Avocado Lettuce And Walnut Salad With Honey Dressing Recipes

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MY FAVORITE AVOCADO SALAD

Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. -Ilia Kaku, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 9 servings.

Number Of Ingredients 16



My Favorite Avocado Salad image

Steps:

  • Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

1 tablespoon lemon juice
2 medium avocados, peeled and cubed
1 package (5 ounces) spring mix salad greens
5 plum tomatoes, chopped
1/2 cup chopped red onion
1/4 cup chopped walnuts, toasted
LIME DRESSING:
3 tablespoons olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 tablespoon sour cream
1 tablespoon lime juice
1 teaspoon yellow mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Dash sugar

AVOCADO, LETTUCE AND WALNUT SALAD WITH HONEY DRESSING

This salad has an original taste. Sometimes I do it without avocado. It still tastes good. The honey dressing adds zest to the ordinary lettuce salad. I cook it very often for a long time. I don't know where it came from. My mom cooked it very often.

Provided by Vera Hammond

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Avocado, Lettuce and Walnut Salad With Honey Dressing image

Steps:

  • Chop lettuce into not big pieces.
  • Chop onion into very small pieces.
  • Combine onion with vinegar, salt, ground black pepper, and honey.
  • Add vegetable oil, stir thoroughly.
  • Peel 2 avocados and cut into thin pieces, baste with lemon juice.
  • Put lettuce into a salad bowl, then put avocado.
  • Pour the honey dressing.
  • Sprinkle with walnuts.

1 lb different kinds lettuce
1 small onion
4 tablespoons red wine vinegar
1 dash salt
1 dash ground black pepper
2 teaspoons honey
8 tablespoons vegetable oil
1 lemon, juice of
2 ripe avocados
3 tablespoons chopped walnuts

BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING

Provided by Dave Lieberman

Categories     appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 10



Boston Lettuce Avocado Salad and Lime Dressing image

Steps:

  • Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
  • Whisk together all the dressing ingredients.
  • Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

2 small to medium heads Boston lettuce, discard any wilted leaves
1 Hass avocado, pitted
1 large bunch scallions, thinly sliced
Leaves from 1 bunch cilantro, finely chopped
2 limes, juiced
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon sugar
About 20 grinds fresh black pepper
1 tablespoon whole-grain mustard

WALNUT ROMAINE SALAD

This salad offers plenty of crunch and a zippy vinegar and oil dressing.-Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 10



Walnut Romaine Salad image

Steps:

  • In a large bowl, toss the romaine, zucchini, croutons and walnuts. In a small bowl, whisk the oil, vinegar, mustard, honey, garlic and pepper until smooth. Serve with the salad.

Nutrition Facts : Calories 112 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

1 small bunch romaine, torn
1 small zucchini, chopped
1 cup seasoned salad croutons
1/4 cup chopped walnuts
6 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1 garlic clove, minced
Dash pepper

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