BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO
"I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!" A fun alternative to pasta or potato salad. -Nancy Cariker, Bakersfield, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 237 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein.
SNOW PEA AND AVOCADO SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Thinly slice 10 ounces snow peas lengthwise. Toss with 2 thinly sliced celery ribs (add the leaves, too) and some toasted walnuts. Dress with olive oil and lemon juice, and season with salt and pepper. Gently stir in a thinly sliced avocado and minced chives.
Nutrition Facts : Calories 173 calorie, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 164 milligrams, Carbohydrate 11 grams, Fiber 5 grams, Protein 4 grams, Sugar 4 grams
ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: mixed greens, large cucumber, cherry tomato, avocado, chickpeas, olive oil, smoked paprika, garlic salt, extra virgin olive oil, fresh lemon juice, salt, black pepper
Provided by Joey Firoben
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
- Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
- Dice the cucumber and add to a large bowl.
- Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
- Divide between individual bowls and serve.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 46 grams, Fat 16 grams, Fiber 14 grams, Protein 14 grams, Sugar 9 grams
ASPARAGUS, SNAP PEA AND AVOCADO SALAD
Make and share this Asparagus, Snap Pea and Avocado Salad recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
- Return water to a boil; add pasta and cook until al dente, according to package directions. Drain; reserving 1 cup pasta water; set pasta aside in colander.
- In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas and garlic; season with salt and pepper. Cook, tossing until vegetables are crisp-tender; about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese; if desired.
Nutrition Facts : Calories 497.2, Fat 18.8, SaturatedFat 8, Cholesterol 91.5, Sodium 214.1, Carbohydrate 67.4, Fiber 9.2, Sugar 3.9, Protein 18.3
NIGELLA LAWSON PEA, MINT AND AVOCADO SALAD
Make and share this Nigella Lawson Pea, Mint and Avocado Salad recipe from Food.com.
Provided by Kylie24
Categories Turkey Breasts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
- Stir well so all is amalgamated.
- Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
- Taste after 2 minutes and then keep tasting.
- Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
- Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
- You may need to drizzle a bit more oil after tossing.
- serve this on a big plate.
- Sprinkle with more mint.
QUINOA, PEA & AVOCADO SALAD
This super-healthy, herby side dish is a lovely light accompaniment to grilled chicken, fish or a BBQ spread
Provided by Miriam Nice
Categories Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Put the peas in a large heatproof bowl, pour over just-boiled water, then set aside.
- Pour the lemon juice into a small bowl and whisk in some seasoning. Keep whisking as you slowly add the olive oil, followed by the mint and chives.
- Drain the peas and tip into a large serving dish. Stir in the quinoa, breaking up any clumps. Pour over the dressing, then fold in the avocado and pea shoots. Serve immediately.
Nutrition Facts : Calories 275 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO
Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.
Provided by Lidey Heuck
Categories dinner, lunch, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
- Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
- In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
More about "pea and avocado salad recipes"
ERIN'S PEACH & AVOCADO GREEN SALAD - COOKIE AND KATE
From cookieandkate.com
5/5 (32)Total Time 30 minsCategory SaladCalories 245 per serving
- Make the salad: Place the red onion in a small bowl and cover with water. Let it rest while you prepare the rest of the salad. (This will keep the flavor of the onion but remove some of the harsh after-bite.) Place the arugula in a large serving bowl.
- To toast the almonds, place them in a small skillet over medium-low heat. Cook, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Set aside.
- Make the dressing: In a small bowl or large liquid measuring cup, whisk together the dressing ingredients (the oil, lemon juice, mustard, garlic, salt, and pepper).
- Drizzle half of the dressing over the greens, then toss to coat. Drain the red onion, then scatter it over the arugula. Top with the peaches, avocados, almonds and cheese. Just before serving, drizzle on a bit more dressing and give it a final, gentle toss to combine. Enjoy, with additional dressing as desired.
PEA SALAD WITH AVOCADO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Total Time 15 minsCategory Healthy Family MealsCalories 181 per serving
- Blanch the peas and sugar snaps in a pan of salted boiling water for 1 minute. Drain, refresh in cold water, then drain again.
- Scatter the lettuce leaves on a large platter. Top with both types of peas, the avocado, pumpkin seeds and Parmesan shavings.
- For the dressing, whisk all the ingredients together until they have emulsified. Pour over the salad and toss together before serving.
AVOCADO & PEA SALAD | SALAD RECIPES | TESCO REAL FOOD
From realfood.tesco.com
SNAP PEAS AND AVOCADO SALAD - MAYURI'S JIKONI
From mayuris-jikoni.com
AVOCADO, ASPARAGUS AND PEA SALAD WITH LEMON VIN
From williams-sonoma.com
BLACK-EYED PEA, CORN AND AVOCADO SALAD - SCATTERED …
From scatteredthoughtsofacraftymom.com
AVOCADO BLACK EYED PEA SALAD > CALL ME PMC
From callmepmc.com
SMASHED CHICKPEA AVOCADO SALAD - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
EASY HEALTHY MEAL PLAN: RECIPES FOR MARCH 20, 2023
From today.com
CHICKEN, CORN AND AVOCADO SALAD - HEALTHY FOOD GUIDE
From healthyfood.com
ANTIPASTO SALAD RECIPE
From simplyrecipes.com
20+ MEDITERRANEAN DIET DINNER RECIPES IN 25 MINUTES | EATINGWELL
From eatingwell.com
AVOCADO AND PEA SALAD - HOME COOKING ADVENTURE
From homecookingadventure.com
AVOCADO, PEA AND COURGETTE SALAD | LUNCH RECIPES
From womanandhome.com
SPICY TAHINI MEATBALLS WITH PITA, CUCUMBER AND AVOCADO RECIPE
From cooking.nytimes.com
SOUTHWEST PASTA SALAD - FROM TWO PEAS AND THEIR POD
From community.qvc.com
CHICKPEA, AVOCADO, & FETA SALAD - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
22 EASY CHICKPEA RECIPES - LOVE AND LEMONS
From loveandlemons.com
You'll also love