TOMATO, AVOCADO, AND RED ONION SALAD WITH HERB VINAIGRETTE
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
MEXICAN SALAD WITH TOMATOES, RED ONIONS AND AVOCADO DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5m
Yield 2 1/2 cups prepared dressing
Number Of Ingredients 10
Steps:
- Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
- Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.
GRILLED ONION AND TOMATO SALAD
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 1. Brush the onion slices and the tomatoes with olive oil.
- 2. Grill on both sides over medium heat until marked and lightly cooked.
- 3. Sprinkle with Mrs. Dash® Original Blend.
- 4. To serve, transfer to small plates. Sprinkle with Parmesan and basil.
TOMATO-RED ONION SALAD
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
- Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.
GRILLED RED ONION
Steps:
- Preheat the grill or a grill pan.
- Peel the onion and slice it into 1/3-inch thick rounds. Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side. Season with salt and pepper, to taste.
Nutrition Facts : Calories 47 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Sodium 1 milligrams, Carbohydrate 4 grams, Fiber 0.5 grams, Protein 0.3 grams
GRILLED AVOCADO AND TOMATO SALAD WITH BASIL PESTO
Provided by Michael Chiarello
Categories Salad Herb Tomato Vegetable Side Vegetarian Backyard BBQ Summer Grill Grill/Barbecue Healthy
Number Of Ingredients 9
Steps:
- Prepare the grill and let it burn down to medium hot coals. Squeeze the lemon juice into a nonreactive bowl large enough to hold the avocados in a single layer. Halve the avocados, discard the pits, and scoop out the flesh in one piece with a rounded spoon. Immediately toss the avocados with the lemon juice to prevent discoloration.
- Using a mandoline or sharp chef's knife, thinly slice the onion. Separate the onion into rings and place in another bowl. Pour some of the lemon juice from the avocados over the onions and season with salt and pepper. Toss well and set aside. Cut the tomatoes lengthwise into thin wedges, season with salt and pepper, and reserve.
- Remove the avocados from the lemon juice and set the bowl aside. Season the avocados on all sides with salt and pepper and drizzle very lightly with about 1 tablespoon of the olive oil. Too much and the oil might cause flare-ups.
- Grill the avocados, cut side down, until the outside edge looks a little dry and browned, about 2 minutes. Turn onto the rounded side and cook for another 2 minutes. Since so little area is exposed to the heat, this is just to soften, not cook, the avocados. If the avocados were very firm, leave on another minute. Do not turn too often or they may disintegrate. Return the grilled avocados to the bowl with the lemon juice. Spoon the lemon juice over them and set aside until cool enough to handle, then cut into thin wedges.
- Place several onion rings in the center of each salad plate. Arrange the avocados on opposite sides and the tomatoes on the remaining two sides. Drizzle each salad with about 1-1/2 teaspoons olive oil and 1 teaspoon pesto. Season again with salt and pepper to taste and give each salad a coarse grating of cheese. Scatter the pine nuts on top, if using, and serve immediately.
TOMATO, AVOCADO, AND RED ONION SALAD
Make and share this Tomato, Avocado, and Red Onion Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
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
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
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