Red Grape Grape Tomato And Avocado Salad Recipe 435

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GRAPE TOMATO AND AVOCADO SALAD

This recipe is out of a Costco cookbook and it is one of the best salads I've ever had. I made it for a potluck and everyone wanted the recipe. You don't want to use avocados that are too ripe or it will be mushy.

Provided by Payshients Renee

Categories     Vegan

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 8



Grape Tomato and Avocado Salad image

Steps:

  • Whisk together olive oil and vinegar in a salad bowl. Add salt and pepper to taste.
  • Put the remaining ingredients in the bowl. Toss to combine.
  • Season again to taste.

3 tablespoons olive oil
1 1/2 teaspoons white vinegar
kosher salt
fresh ground black pepper
2 ripe avocados, peeled, pitted and cut into chunks
12 ounces naturesweet grape tomatoes, halved
1/4 cup very thinly sliced red onion
1 sprig fresh thyme, just the leaves

RED GRAPE, GRAPE TOMATO AND AVOCADO SALAD RECIPE - (4.3/5)

Provided by kylaroy7

Number Of Ingredients 10



Red Grape, Grape Tomato and Avocado Salad Recipe - (4.3/5) image

Steps:

  • Chop avocado flesh into bite size pieces. Arrange them on a platter. Scatter grapes, tomatoes, bell pepper and shallot. Sprinkle with salt and pepper. Scatter basil. Drizzle with EVOO and vinegar. Serve. Makes enough for 4.

1 1 1 small ripe Haas Avocado
25 25 25 red grapes, quartered
20 20 20 grape tomatoes, halved
1 1 1/8 small yellow bell pepper cut inito 1/8 in dice
1 1 1 small shallot, thinly sliced
Salt
Pepper
15 15 15 fresh basil leaves, finely chopped
EVOO
red wine vinegar

ENDIVE, AVOCADO, AND RED GRAPEFRUIT SALAD

Red grapefruit is the red jewel of this endive salad, imparting rosy color and a bright, zesty taste.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9



Endive, Avocado, and Red Grapefruit Salad image

Steps:

  • Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
  • Whisk together vinegar, honey, sour cream, salt, and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified.
  • Halve endives lengthwise, and core; cut leaves into 1-inch-thick pieces. Toss with three-quarters of the dressing. Cut avocado into 1/4-inch-thick slices. Divide endive and avocado among four plates. Drizzle each serving with one-quarter of the remaining dressing. Divide grapefruit segments among plates.

2 red grapefruit
3/4 teaspoon white-wine vinegar
1 tablespoon honey
1 1/2 tablespoons low-fat sour cream
1/8 teaspoon coarse salt
Freshly ground pepper
1 1/2 tablespoons extra-virgin olive oil
4 Belgian endives
1 ripe Hass avocado, pitted and peeled

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