Strawberry Avocado Salad Recipes
STRAWBERRY-AVOCADO TOSSED SALAD
Delicious and beautiful! Strawberries and avocado on top of romaine drizzled with a honey vinaigrette dressing. Perfect with a grilled steak and crusty bread.-Pam Nordahl, Edina, Minnesota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the oil, sugar, honey, vinegar, lemon juice and salt. , Divide romaine among 4 salad plates. Top each with avocado and strawberries. Drizzle with dressing. Sprinkle with pecans.
Nutrition Facts : Calories 384 calories, Fat 29g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 8g fiber), Protein 3g protein.
STRAWBERRY AVOCADO SALAD
nancy Johnson of Laverne, Oklahoma blends together a sweet and tangy dressing to drizzle over this pretty salad. Tip: Substitute a little freshly grated onion instead of onion powder if you have an onion on hand.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first 10 ingredients. Arrange greens on two salad plates; top with avocado and strawberries. Drizzle with dressing.
Nutrition Facts :
STRAWBERRY AVOCADO SALAD
I have served this countless times and I am always asked for the recipe, I also use this dressing on many other salads. Enjoy
Provided by ENIGMA497
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
- Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
Nutrition Facts : Calories 610.1 calories, Carbohydrate 44 g, Fat 50 g, Fiber 12 g, Protein 6.1 g, SaturatedFat 5.9 g, Sodium 22.9 mg, Sugar 30 g
BUTCH'S STRAWBERRY AVOCADO SALSA
This is magic in your mouth! Thanks for bringing it to the party Butch! Delicious with tortilla chips or served atop grilled chicken, pork, or mild white fish such as tilapia.
Provided by NKMELVIN
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a serving bowl, lightly mix together the strawberries, avocado, red onion, jalapeno pepper, cilantro, lime juice, and black pepper. Serve immediately.
Nutrition Facts : Calories 50.6 calories, Carbohydrate 4.7 g, Fat 3.8 g, Fiber 2.3 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 2.6 mg, Sugar 1.5 g
STRAWBERRY SUMAC CAKE
In the introduction to this recipe from her cookbook, "Watermelon and Red Birds," Nicole Taylor notes that cooks in the Mediterranean and the Middle East know the acidic tang of crimson dried powdered sumac as a kitchen staple. Sumac doesn't get a lot of love in American kitchens, even though edible sumac species grow wild throughout America and are essential in the Indigenous American kitchen. Dr. Cynthia Greenlee wrote about how foraging is back in style for a new generation of Black Americans. If you want to forage for the wild variety of sumac and dry and prepare the spice at home, the fall season is the time to do it. Look for sumac with red berry clusters, such as staghorn sumac. Be sure to avoid berries of any other color, which may be poison sumac.
Provided by Nicole Taylor
Categories cakes, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Prepare the strawberries: Combine the chopped strawberries, sumac, sugar and almond extract in a small bowl and set aside to macerate, a process of letting the berries soften and release their juices.
- Meanwhile, prepare the cake: Heat the oven to 350 degrees. Grease a 9-inch round cake pan or springform pan with 1 tablespoon olive oil.
- In a large bowl, whisk together the flour, cornmeal, salt, baking soda and baking powder to combine. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a handheld mixer, beat the eggs and 1 cup/200 grams sugar on medium-high speed until very pale and light yellow in color, about 3 minutes. The mixture should thicken and make ribbons that slowly lose their shape when they fall off the whisk attachment. With the mixer on high speed, slowly add the remaining 1 cup/240 milliliters olive oil and beat until everything is combined.
- Reduce the speed to medium-low and slowly begin adding the dry ingredients in 3 additions, adding the half-and-half in between additions. Mix until just combined. Remove the bowl from the stand mixer and fold in the diced strawberries and their liquid. Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the halved strawberries on the top.
- Bake for 50 to 65 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. If the cake is becoming too brown before the center has set, cover loosely with foil.
- In a small bowl, mix the remaining 2 tablespoons/25 grams sugar with the sumac. Sprinkle the cake with the sumac sugar while still slightly warm.
- Allow the cake to cool in the pan on a wire rack for 20 minutes. Turn the cake out of the pan onto the rack or release the springform ring and remove it. (If using a standard cake pan, some sugar may fall off of the cake. Use parchment or wax paper to catch any stray sugar and sprinkle back over the cake.) Let cool completely before serving. Store leftover cake in an airtight container or wrapped in plastic wrap at room temperature for up to 1 day (or refrigerate up to 4 days).
STRAWBERRY AVOCADO SALAD
From a website called "Avocado Salad" (www.avocadosalad.com), I saw this and thought: strawberries AND avocados! How can you lose?? I haven't made it yet as berries are out of season just now--I'll try it next June! I hate nuts, though, so I'll probably leave them off--or at least, off of mine.
Provided by Halcyon Eve
Categories Strawberry
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine dressing ingredients. Whisk together until well blended. Set aside.
- Place salad greens in a bowl. Arrange avocado and strawberry slices on top of greens. Drizzle dressing over salad and top with pecans.
- Serve immediately or refrigerate up to 2 hours.
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