Avocado Goat Cheese Salad With Lime Dressing Recipes

AVOCADO-HERB SALAD WITH GOAT CHEESE

Avocado-Herb Salad with Goat Cheese image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
Juice of 1 lemon, plus wedges for serving
2 avocados
1 cup assorted cherry tomatoes, halved
1 Kirby cucumber, quartered lengthwise and cut into 1/2-inch pieces
1/4 cup torn fresh parsley
1/4 cup roughly chopped fresh chives
Kosher salt and freshly ground pepper
1 head Boston lettuce (or other tender greens), torn into pieces
Flaky sea salt
1/2 cup crumbled goat cheese (about 2 ounces)

Steps:

Whisk the olive oil and lemon juice in a large bowl. Halve and pit the avocados, then cut into 1/2-inch pieces; add to the bowl and toss. Add the cherry tomatoes, cucumber, parsley, chives and 1/4 teaspoon each kosher salt and pepper. Gently toss until well combined.
Place the lettuce in a large serving bowl. Drizzle lightly with olive oil and sprinkle with sea salt; toss to coat. Spoon the avocado salad over the lettuce, top with the goat cheese and season with more sea salt. Serve with lemon wedges.

AVOCADO-GOAT CHEESE SALAD WITH LIME DRESSING

Avocado-Goat Cheese Salad with Lime Dressing image

Provided by Bon Appétit Test Kitchen

Categories Salad Cheese Appetizer Vegetarian Quick & Easy High Fiber Goat Cheese Lime Avocado Winter Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 cups matchstick-size strips peeled jicama
1/4 cup avocado oil
3 tablespoons fresh lime juice
1 5-ounce package mixed greens
1 large avocado, peeled, pitted, sliced
1 5-ounce package soft fresh goat cheese or cotija cheese, crumbled

Steps:

Toss first 4 ingredients in large bowl. Sprinkle with salt and pepper. Add avocado and goat cheese; toss gently. Divide salad among plates.

BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING

Boston Lettuce Avocado Salad and Lime Dressing image

Provided by Dave Lieberman

Categories appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 small to medium heads Boston lettuce, discard any wilted leaves
1 Hass avocado, pitted
1 large bunch scallions, thinly sliced
Leaves from 1 bunch cilantro, finely chopped
2 limes, juiced
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon sugar
About 20 grinds fresh black pepper
1 tablespoon whole-grain mustard

Steps:

Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
Whisk together all the dressing ingredients.
Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

FETA, AVOCADO & RED PEPPER SALAD WITH HONEY-LIME DRESSING

Feta, avocado & red pepper salad with honey-lime dressing image

Light and filling, packed full of healthy summer flavours

Provided by Mary Cadogan

Categories Dinner, Lunch, Side dish, Snack, Supper

Time 15m

Number Of Ingredients 9

Ingredients

200g feta cheese
2 ripe avocados
2 red peppers , preferably Romano
400g can cannellini beans
half an iceberg lettuce
2 limes
1 tsp clear honey
1 tsp Dijon mustard
4 tbsp light olive oil

Steps:

Make the dressing. Grate one lime into a large salad bowl and squeeze the juice of both limes on top. Add the honey, mustard, oil, salt and pepper and whisk with a fork or small whisk until thickened.
Crumble the feta into mouthful-sized chunks between your fingers. Peel, stone and chop the avocados. Deseed and chop the peppers. Drain and rinse the beans. Shred the lettuce.
Tip all the ingredients into the salad bowl and toss to mix. Serve with some good bread.

Nutrition Facts : Calories 463 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 2.84 milligram of sodium

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Southwestern Salad With Avocado Dressing Recipe by Tasty image

Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato

Provided by Merle O'Neal

Categories Lunch

Time 30m

Yield 5 servings

Number Of Ingredients 15

Ingredients

1 avocado, halved
1 clove garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 tablespoon fresh cilantro
1 lime, juiced
1 head lettuce, chopped
1 cup bell pepper, chopped
¼ cup fresh cilantro
15 oz black beans, 1 can
½ cup red onion, chopped
15 oz corn, 1 can
¼ cup scallion
¾ cup tomato, chopped

Steps:

Add all dressing ingredients to a blender, blend until smooth.
In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
Top with prepared dressing; toss to coat.
Enjoy!

Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE

Mango-Avocado Salad With Lime Vinaigrette image

Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.

Provided by Kay Chun

Categories lunch, weeknight, salads and dressings, appetizer, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

3/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 limes)
1/4 cup minced shallot
1 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon minced garlic
Kosher salt and black pepper
1/2 cup chopped cilantro leaves and tender stems
1 large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces
2 ripe mangoes, sliced or cubed
8 ounces snap peas, trimmed and thinly sliced on the diagonal
2 ripe avocados, sliced or cubed

Steps:

In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

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