Avocado Salad Cuban Style Recipes

CUBAN-STYLE ORANGE CITRUS AVOCADO TOAST SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the bread and almonds on a baking sheet and bake, flipping the bread once, until it?s toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
• Mash the avocado with 2 tablespoons of the Cuban Style Orange Citrus Vinaigrette in a small bowl. Spread some of the avocado mixture onto each piece of toast. Quarter each piece of toast and arrange the pieces on 4 plates with the points facing out to make a square.
• Toss together the greens, toasted almonds, feta, radishes and remaining vinaigrette in a large bowl. Season with salt. Put a mound of salad in the center of each avocado toast square. Garnish each salad with 2 orange wedges.

CUCUMBER, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Slice then dice cucumber.
• Slice then dice tomatoes.
• Slice avocado and carefully remove stone. Scoop out inside and dice.
• Peel onion and remove tops. Then slice.
• Chop cilantro and place in a large salad bowl with previous ingredients.
• Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
• Enjoy!

CUBAN GREEN SALAD WITH AVOCADOS

Steps:

• Heat 1/4 cup of the canola oil in a large frying pan over medium heat. When oil shimmers, add onions and cook, stirring occasionally, until golden brown and soft, about 10 minutes.
• Add 1/3 cup of the sherry vinegar, and scrape up any browned bits that have adhered to the bottom of the pan. Remove from heat and allow to cool.
• Meanwhile, make the vinaigrette. Combine remaining 1/3 cup sherry vinegar and lime juice in a medium nonreactive bowl, and season with salt and freshly ground black pepper. While constantly whisking, pour in remaining 1/4 cup canola oil and olive oil in a slow, thin stream until dressing is well combined; set aside.
• To serve, combine cooled onions, tomatoes, avocados, lettuces, and black beans in a large bowl and toss. Add 3/4 of the vinaigrette and toss until greens are well coated. Taste, add more vinaigrette as desired, and season with salt and freshly ground black pepper.

NO-FUSS AVOCADO ONION SALAD

Steps:

• Arrange avocado and onion slices on a large platter. In a small bowl, whisk remaining ingredients; drizzle over salad. Serve immediately.

MY FAVORITE AVOCADO SALAD

Steps:

• Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

CUCUMBER-AVOCADO SALAD

Steps:

• Transfer the scallions to a small bowl of ice water to crisp.
• Peel the cucumbers in alternating stripes, trim ends and cut cucumbers lengthwise. Scoop out the seeds, if desired. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
• When you're ready to eat, halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
• Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
• Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.

CUBAN AVOCADO, WATERCRESS, AND PINEAPPLE SALAD (ENSALADA DE AGUACATE, BERRO, Y PIñA)

Steps:

• Preparing the Watercress
• Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
• Broiling the Pineapple
• Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
• Preparing the Dressing
• Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
• Peeling the Avocado
• Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
• Assembling the Salad
• Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter.
• Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.

EASY CUBAN SALAD

Steps:

• Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
• Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
• Serve dressed, tossed salads on individual salad plates.