Crystals Quick Avocado Salad Recipes

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QUICK FIX AVOCADO SALAD



Quick Fix Avocado Salad image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 9m

Yield 4 servings

Number Of Ingredients 3

2 ripe avocados
1 lime, juiced
1/3 cup fresh cilantro leaves

Steps:

  • Cut avocados in half and remove pit. Peel flesh away and slice avocado into wedges. Arrange slices on a serving plate. Squeeze lime juice over avocado slices and then top with torn cilantro leaves.

CRYSTAL'S QUICK AVOCADO SALAD



Crystal's Quick Avocado Salad image

This is yummy dish from a great friend. I hated avocado with a capital 'H,' and this made me love it. It is a great party appetizer or a quick weeknight meal for one. Eat by itself or serve with pita bread or tortilla chips.

Provided by Suzq777

Categories     Avocado Salad

Time 15m

Yield 2

Number Of Ingredients 5

1 avocado - peeled, pitted and diced
½ (15.25 ounce) can whole kernel corn, drained
¼ cup chopped cilantro, or to taste
½ lemon, juiced, or to taste
salt and ground black pepper to taste

Steps:

  • Mix avocado, corn, cilantro, lemon juice, salt, and pepper together in a bowl; let sit 5 minutes before serving.

Nutrition Facts : Calories 248.6 calories, Carbohydrate 28.9 g, Fat 15.8 g, Fiber 8.9 g, Protein 5 g, SaturatedFat 2.3 g, Sodium 327.8 mg, Sugar 4 g

SESAME CUCUMBER AND AVOCADO SALAD



Sesame Cucumber and Avocado Salad image

Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don't worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.

Provided by Hetty McKinnon

Categories     brunch, dinner, lunch, quick, weeknight, salads and dressings, appetizer, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon toasted sesame seeds
1 tablespoon granulated sugar
1 1/2 teaspoons soy sauce or tamari
1/2 teaspoon red-pepper flakes
2 ripe avocados
1 pound cucumbers (such as Persian or English), trimmed and thinly sliced
2 green, red or purple scallions, trimmed and thinly sliced
Kosher salt (such as Diamond Crystal) and black pepper
Toasted sesame seeds, for topping

Steps:

  • Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
  • When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
  • Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.

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