Sliced Avocado Salad Recipes

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JICAMA SLICES WITH AVOCADO AND CRAB SALAD



Jicama Slices with Avocado and Crab Salad image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 large jicama (about 1 1/2 pounds)
2 medium-size ripe avocados
3/4 cup chopped tomato
1/2 cup diced red or yellow bell pepper
1 tablespoon minced jalapeno pepper
1 teaspoon salt
2 teaspoons fresh lemon juice
1/2 cup fresh crabmeat

Steps:

  • Peel and slice the jicama into 1 by 3-inch strips about 1/8-inch thick; you should have 20 to 24 slices total. Cover with a damp towel and set aside.
  • Cut the avocados in half and remove the pits. Scoop the pulp into a bowl and mash with a fork. Add the tomato, bell pepper, jalapeno, salt, and lemon juice, and mix well. Taste and adjust the salt and lemon juice. Stir in the crabmeat.
  • Spread 1 tablespoon of the salad on each jicama slice, or serve as a dip with jicama as the crudite. This is not a make-ahead dish.

AVOCADO SALAD



Avocado Salad image

Provided by Molly O'Neill

Categories     dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield Four to six servings

Number Of Ingredients 9

3 Haas avocados, ripe but not too soft, peeled and diced
1/4 cup diced scallions
1 large red bell pepper, diced
1 medium red onion, peeled and diced
1 medium cucumber, peeled, seeded and cut into 1/8-inch slices
2 small tomatoes, seeded and diced
1/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 9 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 550 milligrams, Sugar 4 grams

AVOCADO SALAD



Avocado Salad image

This simple avocado salad features lovely ripe avocados, iceberg lettuce, and tomatoes for a delicious side dish or appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 4 to 6

Number Of Ingredients 6

1 1/2 large Florida avocados, halved, skinned, pitted, and sliced lengthwise into 1/2-inch thick pieces, and 1/2 avocado, chopped
2 tomatoes, sliced crosswise, and 1 tomato, chopped
1/4 iceberg lettuce, chopped
1 small red onion, thinly cut into rings
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Place sliced avocado and tomato around the perimeter of a serving platter. Combine chopped avocado, tomato, lettuce, and onion in a medium bowl. Drizzle with oil, and season with salt and pepper. Transfer to center of platter; serve immediately.

EASY AVOCADO SALAD



Easy Avocado Salad image

The cilantro-lime dressing is key to this delicious avocado salad. If you love the flavor, try our Cilantro-Lime Rice recipe.

Provided by Martha Stewart

Categories     Mexican Recipes

Time 1h20m

Number Of Ingredients 8

1/2 medium red onion, thinly sliced
2 tablespoons plus 1/4 cup freshly squeezed lime juice, from about 3 limes
2 teaspoons sugar
Coarse salt
1 jalapeno chile (seeds and ribs removed for less heat, if desired), chopped
1 cup lightly packed cilantro leaves
1/2 cup olive oil
4 avocados, about 8 ounces each, thinly sliced

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.

Nutrition Facts : Calories 320 g, Fat 31 g, Fiber 8 g, Protein 2 g

TOMATO AND AVOCADO SALAD



Tomato and Avocado Salad image

A very simple, very delicious salad, that makes a perfect starter for dinner parties.

Provided by AUSSIEBEAR

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6

1 teaspoon Dijon mustard
¼ cup extra-virgin olive oil
½ cup balsamic vinegar
1 pinch ground black pepper
1 avocado - peeled, pitted and sliced
2 small tomatoes, each cut into 8 wedges

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.

Nutrition Facts : Calories 236 calories, Carbohydrate 11.1 g, Fat 21.5 g, Fiber 4 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 44.8 mg, Sugar 5.9 g

AVOCADO CITRUS SALAD RECIPE BY TASTY



Avocado Citrus Salad Recipe by Tasty image

Utilizing all the components of citrus-zest, flesh, and juice-this salad is sure to brighten up any table. Avocado adds a creamy counterpoint to the tangy sweetness of the citrus, while arugula adds a peppery bite. Feel free to use a range of fruit-grapefruit and all varieties of oranges work great, as do mandarins, tangerines, and Meyer lemons. The more variety, the prettier the salad will be!

Provided by Danielle DeLott

Categories     Sides

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 ½ lb mixed citrus, such as navel oranges, grapefruits, and cara cara oranges
1 shallot
1 tablespoon olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 ripe avocado, large
arugula
flaky sea salt, for garnish

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!

Nutrition Facts : Calories 208 calories, Carbohydrate 33 grams, Fat 9 grams, Fiber 7 grams, Protein 2 grams, Sugar 19 grams

AVOCADO SALAD WITH HERBS AND CAPERS



Avocado Salad With Herbs and Capers image

This salad is both dead simple to make and highly luscious. It gets a velvety richness from the avocados. The salad is enlivened by a splash of red wine vinegar in the dressing and a handful of briny capers sprinkled on top. The herbs here are used in two ways, both chopped into a garlicky salsa verde-like dressing, and strewn in whole leaves across the plate. Choose your avocados carefully for this; look for firm but not rock-hard fruit, without any mushy spots. If you'd like to substitute another variety of avocado for the Haas you can, but the salad may not have the same texture. Then serve it either as a side dish or an appetizer with a meal of roasted or grilled meats, chicken or fish. Or make it the foundation of a light lunch, with some crusty bread and tangy cheese on the side.

Provided by Melissa Clark

Categories     weeknight, salads and dressings, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 large bunch cilantro
1 large bunch parsley
2 scallions, very finely chopped
1 jalapeño, seeded and very finely chopped
1 to 2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea salt, more to taste
2 tablespoons red wine vinegar, more to taste
1/2 cup extra-virgin olive oil, more for serving
4 Haas avocados, peeled, pitted and sliced
4 teaspoons capers, drained
Flaky sea salt and black pepper

Steps:

  • Reserve a cup of whole cilantro leaves; finely chop the rest of the leaves and tender stems. Transfer chopped leaves to a medium bowl.
  • Reserve a cup of whole parsley leaves; finely chop the rest of the leaves and tender stems. Transfer chopped parsley to the bowl with the cilantro. Add scallions, jalapeño, garlic, fine salt and vinegar. Stir in oil. Taste and add more salt, vinegar or both, if needed.
  • Scatter the whole cilantro and parsley leaves over 4 serving plates. Fan the avocados out on top, and sprinkle lightly with fine salt to taste. Spoon the herb dressing over the avocado, making sure to include the oil in the bowl, and top with capers. Sprinkle with flaky sea salt and black pepper and serve.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 46 grams, Carbohydrate 21 grams, Fat 57 grams, Fiber 15 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 656 milligrams, Sugar 2 grams

AVOCADO SALAD



Avocado Salad image

Provided by Maggie Ruggiero

Categories     Salad     Side     Avocado     Healthy     Lettuce     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1/4 cup fresh lemon juice
1/2 cup olive oil
2 (6- to 8-oounce) firm-ripe avocados
3 heads Bibb lettuce (3/4 pound total), leaves torn if large
1 heart of romaine, sliced crosswise into 1-inch pieces
3 medium radishes, thinly sliced

Steps:

  • Whisk together lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil.
  • Quarter, pit, and peel avocados, then cut into bite-size pieces. Toss with greens, radishes, and just enough dressing to coat. Season with salt and pepper.

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

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

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