ASPARAGUS AND AVOCADO SALAD
Provided by Jim Lahey
Categories Salad Appetizer Side Vegetarian Mint Asparagus Avocado Spring Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1 Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision.
- 2 Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.
BACON AVOCADO SALAD
This salad is a favorite during the hot summer months. Serve it on a bed of your favorite leafy greens with some garlic bread, and everyone is a happy camper.
Provided by kristen
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels.
- Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 20.5 g, Cholesterol 27.3 mg, Fat 35.1 g, Fiber 12.1 g, Protein 13.3 g, SaturatedFat 7 g, Sodium 828.1 mg, Sugar 4.3 g
AVOCADO ORANGE SALAD
My mom passed this recipe on to me. It's a longtime family favorite. The tangy oranges, crisp lettuce and mellow flavor of the avocado are terrific together.-Catherine Shelton, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- On two salad plates, arrange the greens, orange, avocado and onion. In a small bowl, whisk the dressing ingredients. Drizzle over salads.
Nutrition Facts :
ASPARAGUS AND MANDARIN ORANGE SALAD
I had this at a restaurant and loved it so had to try and duplicate it at home. Yummy. Quick and easy. I used a small amount of the mandarin juice in the balsamic mixture. Serve immediately or chill.
Provided by Julia Harbeck
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
- Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk olive oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 7.7 g, Fat 4.7 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 37.1 mg, Sugar 5.3 g
ORANGE AND AVOCADO SALAD
This colorful salad is a healthy and tasty side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out 3 tablespoons juice; reserve remaining juice for another use.
- In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper.
- In a large bowl, combine oranges, lettuce, avocado, and radishes. Drizzle with dressing as desired, and toss gently to combine. Serve immediately.
Nutrition Facts : Fiber 4 g
CARROT, AVOCADO, AND ORANGE SALAD
Provided by April Bloomfield
Categories Salad Garlic Side Vegetarian Lunch Avocado Carrot Spring Healthy Vegan Cumin Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
- Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
- Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
- While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
- When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
- Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots-the slices should be sturdy enough that they don't break up when you toss them.
- Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
- Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.
ASIAN SPINACH SALAD WITH ORANGE AND AVOCADO
Provided by Bon Appétit Test Kitchen
Categories Salad Ginger Side Vegetarian Quick & Easy Low Cal High Fiber Lunch Orange Avocado Spinach Healthy Low Cholesterol Sesame Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
- Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.
ASPARAGUS AVOCADO MEDLEY EVONNE STYLE
A colorful, pretty salad features lightly cooked asparagus, fresh avocado, mushrooms, zucchini, and tomato in a homemade vinaigrette dressing.
Provided by evonnecpa
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.
- Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.
Nutrition Facts : Calories 157.2 calories, Carbohydrate 12.7 g, Fat 11.7 g, Fiber 6 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 129.1 mg, Sugar 4.5 g
CARROT, ORANGE & AVOCADO SALAD
This zingy side salad is packed full of goodness and it adds a touch of colour to any dish
Provided by Good Food team
Categories Side dish, Starter
Time 10m
Number Of Ingredients 5
Steps:
- Cut the segments from 2 of the oranges and put in a bowl with the carrots, rocket and avocados. Whisk together the orange juice, zest and oil. Toss through the salad, and season.
Nutrition Facts : Calories 203 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 1 milligram of sodium
ASPARAGUS, AVOCADO AND ORANGE SALAD
Make and share this Asparagus, avocado and orange salad recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Snap the ends of the asparagus off and cut the spears into 1 inch pieces.
- Stean until JUST tender, no more than 4 or 5 minutes.
- Plunge into ice water to stop the cooking.
- Peel the oranges, remove the membrane on segments and cut into chunks.
- Peel and chop the avocados.
- Toss the three together with the lemon juice.
- Whisk the vinaigrette ingredients together.
- Pour over the salad and lightly pepper and salt-toss and serve.
RADISH, AVOCADO AND ASPARAGUS SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.
- For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.
- Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately.
AVOCADO AND ORANGE SALAD WITH HONEY AND GINGER DRESSING
I just love how the silky texture of the diced avocado plays off the orange segments in this refreshing salad. Shop for your avocados a couple of days in advance of making this salad; it seems you can never find a ripe avocado at the store on the same day you need one!
