Avocado Salad With Farmer Cheese Recipes

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AVOCADO SALAD



Avocado Salad image

Made with an abundance of rich and creamy avocados, vibrant tomatoes, crisp cucumbers, bright red onions and a fresh herb dressing. A healthy side that's perfect for a summer lunch or dinner!

Provided by Jaclyn

Categories     Side Dish

Time 15m

Number Of Ingredients 13

1 medium (12 oz) English cucumber, (cut into quarters through the length then sliced)
16 oz. grape tomatoes*
1/2 small red onion,** (sliced into small pieces)
2 medium avocados ((firm but ripe), sliced into bite size pieces)
1 1/2 Tbsp fresh lemon juice***
1 1/2 Tbsp red wine vinegar
3 1/2 Tbsp extra virgin olive oil
1 tsp honey
1 1/2 tsp minced garlic
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 tsp dried oregano
Salt and freshly ground black pepper

Steps:

  • For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.
  • In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.
  • Serve shortly after preparing.

Nutrition Facts : Calories 214 kcal, Carbohydrate 13 g, Protein 3 g, Fat 18 g, SaturatedFat 3 g, Sodium 17 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

CHICKEN SUCCOTASH WITH AVOCADO AND FARMER CHEESE



Chicken Succotash with Avocado and Farmer Cheese image

Put a store-bought rotisserie chicken to good use and add it to this summery salad that comes together quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 30m

Number Of Ingredients 9

3 large tomatoes, cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 small zucchini, diced medium
2 cups corn kernels (from 3 ears)
2 cups frozen lima beans (from a 10-ounce package), thawed
1 rotisserie chicken (skin removed), meat shredded (4 cups)
1 avocado, halved pitted, peeled, and thinly sliced
3 ounces farmer cheese, crumbled (1/2 cup)

Steps:

  • In a large bowl, toss together tomatoes and 1 tablespoon oil. Season with salt and pepper.
  • In a large skillet, heat 1 tablespoon oil over medium-high. Add zucchini and season with salt and pepper. Cook, stirring frequently, until softened slightly, 4 minutes. Add corn and lima beans and cook until corn is cooked through and lima beans are softened, 3 minutes; season with salt and pepper to taste. Add chicken and cook until warmed through, 2 minutes. Divide among 4 plates. Top with avocado and cheese and serve with tomatoes.

Nutrition Facts : Calories 619 g, Fat 21 g, Fiber 11 g, Protein 72 g

SUMMER AVOCADO SALAD



Summer Avocado Salad image

Bursting with flavor, nutrition, and fresh veggies, this avocado salad is summer in a bowl.

Provided by Jennifer Segal

Categories     Salads

Time 20m

Yield 4 to 6

Number Of Ingredients 13

¼ cup unseasoned rice vinegar
¼ cup vegetable oil
2 tablespoons water
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon sugar
1 clove garlic, minced
1 English cucumber, seeded and diced
1 yellow bell pepper, seeded and diced
1 pint cherry or grape tomatoes, halved
¼ cup finely chopped fresh basil (or a combination of basil and mint)
3 tablespoons fresh chopped chives
2 large avocados, halved, pitted, and diced

Steps:

  • In a large bowl, whisk the vinegar, oil, water, salt, black pepper, sugar, and garlic. Add the cucumber, bell pepper, tomatoes, basil, and chives. Cover and refrigerate until ready to serve (up to 3 hours). Right before serving, gently fold in the avocados, being careful not to mash them. Taste and adjust seasoning, if necessary.

Nutrition Facts : Calories 254, Fat 22 g, Carbohydrate 16 g, Protein 3 g, SaturatedFat 2 g, Sugar 5 g, Fiber 7 g, Sodium 399 mg, Cholesterol 0 mg

FARMERS' MARKET ROASTED VEGETABLE SALAD-STUFFED AVOCADOS



Farmers' Market Roasted Vegetable Salad-Stuffed Avocados image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 15h30m

Yield 4 servings

Number Of Ingredients 13

4 medium carrots, cut into 1/2-inch rounds and rounds cut in 1/2
1 medium zucchini cut into 1/2-inch dice
1 medium yellow squash, cut into 1/2-inch pieces
1 medium red pepper, cut into 1/2-inch dice
3 tablespoons olive oil, divided
Coarse salt and freshly ground black pepper
2 ripe avocados
1 lemon, zested and juiced (2 to 3 tablespoons juice and 1 tablespoon zest)
1 ear fresh corn, husk and silk removed
1 1/2 tablespoons chopped fresh parsley leaves
1 1/2 tablespoons chopped chives
1 tablespoon chopped dill
Mixed greens or arugula, optional

Steps:

