Avocado Mozzarella And Olive Salad Recipes
MOST AMAZING SALAD! TOMATO, MOZZARELLA, AVOCADO, AND BLISS
Light and summery and fresh and AMAZING! This is a California variation on the traditional Caprese salad that is so easy and to die for! Best when using fresh and ripe ingredients, for instance your own garden or a farmer's market. Ratio of the ingredients is hard to mess up, very flexible recipe with room for personal taste variations.
Provided by procrastinatew/cooking
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Lightly toss tomato, mozzarella cheese, and avocado cubes in a salad bowl. Mix balsamic vinegar, red wine vinegar, dried basil, sugar, salt, and black pepper in a separate bowl. Pour dressing over salad and mix again to coat.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 13.3 g, Cholesterol 44.5 mg, Fat 22.2 g, Fiber 5.7 g, Protein 12.4 g, SaturatedFat 9.6 g, Sodium 92.6 mg, Sugar 6.1 g
CLASSIC PASTA SALAD WITH MOZZARELLA, AVOCADO AND BASIL
With its colorful jumble of tomatoes, avocado, olives, mozzarella and cucumber, this has everything you've ever wanted in a pasta salad. But feel free to customize the ingredients to suit your own tastes (see Tip), and to add lemon and salt to the dressing to taste. As long as you don't overcook the pasta, and add it while still hot to the dressing, you really can't go wrong. Make this a few hours ahead so the flavors have a chance to meld, but be sure not to add the avocado until just before serving.
Provided by Melissa Clark
Categories lunch, pastas, salads and dressings, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- To prepare the dressing, in a large bowl, whisk together shallot, lemon juice, balsamic vinegar, salt and pepper. Let sit for 5 minutes, then whisk in oil. Taste and add more salt and-or lemon juice if needed.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. While still warm, add the pasta to the bowl with the dressing and toss well. Let pasta cool, soaking up the dressing.
- In a medium bowl, gently toss together avocado, lemon juice and a pinch of salt.
- Just before serving, add tomato, cucumber, mozzarella and Parmesan to the bowl with the pasta and toss well. Gently fold in avocado and basil.
- Drizzle with olive oil, cracked black pepper and salt to taste before serving.
AVOCADO, MOZZARELLA AND OLIVE SALAD
This very tasty and easy salad is out of a Bon Appetit and I think it originated in a London restaurant. Whatever, it is very, very good and goes well with rice dishes. Enjoy.
Provided by waynejohn1234
Categories Salad Dressings
Time 15m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Toss first 5 ingredients in a large bowl.
- (can be made about 6 hours ahead, covered and chilled).
- Stir in avocado and mozzarella.
- Season to taste.
MOZZARELLA AVOCADO AND TOMATO SALAD IN VINAIGRETTE
Posted for Zaar World Tour: I keep a very small bottle of this vinaigrette made up in my fridge.. keep only small amount and make it every few days so that it is at it's very freshest best. This makes a fast, easy, yummy salad for those warm summer evenings. Mix the vinaigrette well before using because it separates on standing (personally, since I'm trying to loose weight, I use less vinaigrette, so this amount does me 2-3 small salads for 2 people) Salad, ZWT Region: ITALY
Provided by kiwidutch
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Halve the Avocado lengthwise and take out the stone. Skin and cut avocados into slices.
- Pour vinaigrette over avocado slices. Stir them if necessary to coat them completely to prevent discoloration.
- Arrange slices of Mozzarella, tomato and avocado on a plate, garnish with chopped parsley and a sprig of mint.
Nutrition Facts : Calories 400.4, Fat 34.5, SaturatedFat 9.3, Cholesterol 34.6, Sodium 292, Carbohydrate 14.4, Fiber 8.2, Sugar 4.4, Protein 12.8
AVOCADO & MOZZARELLA SALAD WITH SUN-DRIED TOMATO DRESSING
This makes a refreshing meal, served with a loaf of crusty french bread and good bottle of red wine; could also be used as a first course, in reduced quantities. I recommend using the finger-tip sized fresh mozzarella balls if you can find them. Which salad greens you use are up to you, but a combination half dark green leaf/half alfalfa sprouts seems to work particularly well, and is also quite attractive. I'd never eaten alfalfa sprouts before trying this recipe but was a quick convert to their clean, spicy flavor.
Provided by FlemishMinx
Categories Cheese
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 7 ingredients in a small jar.
- Put the lid on, and shake well to emulsify.
- In a bowl, combine the avocado slices, lemon juice, and mozzarella.
- Add the dressing to the avocado/cheese combination, and toss to coat all pieces well.
- Place the salad greens on two plates, putting alfalfa sprouts on top (if using).
- Arrange the avocado and mozzarella on top of greens, and top each with a tablespon of the parmesan.
Nutrition Facts : Calories 522.5, Fat 43.6, SaturatedFat 12.5, Cholesterol 49.3, Sodium 647.2, Carbohydrate 18.7, Fiber 9.1, Sugar 4.3, Protein 19.1
AVOCADO OLIVE SALAD
From AllRecipes. This sounds like such a great combination of flavors and textures! Hit that olive bar.
Provided by dicentra
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix the capers, garlic, lime juice, olive oil, balsamic vinegar, Parmesan cheese, salt, and pepper.
- Gently toss in the olives and avocados until coated. Cover, and chill 30 to 45 minutes before serving.
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