CITRUS AVOCADO SPINACH SALAD
Tossing this salad together with creamy avocado and tangy citrus is so simple, and it practically makes a meal of itself. -Karole Friemann, Kimberling City, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Divide spinach among 8 plates; top with citrus salad and avocados. Sprinkle with cheese and, if desired, dressing and almonds. Serve immediately.
Nutrition Facts : Calories 168 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein.
AVOCADO-PEACH SPINACH SALAD
As colorful as a fall afternoon, this peachy and refreshing salad always brings her compliments, writes Mary Ann Dell from her home in Phoenixville, Pennsylvania. TIP: You can substitute nectarines and leaf lettuce for the peaches and spinach...it's still fabulous, says Mary Ann.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Divide spinach between two salad plates; top with tomatoes, peach and avocado. Drizzle with dressing. Sprinkle with sesame seeds.
Nutrition Facts :
AVOCADO SALAD WITH PEACHES
Provided by Greg Baker
Categories Salad Appetizer Side Vegetarian Quick & Easy Backyard BBQ Lunch Peach Avocado Arugula Summer Grill Grill/Barbecue Healthy Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Roast bell pepper. Peel and chop pepper; purée with red wine vinegar, vanilla, and sugar in a blender until smooth.
- With machine running, gradually add olive oil. Season with salt and pepper.
- Halve and pit avocados and season with salt and pepper. Drizzle with olive oil and place cut side down on a medium-hot grill until nicely charred, about 5 minutes. Peel and thickly slice.
- Toss with arugula or sorrel and peaches. Drizzle dressing over.
AVOCADO PEACH SALAD
This salad is intended to take advantage of fresh summer ingredients. The firm, buttery texture of the avocado goes brilliantly with the juicy softness of the peach, and the dressing ties them together with a sweet zing. Optional: Top with dried cranberries or pomegranate seeds.
Provided by Cervaise
Categories Salad Green Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Reserve 1/2 teaspoon of lemon juice. Whisk the rest with brown sugar and vinegar until sugar dissolves. Add olive oil, honey, 1 pinch salt, and mustard. Whisk until dressing is thoroughly emulsified; set aside.
- Line a baking sheet with parchment paper. Mix white sugar and water in a saucepan over medium-high heat. Heat, without stirring, until sugar has melted and is just beginning to change color, 2 to 3 minutes. Add walnuts and stir to coat; turn mixture out onto the parchment paper. Season lightly with salt and allow to cool.
- Fill a medium-sized pot with enough water to submerge peach. Bring to a boil; add peach. Boil for 1 minute and turn off heat. Let sit for another minute; remove peach from water with a spider or slotted spoon. Place onto a folded towel to cool.
- Cut each avocado half into 8 slices using a small knife. Carefully remove skin. Brush avocado slices with the reserved lemon juice.
- Peel the loosened skin from the peach, taking care not to squash the flesh, and discard. Cut into 16 even slices. Carefully pry out 1 slice; remove the remaining slices from the pit. Trim away any hard bits of the stone that adhere to the center of the slices.
- Crack and separate any of the cooled candied walnuts that have stuck together. Toss them with the crumbled blue cheese.
- Divide spinach over 4 salad plates. Arrange peach and avocado on top in alternating and partially overlapping slices, forming a ring. Spoon the blue cheese-walnut mixture into the middle of each ring. Drizzle the dressing over the salads.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 37.7 g, Cholesterol 21.3 mg, Fat 35.7 g, Fiber 6.2 g, Protein 10.6 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 27.7 g
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