SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 5 servings
Number Of Ingredients 15
Steps:
- Add all dressing ingredients to a blender, blend until smooth.
- In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
- Top with prepared dressing; toss to coat.
- Enjoy!
Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams
ROASTED VEGGIE SALAD WITH AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: red bell pepper, butternut squash, brussels sprouts, dried oregano, salt, black pepper, olive oil, mixed greens, avocado, garlic, lime, olive oil, salt, black pepper
Provided by Spencer Kombol
Categories Sides
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
- Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
- To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
- To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!
- Enjoy!
Nutrition Facts : Calories 392 calories, Carbohydrate 33 grams, Fat 29 grams, Fiber 10 grams, Protein 6 grams, Sugar 7 grams
APPLE AVOCADO SALAD WITH TANGERINE DRESSING
This easy salad is perfect for a hot day and it is very filling. You wouldn't think this mixture of apples, avocados, blue cheese, and tangerine dressing would go together, but it's wonderful!
Provided by Donna Smally
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 20m
Yield 10
Number Of Ingredients 13
Steps:
- In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
- In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 11 g, Cholesterol 3.4 mg, Fat 11 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 73.5 mg, Sugar 5.7 g
AVOCADO AND CANTALOUPE SALAD WITH CREAMY FRENCH DRESSING
This is a yummy and easy salad. I used to love grapefruit and avocado salad, but can't eat grapefruit anymore and cantaloupe is a lovely substitute!
Provided by nancy
Categories Salad Green Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together in a mixing bowl. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy.
- Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. Drizzle with the salad dressing, then sprinkle with toasted almonds to serve.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 18.4 g, Fat 55.6 g, Fiber 5.9 g, Protein 5.2 g, SaturatedFat 8 g, Sodium 178.9 mg, Sugar 10.6 g
TATSOI & AVOCADO SALAD WITH ROAST GARLIC DRESSING
Saw this recipe and just had to add it to Zaar so I wouldn't lose it... Originally from Australian Good Taste - December 2001. Recipe by Yael Grinham.
Provided by Missy Wombat
Categories Salad Dressings
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- *You can make the roast garlic dressing (steps 1-2) up to 1 day ahead. Keep in an airtight container in the fridge. Remove the dressing from the fridge 1 1/2 hours before serving to bring to room temperature.
- Roast garlic dressing: Preheat oven to 180°C To make roast garlic dressing, place garlic on a baking tray and roast in preheated oven for 30-35 minutes or until the garlic cloves are soft. Remove from the oven and set aside for 10 minutes to cool slightly.
- Cut tops off garlic heads, squeeze soft garlic from each bulb, and place in a blender. Add red wine vinegar and season with salt and pepper. Blend until well combined. With motor running, gradually add oil in a thin steady steam until mixture is thick. Gradually add enough hot water to make a pouring consistency.
- Salad: Place the tatsoi, spinach and avocado in a large serving bowl and toss gently to combine. Drizzle the dressing over the salad.
Nutrition Facts : Calories 205.9, Fat 17.9, SaturatedFat 2.6, Sodium 15, Carbohydrate 12.1, Fiber 5.9, Sugar 0.7, Protein 2.8
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING
As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
- Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
- After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
- Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
- To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
FRESH TACO SALAD WITH CREAMY AVOCADO-LIME DRESSING
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing. Chili-flavored quinoa, black beans and crispy tortilla strips round things out.
Provided by Kathryne Taylor
Categories Salad Taco Vegetarian Feta Tomato Quinoa Bean Tortillas Cilantro Summer Wheat/Gluten-Free
Yield Makes 4 large salads
Number Of Ingredients 31
Steps:
- To make the taco filling:
- In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the garlic, chili powder, and cumin. Cook until fragrant, stirring constantly, about 30 seconds. Add the tomato paste and sauté for another minute, stirring constantly. Add the rinsed quinoa and water, and stir to combine. Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer. Cook until the liquid is absorbed, 15 to 20 minutes (the quinoa might not be fluffy yet, but don't worry).
- Remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, uncover and fluff the quinoa with a fork. Gently stir in the black beans and salt. Season to taste with pepper and additional salt, if necessary. Cover and set aside for a couple of minutes to warm up the beans.
- To make the tortilla strips:
- In a large skillet, warm the olive oil over medium heat until shimmering. Toss in the tortilla strips, sprinkle them with salt, and stir. Cook until the strips are crispy and turning golden, stirring occasionally, 5 to 10 minutes. Drain the tortilla strips on a plate covered with a piece of paper towel.
- To make the dressing:
- In a small food processor or blender, combine the lime juice, olive oil, and water. Using a spoon, scoop in the half avocado and add the cilantro, jalapeño, garlic, and salt. Process until the dressing is nice and smooth. The dressing should be zippy, but if it's unpleasantly tart or difficult to blend, dilute it with 1 to 2 tablespoons of water and blend again.
- To assemble the salads:
- Combine the romaine and arugula in a large bowl. Wait to dress the salad until you are ready to serve, as the greens wilt fairly quickly once dressed. (If you won't be consuming all 4 servings of this salad right away, portion off the greens you'd like to save for later, and dress only the greens you intend to eat now.)
- When you're ready, drizzle the mixture with just enough dressing to lightly coat the greens (you might have extra). Toss until the dressing is evenly distributed.
