Avocado Salad With Peaches Recipes

AVOCADO SALAD WITH PEACHES

Avocado Salad with Peaches image

Provided by Greg Baker

Categories Salad Appetizer Side Vegetarian Quick & Easy Backyard BBQ Lunch Peach Avocado Arugula Summer Grill Grill/Barbecue Healthy Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/2 red bell pepper, cored and seeded
2 tablespoons red wine vinegar
1/2 vanilla bean, seeds scraped
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
2 almost-ripe avocados
8 cups arugula or sorrel
2 peaches, diced and peeled

Steps:

Roast bell pepper. Peel and chop pepper; purée with red wine vinegar, vanilla, and sugar in a blender until smooth.
With machine running, gradually add olive oil. Season with salt and pepper.
Halve and pit avocados and season with salt and pepper. Drizzle with olive oil and place cut side down on a medium-hot grill until nicely charred, about 5 minutes. Peel and thickly slice.
Toss with arugula or sorrel and peaches. Drizzle dressing over.

PEA AND AVOCADO SALAD

Pea and Avocado Salad image

Simple yet very pretty side dish. Add in options include drained, chopped water chestnuts, peppers (spicy), flavored mayo, or any veggie that will complement it.

Provided by ELA33INE

Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 11

Ingredients

4 avocados, halved lengthwise and pitted
1 lemon, juiced
½ cup cooked small shrimp
½ cup frozen petite peas, thawed
¼ cup black olives, chopped
¼ cup diced sweet onion
¼ cup diced celery
1 dash garlic powder
1 dash onion powder
salt and pepper to taste
¼ cup mayonnaise, or as needed

Steps:

Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.

Nutrition Facts : Calories 239.5 calories, Carbohydrate 13 g, Cholesterol 18.2 mg, Fat 20.8 g, Fiber 8.2 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 155.1 mg, Sugar 1.1 g

AVOCADO PEACH SALAD

Avocado Peach Salad image

This salad is intended to take advantage of fresh summer ingredients. The firm, buttery texture of the avocado goes brilliantly with the juicy softness of the peach, and the dressing ties them together with a sweet zing. Optional: Top with dried cranberries or pomegranate seeds.

Provided by Cervaise

Categories Salad Green Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 medium lemon, juiced, divided
2 tablespoons brown sugar
1 tablespoon sherry vinegar
3 tablespoons extra-virgin olive oil
4 teaspoons clover honey
salt
1 pinch dry mustard
¼ cup white sugar
1 tablespoon water
½ cup walnuts, roughly chopped
salt
1 firm-ripe peach
1 firm-ripe avocado. halved
4 ounces crumbled blue cheese, or more to taste
4 cups baby spinach

Steps:

Reserve 1/2 teaspoon of lemon juice. Whisk the rest with brown sugar and vinegar until sugar dissolves. Add olive oil, honey, 1 pinch salt, and mustard. Whisk until dressing is thoroughly emulsified; set aside.
Line a baking sheet with parchment paper. Mix white sugar and water in a saucepan over medium-high heat. Heat, without stirring, until sugar has melted and is just beginning to change color, 2 to 3 minutes. Add walnuts and stir to coat; turn mixture out onto the parchment paper. Season lightly with salt and allow to cool.
Fill a medium-sized pot with enough water to submerge peach. Bring to a boil; add peach. Boil for 1 minute and turn off heat. Let sit for another minute; remove peach from water with a spider or slotted spoon. Place onto a folded towel to cool.
Cut each avocado half into 8 slices using a small knife. Carefully remove skin. Brush avocado slices with the reserved lemon juice.
Peel the loosened skin from the peach, taking care not to squash the flesh, and discard. Cut into 16 even slices. Carefully pry out 1 slice; remove the remaining slices from the pit. Trim away any hard bits of the stone that adhere to the center of the slices.
Crack and separate any of the cooled candied walnuts that have stuck together. Toss them with the crumbled blue cheese.
Divide spinach over 4 salad plates. Arrange peach and avocado on top in alternating and partially overlapping slices, forming a ring. Spoon the blue cheese-walnut mixture into the middle of each ring. Drizzle the dressing over the salads.

Nutrition Facts : Calories 486.8 calories, Carbohydrate 37.7 g, Cholesterol 21.3 mg, Fat 35.7 g, Fiber 6.2 g, Protein 10.6 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 27.7 g

TOSSED SALAD WITH PEACHES

Tossed Salad with Peaches image

Here's a colorful salad with a wide range of tastes and textures that go together so well. There are sweet peaches, tart lemon, tangy vinegars and all kinds of crunch from greens, bacon and nuts. -Denise Elder, Hanover, Ontario

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

4 medium ripe peaches, peeled
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons cider vinegar
1 tablespoon rice vinegar
1/4 teaspoon salt
1/3 cup canola oil
6 cups spring mix salad greens
4 cups torn romaine
1 small red onion, halved and thinly sliced
1/2 cup thinly sliced cucumber
6 bacon strips, cooked and crumbled
1/3 cup chopped pecans, toasted

Steps:

Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat. , Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans.

Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

AVOCADO-PEACH SPINACH SALAD

Avocado-Peach Spinach Salad image

As colorful as a fall afternoon, this peachy and refreshing salad always brings her compliments, writes Mary Ann Dell from her home in Phoenixville, Pennsylvania. TIP: You can substitute nectarines and leaf lettuce for the peaches and spinach...it's still fabulous, says Mary Ann.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
2 teaspoons lime juice
3/4 teaspoon sugar
1/4 teaspoon grated lime zest
Dash salt
Dash ground mustard
1-1/2 cups torn fresh spinach
4 cherry tomatoes, halved
1 small peach, peeled and sliced
1/2 medium ripe avocado, peeled and sliced
1/2 teaspoon sesame seeds

Steps:

In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Divide spinach between two salad plates; top with tomatoes, peach and avocado. Drizzle with dressing. Sprinkle with sesame seeds.

Nutrition Facts :

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