Healthy Ham And Avocado Toast Salad Recipes

AVOCADO-TOAST BREAKFAST SALAD

Avocado-Toast Breakfast Salad image

Avocado toast becomes croutons in this high-fiber, low-calorie breakfast salad. Get your vitamin C from the citrus vinaigrette and the orange wedge on the side.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 slices whole-grain or whole wheat bread
2 tablespoons sliced skin-on almonds
1 tablespoon white wine vinegar
Juice and zest of 1/2 orange plus other half reserved
1 tablespoon extra-virgin olive oil
Kosher salt
1 large avocado, halved, pitted, scooped and quartered
5 ounces baby arugula (about 8 cups)
1/3 cup crumbled feta cheese
5 radishes, very thinly sliced

Steps:

Preheat the oven to 350 degrees F. Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until it is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
Meanwhile, put the vinegar, orange juice and zest, oil and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid, and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.)
Put an avocado quarter on each slice of toast, and mash and spread the avocado with a fork to cover. Quarter each piece of toast, and arrange the pieces on 4 plates with the points facing out to make a square.
Toss the arugula, toasted almonds, feta, radishes and vinaigrette in a medium bowl. Taste and adjust seasoning with salt if necessary. Put a mound of salad on top of each avocado toast square. Quarter the remaining orange half, and garnish each salad with a piece.

Nutrition Facts : Calories 230 calorie, Fat 14 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 390 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 8 grams, Sugar 6 grams

HEALTHY HAM AND AVOCADO-TOAST SALAD

Healthy Ham and Avocado-Toast Salad image

Toss a gorgeous arugula salad with ham, Cheddar and almonds with an orange vinaigrette and mound it atop creamy avocado toast for an elegant meal.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

4 slices whole-grain or whole-wheat bread
2 tablespoons sliced skin-on almonds
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
Zest and juice of 1/2 orange
Kosher salt and freshly ground black pepper
2 avocados, halved, pitted and scooped
5 ounces baby arugula (about 8 cups)
2 ounces aged Cheddar, crumbled
2 ounces thinly sliced deli ham, torn into bite-size pieces
5 radishes, very thinly sliced

Steps:

Preheat the oven to 350 degrees F.
Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until the bread is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
Meanwhile, put the oil, vinegar, orange zest and juice and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.)
Put an avocado half on each slice of toast and mash and spread the avocado with a fork to cover, season with salt. Quarter each piece of toast on the diagonal, and arrange the pieces with the points facing out to make a square on 4 plates.
Toss the arugula, Cheddar, ham, radishes, toasted almonds and vinaigrette in a medium bowl. Taste and adjust seasoning with salt if necessary. Put a mound of salad on top of each avocado-toast square. Top with a few grinds of pepper.

AVOCADO EGG SALAD TOAST

Avocado Egg Salad Toast image

I had a surplus of avocados after purchasing too many for an event. A few days later, I was making egg salad sandwiches for lunch and had the fantastic idea to use avocado to bind it together instead of traditional mayo. Not only was this version unbelievably delicious but the healthy fats in the avocado make this a much better option than the traditional mayo-laden version. -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 medium ripe avocado, peeled and cubed
6 hard-boiled large eggs, chopped
1 green onion, finely chopped
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
4 large slices sourdough bread, halved and toasted

Steps:

In a large bowl, mash avocado to desired consistency. Gently stir in eggs, green onion, lemon juice, salt and pepper. Spread over toast. Serve immediately.

Nutrition Facts : Calories 367 calories, Fat 15g fat (4g saturated fat), Cholesterol 280mg cholesterol, Sodium 671mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

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