Exotic Avocado Salad Recipes

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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

EXOTIC AVOCADO SALAD



Exotic avocado salad image

Savour sharp, sweet flavours in this exotic avocado salad

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Starter, Supper

Time 20m

Number Of Ingredients 7

2 tbsp pumpkin seeds
1 ripe papaya
1 ripe avocado
50g bag trimmed and washed watercress
half small pack fresh mint
juice of half lime
1 tbsp olive oil

Steps:

  • Dry-fry the pumpkin seeds in a frying pan for a few minutes, tossing and turning them until they look toasted. Tip them out of the pan and let them go cold. Peel the papayas, halve them lengthways and scoop out the seeds. Cut the flesh into long, thin slices. Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.
  • Put the papayas, avocados, pumpkin seeds and watercress into a large bowl. Chop about 1 tbsp of the mint leaves and set aside. Pick the remaining leaves from the stalks and tear them into the bowl.
  • Mix the lime juice and olive oil with the rest of the chopped mint to make a dressing, and season with salt and pepper to taste. Pour over the salad and gently mix all the ingredients together with your hands. Taste and add more salt and pepper if you think it needs it, then transfer to a serving platter.

Nutrition Facts : Calories 260 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.05 milligram of sodium

AVOCADO SALAD



Avocado Salad image

Make sure to use large, ripe avocados and Walla Walla sweet, or Vidalia onions in this recipe. I think you'll like it.

Provided by JOHNLYNN

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

2 avocados - peeled, pitted and diced
1 sweet onion, chopped
1 green bell pepper, chopped
1 large ripe tomato, chopped
¼ cup chopped fresh cilantro
½ lime, juiced
salt and pepper to taste

Steps:

  • In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.

Nutrition Facts : Calories 126.1 calories, Carbohydrate 10.2 g, Fat 10 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 8.5 mg, Sugar 2.6 g

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