GUACAMOLE SALAD
Steps:
- Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
- Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
GUACAMOLE TOSSED SALAD
The fresh blend of avocados, tomatoes, red onion and greens in my salad gets additional pizazz from crumbled bacon and a slightly spicy vinaigrette. -Lori Fischer, Chino Hills, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomatoes, onion and bacon; set aside., In a small bowl, whisk the oil, vinegar, salt, pepper and hot pepper sauce. Pour over tomato mixture; toss gently. Add avocados. , Place greens in a large salad bowl; add avocado mixture and toss to coat.
Nutrition Facts : Calories 531 calories, Fat 51g fat (7g saturated fat), Cholesterol 12mg cholesterol, Sodium 868mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 10g fiber), Protein 9g protein.
GUACAMOLE SALAD
Make and share this Guacamole Salad recipe from Food.com.
Provided by ALC553
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop cilantro coarsely, place in medium bowl.
- Cut jalapeño pepper in half (remove and discard seeds); chop finely and add to bowl.
- Chop onion; add to bowl.
- Chop tomato; add to bowl. ( I don't like tomatoes so I leave this out, and it is still fabulous without it!).
- Stir in onions, salt, pepper, and cumin.
- Cut avocados into quarters; then cut into bite-size pieces. (Score the inside of the avocados in a crisscross pattern through the flesh, just down to the skin. Flatten skin slightly and slide knife across the bottom, next to the skin, to remove the cubes.) Stir into mixture until blended.
- Squeeze juice of one-half lime (about 2 teaspoons) into salad; mix gently until blended.
- Serve over shredded lettuce.
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ROASTED CAULIFLOWER SALAD RECIPE - NO SPOON NECESSARY
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5/5 (11)Total Time 35 minsCategory Salad, Side DishCalories 332 per serving
- Preheat oven to 425°F (or 400°F for convection). Line 2 large, rimmed baking sheets with aluminum foil for easy clean up.
- Season Cauliflower & Chickpeas: Place the cauliflower and chickpeas on the prepared baking sheets. In a small mixing bowl, combine the cumin, chili powder, paprika, garlic powder, coriander and ½ teaspoon salt. Drizzle the oil evenly over the cauliflower and chickpeas. Sprinkle with the seasoning. Toss well to evenly coat.
- Roast: Transfer the baking sheets to the oven. Roast, rotating the pans from top to bottom halfway through, for 20-25 minutes, or until cauliflower is tender and lightly charred. Set aside to cool slightly. (Time Saving Tip: If you are crisping your quinoa, I recommend doing it now, while the cauliflower and chickpeas are roasting.)
- Meanwhile, Make the Dressing: In the bowl of a food processor, add 1 avocado half, yogurt, 2 tablespoons of water, cilantro, lime juice and honey. Season with a ¾ teaspoon of salt and ¼ teaspoon pepper. Process until smooth and creamy. Taste and adjust for seasoning with more salt, pepper, lime juice or honey. If you like a thinner dressing, add more warm water 1 tablespoon at a time.
MEXICAN ROASTED CAULIFLOWER SALAD | LUCI'S MORSELS
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Ratings 4Category SaladCuisine MexicanTotal Time 35 mins
- Thoroughly combine chopped cauliflower, oil, cumin, chili flakes if using, red pepper, salt, and pepper. Spread evenly on large sheet pan. Roast for twenty minutes until cauliflower is tender.
- Remove cauliflower from oven. Mix with avocado, quinoa, and cheese. Season with salt and freshly cracked pepper to taste. Top with lime wedges for garnish for tangier flavor.
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- First, toast the pepitas: combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently (don’t let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.
- In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas. Gently toss, then set aside.
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