Avocado Salads 7 Ways
ROASTED CHICKPEA AND AVOCADO SALAD
INGREDIENTS
5 ounces mixed greens
1 large cucumber, diced
10 ounces cherry tomatoes, halved
1 avocado, diced
2 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
2 tablespoons olive oil
2 teaspoons smoked paprika
1 ½ teaspoons garlic salt
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon black pepper
PREPARATION
1. Preheat oven to 400°F/200°C.
2. In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
3. Spread the chickpeas onto a baking sheet in one layer.
4. Bake for 25-30 minutes, until the chickpeas are crisp.
5. In a large bowl, toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
6. Divide between individual bowls and serve.
7. Enjoy!
SHRIMP AND AVOCADO TACO SALAD
Servings: 4-6
INGREDIENTS
2 tablespoons oil
1 pound medium shrimp, peeled and deveined
1 large head romaine lettuce, chopped
4 tomatoes, diced
½ jalapeño, deseeded and finely diced (optional)
¼ red onion, finely diced
2 tablespoons cilantro, minced
1 large avocado, diced
½ teaspoon salt
1 lime, juiced (2 tablespoons juice)
For the taco seasoning:
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon garlic powder
½ teaspoon chili powder
PREPARATION
1. Heat the oil in a skillet over medium-high heat.
2. Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
3. In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
4. Serve with tortilla strips, if desired.
5. Enjoy!
ROASTED VEGGIE SALAD WITH AVOCADO DRESSING
Serves: 4
INGREDIENTS:
Serves: 4
1 red bell pepper, roughly chopped
1 pound butternut squash
1 pound Brussels sprouts, hulled and halved
2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
3 tablespoon olive oil
4 ounces mixed greens
Avocado dressing
1 avocado
1 small garlic clove
Juice of 1 lime
¼ cup olive oil
½ teaspoon salt
¼ teaspoon black pepper
PREPARATION:
1. Preheat oven to 400°F/200°C
2. 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.
3. Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
4. 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.
5. 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!
Yum!
STEAK AND AVOCADO SALAD
INGREDIENTS
Servings: 2-4
1 pound sirloin steak, about ½ inch thick
Salt & pepper
2 tablespoons oil
2 hearts romaine lettuce, chopped
3 hard-boiled eggs, diced
2 avocados, diced
2 cups cherry tomatoes, halved
3 tablespoons caesar dressing
PREPARATION
Salt and pepper the steak on both sides, being sure to rub in the seasoning.
Heat the oil in a pan over high heat until slightly smoking.
Sear the steak for about 2 minutes per side, then rest it on a cutting board for 10 minutes.
Slice the steak.
In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing, tossing the salad until evenly coated.
Serve!
CUCUMBER, TOMATO, AND AVOCADO SALAD
INGREDIENTS
* 1 English cucumber
* 4 Roma tomatoes
* 3 ripe avocados
* ½ red onion
* ¼ cup cilantro
* Juice of 1 lemon
* Salt and black pepper to taste
* 2 Tbsp. extra virgin olive oil
PREPARATION
1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.
2. Toss with olive oil, lemon juice, salt, and pepper.
SOUTHWESTERN CHOPPED SALAD WITH AVOCADO DRESSING
Servings: 4
INGREDIENTS
For the salad:
2 chicken breasts
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon cumin
½ teaspoon chili powder
1 head romaine lettuce, chopped
1 bell pepper, diced
2 medium tomatoes, diced
2 avocados, diced
15 ounces black beans, rinsed and drained
1 cup corn
For the avocado dressing:
1 avocado
1 lime, juiced
1 garlic clove
¼ cup olive oil
½ cup greek yogurt
½ teaspoon salt
¼ teaspoon pepper
3-6 tablespoons water, for desired thickness
PREPARATION
1. Season the chicken breasts with salt, cumin, and chili powder.
2. In a large skillet, heat olive oil, then add chicken breasts. Cook roughly 7-8 minutes each side, remove from pan, then let sit for about 5 minutes before slicing into strips. The juices should run clear and the chicken shouldn’t be pink in the center.
3. In a large bowl, add lettuce, bell pepper, tomatoes, black beans, corn, and chicken. Toss until everything is mixed. Add avocados, then toss once more. Be careful to not overwork the avocados.
4. Add the avocado dressing ingredients to a blender and process until smooth. Add 3 - 6 tablespoons of water for desired thickness. The dressing can be stored in an airtight container and kept refrigerated for 1-2 weeks.
5. Toss the salad with the desired amount of dressing and serve.
6. Enjoy!
SHRIMP SALAD WITH AVOCADO DRESSING
Servings: 6
INGREDIENTS
Avocado Dressing:
1 lime, juiced (2 tablespoons)
⅔ cup water
1 ripe avocado
½ cup full-fat Greek yogurt
Salt, to taste
Black pepper, to taste
Salad:
1 pound shrimp, peeled and deveined
2 tablespoons oil
Salt, to taste
Black pepper, to taste
2 teaspoons dried oregano
1 large head romaine lettuce, chopped
1½ cups cherry tomatoes, halved
1 orange bell pepper, diced
PREPARATION
1. Preheat oven to 400°F/200°C.
2. For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
3. In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
4. Transfer the shrimp to a roasting tray and spread into one even layer.
5. Roast for 6 minutes, until the shrimp have just turned pink.
6. In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
7. Transfer the salad to serving bowls and drizzle on the avocado dressing.
8. Enjoy!
