We are searching data for your request:
Upon completion, a link will appear to access the found materials.
These avocado salads make the perfect meal any time of the year
These delicious salads are full of heart-healthy avocado.
If you’re looking for an easy way to upgrade your salad, try adding some avocado; it’s creamy, delicious, and loaded with health benefits. Need a few ideas to get you started? We’ve got five avocado salads you’re sure to love.
Mango and Avocado Salad
Sweet and juicy mango and soft, creamy avocado make the perfect pair in this simple salad dressed with a homemade vinaigrette.
Avocado and Apple Chicken Salad
This delicious avocado salad is loaded with texture: crunchy red apples, celery, and toasted pecans stand out among the buttery greens, herbs, and avocado. Dress the salad with a simple mix of salt, lemon juice, and olive oil for a meal that’s as delicious as it is good for you.
Healthy Orange and Avocado Salad
This healthy salad is almost as good as a trip to the tropics; orange segments, ripe avocados, and sliced red onion make this salad bright, colorful, and flavorful.
Avocado Caesar Salad
Swap the egg and oil in your Caesar dressing with avocado for a tasty and healthy twist!
Wild Alaska Salmon and Avocado Salad
This quick and easy avocado salad is a great way to use up leftover salmon or avocados that are ripening quickly. It tastes best if you combine the ingredients and then refrigerate the salad for 30 minutes before serving.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.
- ¼ cup thinly sliced red onion, separated into rings
- Ice water
- 2 firm ripe avocados
- 1 medium fresh pineapple
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
- Freshly ground pepper to taste (optional)
Soak onion in a small bowl of ice water for 15 minutes to mellow the bite.
Meanwhile, halve avocados and cut each half into slices. Peel pineapple, halve lengthwise into quarters, remove the core and cut each quarter crosswise into slices.
Whisk oil and lime juice in a small bowl. Drain the onion and pat dry. Arrange half the avocado, pineapple and onion on a serving plate, sprinkle with 1/4 teaspoon salt and drizzle with half the dressing repeat the layers. Garnish with pepper, if desired.
- Assorted Tomatoes: I like to use heirloom tomatoes when they’re in season.
- Red Onions
- Olive Oil
- Fresh Lemon Juice: You could also use lime juice if you’d prefer.
- Salt & Pepper
- Crumbled Bleu Cheese: If bleu cheese isn’t your thing, use crumbled feta instead. But this salad does go great with bleu cheese!
- Fresh Parsley
- 1 cup packed cilantro
- ½ cup extra-virgin olive oil
- ¼ cup lime juice
- ¼ cup orange juice
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- Pinch of minced garlic
- 2 large oranges
- 8 cups mixed salad greens
- 1 avocado, diced
- ¼ cup slivered red onion
- ½ cup Cilantro-Lime Vinaigrette
To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.
To prepare salad: Slice both ends off oranges. With a sharp knife, remove the peel and white pith discard. Working over a salad bowl, cut the segments from their surrounding membrane discard the membrane. Add greens, avocado, onion and vinaigrette toss to coat. (Refrigerate the extra dressing for up to 2 days.)
Make Ahead Tip: The recipe makes 1 1/4 cups dressing (Step 1) cover and refrigerate extra dressing for up to 2 days.
Fresh Herbed Avocado Salad
- Author: Cookie and Kate
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1 x
- Category: Salad
- Method: By hand
- Cuisine: Mexican
This salad is for avocado lovers! Sliced avocado, tossed in a lime-honey dressing, covered in a super fresh mix of herbs, radishes and toasted pepitas. Recipe yields 4 generous or 6 smaller servings.
- ½ cup raw pepitas (green pumpkin seeds)
- ¼ teaspoon chili powder
- ¼ teaspoon extra-virgin olive oil
- Pinch of salt
- ½ cup chopped radish (about 3 medium)
- ½ cup chopped green onion
- ½ cup chopped fresh cilantro, parsley, basil, dill or any combination thereof
- 1 medium jalapeño, seeds and membranes removed, chopped (omit if sensitive to spice)
- 4 large just-ripe avocados
- ¼ cup lime juice (about 1 to 2 limes)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons honey or maple syrup
- ½ teaspoon fine sea salt, plus flaky sea salt for finishing (optional)
- Lime zest for garnish, optional
- Since avocados start browning once they’re cut, we’re going to prepare everything else first. Toast the pepitas in a large skillet over medium heat, stirring often (don’t let them burn!), until they’re starting to turn golden on the edges and make little popping noises, about 3 to 5 minutes. Remove the skillet from the heat and stir in the chili powder, olive oil and pinch of salt. Set aside to cool.
- Meanwhile, combine the chopped radish, green onion, herbs and jalapeño in a bowl, and set aside.
- To prepare the dressing, whisk together the lime juice, olive oil, honey and salt in a small bowl. Set aside.
- You can slice or dice the avocados however you’d like, but for the prettiest slices (like mine), first cut the avocados in half and remove the pits. Then cut the halves in half again to make long quarters. Peel the avocado skin off each quarter and carefully slice it into long strips.
- To assemble, place the avocado in a medium serving bowl or platter. Drizzle the dressing all over them. Stir the toasted pepitas into the herb mix, then spoon it over the avocados. Finish the salad with optional flaky salt and/or lime zest.
Make it vegan: Use maple syrup instead of honey.
