Avocado Onion Salad Recipes

Steps:

• Arrange avocado and onion slices on a large platter. In a small bowl, whisk remaining ingredients; drizzle over salad. Serve immediately.

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.

Steps:

• In a large mixing bowl, add the garlic, lime juice, sugar, and olive oil. Season with salt and pepper, to taste, and give it a quick whisk to combine.
• Split avocados in half and remove the pit. Spoon out the flesh, put on a cutting board and slice into chunks. Transfer to a serving bowl and add the onion and cilantro leaves. Add the vinaigrette and toss lightly to coat just before serving.

Steps:

• Place vinegar in a small bowl. Gradually whisk in the oil in a thin stream. Stir in the chives, parsley, salt, and pepper.
• Arrange the tomatoes, onion, and avocado in an overlapping pattern on serving plate. Pour dressing on top.

Steps:

• Preheat a grill over medium heat.
• Cover a large tray with tomato quarters, and set aside.
• Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
• In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.

Steps:

• Mix avocado and onion with vinegar. Add parsley and marjoram to avocado.
• Add pepper. Mix well.

Steps:

• In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.

Steps:

• Cut the tomatoes crosswise into ½ inch slices; set aside.
• Cut the avocados in half lengthwise, remove the pits, and peel.
• Cut the avocado halves lengthwise into thin slices.
• Sprinkle lemon juice over the avocado pieces to prevent discoloration.
• Arrange tomatoes so they just overlap along the bottom edge of individual salad plates or a platter.
• Place the avocado slices in a fan shape above the tomatoes.
• Sprinkle the onion rings on top of the tomato slices.
• Lightly sprinkle vinegar and oil to taste over the vegetables.
• Grind fresh black pepper over the whole salad.

Steps:

• Arrange onion and avocado slices on a plate. Season with salt, white pepper, and a squeeze of lemon.

Steps:

• For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.
• Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').

Steps:

• Make dressing:
• Squeeze enough juice from limes to measure 1/4 cup. Wearing protective gloves, coarsely chop chiles. In a blender purée chiles with lime juice, oil, sugar, and salt and pepper to taste. Dressing may be made 2 days ahead and chilled in an airtight container.
• Cut onion in half through stem end and thinly slice crosswise. Quarter avocados lengthwise. Peel avocados and cut lengthwise into 1/4-inch-thick slices.
• Arrange avocado, onion, and cilantro sprigs on a platter and season with salt and pepper. Drizzle dressing over salad.