Avocado Salad With Avocado Lime Vinaigrette Recipes

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AVOCADO LIME SALAD



Avocado Lime Salad image

A great vegan salad using avocado, tomatoes and scallions. Adapted from Vegetarian Times magazine. A popular Spanish and Mexican recipe.

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons fresh lime juice (1 large lime)
1/2 teaspoon salt, plus
1/8 teaspoon salt
4 small tomatoes, cut in 3/4-inch pieces (2 1/2 cups)
2 medium ripe avocados, cut into 3/4-inch dice (1 1/2 cups)
3 scallions, thinly sliced (white and green parts)
1 large garlic clove, minced
1 tablespoon extra virgin olive oil
1/4 teaspoon ground cumin
1 head boston lettuce, torn into large pieces (8 cups)
1 medium cucumber, peeled, quartered lengthwise, seeded and thinly sliced diagonally (1 cup)
2 tablespoons coarsely chopped fresh cilantro

Steps:

  • In a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt.
  • Add tomatoes, avocados, scallions and garlic.
  • Using rubber spatula, gently fold to combine.
  • Season to taste with pepper.
  • In large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt.
  • Add lettuce and toss.
  • Season to taste with pepper.
  • Divide lettuce among plates.
  • Top each with mound of avocado mixture.
  • Top with cucumber slices.
  • sprinkle with cilantro and serve.

Nutrition Facts : Calories 231.9, Fat 18.5, SaturatedFat 2.7, Sodium 381.2, Carbohydrate 17.9, Fiber 9, Sugar 5.2, Protein 4.2

AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE



Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved
2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
1 large red onion, thinly sliced
Toasted Cumin Vinaigrette, recipe follows
2 cups arugula leaves
1 teaspoon ground cumin
1/4 cup freshly chopped cilantro leaves
1/4 cup fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon cumin seeds, lightly toasted
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
1/4 cup canola oil
Salt and freshly ground pepper

Steps:

  • Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
  • Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

TOMATO-AVOCADO SALAD WITH LIME-TOASTED CUMIN-CILANTRO VINAIGRETTE



Tomato-Avocado Salad with Lime-Toasted Cumin-Cilantro Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 13

4 large ripe tomatoes, cut into 1-inch pieces
1 large red onion, halved and thinly sliced
Lime-Toasted Cumin-Cilantro Vinaigrette, recipe follows
2 large ripe Haas avocados, peeled, pitted and cut into 1-inch chunks
3 coconuts, halved and drained
Cilantro leaves, for garnish
1/4 cup fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon cumin seeds, lightly toasted and ground
1/4 cup chopped cilantro
Salt and freshly ground pepper
1/2 cup canola/olive oil blend

Steps:

  • Combine tomatoes, onion, and dressing, to taste, and toss to combine. Add avocado and gently mix, being careful not to break up the avocado too much. Place 1 coconut 1/2 in 6 bowls. Spoon the salad among the coconuts. Garnish with cilantro leaves.
  • Combine lime juice, vinegar, honey, cumin, cilantro, salt, and pepper in a bowl and whisk to combine. While whisking, slowly drizzle in the oil. Whisk until well-combined. Reseason with salt and pepper, if necessary.

AVOCADO WITH SOY-LIME VINAIGRETTE



Avocado With Soy-Lime Vinaigrette image

State Bird Provisions on Fillmore Street in San Francisco is the brainchild of a wife-and-husband team of native Californians, Nicole Krasinski and Stuart Brioza. At the restaurant, food is brought out on carts, as it is in dim-sum parlors. Although the concept is familiar to everyone at this point, these are laden not with the mostly brown and steamed food common to dim-sum places but with gorgeous, far-out, inventively served creations. Many of their dishes were too complicated for me to deal with. This dish, though, is representative of the restaurant's food, highly flavored, unusual, delicious.

Provided by Mark Bittman

Categories     easy, appetizer

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 11

1/2 cup lime juice
1/2 cup dark soy sauce (or usukuchi, white soy sauce, if you have it)
1 small clove garlic, minced
1/2 teaspoon minced ginger
2 3-inch pieces kombu (kelp), wiped with a damp rag
1/2 cup bonito flakes
1 cup grapeseed oil
2 ripe avocados
Coarse salt
Togarashi or black pepper
Toasted sesame seeds

Steps:

  • Combine the first 6 ingredients in a bowl; let sit as little as a half-hour and up to 2 hours; strain, pressing to extract as much liquid as possible. Whisk in the grapeseed oil to make a vinaigrette.
  • Peel, pit and slice the avocados; arrange them on 2 or 4 plates; dress to taste. Sprinkle with salt, togarashi or pepper and toasted sesame seeds, and serve.

AVOCADO FRUIT SALAD WITH TANGERINE VINAIGRETTE



Avocado Fruit Salad with Tangerine Vinaigrette image

On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 13

3 medium ripe avocados, peeled and thinly sliced
3 medium mangoes, peeled and thinly sliced
1 cup fresh raspberries
1 cup fresh blackberries
1/4 cup minced fresh mint
1/4 cup sliced almonds, toasted
DRESSING:
1/2 cup olive oil
1 teaspoon grated tangerine or orange zest
1/4 cup tangerine or orange juice
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.

Nutrition Facts : Calories 321 calories, Fat 23g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 8g fiber), Protein 3g protein.

AVOCADO - GRAPEFRUIT SALAD WITH LIME VINAIGRETTE



Avocado - Grapefruit Salad With Lime Vinaigrette image

If you are an avocado lover, you will like this salad. The dressing makes alot, so you might want to cut it in half. This is from the Bon Appetit series

Provided by Abby Girl

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 red leaf lettuce, torn into pieces
2 avocados, sliced
1 large red grapefruit, peel and pith cut away and sections cut fre from membranes
1/4 cup lime juice
1 tablespoon honey
1/4 teaspoon red pepper flakes
1/4 teaspoon dry mustard
3 tablespoons sugar
1/2 cup vegetable oil
salt and pepper

Steps:

  • Salad: Distribute the lettuce, avocado and grapefruit amoungst 6 salad plates.
  • Dressing: Combine the lime juice, honey, red pepper flakes, dry mustard, sugar and vegetable oil.
  • To serve: sprinkle a little of the dressing over the salad and serve.

Nutrition Facts : Calories 323.5, Fat 28.1, SaturatedFat 3.8, Sodium 5.1, Carbohydrate 20.2, Fiber 5.2, Sugar 12.6, Protein 1.8

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