Avocado And Sweet Onion Salad Recipes
NO-FUSS AVOCADO ONION SALAD
My mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it's the perfect complement. —Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Arrange avocado and onion slices on a large platter. In a small bowl, whisk remaining ingredients; drizzle over salad. Serve immediately.
Nutrition Facts : Calories 147 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CUCUMBER, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: english cucumber, roma tomatoes, ripe avocados, red onion, fresh cilantro, lemon, salt, pepper, extra virgin olive oil
Provided by Robin Broadfoot
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Slice then dice cucumber.
- Slice then dice tomatoes.
- Slice avocado and carefully remove stone. Scoop out inside and dice.
- Peel onion and remove tops. Then slice.
- Chop cilantro and place in a large salad bowl with previous ingredients.
- Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 46 grams, Fat 48 grams, Fiber 21 grams, Protein 9 grams, Sugar 14 grams
PEA AND AVOCADO SALAD
Simple yet very pretty side dish. Add in options include drained, chopped water chestnuts, peppers (spicy), flavored mayo, or any veggie that will complement it.
Provided by ELA33INE
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
- In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.
Nutrition Facts : Calories 239.5 calories, Carbohydrate 13 g, Cholesterol 18.2 mg, Fat 20.8 g, Fiber 8.2 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 155.1 mg, Sugar 1.1 g
AVOCADO AND FRUIT SALAD
I invented this quick and easy salad to keep lunch cool in summertime. Avocado, fresh fruit, and sweet onion with lime juice just seemed natural!
Provided by Galax
Categories Salad Fruit Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 22.4 g, Fat 29.5 g, Fiber 14.2 g, Protein 4.5 g, SaturatedFat 4.3 g, Sodium 16.1 mg, Sugar 3.4 g
6-INGREDIENT AVOCADO CABBAGE SLAW
This quick and easy, 6-ingredient salad is full of flavor.
Provided by All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished wit
Time 12m
Number Of Ingredients 7
Steps:
- Combine cabbage, carrot, and onion in large mixing bowl.
- In a separate bowl, mash enough avocado to make 1 cup. Add lemon juice and seasonings and mix well.
- Stir avocado mixture into cabbage mixture. Dice remaining avocado and add to slaw. Serve immediately
AVOCADO AND ONION SALAD
Lovely, simple recipe from www.avocadosalad.com; I haven't tried it yet, but I can just imagine how wonderful it will be next summer with homegrown tomatoes! Mmmmmm.... Also, while the salad says to toss the salad components and dressing, the picture shown was of a beautiful salad constructed of layers. So I'm modifying the instructions to make it as shown. If you're short on time or patience, just gently toss it all together, season with salt & pepper, and dish up. Times are estimates.
Provided by Halcyon Eve
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- On individual salad plates, layer tomato, bell pepper, onion rings, and avocado slices.
- Toss together the chopped cilantro, lime juice, salt, and pepper. Drizzle over salads.
- Garnish with a few leaves of cilantro and serve.
Nutrition Facts : Calories 194.5, Fat 14.9, SaturatedFat 2.2, Sodium 11.6, Carbohydrate 16.5, Fiber 8.1, Sugar 3.1, Protein 3.2
GRILLED CHICKEN, AVOCADO & SWEET ONION SALAD
Ripe avocado slices, juicy tomato wedges and sweet, crunchy onions give this grilled chicken salad great texture and garden-fresh flavor.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients except dressing and cheese in large bowl.
- Add dressing; toss to coat.
- Sprinkle with cheese.
Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 17 g
AVOCADO AND SWEET ONION SALAD
Categories Salad Blender Onion Appetizer Side Quick & Easy Low Cal Avocado Summer Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Make dressing:
- Squeeze enough juice from limes to measure 1/4 cup. Wearing protective gloves, coarsely chop chiles. In a blender purée chiles with lime juice, oil, sugar, and salt and pepper to taste. Dressing may be made 2 days ahead and chilled in an airtight container.
- Cut onion in half through stem end and thinly slice crosswise. Quarter avocados lengthwise. Peel avocados and cut lengthwise into 1/4-inch-thick slices.
- Arrange avocado, onion, and cilantro sprigs on a platter and season with salt and pepper. Drizzle dressing over salad.
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- Cut the onion in quarters lengthwise, then cut each quarter into lengthwise halves or thirds. Cut each of these sections in half crosswise. Place the onion pieces in a bowl of cold water to soak for at least 10 minutes.
- Cut the avocados in half, remove the pits and, with a spoon, scoop out the flesh in one piece. Cut the avocados into pieces roughly the same size as the onions.
- In a large bowl, whisk together 2 tablespoons of lemon juice, the olive oil, salt and chives to mix well. Drain the onions and pat them dry with a towel. Add the onions to the dressing and stir to coat well. Remove the onions with a slotted spoon, draining any excess dressing back into the bowl, and arrange the onions on a platter in a broad layer.
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- Roast the beets. Note: I like to do this step up to a few days in advance so that the beets can chill before layering into the salad. Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands. Chill until ready to use, then slice into halves or quarters.
- Roast the carrots. Raise the oven temperature to 450°F and line a baking sheet with parchment paper. Roast the carrots for 15 to 20 minutes, or until tender. Remove from the oven and slice them in half.
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