WATERCRESS, CHAYOTE, PAPAYA, AND AVOCADO SALAD
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place some the dressing in a large bowl and gently toss the watercress with the dressing, lightly shaking off excess. Remove to a serving dish. Toss the chayote with some dressing and add on top of the watercress. Repeat this process with the papaya, and then the avocado, tossing them in the remaining dressing. Season with salt and pepper and top with fried plaintain slivers.
- In a glass jar with a tight-fitting lid, add all the ingredients and shake vigorously to blend. Refrigerate until ready to use.
AVOCADO, WATERCRESS AND GRILLED PINEAPPLE SALAD
Provided by Amanda Freitag
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine the olive oil and lime juice and season with salt and pepper. Add the avocados and red onions to the bowl and gently coat with the lime dressing. Set aside.
- Prepare a grill (or griddle) for medium-high heat. Grill the pineapple slices until grill marks appear, about 2 minutes each side.
- To assemble the salad, start with the watercress, then alternate the avocado and red onion mixture with the grilled pineapple. Drizzle the remaining dressing over the salad. Sprinkle the cilantro leaves on top.
AVOCADO SALAD WITH LEMON, BACON AND WATERCRESS
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Lay the bacon in a saute pan and bake for 15 minutes, until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes.
- Scoop out each half of the avocado using an oversized spoon and arrange on a platter. Scatter the watercress over the avocado and crumble the bacon over the top. Drizzle with the lemon juice and olive oil and sprinkle with salt and pepper.
WATERCRESS, AVOCADO AND ORANGE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.
WATERCRESS AND AVOCADO SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 6
Steps:
- Whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise. Garnish center of each salad with avocado and serve.
AVOCADO & LEAF SALAD
This light summery salad makes the perfect side to beefburgers or spare ribs
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 6
Steps:
- Make the dressing by whisking the mustard, vinegar and oil together, along with 1tsp water. Season well.
- Place the salad leaves and avocado chunks in a large bowl, then use your hands to toss the dressing through. Add the croutons just before serving so they stay nice and crisp.
Nutrition Facts : Calories 251 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.27 milligram of sodium
WATERCRESS AND AVOCADO SALAD
This recipe is divine but you really need to try it to be convinced! While there seems to be a few ingredients it really is NOT a lot of work.
Provided by ShezzaDezza
Categories Avocado
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Salad:.
- Peel and segment oranges. Keep juice for dressing.
- Trim and peel asparagus. Blanche for 1 minute in boiling water and then place in cold water. Cut into thin discs.
- Remove watercress stems, wash and (spin) dry.
- Cut onion on the bias, (or dice).
- Toast pistachios in oven or frying pan (with no oil) until they swell a tiny bit and brown. Roughly chop the pistachios.
- Cut avocado and toss salad together. Season with salt and pepper.
- Dressing:.
- The sugar and mustard seed oil can be optional.
- Whisk together and set aside while making salad. Strain just before using and pour over salad just before serving.
- Toss salad gently before serving.
Nutrition Facts : Calories 228.3, Fat 16.9, SaturatedFat 2.4, Sodium 19.7, Carbohydrate 18.8, Fiber 8, Sugar 7, Protein 5.2
WATERCRESS, ORANGE, AND AVOCADO SALAD
Provided by Roberto Santibañez
Categories Salad Garlic Onion Christmas Vegetarian Quick & Easy Lime Orange Avocado Pomegranate Cabbage Watercress Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For dressing:
- Preheat broiler. Place garlic cloves on small baking sheet; broil until golden brown, about 2 1/2 minutes per side. Heat 1 teaspoon oil in heavy small skillet over medium heat. Add onion slices; cook until light brown and slightly softened, about 7 minutes per side. Finely chop garlic and onion. Whisk pomegranate juice and next 4 ingredients in small bowl. Whisk in 1/4 cup oil. Mix in onion and garlic. Season with salt and pepper. Whisk in cilantro.
- For salad:
- Cut off all peel and white pith from oranges. Cut between membranes to release segments.
- Combine cabbage, watercress, green onions, and orange segments in large bowl. Add dressing and avocado slices and toss gently to coat. Transfer salad to large platter and serve.
- *A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).
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- Heat a comal or saute pan over medium heat. Once hot, add the pecans and toast for a couple minutes, flipping a few times. Remove from the heat. When cool enough to handle, coarsely chop and set aside.
- On the same heated comal or pan, toast the garlic clove in its husk for about 8 to 10 minutes, flipping every once in a while until charred and softened. Then, toast the gaujillo and arbol chiles for about one minute per side, until completely toasted but not burnt. Finally, toast the sesame seeds for a minute or two, stirring, until lightly browned.
- Break the toasted chiles into pieces, place them into a food processor and pulse until ground. Add the sesame seeds and pulse until finely ground. Add garlic clove, salt, honey, vinegar, lime juice, and olive oil and vegetable oil, and process until smooth. Set aside.
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- Preheat broiler. Place garlic cloves on small baking sheet; broil until golden brown, about 2 1/2 minutes per side. Heat 1 teaspoon oil in heavy small skillet over medium heat. Add onion slices; cook until light brown and slightly softened, about 7 minutes per side. Finely chop garlic and onion. Whisk pomegranate juice and next 4 ingredients in small bowl. Whisk in 1/4 cup oil. Mix in onion and garlic. Season with salt and pepper. Whisk in cilantro.
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