Spicy Avocado And Lime Vinaigrette Recipes

SPICY LIME VINAIGRETTE

Spicy Lime Vinaigrette image

Give your marinade or salad a spicy lime kick with this vinaigrette recipe.

Provided by EatAndRun

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup avocado oil
¼ cup lime juice
1 tablespoon chopped fresh cilantro
2 teaspoons minced fresh jalapeno pepper
2 teaspoons agave syrup
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Place avocado oil, lime juice, cilantro, jalapeno, agave syrup, salt, and pepper into a screw-top jar. Cover and shake well to combine.

Nutrition Facts : Calories 135 calories, Carbohydrate 4.1 g, Fat 13.6 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 145.8 mg, Sugar 2.8 g

SPICY AVOCADO AND LIME VINAIGRETTE

Spicy Avocado and Lime Vinaigrette image

This is a quick and tasty dressing for salad, it goes great with grilled chicken and romaine lettuce or pecans and lentils.

Provided by BunnyMalcovich

Categories Vinaigrette Dressing

Time 39m

Yield 6

Number Of Ingredients 4

Ingredients

1 avocado - peeled, pitted, and cubed
2 tablespoons key lime juice
1 dash hot pepper sauce
3 tablespoons seasoned rice vinegar

Steps:

Whisk together the avocado, lime juice, hot pepper sauce, and vinegar until smooth. Set aside at room temperature for 29 minutes. Use as a dressing for salad.

Nutrition Facts : Calories 61 calories, Carbohydrate 4.8 g, Fat 4.9 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 155.4 mg, Sugar 1.8 g

SPICY AVOCADO AND LIME VINAIGRETTE

Spicy Avocado and Lime Vinaigrette image

This is a quick and tasty dressing for salad, it goes great with grilled chicken and romaine lettuce or pecans and lentils.

Provided by BunnyMalcovich

Categories Vinaigrette Dressing

Time 39m

Yield 6

Number Of Ingredients 4

Ingredients

1 avocado - peeled, pitted, and cubed
2 tablespoons key lime juice
1 dash hot pepper sauce
3 tablespoons seasoned rice vinegar

Steps:

Whisk together the avocado, lime juice, hot pepper sauce, and vinegar until smooth. Set aside at room temperature for 29 minutes. Use as a dressing for salad.

Nutrition Facts : Calories 61 calories, Carbohydrate 4.8 g, Fat 4.9 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 155.4 mg, Sugar 1.8 g

FRESH GREENS, AVOCADO WITH A LIME VINAIGRETTE

Fresh Greens, Avocado With a Lime Vinaigrette image

Simple bagged greens or fresh market lettuce makes this a breeze, black beans, lime and spicy peppers makes a great simple salad with creamy avacado and a tangy vinaigrette.

Provided by SarasotaCook

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 medium red onion, cut in half and thin sliced
1 avocado, chopped fine
3 cups red leaf lettuce
4 cups chopped romaine lettuce
2 teaspoons fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup grape tomatoes or 1 cup cherry tomatoes, cut in half
1/2 cup olive oil
2 teaspoons balsamic vinegar
1/3 cup honey
1 jalapeno pepper, seeded, ribs removed and diced fine
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/4 cup fresh lime juice
1/2 teaspoon kosher salt, to taste
1 pinch red pepper flakes, to taste

Steps:

Salad -- in a large bowl, mix up the greens. Add the onion, avacado, cilantro, beans, salt and pepper and cherry tomatoes.
Dressing -- mix all the dressing ingredients in a measuring cup and stir well.
Finish -- Just toss the salad dressing over the salad and that simple. A great unique flavor. Don't be afraid to make this a whole dinner. Add some rotisserie chicken, or grilled shrimp, anything. Just have fun with it.
You can even top this with some good Mexican shredded cheese. It is a great salad. Even chopped up fresh fried tortillas or even just corn chips for a little crunch.

Nutrition Facts : Calories 362.9, Fat 23.4, SaturatedFat 3.3, Sodium 449.3, Carbohydrate 36.2, Fiber 8.2, Sugar 17.2, Protein 6.3

SPICY AVOCADO AND LIME VINAIGRETTE

Spicy Avocado and Lime Vinaigrette image

This is a quick and tasty dressing for salad, it goes great with grilled chicken and romaine lettuce or pecans and lentils.

Provided by BunnyMalcovich

Categories Vinaigrette Dressing

Time 39m

Yield 6

Number Of Ingredients 4

Ingredients

1 avocado - peeled, pitted, and cubed
2 tablespoons key lime juice
1 dash hot pepper sauce
3 tablespoons seasoned rice vinegar

Steps:

Whisk together the avocado, lime juice, hot pepper sauce, and vinegar until smooth. Set aside at room temperature for 29 minutes. Use as a dressing for salad.

Nutrition Facts : Calories 61 calories, Carbohydrate 4.8 g, Fat 4.9 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 155.4 mg, Sugar 1.8 g

LIME VINAIGRETTE

Lime Vinaigrette image

My family and I have been enjoying this lime vinaigrette recipe for so long, I don't even remember where I got it from. Sometimes I add dried basil and anchovy paste to add a little variation to the dressing. -Marian Brown, Mississauga, Ontario

Provided by Taste of Home

Time 10m

Yield 0.5 cup

Number Of Ingredients 7

Ingredients

1/4 cup lime juice
2 garlic cloves
1/4 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
Dash pepper
1/4 cup olive oil

Steps:

Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.

