Quick Avocado Sprout Vinaigrette Salad Recipes

SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE

Steps:

• Make vinaigrette:
• Whisk together vinaigrette ingredients with salt and pepper to taste.
• Assemble salad:
• Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).
• Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet.
• Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
• Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.
• Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste.
• Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts.

QUICK AVOCADO SALAD

Steps:

• Toss lettuce, bell pepper, red onion, white onion, and bacon bits together in a bowl; top with avocado. Drizzle lime juice over the salad and toss gently to coat with the juice. Season salad with salt and pepper.

CREAMY AVOCADO VINAIGRETTE

Steps:

• Pour avocado oil, olive oil, vinegar, lemon juice, and sesame oil into a blender. Cover and blend until smooth and emulsified, about 2 minutes. Add avocado; blend well to combine, about 2 minutes. Add garlic and cumin; blend until vinaigrette flavors are combined, about 1 minute. Season with salt and pepper.
• Transfer vinaigrette to a container; chill in the refrigerator for 1 hour. Shake well before using.

QUICK FIX AVOCADO SALAD

Steps:

• Cut avocados in half and remove pit. Peel flesh away and slice avocado into wedges. Arrange slices on a serving plate. Squeeze lime juice over avocado slices and then top with torn cilantro leaves.

AVOCADO VINAIGRETTE SALAD DRESSING

Steps:

• Place all ingredients except the olive oil in a blender (I personally use a stand up stick model in a bowl). As you begin to blend, slowly pour in olive oil to desired consistency. If you like it tangy, you may wish to add more vinegar if you like it thinner you may want to use more olive oil. Add salt to taste.
• If you want it spicy, add a serrano or jalapeno pepper(s). Anyone that knows me or my recipes knows that I adore garlic, spice and vinegar so my taste may be stronger than yours for these items, adjust accordingly.
• This is an excellent dressing for any salad but is exceptionally good on a grilled chicken southwestern salad. Also good in place of cocktail sauce for a change to shrimp cocktails.

AVOCADO FRUIT SALAD WITH TANGERINE VINAIGRETTE

Steps:

• Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.

AVOCADO VINAIGRETTE

Steps:

• The Vinaigrette: To make the vinaigrette, combine the olive oil, white wine vinegar, Dijon mustard and salt and pepper to taste in a screw top jar, and shake well to combine. Taste and adjust the seasoning, to taste.
• The Avocado: Cut the avocados in half lengthways and gently twist the halves to separate. To remove the seed, insert a sharp knife into it, then twist and lift out.
• Brush the surfaces with lemon juice and place the avocado halves on 4 serving plates, shake the dressing again and drizzle it evenly over the avocado halves.
• Serve with buttered toast triangles (more traditional) or warm crusty rolls.
• Notes: An avocado is ripe if it feels a little soft when held in your hand. To help ripen an avocado, put it in a paper bag with a ripe banana or apple and store in an airy spot. You can now buy avocados that don't discolour when cut, but are they, I wonder, genetically modified?