Ecuadorean Avocado Tomato Salad Over White Rice Recipes
TOMATO, AVOCADO AND ESCAROLE SALAD
"This light salad is perfect for a day out in the sun."
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the tomatoes, olives, mint and 1/2 teaspoon salt in a large bowl. Add the escarole, vinegar and olive oil and toss gently to coat. Sprinkle in the avocado and pine nuts.
EASY TOMATO AVOCADO SALAD
I came up with this recipe one day when avocados were on sale at the market. It's a nice change from a lettuce salad, plus it's quick to make.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the lemon juice, lime juice, garlic powder, salt and pepper. Add remaining ingredients; toss gently to coat. Refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 173 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
AVOCADO AND TOMATO SALAD
A simple yet elegant salad sure to impress your guests!
Provided by Mica
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 20.2 g, Fat 31.9 g, Fiber 10.5 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 482.2 mg, Sugar 5.4 g
OKRA, AVOCADO AND TOMATO SALAD WITH CHILI AND LIME JUICE
This lively combination is inspired by one of my favorite Mexican salads, which is made with diced cooked cactus paddles (nopales), onion, tomato and avocado. Cactus paddles are gooey, like okra, so I figured okra could stand in for nopales in this salad. The result is prettier and, I think, tastier -- and certainly easier to work with than cactus. There is no need for oil in this salad. If you want less viscosity, you can marinate the okra in vinegar and salt first (see this week's other recipes), but you will lose the beautiful color. You must serve this right away.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Trim the stems and tips from the okra, and place it in a steamer above 1 inch of boiling water. Cover and steam four minutes or until crisp-tender. Drain and rinse with cold water, then slice about 1/4 inch thick and place in a large bowl.
- Add the jalapeño, avocado, tomatoes and onion, if using. Season generously with salt, and toss together. Add the cilantro and lime juice, and toss well. Serve garnished with crumbled queso fresco, if desired.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 471 milligrams, Sugar 4 grams
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
TOMATO, AVOCADO AND ESCAROLE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl combine the tomatoes, olives, mint and salt. Add the escarole, oil and vinegar and toss gently to coat. Sprinkle in the avocado and the pine nuts, then serve.
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
AVOCADO AND TOMATO SALAD RECIPE BY TASTY
Here's what you need: avocado, cherry tomato, medium red onion, lime, salt, fresh parsley
Provided by Kiano Moju
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl and gently stir to combine.
- Cover, and store in the refrigerator until ready to serve.
- Enjoy!
Nutrition Facts : Calories 161 calories, Carbohydrate 15 grams, Fat 11 grams, Fiber 7 grams, Protein 3 grams, Sugar 4 grams
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