Nutrition Facts : Calories 131 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE

Mango-Avocado Salad With Lime Vinaigrette image

Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.

Provided by Kay Chun

Categories lunch, weeknight, salads and dressings, appetizer, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

3/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 limes)
1/4 cup minced shallot
1 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon minced garlic
Kosher salt and black pepper
1/2 cup chopped cilantro leaves and tender stems
1 large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces
2 ripe mangoes, sliced or cubed
8 ounces snap peas, trimmed and thinly sliced on the diagonal
2 ripe avocados, sliced or cubed

Steps:

In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

AVOCADO AND GRAPEFRUIT SALAD WITH SPICY LIME VINAIGRETTE

Avocado and Grapefruit Salad with Spicy Lime Vinaigrette image

The combination of avocado and grapefruit makes a refreshing salad that's best served at the end of the meal.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

4 ripe avocados
1/2 cup freshly squeezed lime juice (about 3 limes)
4 ruby-red grapefruits
1 tablespoon honey
1/2 cup extra-virgin olive oil
1/2 teaspoon crushed red-pepper flakes
Salt and freshly ground black pepper
3 heads red-leaf lettuce (2 pounds)

Steps:

Cut avocados in half lengthwise, working around pit; twist to open. Remove pits; peel. Cut avocados into 1-inch pieces; toss in bowl with 1/4 cup lime juice.
Using a sharp knife, cut away peel, pith, and outer membranes from grapefruits. Slice flesh crosswise into 1/4-inch-thick rounds; place in bowl.
Make vinaigrette: Combine remaining 1/4 cup lime juice and honey in small bowl. Whisk in olive oil and red-pepper flakes; season with salt and pepper.
Place lettuce in serving bowl. Season with salt and pepper; drizzle with a quarter of the vinaigrette. Toss well.
Drizzle avocado pieces with three-quarters of remaining vinaigrette. Season with salt and pepper; toss well. Scatter avocado and grapefruit slices over greens; drizzle salad with remaining vinaigrette.

Nutrition Facts : Calories 220 g, Fat 18 g, Fiber 6 g, Protein 2 g

SPICY SHRIMP SALAD WITH MANGO, AVOCADO AND LIME VINAIGRETTE

Spicy Shrimp Salad With Mango, Avocado and Lime Vinaigrette image

From Alfred Portale's book, "Simple Pleasures". You can add some diced papaya or pineapple in addition to the mango, if desired. Sliced scallions would be a fine alternative to the red onion in the salad. Prep time includes 1 hour marinating time prior to cooking the shrimp.

Provided by Epi Curious

Categories Mango

Time 1h32m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs large shrimp, peeled and deveined (3 to 4 per person)
1/2 cup plus 2 tablespoons grapeseed oil
3 garlic cloves, peeled and finely chopped
2 tablespoons smoked paprika
1/4 teaspoon plus a pinch cayenne pepper
1 teaspoon heaping orange zest, finely grated
1 tablespoon coarsely cracked black pepper
1/4 cup lime juice, freshly squeezed, plus 1 generous teaspoon grated lime zest
1/2 teaspoon Dijon mustard
1 teaspoon coarse salt, plus more to taste
1/4 cup extra virgin olive oil
freshly ground white pepper, to tate
1/2 small red onion, halved, peeled and thinly sliced (about 1/3 cup sliced)
1 mango, peeled, seeded and cut into 1/2-inch dice
1 avocado, peeled, pitted and cut into 1/2-inch dice
4 cups lettuce (recommended red oak or lolla rossa)

Steps:

Put the shrimp in a bowl.
Make the marinade: Pour 1/4 cup of the grapeseed oil into a small bowl. Add the garlic, paprika, 1/4 teaspoon cayenne pepper, orange zest and cracked black pepper and stir together. Set aside 1 tablespoon of the mixture, and pour the remaining marinade over the shrimp. Toss, cover and refrigerate for 30 minutes to 6 hours.
Make the vinaigrette: In a small bowl, whisk together the reserved 1 tablespoon marinade, the lime juice and zest, the mustard, 1 teaspoon salt and the remaining pinch of cayenne. Slowly whisk in the remaining 1/4 cup grapeseed oil, then the olive oil. Season to taste with salt and white pepper.
Put the onion, mango, avocado and lettuces in a large bowl. Dress lightly with 1/2 cup of the vinaigrette, or more if necessary, and season with salt and white pepper. (Extra dressing can be spooned over the shrimp.) Set aside.
Heat the remaining 2 tablespoons grapeseed oil in a saute' pan set over medium high heat. Season the shrimp with salt, add them to the pan, and sear quickly, just over one minute on each side. Remove them from the pan and cover to keep them warm.
Mound the salad in the center of a platter and surround it with the shrimp. Serve family style from the center of the table, passing any extra dressing alongside.

Nutrition Facts : Calories 686.6, Fat 51.8, SaturatedFat 6.2, Cholesterol 259.2, Sodium 858.5, Carbohydrate 21.8, Fiber 6.8, Sugar 9.3, Protein 37.4

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