Ecuadorean Avocado Tomato Salad Over White Rice Recipes
ECUADOREAN AVOCADO TOMATO SALAD OVER WHITE RICE
Make and share this Ecuadorean Avocado Tomato Salad over White Rice recipe from Food.com.
Provided by dageret
Categories Onions
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dice tomatoed and avocados mix together lightly with out smushing the avocados.
- in a separate dish mix the finely chopped onion 1 tsp of salt and water or oil together. taste it you may need to add the other half of the lemon and some additional salt.
- This mix needs to be very salt and tart to spread nicely.
- Stir all the ingredients together.
- Serve cold with hot white rice.
- Yummy.
- Note. If you dont like tart things dont make this recipe.
Nutrition Facts : Calories 180.6, Fat 14.9, SaturatedFat 2.2, Sodium 1173.6, Carbohydrate 13.4, Fiber 7.7, Sugar 3.1, Protein 2.7
ECUADOREAN BEET SALAD
This is meant to be eaten with plain white rice. No one ever believes me but as soon as they try it they are hooked. My DH loves it. Last time I was lazy and I made it with canned ingredients it was almost as good.
Provided by dageret
Categories Potato
Time 5m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix potatoes, beets, carrots, egg and onion together.
- In a separate bowl mix the oil lemon water and salt.
- Mix all the ingredients together.
- Taste make sure it is real tangy from the lemon and salty from the salt. if not then add more.
- the oil can be substituted with extra water for dieters.
- Then either steam or boil white rice serve the hot rice with the chilled beat salad and taste them together.
Nutrition Facts : Calories 128.1, Fat 8.2, SaturatedFat 1.3, Cholesterol 53, Sodium 625.3, Carbohydrate 11.8, Fiber 1.8, Sugar 3.9, Protein 2.9
ASPARAGUS AVOCADO TOMATO SALAD
Make and share this Asparagus Avocado Tomato Salad recipe from Food.com.
Provided by MissyMid-West
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Slice Asparagus diagonally then steam the asparagus until it is still a bit firm and crunchy. You do not want it mushy.
- Chop tomatoes & chop Avocado's Add all above to a large bowl.
- Pour over Italian or Greek Vinaigrette salad dressing.
- Add salt pepper to taste*If you like garlic add some fresh pressed.
- it is always great!
- Toss and stick in the fridge for an hour.
- Ready to serve!
- Any leftovers squeeze a bit of lemon and toss to keep the avocado fresh for the next eating encounter.
- ~ENJOY~.
Nutrition Facts : Calories 228.2, Fat 21.4, SaturatedFat 3.7, Sodium 17.8, Carbohydrate 9.4, Fiber 4.8, Sugar 3.4, Protein 3.3
TOMATO RICE SALAD WITH AVOCADO AND CORN
We love this recipe during the summer and take it to picnics and potlucks! It's also a great meal when you add shrimp--serve cold!
Provided by She-She
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the tomato, corn, and rice.
- In a second bowl, toss the avocado in one tsp lemon juice, and then add to the other ingredients.
- In a third bowl, combine the 2 tablespoons lemon juice, salt, garlic, ginger, and cilantro.
- Slowly whisk in the oil.
- Pour the dressing over the vegetables and rice, and toss gently.
Nutrition Facts : Calories 170.2, Fat 8.8, SaturatedFat 1.3, Sodium 297.3, Carbohydrate 22, Fiber 2.5, Sugar 1.5, Protein 2.5
SPINACH, AVOCADO, TOMATO SALAD
Make and share this Spinach, Avocado, Tomato Salad recipe from Food.com.
Provided by cwatson22
Categories Salad Dressings
Time 15m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Combine dressing ingredients in a bowl and whip to combine. Pit, peel and slice avocado. Dice tomato. Combine salad ingredients and top with dressing.
Nutrition Facts : Calories 286.7, Fat 28.1, SaturatedFat 4, Sodium 32.8, Carbohydrate 10, Fiber 5.9, Sugar 2, Protein 2.8
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