Orange Chayote Ham And Avocado Salad Recipes

Steps:

• In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Chill. , Just before serving, toss the greens in a large salad bowl. Dip the avocado slices into orange juice. Arrange the cucumber, red onion and oranges over greens. Add the avocado (discard remaining juice). Serve with dressing.

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until the bread is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
• Meanwhile, put the oil, vinegar, orange zest and juice and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.)
• Put an avocado half on each slice of toast and mash and spread the avocado with a fork to cover, season with salt. Quarter each piece of toast on the diagonal, and arrange the pieces with the points facing out to make a square on 4 plates.
• Toss the arugula, Cheddar, ham, radishes, toasted almonds and vinaigrette in a medium bowl. Taste and adjust seasoning with salt if necessary. Put a mound of salad on top of each avocado-toast square. Top with a few grinds of pepper.

Steps:

• Try chayote (chi-OH-tay), a mild Mexican squash that looks like a green pear: Whisk the juice of 2 limes, 2 tablespoons olive oil and a pinch each of sugar and salt in a bowl. Thinly slice 1 peeled chayote, 1 avocado and 4 radishes; gently toss with the dressing.

Steps:

• Cut the segments from 2 of the oranges and put in a bowl with the carrots, rocket and avocados. Whisk together the orange juice, zest and oil. Toss through the salad, and season.

Steps:

• Toss together in a bowl. Turn out onto a platter and sprinkle with more salt and pepper.;

Steps:

• Cut chayotes into 1/2-inch thick slices. Place in large pot of boiling water; cook 10 to 15 min. or until tender. Drain chayotes; cool.
• Arrange sliced chayote on serving platter. Arrange the oranges and ham on top of chayote slices. Sprinkle with onions; drizzle with dressing. Refrigerate until ready to serve.
• Slice avocado; arrange over salad just before serving.

Steps:

• In a small bowl, combine the first three ingredients; spread on six slices of bread. Top with ham and Swiss. Spread cream cheese on remaining bread; place over Swiss cheese.

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended.
• On each of 6 salad plates, arrange salad greens. Top with oranges, avocados and onion. Serve with vinaigrette.

Steps:

• Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out 3 tablespoons juice; reserve remaining juice for another use.
• In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper.
• In a large bowl, combine oranges, lettuce, avocado, and radishes. Drizzle with dressing as desired, and toss gently to combine. Serve immediately.

Steps:

• On two salad plates, arrange the greens, orange, avocado and onion. In a small bowl, whisk the dressing ingredients. Drizzle over salads.

Steps:

• Combine orange juice, white wine vinegar, olive oil, salt and pepper. Set aside.
• In a seperate bowl, lightly toss segmented oranges, red leaf lettuce, and avocado.
• Pour vinegar dressing over all.
• Enjoy.