Avocadobeetandarugulasaladwithchevretartine Recipes

TANGY CUCUMBER AND AVOCADO SALAD

Tangy Cucumber and Avocado Salad image

Hey, need a fast, easy, crowd-pleasing salad that is easy to play with to suit different tastes? Try this, and you are sure to have a hit!

Provided by Jessie Welch

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

2 medium cucumbers, cubed
2 avocados, cubed
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
2 tablespoons minced green onions
¼ teaspoon salt
black pepper to taste
¼ large lemon
1 lime

Steps:

In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 15.5 g, Fat 14.9 g, Fiber 8.3 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 157 mg, Sugar 2.7 g

AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE

Avocado, Beet and Arugula Salad with Chevre Tartine image

'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

Provided by Kat

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

4 ounces goat cheese, softened
1 teaspoon dried basil
4 (1/2 inch thick) slices crusty bread
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
salt and pepper to taste
¼ cup olive oil
1 (15 ounce) can sliced beets, drained and diced
1 (10 ounce) package mixed salad greens with arugula
2 avocados - peeled, pitted and diced
⅓ cup chopped toasted hazelnuts

Steps:

Preheat broiler for high heat. Line a baking sheet with foil.
Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.
Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.
To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.
Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 31.3 g, Cholesterol 22.4 mg, Fat 44.1 g, Fiber 11.1 g, Protein 13.6 g, SaturatedFat 10.5 g, Sodium 572.7 mg, Sugar 9.7 g

AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE

Avocado, Beet and Arugula Salad With Chevre Tartine image

'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp."

Provided by Lavender Lynn

Categories Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 ounces goat cheese, softened
1 teaspoon dried basil
4 slices crusty bread (1/2 inch thick)
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
salt and pepper
1/4 cup olive oil
1 (15 ounce) can sliced beets, drained and diced
1 (10 ounce) package mixed salad greens with arugula
2 avocados, peeled, pitted and diced
1/3 cup hazelnuts, chopped toasted

Steps:

Preheat broiler for high heat. Line a baking sheet with foil.
Mix the goat cheese with the basil in a bowl.
Spread cheese mixture evenly on four slices of bread.
Place on prepared baking sheet.
Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes.
Remove and set aside.
To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste.
Slowly pour in olive oil while continually whisking until dressing is smooth.
Place diced beets and mixed greens into a large bowl.
Drizzle vinaigrette over top; toss to coat.
Divide salad onto four chilled plates.
Top with avocado and hazelnuts.
Serve with goat-cheese tartines.

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