Guadalupe Salad With Avocado Dressing Recipes

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Add all dressing ingredients to a blender, blend until smooth.
• In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
• Top with prepared dressing; toss to coat.
• Enjoy!

AVOCADO GREEN GODDESS DRESSING

Steps:

• In a blender combine the avocado, mayonnaise, anchovies, green onion, lemon juice, garlic, and salt and pepper. Process until smooth, then chill for 24 hours before serving.

CRAB AND AVOCADO SALAD WITH JAPANESE DRESSING

Steps:

• In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt. Then remove around 4 teaspoons to another big bowl that will fit your salad in later.
• To the first, more generous amount of dressing, add the finely chopped chile and then the crabmeat, and fork through to mix thoroughly.
• To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix before arranging on 4 plates.
• Spoon a quarter of the mixture into a regular metal kitchen third-cup measure, squishing down to get it all in, then take it over to a salad-lined plate and unmold in the center of it. Just turn over, tap and the crabmeat should fall out. Continue with the remaining 3/4 of the crabmeat and the 3 other plates.
• Using a rounded half spoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.
• Sprinkle the chopped chives over the 4 mounds of crab and take the plates to the table.

AVOCADO AND CANTALOUPE SALAD WITH CREAMY FRENCH DRESSING

Steps:

• Whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together in a mixing bowl. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy.
• Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. Drizzle with the salad dressing, then sprinkle with toasted almonds to serve.

AVOCADO DRESSING

Steps:

• Blend avocado, yogurt, olive oil, lemon juice, garlic, sea salt, hot sauce, and black pepper together in a blender until smooth.

APPLE AVOCADO SALAD WITH TANGERINE DRESSING

Steps:

• In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
• In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.

AVOCADO SALAD DRESSING

Steps:

• Combine the first 9 ingredients in. a food processor; cover and process until smooth. Serve over salad. Store in the refrigerator.

ROASTED VEGGIE SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
• Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
• To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
• To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!
• Enjoy!

ROMAINE SALAD WITH AVOCADO DRESSING

Steps:

• For dressing, place the first seven ingredients in a blender; cover and process until blended., In a large bowl, combine the romaine, tomatoes, cheese, olives and onions. Pour dressing over salad; toss to coat. Sprinkle with corn chips.

ARUGULA AND AVOCADO SALAD WITH BAGNA CAUDA DRESSING

Steps:

• In a small skillet over medium heat, warm the oil. Add anchovies and cook over medium-low heat, stirring, until anchovies melt into the oil, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat and whisk in salt, vinegar and pepper. Let cool to room temperature.
• In a serving bowl, toss arugula with just enough dressing to coat. Season well with black pepper. In a smaller bowl, very gently toss avocado with more of the dressing (you may not need it all). Add avocado to arugula and very gently combine. Serve immediately.

REALLY GREEN SALAD WITH AVOCADO LEMON DRESSING

Steps:

• In a large bowl, place the lettuces, parsley, cilantro, sprouts, cucumber, tomatoes, bell peppers, snow peas, garlic, scallions and mint.
• In a small bowl, mash avocado well.
• Add juice from lemon, honey and avocado.
• Add oil to taste and mix thoroughly.
• Salt to taste if desired(I don't use it).
• Pour dressing over salad and enjoy!

CANTALOUPE AND AVOCADO SALAD WITH HONEY-LIME DRESSING

Steps:

• In a large bowl, whisk together lime juice, honey, oil, and salt; set aside.
• Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon; discard skin. Slice each wedge lengthwise into 1/2-inch pieces.
• Cut each avocado half again length-wise and then into 1/2-inch-thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat. Divide among 4 plates.

LATIN SALAD WITH AVOCADO DRESSING

Steps:

• Cook nuts and sugar in nonstick skillet on medium heat 8 to 10 min. or until sugar is dissolved and nuts are evenly glazed, stirring constantly. Spread into single layer on baking sheet sprayed with cooking spray; cool completely.
• Cut peels off oranges, then cut oranges (between membranes) into sections while holding oranges over bowl to reserve the juices. Add 1 Tbsp. reserved orange juice to blender. Add dressing and 1/4 of the avocado; blend until smooth. Cut orange sections in half.
• Toss salad greens with hearts of palm, olives, oranges, nuts and remaining avocados in large bowl. Serve with dressing mixture.

AVOCADO SALAD DRESSING

Steps:

• Mash avocado with lemon juice until it is smooth.
• Add remaining ingredients and mix well.

AVOCADO SALAD DRESSING

Steps:

• Chop the cilantro and garlic. Combine the garlic and cilantro with all other ingredients in food processor. Process until creamy. refrigerate.

ARUGULA SALAD WITH AVOCADO CITRUS VINAIGRETTE

Steps:

• Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
• Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.