Avocado Salad Ensalada De Aguacate Recipes

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ENSALADA DE AGUACATE RECIPE (AVOCADO SALAD)



Ensalada de Aguacate Recipe (Avocado Salad) image

For us Dominicans, there is no need to dress up an avocado, but you can fancify it a bit in this simple Ensalada de Aguacate (Avocado Salad).

Provided by Clara Gonzalez

Categories     Salad

Time 1h5m

Number Of Ingredients 10

2 avocado ((or 3 small ones))
2 tablespoons lime juice
½ small red onion (minced)
½ bell pepper (minced)
½ yellow bell pepper (minced)
2 tablespoons olive oil
1 tablespoon of apple cider vinegar
¾ teaspoon salt ((or more, to taste))
pepper (freshly-cracked, or ground) (to taste (optional))
A handful of cilantro leaves ((optional))

Steps:

  • Making salad: Peel and dice the avocados and mix with the lime juice. Combine with, onions and peppers.
  • Making dressing: Mix the vinegar. oil and salt.
  • Serving: Drizle the vinagraitte over the avocado salad, and sprinkle with pepper to taste, and more salt if you find it necessary. Decorate with cilantro leaves. Serve inmediately (see notes).

Nutrition Facts : Calories 160 kcal, Carbohydrate 8 g, Protein 2 g, Fat 15 g, SaturatedFat 2 g, Sodium 297 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

AVOCADO SALAD (ENSALADA DE AGUACATE)



Avocado Salad (Ensalada de Aguacate) image

Provided by Lourdes Castro

Categories     Salad     Appetizer     Vegetarian     Backyard BBQ     Avocado     Summer     Vegan     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 5

1/2 red onion, thinly sliced
1 cup red wine vinegar
1 Florida avocado or 2 Hass avocados (about 1 pound total), sliced
1 tablespoon highest-quality extra-virgin olive oil
Salt and black pepper

Steps:

  • Marinate the onion
  • Place the onion slices and vinegar in a resealable plastic bag, press out as much air as possible, and close the bag. Alternatively, place the onion and vinegar in a small bowl and put a piece of plastic wrap directly on the surface of the ingredients so that the onion slices remain submerged in the vinegar. Allow the onion to marinate for at least 30 minutes.
  • Assemble the salad and serve
  • Reserve a few tablespoons of the vinegar used to marinate the onion before draining the onion slices and setting aside. Place the avocado slices on a serving platter and top with the red onion slices. Drizzle the oil and reserved red wine vinegar over the salad and season with salt and pepper to taste.

ENSALADA DE NARANJA E AGUACATE



Ensalada de Naranja e Aguacate image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 9

1/2 tablespoon lemon juice
1 1/2 tablespoons sherry vinegar
3/4 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
4 tablespoons fruity Spanish olive oil
3 oranges, peel and pith removed, cut into segments
3 avocados, preferably Haas
1/2 bunch fresh mint, leaves only

Steps:

  • In a small bowl, whisk together the lemon juice, vinegar, mustard, pepper, and salt. Drizzle in the olive oil in a slow, thin stream, whisking all the time until the dressing is emulsified.
  • Peel the avocados and cut them into segments approximately the same size as the oranges. Combine the avocados and oranges in a bowl and toss them gently with just enough dressing to coat. Mound some of the salad on each plate and scatter some mint leaves over the top. Serve immediately.

AVOCADO SALAD (ENSALADA DE AGUACATE)



Avocado Salad (Ensalada De Aguacate) image

Make and share this Avocado Salad (Ensalada De Aguacate) recipe from Food.com.

Provided by Annacia

Categories     Tropical Fruits

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 5

1/2 red onion, thinly sliced
1 cup red wine vinegar
1 florida avocados (about 1 pound total) or 2 Hass avocadoes, sliced (about 1 pound total)
1 tablespoon highest-quality extra-virgin olive oil
salt and black pepper

Steps:

  • MARINATE THE ONION:.
  • Place the onion slices and vinegar in a resealable plastic bag, press out as much air as possible, and close the bag.
  • Alternatively, place the onion and vinegar in a small bowl and put a piece of plastic wrap directly on the surface of the ingredients so that the onion slices remain submerged in the vinegar.
  • Allow the onion to marinate for at least 30 minutes.
  • ASSEMBLE SALAD:.
  • Reserve a few tablespoons of the vinegar used to marinate the onion before draining the onion slices and setting aside.
  • Place the avocado slices on a serving platter and top with the red onion slices.
  • Drizzle the oil and reserved red wine vinegar over the salad and season with salt and pepper to taste.

Nutrition Facts : Calories 84.7, Fat 7.2, SaturatedFat 1, Sodium 5.9, Carbohydrate 3.8, Fiber 2.4, Sugar 0.6, Protein 0.8

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



Cuban Avocado, Watercress, and Pineapple Salad (Ensalada de Aguacate, Berro, y Piña) image

Provided by Maricel Presilla

Categories     Salad     Side     Christmas     Lunch     Tropical Fruit     Pineapple     Avocado     Watercress     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 11

2 bunches watercress
One 2 1/2-pound pineapple, peeled, cored, and cut into four 1-inch-thick slices
1 tablespoon sugar
3 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar or fresh lime juice
1/8 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Florida (West Indian) avocado or 2 Hass avocados
1 small red onion (5 ounces) thinly slivered lengthwise

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.

AVOCADO-LIME SHRIMP SALAD (ENSALADA DE CAMARONES CON AGUACATE Y LIMON)



Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon) image

This easy shrimp salad contains no lettuce. It's perfect for barbeques or as a 'change of pace' dinner side dish. Customize this recipe with your favorite salad dressing in place of the lime juice. The lime gives it a tiny tangy kick.

Provided by La AfroCubana

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 ¼ pounds cooked deveined shelled shrimp, tail shells removed
3 avocados - peeled, pitted and diced
1 bunch green onion tops, chopped
3 large red tomatoes, diced
1 large yellow tomato, diced
1 bell pepper (any color), chopped
½ bunch cilantro, chopped
2 tablespoons fresh lime juice
salt and ground black pepper to taste

Steps:

  • Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 18.5 g, Cholesterol 143.8 mg, Fat 16.7 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 2.5 g, Sodium 161.9 mg, Sugar 5.3 g

AVOCADO & APPLE SALAD (ENSALADA DE AGUACATE Y MANZANA)



Avocado & Apple Salad (Ensalada De Aguacate Y Manzana) image

This is from grouprecipes.com, and I am posting for ZWT 8 Spain/Portugal. The combination of flavors here is just too intriguing for me to pass up!

Provided by smellyvegetarian

Categories     Fruit

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

1 avocado, peeled and sliced diagonally
2 apples, cored and sliced
1 teaspoon Dijon mustard
1/2 lime, juiced
4 tablespoons extra virgin olive oil
1 teaspoon fresh parsley, chopped
1/4 cup almonds, toasted
salt & pepper, to taste

Steps:

  • Arrange avocado, apples, and almonds on a serving platter as you wish.
  • Whisk together remaining ingredients and pour over fruit.

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