutons. -Sandra Forsyth, Edmonton, Alberta

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 medium ripe avocado, peeled and cubed
1/2 cup mayonnaise
1/4 cup canola oil
3 tablespoons lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 bunch romaine, torn
3 medium tomatoes, cut into wedges
1 cup shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
2 green onions, chopped
Corn chips

Steps:

For dressing, place the first seven ingredients in a blender; cover and process until blended., In a large bowl, combine the romaine, tomatoes, cheese, olives and onions. Pour dressing over salad; toss to coat. Sprinkle with corn chips.

Nutrition Facts : Calories 187 calories, Fat 18g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 260mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

ROMAINE & AVOCADO SALAD

Romaine & Avocado Salad image

This quick and easy salad from the World's Healthiest Foods site combines some of my absolute favorite ingredients. It tastes so good, and is good for you too! You can save time by buying pre-chopped, bagged romaine lettuce.

Provided by Lynne M

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 large head romaine lettuce, outside leaves discarded
1 large tomatoes, chopped
1 small red bell pepper, julienned
1/2 small avocado, cut into chunks
2 tablespoons coarsely chopped walnuts (optional)
2 tablespoons lemon juice
2 teaspoons balsamic vinegar
extra virgin olive oil, to taste
salt and black pepper, to taste

Steps:

Remove outer leaves of lettuce heads and discard. Cut off tops of leaves and discard. (Tops are bitter.)
Chop remaining inner leaves. Rinse in cold water, and dry (this will keep the flavor of the salad from getting diluted).
In a small bowl, whisk together lemon juice, vinegar, olive oil, salt and pepper. Toss with salad greens, red bell pepper, tomato and avocado chunks. Sprinkle with chopped walnuts if desired.
Serve immediately, and enjoy!

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