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Segment and juice 3 of the oranges in the following way: Cut both ends off 1 of the oranges and place it, cut side up, on a cutting board. Using a sharp, flexible knife, cut the skin and white membrane from the orange. Use a sawing motion and cut from top to bottom following the contours of the orange. Free the orange segments by cutting along the seams that separate them from each other. Do this over a bowl to collect any juices. Reserve the segments separately and squeeze what's left of the orange over the bowl to collect the juice. Do the same with the remaining 2 oranges. Strain the juice into a measuring cup: You should have about 3/4 cup; if not, juice the remaining orange and add as much as needed.
- Combine the ginger, mayonnaise, mustard, and honey with 1/2 cup of the orange juice in a small bowl. Season with salt and pepper, to taste.
- In a small bowl, combine half of the chopped shallots with 3 tablespoons of the remaining orange juice. Whisk in the olive oil and season with salt and pepper.
- Cut the avocados lengthwise up to the large pit in the middle. Gently twist apart the 2 halves and remove the pit. Wedge a teaspoon between the skin and the flesh and remove the flesh in 1 piece. Cut the avocados into 1-inch pieces and put them into the bowl with the honey-and-ginger dressing. Add the remaining shallots, the chopped mint and the chopped cilantro, and mix together lightly so as not to break up the avocado.
- When ready to serve, set aside 8 orange segments. Toss the rest with the whole lettuce leaves and just enough of the orange-and-olive oil vinaigrette to coat. Divide the lettuce and oranges among 4 plates. Spoon some avocado onto each plate (there will be some dressing left in the bowl). Top with the reserved orange segments and drizzle any remaining honey-and-ginger dressing over the salad. Garnish with whole mint and cilantro leaves, and, if you like, some pickled ginger.
ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour.
- Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil.
TANGY AVOCADO ORANGE SALAD
Make and share this Tangy Avocado Orange Salad recipe from Food.com.
Provided by DailyInspiration
Categories Oranges
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Using a small sharp knife, cut off all the peel and white pith from the oranges. Working over a large bowl, cut between membranes to release orange segments. Add lettuce, avocado and vinegar to the bowl; toss gently. Season with salt and pepper. Divide among 4 plates.
BLOOD ORANGE AND AVOCADO SALAD
A very simple, very healthy, very citrus summer salad!
Provided by iLikeCereal
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Gently toss avocado and blood orange in a bowl; drizzle with olive oil. Season with salt and black pepper.
Nutrition Facts : Calories 522.1 calories, Carbohydrate 36.9 g, Fat 43.2 g, Fiber 17.5 g, Protein 5.6 g, SaturatedFat 6.2 g, Sodium 14.1 mg, Sugar 1.3 g
ASPARAGUS & ORANGE SALAD
Make and share this Asparagus & Orange Salad recipe from Food.com.
Provided by MrMeanor
Categories < 15 Mins
Time 15m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch Asparagus but leave crunchy.
- Dice Cucumber.
- Strain Oranges.
- Mix Olive Oil, Worcester Sauce, Sesame Oil, Garlic Powder and Italian Season in a mixing bowl.
- Add Asparagus, Oranges and Cucumber to the mix and mix thoroughly.
- Place into plastic baggie for marinating.
- Marinate at least 2 hours or overnight.
- Serve cold.
Nutrition Facts : Calories 288.6, Fat 21.7, SaturatedFat 3.1, Sodium 120.5, Carbohydrate 22.2, Fiber 6.2, Sugar 10.7, Protein 6.9
ASPARAGUS, AVOCADO AND SLOW-ROASTED TOMATO SALAD
This colorful, composed salad with asparagus, roasted tomatoes and avocado slices is drizzled with a sherry vinaigrette.
Provided by Avocados from Mexico
Categories Avocados from Mexico
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees F. Line rimmed baking sheet with parchment paper.
- Core and cut tomatoes in quarters lengthwise; squeeze out seeds. Place, cut side up, on baking sheet.
- In small bowl, combine 1 tablespoon of the olive oil, the garlic, thyme, 1/8 teaspoon each salt and pepper; sprinkle over tomatoes. Roast, turning occasionally, until very soft and shriveled, about 2 and a half hours; set aside.
- Meanwhile, cut asparagus into thirds crosswise. Cook asparagus in 1 inch of lightly salted water until bright green and firm, 3 to 5 minutes; rinse with cold water; drain well. In small bowl, toss asparagus with 2 tablespoons of the olive oil and the scallions; set aside.
