Young Lettuces With Herbed Avocado Recipes
AVOCADO-HERB SALAD WITH GOAT CHEESE
Provided by Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Whisk the olive oil and lemon juice in a large bowl. Halve and pit the avocados, then cut into 1/2-inch pieces; add to the bowl and toss. Add the cherry tomatoes, cucumber, parsley, chives and 1/4 teaspoon each kosher salt and pepper. Gently toss until well combined.
- Place the lettuce in a large serving bowl. Drizzle lightly with olive oil and sprinkle with sea salt; toss to coat. Spoon the avocado salad over the lettuce, top with the goat cheese and season with more sea salt. Serve with lemon wedges.
YOUNG LETTUCES WITH HERBED AVOCADO
Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.
Categories Salad Herb Side Low Fat Vegetarian Kid-Friendly Yogurt Pistachio Avocado Healthy Low Cholesterol Lettuce Lemon Juice Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 23
Steps:
- Herbed avocado:
- Combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle.
- Using a spoon, scoop avocado flesh into a food processor; discard skins. Puree until smooth. Add preserved lemon, yogurt, oil, and shallot along with pickling liquid; season with salt and pulse to combine.
- Transfer avocado mixture to a medium bowl and stir in herbs. Taste and adjust seasoning with salt and/or more lemon juice, if needed.
- Do Ahead
- Herbed avocado can be made 1 day ahead. Cover, pressing plastic wrap directly onto surface, and chill.
- Lemon vinaigrette:
- Whisk lemon juice and agave in a medium bowl; season with salt. Whisk in grapeseed oil, then olive oil. Taste vinaigrette and adjust seasoning with more salt if needed.
- Do Ahead
- Vinaigrette can be made 5 days ahead. Cover and chill.
- Salad and assembly:
- Toss lettuces, spicy greens, herbs, and edible flowers in a large bowl to combine. Drizzle about half of lemon vinaigrette over and toss to coat. Season salad with salt.
- Spoon 2 dollops of herbed avocado onto each plate and loosely mound salad over top. Scatter pistachios over and around salad and drizzle with remaining lemon vinaigrette.
GRILLED LETTUCES WITH CRèME FRAîCHE AND AVOCADO
"Don't try this with iceberg," advises Roberta's chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.
Provided by Carlo Mirarchi
Categories Side Low Carb Vegetarian Kid-Friendly Quick & Easy Lunch Avocado Summer Grill/Barbecue Healthy Low Cholesterol Lettuce Bon Appétit Brooklyn New York Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare grill for medium-high heat. Brush cut sides of lettuce with a total of 2 tablespoons oil; season with kosher salt and pepper. Grill lettuce, cut side down, until lightly charred, about 2 minutes.
- Toss mizuna with 1 tablespoon oil in a medium bowl; season with kosher salt.
- Dollop crème fraîche on a platter and top with grilled lettuce and avocado; scatter mizuna over. Drizzle with lemon juice and more oil; season with sea salt and pepper.
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- Combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle.
- Using a spoon, scoop avocado flesh into a food processor; discard skins. Purée until smooth. Add preserved lemon, yogurt, oil, and shallot along with pickling liquid; season with salt and pulse to combine.
- Transfer avocado mixture to a medium bowl and stir in herbs. Taste and adjust seasoning with salt and/or more lemon juice, if needed.
- Do Ahead: Herbed avocado can be made 1 day ahead. Cover, pressing plastic wrap directly onto surface, and chill.
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