Individual Avocado Salads Recipes

MY FAVORITE AVOCADO SALAD

My Favorite Avocado Salad image

Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. -Ilia Kaku, North Richland Hills, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 9 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon lemon juice
2 medium avocados, peeled and cubed
1 package (5 ounces) spring mix salad greens
5 plum tomatoes, chopped
1/2 cup chopped red onion
1/4 cup chopped walnuts, toasted
LIME DRESSING:
3 tablespoons olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 tablespoon sour cream
1 tablespoon lime juice
1 teaspoon yellow mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Dash sugar

Steps:

Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

EASY TOMATO AVOCADO SALAD

Easy Tomato Avocado Salad image

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

Ingredients

1-1/2 teaspoons lemon juice
3/4 teaspoon lime juice
1/8 to 1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium ripe avocado, peeled and cubed
1/2 cup cubed tomato
1/4 cup chopped red onion

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 SALADS

Avocado Salads image

Provided by Food Network

Categories side-dish

Time 10m

Number Of Ingredients 7

Ingredients

Ripe haas avocados
Mango
Papaya
Arugula
Chervil Leaves
Tomatoes
Nicoise olives

Steps:

For dressing: Lemon or lime juice Walnut oil or Olive oil Fresh hot red chilies Fresh hot green chilies.

INDIVIDUAL COBB SALADS

Individual Cobb Salads image

Provided by Mary Nolan

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon fresh lemon juice
1 avocado, cut into 1/3-inch slices
4 cups romaine lettuce, chopped into 1/2-inch thin shreds
Blue Cheese Dressing, recipe follows
2 ears corn, shucked, cooked, and kernels cut off the cob (about 1 cup)
1 large tomato, seeded and finely diced
1/3 cup crumbled bacon (from about 4 pieces)
1/4 cup crumbled blue cheese
Special equipment: 4 by 3-inch ring mold or tin can with top and bottom removed
1/4 cup mayonnaise
1/3 cup buttermilk
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
2 tablespoons crumbled blue cheese
1 tablespoon finely minced chives

Steps:

Pour lemon juice over the avocado slices and set aside. Place chopped romaine in a large bowl and toss with enough blue cheese dressing to lightly coat, about 1/3 cup. Set aside remaining dressing for another use.
To assemble salads, place the ring mold on a chilled serving plate and fill with 1 cup of the romaine mixture, making sure that the lettuce fills the whole diameter of the bottom circumference. Carefully place 2 avocado slices on top of the lettuce on the right side of the mold, so that their curvature aligns with the mold. On the opposite side of the avocado, sprinkle corn on top of the lettuce so that it extends 1 1/2 inches from the left side of the mold. Next to the corn, sprinkle a 1/2-inch thick row of diced tomatoes. Next to the tomatoes and meeting the avocado, sprinkle a row of crumbled bacon. Garnish with a very thin row of blue cheese crumbles down the center. Carefully remove the mold by lifting straight up (some ingredients will shift). Repeat with remaining ingredients. Serve immediately.
Cook's Note: If a ring mold is unavailable, use a 12-ounce tuna can (4-inch diameter by 2-inch height) and remove the top and bottom with a can opener.
In a medium bowl, mix the mayonnaise, buttermilk, lemon juice, salt, and cumin until smooth. Fold in the crumbled blue cheese and chives. Refrigerate until ready to use.
Yield: 3/4 cup
Prep Time: 5 minutes
Difficulty: Easy