Shallot And Avocado Salad Recipes

TOMATO AND AVOCADO SALAD

Steps:

• In a small bowl, whisk together the mustard, olive oil, balsamic vinegar and pepper. Arrange the slices of avocado and tomato alternately like the spokes of a wheel on one big serving plate, or individual plates. Drizzle lightly with the dressing, and serve immediately.

AVOCADO AND TOMATO SALAD

Steps:

• In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.

SHALLOT AND AVOCADO SALAD

Steps:

• Prepare dressing by mashing garlic with salt, stirring in oil and lemon juice or vinegar, and seasoning with pepper to taste.
• Peel and seed avocado.
• Slice vertically from end to end into thin wedges, and dip wedges in lemon juice to prevent yellowing.
• Arrange wedges in a slightly overlapping strip on a serving plate.
• Arrange shallots in a strip down the middle of the avocado.
• Dress to taste.

AVOCADO CITRUS SALAD RECIPE BY TASTY

Steps:

• Wash the citrus well, then pat dry with paper towels. Use a microplane to finely grate the zest of 1 orange into a medium bowl, avoiding the bitter white pith.
• Set the orange on a cutting board and use a sharp paring knife to cut off the top and bottom so the flesh is exposed and the fruit can sit upright. Use the knife to remove the rind from around the fruit, following the contours of the fruit and cutting carefully to remove all of the pith, but leaving as much flesh intact as possible. Holding the fruit in your non-dominant hand over a liquid measuring cup, use the knife to cut between the membranes to release the segments and transfer to a separate medium bowl. Let the juice drip into the measuring cup below as you cut. Once all of the segments have been released, squeeze the remaining juice from the membranes into the bowl. Repeat with the remaining citrus. Pour ¼ cup of the citrus juice into the bowl with the zest. Reserve the rest of the juice for another use.
• Very thinly slice the shallot crosswise using a mandoline or very sharp knife. Add the shallot to the bowl with the zest and juice and let sit for 10 minutes to mellow the sharp flavor of the shallot.
• Add the olive oil to the bowl with the citrus juice and shallot and whisk to emulsify. Season with salt and pepper to taste.
• Halve the avocado lengthwise. Remove the pit. Thinly slice the flesh inside the peel lengthwise, then in half crosswise.
• Spread the arugula on a serving platter and season with salt and pepper. Use a spoon to release the avocado slices into the bowl with the arugula, then add the citrus segments. Spoon the dressing over the salad and finish with a sprinkle of flaky salt. Serve immediately.
• Enjoy!

AVOCADO AND BEET SALAD WITH CITRUS VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. Trim and wash beets, and put them in a baking dish. Add a splash of water, and cover tightly. Roast 45 to 60 minutes, until tender.
• Let beets cool, then peel and cut into wedges. Place in bowl, and season with salt and pepper; add red wine vinegar and 1 tablespoon olive oil, and toss gently.
• Combine shallots with white wine vinegar, lemon and orange juices and pinch of salt. Macerate 15 minutes. Whisk in 3/4 cup olive oil, and stir in chervil and zest. Adjust seasonings.
• Cut avocados in half lengthwise, and remove pits. Leaving skin intact, cut avocados lengthwise into 1/4-inch-thick slices. Scoop out slices with a large spoon, and arrange on a platter or individual dishes. Season with salt and pepper. Arrange beets on top, and drizzle with shallot mixture. Garnish with chervil sprigs.

CRISPY BACON AND AVOCADO SALAD

Steps:

• Make a French Dressing. Put the vinegar, oil, lemon juice, mustard and brown sugar into the jar. Season with the salt and pepper.
• Screw the lid of the jar on tightly and shake the contents well for a minute. Pour into a jug ready to serve.
• Wash and dry the lettuce. Shred it and put it into the bowl.
• Chop up the cucumber and apple. Peel the avocado and cut the flesh into medium-sized chunks. Mix with the lettuce.
• Cut the rind off the bacon rashers and grill under a low to medium heat for about 6 minutes, turning occasionally.
• Allow to drain on kitchen towel.
• Slice the warm bacon into small pieces. Gently mix the pieces into the salad. Sprinkle with parsley.
• Serve while the bacon is still warm with the jug of French dressing.