Really Green Salad With Avocado Lemon Dressing Recipes

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REALLY GREEN SALAD WITH AVOCADO LEMON DRESSING



Really Green Salad With Avocado Lemon Dressing image

This is what I eat everyday for lunch. I just use what I have on hand. Feel free to change around the ingredients to please your tastes. Sometimes I even grate some beet into the mix!

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 1 large serving

Number Of Ingredients 19

2 cups mixed baby greens (or lettuce of choice)
1 cup baby spinach leaves
1/2 cup chopped fresh parsley
1/4-1/2 cup chopped fresh cilantro, to taste
1/2 cup alfalfa sprout
1/4 cup lentil sprouts (or other sprouts)
1/4 cup chopped cucumber
1/4 cup halved cherry tomatoes
1/4 cup chopped red bell pepper (or yellow or green)
1/2 cup snow peas, sliced thinly
2 garlic cloves, minced
1 -2 scallion, chopped
1/4-1/2 cup thinly sliced of fresh mint
grated beets or shaved summer squash, etc
1 lemon, juice of (about 1/3-1/2 cup)
1/3 cup olive oil
1 tablespoon honey (to taste)
1/2 avocado, mashed
salt (optional)

Steps:

  • In a large bowl, place the lettuces, parsley, cilantro, sprouts, cucumber, tomatoes, bell peppers, snow peas, garlic, scallions and mint.
  • In a small bowl, mash avocado well.
  • Add juice from lemon, honey and avocado.
  • Add oil to taste and mix thoroughly.
  • Salt to taste if desired(I don't use it).
  • Pour dressing over salad and enjoy!

Nutrition Facts : Calories 980.4, Fat 87.9, SaturatedFat 12.3, Sodium 71.3, Carbohydrate 50.3, Fiber 13.7, Sugar 24.9, Protein 10.1

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

ALL GREEN SALAD WITH CITRUS VINAIGRETTE



All Green Salad with Citrus Vinaigrette image

Provided by Leah Koenig

Categories     Salad     Passover     Kid-Friendly     Quick & Easy     Basil     Asparagus     Avocado     Cucumber     Sugar Snap Pea     Small Plates

Yield Serves 8

Number Of Ingredients 17

For the vinaigrette:
2 tablespoons finely chopped shallot
2 tablespoons red wine vinegar
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
2 teaspoons honey
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
For the salad:
Kosher salt
2 bunches asparagus (about 1 1/2 pounds), ends trimmed and cut on a diagonal into 1-inch pieces
1 romaine heart, roughly chopped
1 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced
1 ripe avocado, cut into 1/2-inch cubes
15 basil leaves, torn
1/3 cup torn fresh dill fronds
Freshly ground black pepper

Steps:

  • For the vinaigrette:
  • Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
  • For the salad:
  • Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
  • In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.

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