- Arrange the dressed greens in 4 individual salad bowls (or dinner plates, if your bowls are on the small side). Top each salad with taco filling, tomatoes, radishes, crispy tortilla strips, and feta. Slice the remaining avocado half into long strips and place a couple of strips on each salad. Serve immediately.
- If you have leftover dressing, press plastic wrap against the surface to prevent browning and store it in the refrigerator for later. Leftover tortilla strips tend to become unpalatably tough within a couple of hours, so you might want to skip those and add a few crushed tortilla chips to leftovers.
TATSOI, MIZUNA AND EDAMAME SALAD WITH SESAME DRESSING
This is from the Feb 2007 issue of Vegetarian times. They say "Tatsoi cabbage has small, heart-shaped, green leaves that are beautiful in salads. Mizuna, another Japanese green called for in this main-dish salad, has feathery leaves and a peppery flavor. Both are worth seeking out, but if you don't come across them, simply substitute napa cabbage and watercress."
Provided by dicentra
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl.
- To make Salad: Cook edamame according to package directions. Rinse under cold water to cool. Drain well.
- Divide edamame, tatsoi, mizuna, cucumber, tofu and green onion among 4 plates.
- Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.
Nutrition Facts : Calories 288.6, Fat 20.4, SaturatedFat 2.7, Sodium 155.4, Carbohydrate 15.9, Fiber 5.2, Sugar 1.4, Protein 14.5
TATSOI AND WARM SCALLOP SALAD WITH SPICY PECAN PRALINE
Categories Salad Leafy Green Quick & Easy Pecan Scallop Avocado Summer Healthy Gourmet
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make praline:
- In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.
- Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.
- In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat.
More about "tatsoi avocado salad with roast garlic dressing recipes"
10 BEST TATSOI RECIPES | YUMMLY
From yummly.com
TATSOI RECIPE - PURPLE TATSOI SALAD WITH TAHINI DRESSING
From runningtothekitchen.com
AVOCADO OIL SALAD DRESSING - THE HARVEST KITCHEN
From theharvestkitchen.com
CREAMY AVOCADO SALAD DRESSING - RECIPETIN EATS
From recipetineats.com
TATSOI & AVOCADO SALAD WITH ROAST GARLIC DRESSING
From mealgarden.com
Servings 12Calories 175 per servingCategory Main
CREAMY AVOCADO GARLIC SALAD DRESSING - ZUCCHI US
From zucchi.us
EASY ROASTED POTATO SALAD WITH GARLIC DILL DRESSING
From minimalistbaker.com
MIDDLE EASTERN TACO SALAD WITH ROASTED CHICKPEAS, TANGY …
From simplebites.net
THE PURPLE COOK: TATSOI WITH AVOCADO AND ROASTED GARLIC DRESSING
From purplecook.blogspot.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
5 MINUTE AVOCADO OIL SALAD DRESSING - DARN GOOD VEGGIES
From darngoodveggies.com
TATSOI RECIPE ASIAN GREENS SALAD - I HEART UMAMI®
From iheartumami.com
GREEK AVOCADO SALAD WITH GARLIC-DILL VINAIGRETTE - HOST THE TOAST
From hostthetoast.com
TATSOI SALAD - THIS HEALTHY TABLE - SEASONAL RECIPES
From thishealthytable.com
TATSOI & AVOCADO SALAD WITH ROAST GARLIC DRESSING | RECIPE
From pinterest.co.uk
TATSOI & AVOCADO SALAD WITH ROAST GARLIC DRESSING
From pinterest.com
ROASTED ROOT VEGGIE SALAD WITH AVOCADO AND HOMEMADE CREAMY …
From dev.cleanfoodcrush.com
CALIFORNIA AVOCADO ROASTED GARLIC DIP - CALIFORNIA AVOCADOS
From californiaavocado.com
BEST AVOCADO SALAD RECIPE - JESSICA GAVIN
From jessicagavin.com
TATSOI SALAD WITH WARM MAPLE DRESSING - LADY LOCAVORE
From ladylocavore.com
15+ SALAD DRESSING RECIPES WITH GARLIC | EATINGWELL
From eatingwell.com
ROASTED GARLIC AVOCADO TOAST — TANORRIA'S TABLE
From tanorriastable.com
CHILLED WILTED TATSOI SALAD WITH SESAME-GINGER DRESSING
From farmerdaves.net
ROASTED ROOT VEGGIE SALAD + AVOCADO + HOMEMADE CREAMY …
From cleanfoodcrush.com
TATSOI AND AVOCADO SALAD WITH ROAST GARLIC DRESSING …
From pinterest.com
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING RECIPE
From hijabstyle.us
TATSOI SALAD WITH SPICY PEANUT DRESSING - NESFP.ORG
From nesfp.org
HEALTHY TATSOI ASIAN GREENS SALAD RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
ROASTED CARROT AND AVOCADO SALAD WITH CITRUS DRESSING RECIPE
From foodandwine.com
CREAMY AVOCADO SALAD DRESSING - SIMPLY SCRATCH
From simplyscratch.com
VEGAN ROASTED VEGETABLE SALAD WITH AVOCADO DRESSING
From crazyvegankitchen.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
AVOCADO RANCH CHOPPED SALAD - ISABEL EATS {EASY MEXICAN RECIPES}
From isabeleats.com
BEST CHICKPEA AVOCADO SALAD RECIPE - HOW TO MAKE CHICKPEA SALAD
From delish.com
BOK CHOY AND TATSOI SALAD WITH SESAME-ORANGE DRESSING
From honestcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love