Avocado Apple And Bacon Salad With Tangy Avocado Dressing Recipes

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.

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.

Steps:

• In deep 8-inch skillet, place chicken in single layer. Add broth; heat to boiling. Reduce heat to low; simmer 10 minutes. Remove from heat; let stand 10 minutes longer.
• Meanwhile, in food processor or blender, process 1 avocado, the garlic and lemon juice until smooth. While processor is running, gradually add water and oil, processing until dressing is smooth and emulsified.
• Remove chicken from liquid to plate; shred chicken with 2 forks.
• In large bowl, toss salad greens, thyme and half of the dressing. Top with shredded chicken, apples, 1 avocado, the fennel and turkey bacon. Drizzle with remaining half of dressing. Divide salad evenly among 4 salad plates.

Steps:

• Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.

Steps:

• place apples and avocados in a bowl, set aside.
• mix mustard, olive oil, lemon juice, in small bowl and season with salt and pepper.
• mix with whisk until thickened.
• pour dressing over salad and sprinkle with parsley and almonds.
• mix and serve.

Steps:

• Bring a large pan of water to the boil. Cook the orzo following pack instructions, drain and set aside. Meanwhile, heat the oil in a frying pan and fry the bacon for 4-5 mins until crispy. Stir in the tomatoes and cook for a couple mins more. Stir in the orzo, pesto and avocado, and heat for 2 mins more.
• Spoon onto a serving plate, then scatter with rocket leaves and Grana Padano.

Steps:

• Slice the lettuce into about 1-inch (2 ½ cm) pieces, then transfer to a large salad bowl.
• Add the bacon, avocado, croutons, cheese, and dressing, mixing until evenly combined.
• Serve with additional parmesan on top.
• Enjoy!