Storage suggestions: This salad is best consumed within an hour or two. However, if you have leftovers, you can press plastic wrap against the top and store it in the fridge for a day or so (the avocado will likely brown a bit but it won’t affect the flavor much).
Change it up: You might really enjoy crumbled feta or Cotija cheese on this salad.
Simple Avocado Salad
Combine onion, lime juice, and olive oil in a small bowl, stirring with a whisk. Add avocado toss gently to combine. Divide arugula among 4 salad plates top evenly with avocado mixture. Sprinkle evenly with salt and pepper.
Shrimp and Avocado Salad: Combine 2 tablespoons chopped red onion, 1 1/2 tablespoons lime juice, 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon chopped fresh cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl stir with a whisk. Add 4 ounces peeled and deveined boiled shrimp, cut into small pieces, and 1 diced peeled ripe avocado toss. Divide 4 cups mixed greens among 4 plates. Arrange shrimp mixture over greens sprinkle with 1 tablespoon cilantro. Serves 4 (serving size: 1 salad) CALORIES 154 FAT 9g (sat 8g) SODIUM 197mg
Sriracha BLT Avocado Salad: Combine 2 tablespoons chopped red onion, 1 1/2 tablespoons canola mayonnaise, 2 teaspoons Sriracha, and 2 teaspoons lemon juice in a small bowl stir with a whisk. Combine 1/2 cup diced tomato, 1 diced peeled ripe avocado, and 2 slices cooked and crumbled bacon in a medium bowl toss to combine. Divide 4 cups baby spinach leaves among 4 plates top evenly with avocado mixture. Drizzle with Sriracha mayo sprinkle with 1/4 teaspoon black pepper. Serves 4 (serving size: 1 salad) CALORIES 159 FAT 2g (sat 2g) SODIUM 223mg
Edamame and Ramen Avocado Salad: Combine 2 tablespoons chopped red onion, 1 tablespoon lime juice, 1 tablespoon lower-sodium soy sauce, and 1 tablespoon dark sesame oil stir with a whisk. Crush noodles from 1 (3-ounce) package ramen noodle soup (discard seasoning). Add 1/3 cup crushed noodles, 1/3 cup cooked edamame, and 1 diced peeled ripe avocado to soy sauce mixture toss gently. Divide 4 cups chopped romaine lettuce among 4 plates top with avocado mixture. Top with sections from 1 clementine. Serves 4 (serving size: 1 salad) CALORIES 161 FAT 4g (sat 6g) SODIUM 178mg
Gather the ingredients to whip up this Wendy's Southwest Avocado Salad copycat recipe
To make your very own Wendy's Southwest Avocado Salad copycat, you will need a butter lettuce and red leaf lettuce mix, roughly chopped, cooked chicken breasts cut into cubes, a Roma tomato (diced), shredded pepper jack cheese, strips of bacon (chopped), guacamole, ranch dressing, a few dashes of hot sauce, and a bit of the liquid from some jarred jalapeños.
You can, of course, prepare this salad using pre-cooked chicken and store-bought guac (and even with pre-cooked bacon), but in case you want to prep everything yourself, let's talk through the simplest way to cook a chicken breast and prepare some guacamole before moving on.
Tomato & Avocado Salad
Pour ¼ cup of the lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut in ½-inch dice. Immediately add the avocados to the lemon juice and toss carefully. Add the cherry tomatoes and red onion and toss again.
In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, ¼ cup olive oil, ½ teaspoon salt, and ½ teaspoon pepper.
Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1½ teaspoons salt and ½ teaspoon pepper, and toss well. Taste for seasonings (you want the salad well seasoned!) and serve at room temperature.
Copyright 2018, Cook Like a Pro, Clarkson Potter / Publishers, All Rights Reserved
Sign up and I'll send you great recipes and entertaining ideas every week!
Cucumber and Avocado Salad
Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
Add cucumbers, 1 tsp. salt, and sugar. Seal bag shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1–2 minutes. Place bag in a large bowl let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
Empty contents of bag into bowl turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
Divide avocado among plates spoon salad over. Garnish with chopped cilantro and basil.
How would you rate Cucumber and Avocado Salad?
@ BRUSHJL!, I’m pretty sure if you haven’t tried it, you shouldn’t dis it. It was a success for my family and will be making it again
Am quite sure avocados would ruin this. Minus avocados, this is cucumber heaven.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- ¼ red onion, thinly sliced
- 400g tin cannellini beans, drained and rinsed
- 1 large avocado, peeled, stoned and thickly sliced
- 100g/3½oz cherry tomatoes, quartered
- 20g/¾oz fresh basil, roughly chopped
- ¼ lemon, juice only
- ½ tbsp extra virgin olive oil
- salt and freshly ground black pepper
Soak the onion in a small bowl of cold water for 5 minutes to remove some of the heat.
Toss the cannellini beans, avocado, cherry tomatoes and basil together in a bowl.
Drain the onion and pat dry with kitchen paper then mix into the salad.
Drizzle over the lemon juice and oil, season with salt and pepper and serve.
Cannellini beans are easy to get hold of, but this salad would also work with any white bean, such as haricot or chickpeas.
When they’re in season, chopping a couple of big, red tomatoes would be a lot cheaper than cherry tomatoes, but outside the summer months they’re the sweetest tomatoes you can buy.