Spinach Avocado Salad With Basil Vinaigrette Recipes

BACON, AVOCADO, & BRUSSELS SPROUT SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY

Steps:

• Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
• To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
• Add the mustard, oregano, pepper, and salt. Whisk to combine.
• Slowly add the olive oil while continuing to whisk until evenly blended.
• Slice the avocado and remove the pit, then dice.
• Trim the ends of the scallions, then dice.
• In a large bowl, combine the Brussels sprouts and spinach.
• Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
• Pour the dressing evenly over the salad.
• Toss thoroughly until well mixed.
• Enjoy!

LOADED SPINACH SALAD WITH CREAMY AVOCADO BASIL DRESSING

Steps:

• Put the quinoa and water in a small saucepan and bring to a boil. Reduce the heat, cover, and cook until the water is absorbed, about 15 minutes.
• Meanwhile, heat the oil in a small pan over medium heat. Add the chickpeas and salt and sauté until the chickpeas are browned and crispy, about 15 minutes.
• Meanwhile, make the dressing. Put the avocado, basil leaves, garlic, lemon juice, and salt in the blender. Blend and add 1/4 cup water. Add more water as needed to make the dressing to your desired consistency. It should be thick and creamy.
• To assemble the salad, add the baby spinach to a large bowl. Top with the quinoa, chickpeas, tomato chunks, and drizzle with part of the dressing. Toss and add more dressing so everything in the salad is coated. Season generously with salt and pepper. Enjoy!

SPINACH AND AVOCADO SALAD WITH BASIL VINAIGRETTE

Steps:

• Whisk oil, vinegar, dried basil, garlic, and sugar in small bowl until sugar dissolves. Whisk in fresh basil. Season dressing with salt and pepper. Mix spinach, red onion, and walnuts in large bowl. Add avocados and dressing; toss gently to coat.

SPINACH SALAD WITH CITRUS VINAIGRETTE

Steps:

• Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.
• Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.
• Note
• To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.

SPINACH AND AVOCADO SALAD

Steps:

• Cut segments from orange; squeeze 1 tablespoon juice from membranes into a large bowl. Into juice, whisk rice vinegar and olive oil; season with salt and pepper. Add spinach, orange segments, avocado, pepitas, and mint. Toss to combine.

BASIL SPINACH SALAD WITH LIME VINAIGRETTE

Steps:

• Hard boil eggs, peel and set aside.
• Wash spinach, removing tough ends, and tear into bite size pieces and place in large salad bowl.
• Add chiffonade of basil to spinach.
• Wash the mushrooms and slice thin, add to salad bowl.
• Wash tomato, dice; adding to salad bowl.
• Peel, pit and slice avocado, lengthwise, place in salad bowl along with feta cheese.
• Remove about 1 teaspoon of lime zest, cut lime in half and juice.
• In a blender jar, combine the lime zest and juice with remaining ingredients for the vinaigrette, pulse until thoroughly blended, pour over salad ingredients tossing to coat.
• Divide salad mixture into 4 equal portions and place on chilled salad plates.
• Thinly slice egg and garnish each salad with egg slices.
• Add a few grinds of fresh black pepper and serve.

SPINACH SALAD WITH APRICOT VINAIGRETTE

Steps:

• To make the vinaigrette: Add all the vinaigrette ingredients to a small bowl; whisk until well blended; set aside.
• To make salad: Add all salad ingredients to a large bowl; toss to mix.
• Drizzle Apricot Vinaigrette over salad; toss to coat.
• Season to taste with salt/pepper if needed.