Sautéed Avocado Salad Recipes

AVOCADO SALAD

Steps:

• For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.
• In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.
• Serve shortly after preparing.

AVOCADO SALAD

Steps:

• In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.

MY FAVORITE AVOCADO SALAD

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.

AVOCADO SALAD

Steps:

• Toss the first 6 ingredients just before ready to serve.
• Whisk together the dressing ingredients (from olive oil to mustard) and pour over the salad.
• Toss and sprinkle croutons on top.
• Enjoy!

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.

AVOCADO SALAD

Steps:

• Put the avocado, scallions, lemon juice, and oil in a medium bowl, and lightly toss. Season with salt and pepper, to taste.

SLICED AVOCADO SALAD

Steps:

• Preheat the oven to 375 degrees F.
• Toss the pumpkin seeds, sunflower seeds and puffed rice with the cumin, chili powder, garlic powder and kosher salt in a bowl. Add the oil and toss to coat. Place on a baking sheet in a single layer and bake until toasted, about 10 minutes. Toss with the lime zest and set aside.
• Cut the avocados in half and peel. Place the flat side of each avocado on a cutting board and slice at an angle. Plate half an avocado on each plate and top with some of the Pickled Onions and toasted seed mixture. Finish with a drizzle of good-quality olive oil, a sprinkle of cotija and a pinch of flaky salt. Serve with a lime wedge.
• Combine the apple cider vinegar, sugar, salt and 1/4 cup water in a small pot. Heat, stirring, until the sugar and salt are dissolved. Pour the mixture over the red onions in a medium bowl and let sit for about 10 minutes.

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!

AVOCADO SALAD

Steps:

• For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.
• Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').

CALIFORNIA AVOCADO SALAD

Steps:

• Arrange oranges and avocados on a platter; sprinkle with pine nuts and rosemary. Drizzle dressing over salad. Serve immediately.

AVOCADO AND MUSHROOM SALAD

Steps:

• Peel the avocados, and cut them in half. Remove and discard the pit. Cut the avocados into 1 1/2-inch lengths.
• Thoroughly blend the oil, lemon juice, vinegar, mustard, garlic and parsley with a wire whisk in a salad bowl. Add the mushrooms, avocado and salt and pepper to taste. Toss well and serve.

EASY AVOCADO SALAD

Steps:

• In a small bowl, combine onion with 2 tablespoons lime juice, 1/2 teaspoon sugar, and 1/4 teaspoon coarse salt; toss to combine. Let lime-marinated onion sit at room temperature until it softens and brightens in color, about 1 hour (up to 1 day, covered and refrigerated).
• Make dressing: In a blender, combine remaining 1/4 cup lime juice, jalapeno, cilantro, and remaining 1 1/2 teaspoons sugar; season generously with salt. Blend until smooth. With the motor running, add oil in a steady stream through the feeder opening until incorporated.
• Just before serving, slice avocados; arrange on a serving plate. Top with onion; drizzle with dressing.

TOMATO, ZUCCHINI AND AVOCADO SALAD

Steps:

• Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
• Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

AVOCADO SALAD

Steps:

• Toss together the avocado, scallions, red pepper and onion. Add the cucumber and tomatoes. Add the lime juice and then the olive oil. Season with salt and pepper.

AVOCADO SALAD

Steps:

• Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl.
• Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper.
• Pour over the vegetables. Toss well.
• Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
• In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
• Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
• Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
• To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
• Enjoy!

SAUTEED AVOCADO

Steps:

• Combine whole-wheat flour and cumin on sheet of waxed paper.
• Combine cornmeal and chili powder on second sheet of waxed paper.
• Halve, peel, pit and slice avocados into 3/4 inch-thick slices.
• Sprinkle slices with lime juice.
• Dredge half the slices in flour mixture and half in cornmeal mixture.
• Dip slices into beaten eggs, then in the breadcrumbs to coat.
• Meanwhile, heat vegetable oil in large skillet over medium-high heat.
• Working in batches, pan-fry coated slices in hot oil about 15 seconds on each side or until golden brown.
• Transfer with slotted spoon to a large platter lined with paper towels to drain.
• Serve warm.

SAUTéED AVOCADO SALAD

Steps:

• Sauté cabbage, tomatoes, and rosemary in olive oil in a small frying pan on medium heat for 2 - 3 minutes.
• Place salad in a circle on individual serving dish and form a border with avocado.