Avocado Romaine Salad Recipes

Steps:

• For dressing, place the first seven ingredients in a blender; cover and process until blended., In a large bowl, combine the romaine, tomatoes, cheese, olives and onions. Pour dressing over salad; toss to coat. Sprinkle with corn chips.

Steps:

• 1. Make the dressing mix all ingredients in a shake bottle, and let sit a few hours in fridge before using or even better overnight. I think the dressing is best the next day. It gives the garlic time to infuse the oil and vinegar. Also the dressing is delicious on other salads. If refrigerating overnight. Take bottle of dressing out of fridge two hours before using. Some of the oil may have solidified. Let oil soften. Shake well to dress salad. The reason for refrigerating is the raw garlic in it.
• 2. Fry the bacon until crisp.
• 3. Chop and rinse the romaine lettuce and dry it.
• 4. Chop avocado and rub with lemon so it doesn't turn color.
• 5. Chop the red onion and dice the tomato.
• 6. Combine all vegetables and avocado in serving bowl. Sprinkle with bacon and feta cheese. Dress with the red wine dressing. Add croutons if wanted.

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:

• Remove outer leaves of lettuce heads and discard. Cut off tops of leaves and discard. (Tops are bitter.)
• Chop remaining inner leaves. Rinse in cold water, and dry (this will keep the flavor of the salad from getting diluted).
• In a small bowl, whisk together lemon juice, vinegar, olive oil, salt and pepper. Toss with salad greens, red bell pepper, tomato and avocado chunks. Sprinkle with chopped walnuts if desired.
• Serve immediately, and enjoy!

Steps:

• In a bowl combine the romaine, corn, and cherry tomatoes.
• Add 3/4 cup of avocado. Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder; season with salt and pepper.
• Pour dressing over the salad; toss gently.

Steps:

• In a small bowl, whisk together olive oil, vinegar, and Dijon; season with salt and pepper.
• In a large bowl, combine tuna, lettuce, radishes, and avocado. Drizzle with dressing as desired.
• Drizzle salad with vinaigrette, as desired, and toss to combine. Serve sprinkled with pepper.