- To prepare dressing: In small bowl, stir remaining 4 tablespoons olive oil, the vinegar, remaining 1/8 teaspoon each salt and pepper; set aside. To serve: With a large spoon, scoop Avocado from shells; cut each half into 8 slices lengthwise. On each of 8 salad plates, place asparagus and tomatoes in rows; top with Avocado slices. Stir dressing; drizzle over salads.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 8.1 g, Fat 19.3 g, Fiber 4.9 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 80 mg, Sugar 2.1 g
ASPARAGUS, CRAB, AND ORANGE SALAD
Categories Salad Fruit Mustard Shellfish Vegetable Quick & Easy Lunch Orange Crab Asparagus Spring Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into 1/4-inch-thick rounds. Transfer slices to large bowl. Mix in 1/2 cup chives.
- Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.
- Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.
GREEN SALAD WITH ORANGE, FENNEL, AND ASPARAGUS
Steps:
- In small bowl, whisk together vinegar, mustard, sugar, salt, and pepper. Gradually whisk in oil, then zest.
- In large sauté pan, bring 1 inch water to boil. Add asparagus and simmer until bright green, about 1 minute. Drain in colander, then rinse under cold running water until cool. Thinly slice on diagonal and transfer to large bowl.
- Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. Add segments and any juice in medium bowl to large bowl with asparagus; squeeze juice from membranes into dressing and whisk to combine.
- Add fennel and then salad greens to large bowl. Drizzle with dressing and toss gently. Sprinkle chives on top and serve immediately.
ASPARAGUS, MANDARIN ORANGE SALAD
This is a very good spring and summer salad using your favorite salad dressing. The Recipe comes from a local TV station submitted for the Asparagus festival in Stockton, CA.
Provided by Barb G.
Categories Fruit
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Snap off ends of asparagus and cut on the diagonal and blanch (add asparagus to boiling water and cook until just tender,while still maintaining bright color. Then remove, drain and IMMEDIATELY immerse into a bath of COLD water and ICE).
- Prepare vegetables and grapes and then toss together with dressing.
- Season to taste and top with roasted almonds.
- Serve.
Nutrition Facts : Calories 218.9, Fat 10.7, SaturatedFat 2.2, Cholesterol 34.5, Sodium 482.1, Carbohydrate 28, Fiber 4.1, Sugar 18, Protein 7.1
ORANGE-AVOCADO TOSSED SALAD
This salad grabs the mealtime spotlight whenever I serve it. The grapes, mandarin oranges and almonds add sweetness and crunch to the greens and avocado...and the dressing has a mild curry flavor.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, sugar, curry powder and soy sauce; shake well. Drizzle over salad; toss to coat. Garnish with avocado.
Nutrition Facts :
AVOCADO AND ORANGE SALAD WITH OLIVE OIL-LEMON DRESSING
from Olive Tomato by Chef Giorgos Makris from Crete. Avocadoes have been cultivated in Crete for over 25 years.
Provided by Lavender Lynn
Categories Oranges
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Make the dressing by mixing olive oil, lemon juice cumin, salt and pepper in a small jar or bowl.
- Peel and cut avocado and orange. Place in a bowl and mix carefully so as to not mash the avocado.
- Pour the dressing over the salad and blend gently.
Nutrition Facts : Calories 418.9, Fat 38.2, SaturatedFat 5.4, Sodium 591.2, Carbohydrate 21.9, Fiber 10.4, Sugar 9.6, Protein 3.4
SPINACH, AVOCADO AND ORANGE SALAD
Provided by Florence Fabricant
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- If the spinach is not sold rinsed and dried, rinse it well and dry it. And if the spinach is not very young, with small leaves, remove the stems. Put the spinach in a bowl.
- Beat the lime juice and mustard together. Beat in the oil and season to taste with salt and pepper.
- Peel the oranges and, using a sharp knife, cut away all the white pith. Divide into segments and put in a bowl.
- Cut the avocado into quarters and remove the pit. Cut the flesh from the skin and slice it. Add the slices to the bowl with the orange segments. Add the onion slices and toss with half the dressing.
- To serve, toss the spinach with the remaining dressing. Arrange the oranges, avocado and onion on top.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 363 milligrams, Sugar 6 grams
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