AVOCADO PINEAPPLE SALAD RECIPES

Name: Avocado Salad Dressing
Prep time: 5 min
Total time: 5 min
Yield: 2 cups.
Cuisine: North America, Mexican
Ingredients: 1 cup buttermilk; 1/2 cup fat-free plain yogurt; 1 medium ripe avocado, peeled and sliced; 2 green onions, chopped; 1/4 cup minced fresh parsley; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon dill weed; 1/8 teaspoon pepper; Salad greens and vegetables of your choice

AVOCADO SALAD DRESSING RECIPE: HOW TO MAKE IT

Avocado Salad Dressing Recipe: How to Make It image

Buttermilk and plain yogurt create the base for this thick avocado salad dressing, which gets its color from avocado and parsley. The mild mixture is refreshing when dolloped over a tossed green salad. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 2 cups.

Number Of Ingredients 10

Ingredients

1 cup buttermilk
1/2 cup fat-free plain yogurt
1 medium ripe avocado, peeled and sliced
2 green onions, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/8 teaspoon pepper
Salad greens and vegetables of your choice

Steps:

Combine the first 9 ingredients in. a food processor; cover and process until smooth. Serve over salad. Store in the refrigerator.

Nutrition Facts : Calories 25 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 109mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

BACON AVOCADO SALAD RECIPE: HOW TO MAKE IT

Bacon Avocado Salad Recipe: How to Make It image

Everyone in my family loves this bacon and avocado salad—even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. —Noreen McCormick Danek, Cromwell, Connecticut

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
4 teaspoons sugar
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon Dijon mustard
SALAD:
1 bunch romaine, chopped (about 12 cups)
3/4 pound bacon strips, cooked and crumbled
3 medium tomatoes, chopped
1 medium red onion, halved and thinly sliced
3 medium ripe avocados, peeled and cubed
2 tablespoons lemon juice
1 cup crumbled Gorgonzola or feta cheese

Steps:

Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.

Nutrition Facts : Calories 339 calories, FatContent 31g fat (7g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 626mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 9g protein.

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From tasteofhome.com
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Combine the first 9 ingredients in. a food processor; cover and process until smooth. Serve over salad. Store in the refrigerator.

See details

BACON AVOCADO SALAD RECIPE: HOW TO MAKE IT

Everyone in my family loves this bacon and avocado salad—even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. —Noreen McCormick Danek, Cromwell, Connecticut
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Lunch
Calories 339 calories per serving

Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.

See details

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Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.

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