CELERY AND AVOCADO SALAD
Make and share this Celery and Avocado Salad recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine oil, mayonnaise, mustard, lemon juice, sugar, salt and pepper.
- Add remaining ingredients and gently toss to coat well.
Nutrition Facts : Calories 265, Fat 22.8, SaturatedFat 3.2, Cholesterol 2.6, Sodium 254.6, Carbohydrate 16.6, Fiber 8.1, Sugar 5.1, Protein 2.9
AVOCADO TUNA SALAD
Great tuna avocado salad as a side dish or meal. Serve on toasted bread (gluten-free if needed), on top of greens, or enjoy it all by itself.
Provided by Dbanakis
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 12
Steps:
- Cut avocado in half, scoop out the flesh into a large bowl, and mash avocado with the back of a fork or potato masher. Add tuna, apple, onion, celery, toasted walnuts, mayonnaise, pickle juice, dill, Dijon mustard, cumin, salt, and pepper; mix well.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 10.7 g, Cholesterol 21.5 mg, Fat 18.4 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 2.5 g, Sodium 212 mg, Sugar 3.5 g
AVOCADO DRESSING FOR SALADS
I hope you people like this recipe as much as I do. It was given to me by a friend a few years ago when I asked for a dressing recipe for green salad. nThis is very smooth and fantastic-tasting. Store, covered, in the refrigerator. Use within a few hours to prevent discoloration.
Provided by Linda
Categories Sour Cream Dressing
Time 15m
Yield 10
Number Of Ingredients 6
Steps:
- Whisk avocado, sour cream, milk, lemon juice, celery salt, and hot pepper sauce together in a bowl until smooth and creamy.n
Nutrition Facts : Calories 105.8 calories, Carbohydrate 4.7 g, Cholesterol 8.2 mg, Fat 9.7 g, Fiber 2.7 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 97.4 mg, Sugar 0.7 g
CRISPY RICE CAKE WITH CELERY SALAD AND AVOCADO
An inspired way to use up leftover rice! The grains are amped up with grated zucchini, Parmesan, lemon zest, and fresh mint before being fried into a golden brown pancake.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a bowl, thoroughly combine rice, zucchini, Parmesan, eggs, lemon zest, sliced mint, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Heat 1/4 cup oil in a large nonstick skillet over medium-high. When it shimmers, pour rice mixture into center and press with the back of a spoon until flattened to a 1/2-inch-thick pancake. Cook until bottom is golden brown and edges are crisp, 4 to 5 minutes (lower heat if edges are browning too quickly). Carefully flip with large spatula, or slide onto a plate, flip onto another plate, and slide back into skillet. Cook on second side until golden brown, 3 to 4 minutes more. Transfer to a cutting board.
- In a bowl, toss together celery, radishes, lemon juice, and remaining 2 teaspoons oil. Season with salt and pepper. Arrange avocado on cake; season with salt. Top with salad, celery leaves, and mint leaves. Cut into wedges; serve.
TOMATO, AVOCADO, CARROT & CELERY SALAD
Fresh, healthy, simple, and delicious! Hit your local Farmer's Market, chop and chill! I discovered this as I was trying to come up with a way to get some veggies and I was craving something crunchy and refreshing. I had planned to make a citrusy dressing of some sort to drizzle over it, but if your tomato is full of flavor, you don't need it! A wonderful afternoon snack. (Completely original recipe - but so simple, not sure I can call it a recipe!)
Provided by Sheila W.
Categories Corn
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Chop into bite size chunks according to preference. (The larger the chunks, the more distinct the flavors - my personal preference). Combine and toss. No dressing required!
- For variety, add fresh cilantro perhaps?
CELERY, AVOCADO, AND BELL PEPPER SALAD WITH BLACK OLIVES
Provided by Marcella Hazan
Categories Olive Pepper Vegetable Appetizer Side No-Cook Quick & Easy Avocado Celery Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield For 4 persons
Number Of Ingredients 8
Steps:
- 1. Wash the celery under cold running water, then peel the outside of the stalks using a swivel-blade vegetable peeler. Seek to remove all the strings that you possibly can. Cut the celery into skinny strips 2 to 3 inches long and no more than 1/4 inch wide. (I'd rather you did this by hand, but if you must use the food processor, insert the large shredding disk and cut the celery into pieces short enough to fit horizontally inside the processor's feed tube.) You want to end up with about 1 1/2 cup.
- 2. Peel the avocado, split it in half, cut it lengthwise into sections, then cut it into thin slices no more than 1/2 inch wide.
- 3. Split a large red pepper in half along its creases, save one half for cooking or for other salads, wash the other under cold running water, scoop away the seeds and white pith. Cut it into 1/4-inch dice, yielding approximately 2/3 cup diced pepper.
- 4. Combine the celery, avocado, bell pepper, and black olives in a ceramic or glass bowl, sprinkle liberally with salt, add the vinegar, olive oil, and several grindings of pepper. Toss thoroughly, being careful not to mash the avocado too much.
AVOCADO CRABMEAT SALAD
You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves.
Nutrition Facts :
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