AVOCADO & JALAPENO SALAD
Easy salad or appetizer that can be doubled or tripled for a crowd. This salad is really pretty when using the red jalapeños. Can also be made with diced red pepper for those afraid of the heat. Ensalada De Aguacate Con Jalapeños
Provided by NcMysteryShopper
Categories Tropical Fruits
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Arrange avocado slices on a serving dish.
- Sprinkle with lime juice and season with salt and pepper.
- Sprinkle with cilantro leaves and jalapeños. Serve.
JALAPENO AVOCADO SALAD
Make and share this Jalapeno Avocado Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Add avocado, tomato, onion, jalapenos and lime juice to a large bowl.
- Let marinate in refrigerator for 10 minutes.
- Drain and reserve 1/3 cup of the lime juice.
- Add sugar to the lime juice and stir to combine.
- Add juice to avocado mixture.
- Place salad greens in a large salad bowl.
- Add avocado mixture and toss to coat the greens.
- Serve immediately.
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING
As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
- Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
- After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
- Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
- To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
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