* 2 avocados
* romaine lettuce leaves
* 1 teaspoon salt
* 1/2 teaspoon white pepper
* 1/2 teaspoon dried oregano
* 1 clove garlic -- minced
* 1 sprig fresh thyme -- (optional)
* 2/3 cup olive oil
* 1 tablespoon red wine
* 1 tablespoon vinegar
Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice cream dipper, and shape into little balls. Place them on two plates lined with lettuce leaves. In a small bowl, whisk together the rest of the ingredients, pour over the avocados, and serve.
Recipe By : ';Le Ruth's'; Restaurant, New Orleans, LA.Im looking for salad recipes that use avacodos in them. anyone have any?
I like a taco salad.
Iceberg lettuce
1 half Sweet Onion (Maui, Vidalia, or flat red onion)
2 tomatoes, diced
1 Red Bell Pepper, diced
1 Avocado, diced
1 small can sliced Black Olives
1/2 cup salsa
1/2 cup yogurt or light sour cream
Juice of one lime
salt and pepper
dash Hot Sauce (optional)
Corn chips.
Tear or shred the lettuce. Add remaining veggies, dress with salsa/yogurt mixture. Toss and serve with the corn chips. Too make it a one dish meal add some ground beef browned and cooked with a TBSP each of ketchup and minced scallion. Or cooked and shredded chicken.Im looking for salad recipes that use avacodos in them. anyone have any?
These are just a small sampling of the avocado recipes available at Avocado.org
Go here for more: http://www.avocado.org/recipes/view.php/鈥?/a>
California Spinach Salad
Ingredients
3 Pounds Fresh spinach, washed and dried thoroughly
5 Ripe Medium California Avocados, seeded, peeled and cubed
2 Tbsp Lime or lemon juice
1 Cup Ripe olives, thinly sliced
1 Red onion, thinly sliced
2 Cups Mandarin oranges, drained and quartered
Spinach salad dressing (recipe follows)
California Spinach Salad Dressing (click here to view the recipe for California Spinach Salad Dressing)
Instructions
Tear spinach into bite size pieces and place in large mixing bowl.
In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor.
Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
California Avocado Salad Trio
Ingredients
California Avocado Salad:
3 Ripe California Avocados, quartered, pitted and peeled
Green leaf lettuce
Garnishes, fresh herb sprigs, edible flowers
Creamy Dressing:
陆 Cup fat free plain yogurt
录 Cup fat free mayonnaise
录 Cup thinly sliced celery
录 Cup thinly sliced green onion
1 Tbsp chopped chutney
1 tsp curry powder
1 tsp fresh lemon juice
Chicken Salad:
3 Cups chopped cooked chicken breasts,
陆 Cup sliced water chestnuts
陆 Cup bean sprouts, washed and dried
2 tsp ground ginger
2 tsp toasted sesame seeds
1 Tbsp low sodium soy sauce
1 recipe Creamy Dressing
Garnish: chopped peanuts, optional
Tuna Salad:
2 cans (6-ounces each) water packed tuna, drained, flaked
1 medium apple, chopped
陆 Cup halved grapes
录 Cup toasted sliced almonds, optional
1 recipe Creamy Dressing
In bowl, combine all ingredients
Shrimp Salad:
1 Pound cooked small shrimp, peeled and deveined
1 Cup chopped bell pepper
陆 Cup chopped tomato
录 Cup toasted chopped pecans, optional
Instructions
Combine all ingredients in a bowl
All Seasons California Avocado Pasta Salad
Ingredients
1/3 Cup orange or tangerine juice
3 Tbsp orange marmalade
1 陆 Tbsp vegetable oil
1 Tbsp white wine vinegar
2 tsp Dijon mustard
8 oz dry penne pasta, cooked, rinsed with cold water and drained well (4 cups cooked)
1 California Avocado, seeded, peeled and sliced
2 small oranges, peeled and sectioned or 2 large tangerines, peeled, segmented and seeded, if necessary
1 medium red sweet bell pepper, cut into 1/2-inch squares
3 green onions, sliced diagonally
录 Cup sliced cilantro leaves (lightly packed)
Instructions
In large bowl, whisk together orange juice, marmalade, oil, vinegar and mustard.
Add cooked pasta, mixing well. Cover and chill, stirring occasionally.
To serve, add remaining ingredients and toss gently.
Serve on assorted salad greens, if desired.
Buono Appetito!
Avocado Chicken Salad
Recipe courtesy Paula Deen
Show: Emeril Live
Episode: Home Cookin'
Salad:
3 cups cooked, diced chicken
3 cups cooked white rice
2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice
3/4 cup chopped onion
1 cup mayonnaise
1 to 2 teaspoons pepper
1 teaspoon salt
1/4 cup chopped fresh parsley leaves
Avocado Dressing:
1 large avocado, peeled and mashed with 2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper
Thick, crusty bread, multi-grain or sourdough, for serving
Lemon wedges, for garnish
Salad:
Mix all ingredients and chill. Pass with avocado dressing.
Dressing:
Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.
Avocado, Orange, and Jicama Salad
Recipe courtesy Gourmet Magazine
Show: Cooking Live
Episode: Salute to New York
3 navel oranges
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon sugar
2 tablespoons white-wine vinegar
2 tablespoons olive oil
1 medium jicama (about 3/4 pound)
2 firm-ripe California avocados
With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jicama and halve lengthwise. Thinly slice jicama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
Lift jicama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.
Avocado Salad with Lemon, Bacon and Watercress
Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Roast Chicken
4 slices bacon
3 avocados, halved and pitted
1/2 bunch watercress, stems trimmed
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Lay the bacon in a saute pan and bake for 15 minutes, until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes.
Scoop out each half of the avocado using an oversized spoon and arrange on a platter. Scatter the watercress over the avocado and crumble the bacon over the top. Drizzle with the lemon juice and olive oil and sprinkle with salt and pepper.
The salad above sounds good...
but I just slice the meat into just about any salad....
go good in salads with tomatoes, dried cranberries, and goat cheese sprinkle.
Category: Seafood
Ingredients:
1 lg. avocado
2 cans crabmeat or 1 lb. fresh
3 env.Knox gelatin
2 tbsp. finely chopped onions
1 c. finely chopped celery
1 c. sauterne wine
1 1/2 c. water
2 tbsp lemon juice
1/2 c. mayonnaise
Salt to taste
Pepper to taste
Instructions:
Dissolve gelatin in 1/2 cup cold water. Pour 1 cup hot water into mixture and dissolve. Press avocado through fine
sieve, or food processor. Add other ingredients, season to taste. Serve on lettuce leaves. Serves 8.
Here's a great recipe for avocado ';salad'; on toast.
Per person you will require:
1 slice of bread
1 small egg (beaten and seasoned)
1/2 an avocado (skinned and mashed)
1 small tomato (thinly sliced)
6 thin slices of cucumber
2 or 3 roughly torn fresh basil leaves
Salt/freshly ground black pepper
Olive oil for frying
Add a little olive oil to a non-stick pan and bring up to a medium to high heat. Draw the bread carefully through the beaten egg to coat it completely on both sides but avoid breaking it. Fry it for 3 to 4 minutes on each side.
It is possible to mash the avocado straight on to the toast but I prefer to do it beforehand in a small bowl. Spread it carefully over the toast, add the cucumber slices and the tomato and season. Finish with a scattering of torn basil leaves and an optional drizzle of extra virgin olive oil.
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