LEMON VINAIGRETTE
Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
LEMON AVOCADO SALAD DRESSING
This creamy dressing, with its bold lemon flavor, is a refreshing change of pace, it's not one you'll see on the grocery shelves. My uncle in California shared the recipe with me.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 10
Steps:
- In a blender, combine the first nine ingredients; cover and process until blended. Serve with salad greens, tomatoes, cucumbers and peppers. Store in the refrigerator.
Nutrition Facts :
AVOCADO AND ORANGE SALAD WITH OLIVE OIL-LEMON DRESSING
from Olive Tomato by Chef Giorgos Makris from Crete. Avocadoes have been cultivated in Crete for over 25 years.
Provided by Lavender Lynn
Categories Oranges
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Make the dressing by mixing olive oil, lemon juice cumin, salt and pepper in a small jar or bowl.
- Peel and cut avocado and orange. Place in a bowl and mix carefully so as to not mash the avocado.
- Pour the dressing over the salad and blend gently.
Nutrition Facts : Calories 418.9, Fat 38.2, SaturatedFat 5.4, Sodium 591.2, Carbohydrate 21.9, Fiber 10.4, Sugar 9.6, Protein 3.4
ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING
If you're going to use cooked carrots in a salad you've got to make it with some attitude! This fantastic Moroccan-style salad combines roast carrots with avocados - and because they have the same texture in your mouth, I thought I'd add the chargrilled flavor and crunch of toasted ciabatta to round things off. With spices, seeds, sour cream and a delicious citrus dressing, you've got a winner.
Provided by Jamie Oliver
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut side down.
- These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
- While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.
- Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil.
- Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users.
AVOCADO DRESSING
I adapted this recipe from another recipe for avocado dressing that I wanted to make more healthful.
Provided by LiebAR
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Yogurt Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Blend avocado, yogurt, olive oil, lemon juice, garlic, sea salt, hot sauce, and black pepper together in a blender until smooth.
Nutrition Facts : Calories 77 calories, Carbohydrate 2.7 g, Cholesterol 0.6 mg, Fat 7.3 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 157.7 mg, Sugar 0.9 g
AVOCADO-ORANGE SALAD
Make and share this Avocado-Orange Salad recipe from Food.com.
Provided by Chef Patience
Categories Oranges
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine orange juice, white wine vinegar, olive oil, salt and pepper. Set aside.
- In a seperate bowl, lightly toss segmented oranges, red leaf lettuce, and avocado.
- Pour vinegar dressing over all.
- Enjoy.
Nutrition Facts : Calories 208.9, Fat 14.5, SaturatedFat 2, Sodium 24.1, Carbohydrate 20.4, Fiber 6.4, Sugar 10.6, Protein 3.1
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