Roasted Pepper And Avocado Salad Recipes

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ROASTED VEGGIE SALAD WITH AVOCADO DRESSING RECIPE BY TASTY



Roasted Veggie Salad With Avocado Dressing Recipe by Tasty image

Here's what you need: red bell pepper, butternut squash, brussels sprouts, dried oregano, salt, black pepper, olive oil, mixed greens, avocado, garlic, lime, olive oil, salt, black pepper

Provided by Spencer Kombol

Categories     Sides

Yield 4 servings

Number Of Ingredients 14

1 red bell pepper, roughly chopped
1 lb butternut squash
1 lb brussels sprouts, hulled and halved
2 tablespoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
4 oz mixed greens
1 avocado
1 clove garlic, small
1 lime, juiced
¼ cup olive oil
½ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Preheat oven to 400°F (200°C).
  • In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
  • Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
  • To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
  • To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!
  • Enjoy!

Nutrition Facts : Calories 392 calories, Carbohydrate 33 grams, Fat 29 grams, Fiber 10 grams, Protein 6 grams, Sugar 7 grams

AVOCADO SALAD WITH BELL PEPPER AND TOMATOES



Avocado Salad with Bell Pepper and Tomatoes image

Categories     Tomato     Side     Low Carb     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Lunch     Avocado     Bell Pepper     Healthy     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 1

Number Of Ingredients 10

1 teaspoon extra-virgin olive oil
Juice of 1/2 lime
1 small garlic clove, minced
Pinch of cayenne pepper
Coarse salt
1 firm, ripe avocado, halved and pitted
1/2 yellow bell pepper, ribs and seeds removed, diced
6 cherry tomatoes, halved
1 scallion, trimmed and thinly sliced
1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish

Steps:

  • 1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
  • 2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
  • 3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

CHOPPED MEXICAN SALAD WITH ROASTED PEPPERS, CORN, TOMATOES, AND



Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And image

This is a great chopped salad recipe that appeared in the July '06 edition of Fine Cooking. The only change I've made is cutting the corn off the cob and pan roasting the kernels in a nonstick pan coated with cooking spray, rather than roasting the corn and then slicing them off the cob. It's very healthy, colorful, refreshing, and fun! Try this with Grilled Lime Shrimp #43737.

Provided by dmcpherr

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

2 large orange bell peppers or 2 large red bell peppers
2 ears corn
1 tablespoon extra virgin olive oil
kosher salt
fresh ground black pepper
1 garlic clove
kosher salt
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 teaspoons shallots, finely chopped
2 tablespoons honey, more to taste
3/4 teaspoon cumin seed, toasted and finely ground
1/4 cup extra virgin olive oil
fresh ground black pepper
2 large tomatoes, cored, seeded, cut into 1/4-inch dice (firm-ripe)
1 small jicama, peeled, cut into 1/4-inch dice
1 (15 ounce) can black beans
1/4 cup fresh cilantro, coarsely chopped

Steps:

  • Preheat oven to 425-degrees. Line baking sheet with foil. Drizzle 1 tablespoon oil over peppers and corn, rubbing in to vegetables. Sprinkle with salt and pepper. Roast peppers about 20 minutes. Turn corn occasionally throughout cooking time. After roasting cut corn off cob and scrape skin off peppers. Dice peppers.
  • To make dressing, mince garlic and combine with salt to make a paste. Whisk with ingredients (lime juice through cumin). Slowly add oil, season with salt and pepper to taste.
  • To assemble salad, artfully arrange corn, peppers, tomatoes, jicama, avocado, and black beans in stripes or piles on medium to large platter. Sprinkle with cilantro. The salad dressing may be drizzled onto salad before serving or you may serve separately, allowing each guest to top their salad with the dressing individually.

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