  • Preheat oven to 450 degrees F.
  • In a large bowl, combine the carrots, zucchini, squash, and red pepper. Toss with 2 tablespoons olive oil, salt and pepper. Mix well. Spread in 1 layer on a foil lined baking sheet and roast for 15 minutes, stirring occasionally. When done, set aside to cool.
  • Remove the corn kernels by standing the cob on a plate or in a wide shallow bowl. Set the blade of a small, sharp knife at the juncture of the kernels and cob. Slice downward to remove the kernels. Repeat this procedure, working your way around the cob, until all the kernels are removed. Set aside.
  • Cut the avocado in half lengthwise and remove pit, leaving the skin on. Sprinkle with 1 tablespoon of lemon juice to prevent avocados from discoloring.
  • In a large bowl, mix roasted vegetables, corn, remaining lemon juice, the remaining 1 tablespoon olive oil, and fresh herbs. Taste and reseason with salt and pepper, if needed.
  • Place each avocado half on a small bed of mixed greens or arugula, if using. Top each avocado half with a generous serving of the roasted vegetable salad. Sprinkle lemon zest on top and serve.

AVOCADO SALAD WITH FARMER CHEESE



Avocado Salad with Farmer Cheese image

Creamy avocado and farmer cheese get zing from parsley and dill, and crunch from homemade croutons.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

Bread cubes
Olive oil
Salt
Parsley
Dill
Avocado
Farmer cheese
Vinaigrette

Steps:

  • Toss bread cubes with olive oil and salt;toast in a 375-degree oven until golden,about 10 minutes. Toss croutons withparsley, dill, avocado, and farmercheese, and drizzle with a vinaigrette.

AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE



Avocado-Tomato Salad with Bacon and Blue Cheese image

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 1/2 pounds assorted tomatoes, halved or cut into wedges if large
Kosher salt and freshly ground pepper
4 slices thick-cut bacon
1 avocado
Juice of 1/2 lemon
1 cup blue cheese dressing (see directions)
2 tablespoons chopped fresh chives or scallions
Crumbled blue cheese, for topping

Steps:

  • Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
  • Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
  • Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
  • Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

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

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.

CHEF'S SALAD WITH TURKEY, AVOCADO, AND JACK CHEESE



Chef's Salad with Turkey, Avocado, and Jack Cheese image

Toss together this protein-packed salad with buttermilk dressing for a fast meal that works for a hearty lunch or healtthy dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 25m

Number Of Ingredients 12

1/3 cup low-fat buttermilk
1/3 cup reduced-fat sour cream
2 tablespoons cider vinegar
1 tablespoon honey
Coarse salt and ground pepper
1 large head Boston lettuce
1 pound sliced roasted turkey breast, torn into pieces
1 avocado, pitted and sliced
1 cup alfalfa sprouts or pea shoots
6 radishes, halved and thinly sliced
4 carrots, cut into matchsticks
4 ounces Monterey Jack cheese, cut into strips (1 cup)

Steps:

  • In a small bowl, combine buttermilk, sour cream, vinegar, and honey; season with salt and pepper. Set dressing aside.
  • Divide lettuce among four serving plates; top with turkey, avocado, sprouts, radishes, carrots, and cheese. Drizzle with dressing, and serve.

MY FAVORITE AVOCADO SALAD



My Favorite Avocado Salad image

Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. -Ilia Kaku, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 9 servings.

Number Of Ingredients 16

1 tablespoon lemon juice
2 medium avocados, peeled and cubed
1 package (5 ounces) spring mix salad greens
5 plum tomatoes, chopped
1/2 cup chopped red onion
1/4 cup chopped walnuts, toasted
LIME DRESSING:
3 tablespoons olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 tablespoon sour cream
1 tablespoon lime juice
1 teaspoon yellow mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Dash sugar

Steps:

  • Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

AVOCADO SALAD



Avocado salad image

Try serving this superhealthy salad with crisp za'atar bread for a Middle Eastern feast

Provided by Maria Elia

Categories     Dinner, Lunch, Side dish

Time 15m

Number Of Ingredients 12

4 Cos lettuce leaves, chopped
6 cherry tomatoes , halved
2 radishes , finely sliced
2 spring onions , finely sliced
50g cucumber , cut into small cubes
25g flat-leaf parsley leaves, chopped
25g mint leaves, coarsely chopped
1 avocado , chopped into chunky pieces
½ tbsp sumac (a crushed red, lemony berry; find it in Middle Eastern and Indian markets and online)
½ garlic clove , crushed
1 tbsp lemon juice
2 tbsp olive oil

Steps:

  • For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.
  • Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').

Nutrition Facts : Calories 262 calories, Fat 25 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.44 milligram of sodium

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