avocado salad

This Roasted Beet Goat Cheese Salad from Delish.com can't be beat.

Roasted Beet Goat Cheese Salad

beets,

arugula

avocado, sliced

goat cheese, crumbled

c. chopped toasted walnuts

c. extra-virgin olive oil

c. balsamic vinegar

maple syrup

Dijon mustard

Kosher salt

black pepper

Great simple salad and perfect dressing for the beets. This recipe is a keeper!

This salad is really, really good. When I roast my beets, I brush them with olive  oil, then add some chopped fresh rosemary, salt and pepper, and close up the foil packet.  The dressing is really nice— it doesn’t separate.  It’s so thick that it’s better to serve alongside the salad rather than to add to the salad and toss.

This was delicious, definitely going to put in my favourite list of salads 
however my dressing was quite dark and it didn’t look like the picture,

Wonderful, easy salad to compliment steak.  I roasted beets, toasted walnuts and made vinaigrette day before so just had to toss together right before meal.  Easy and elegant!

This salad was a hit with everyone last night. This will be my go-to salad dressing from now on.

This Avocado Salad from Delish.com proves avocados are the best. 

Avocado & Tomato Salad

lemon

cumin

avocados, cubed

pt. cherry tomatoes, halved

cucumber,

c. corn

jalepeño, minced (optional)

cilantro

What's your favorite way to eat avocados?

For another layer of flavor, grill whole ears of corn, then slice off the corn and add it to the salad. I had the grill fired up because this salad is a
perfect side for hamburgers, followed by a root beer float!

This was pretty good! I actually made some adjustments since I didn't have any corn. I cut up some red onion and added some cayenne pepper. It was delish!

I substitute red or orange bell peppers instead of corn.

I loved this! The only difference is that I added garlic salt instead of kosher salt and it was delicious!!

It might help to toss the avocado with either lemon or lime (yes the recipe calls for both, but choose either one) before the other ingredients so if you have leftovers it may not turn brown. 🤞

I used lemon juice per ingredient list, and it was AWFUL! Would not recommend to anyone.

Omg this is amazing! I used cherry tomatoes onions and garlic in the oven. Roasted corn. Added slices black olives, cucumber, the lemon juice (no lime) and Of course salt pepper and Avacado 
Most amazing side w soup! Whole family loves!!

Absolutely LOVE this salad!! Definitely recommend :)

Just made this!! Delicious, easy.
I swapped the Jalapeno for a few red pepper flakes.

Thanks for the recipe! It was very good. I didn't have corn but it was good even without. Would definitely make again.

This was really good!  Best to eat it all up the day you make it, does not keep too well.

https://streaming.hearstdigitalstudios.com/53a3d917-390a-4504-83e4-7617b8f86282/video_rover_16x9_1080p_hd_1526310256_35065.mp4

(It's still totally fine to eat it with chips.)

This Avocado Tomato Salad Is Even Better Than Guac

This Avocado Salad recipe is a healthy, fresh and insanely addicting side dish perfect for bbqs, potlucks and get togethers! Ready in only 10 minutes, this dish is low carb, gluten free, paleo, vegetarian and vegan.

Healthy Avocado Salad

avocados, (peeled, pitted and diced)

cherry tomatoes, (sliced

cucumber, (sliced)

red onion, (sliced)

olive oil

white wine vinegar

lemon, (juiced (about 1 1/2 tablespoons))

sea salt, (to taste)

Add the diced avocados, cucumbers, red onions, cherry tomatoes and cilantro in a large bowl.

Top with the olive oil, white wine vinegar and lemon juice.

Toss together gently, sprinkle with sea salt and serve immediately.

https://content.jwplatform.com/videos/CtrsuS9S.mp4

This delicious avocado salad features lots of citrus, avocado, creamy burrata, tomatoes, chickpeas, and a light zingy dressing.

Avocado Salad

Mixed Greens

Blood Orange

Pink Grapefruit

Orange

Avocado

Tomato

Burrata

Chickpeas (100 grams)

Olive Oil (60 milliliters)

Vinegar (60 milliliters)

Salt

Pepper

tbsp Orange juice (45 milliliters, fresh)

Cut the peels off of the blood oranges and grapefruit.

Cut the oranges and grapefruit into slices.

Cut the avocado in half. Remove the seed and cut into thin slices.

Cut the burrata into slices

For The Salad

Add olive oil, vinegar, salt and pepper into a small mason jar.

Squeeze in about 1 tablespoon of fresh orange juice.

Close the lid on the jar and shake it up.

For The Dressing

Place the washed mixed greens into a bowl with the rest of the prepared ingredients including the chickpeas and summer ready tomatoes.

Pour the dressing on top and toss the salad.

For The Assembly

This delicious avocado salad features lots of citrus, avocado, creamy burrata, tomatoes, chickpeas, and a light zingy dressing. You'll love all the vibrant natural flavors and how easy it is to make! Let me know what you would add in the comments!

Full recipe: https://preppykitchen.com/avocado-salad/

If you're watching sugar intake then pare back the citrus, and for a VERY healthy salad go ahead and skip the burrata. If it's tomato season when you watch this grab some beautiful heirloom tomatoes and make it an amazing tomato avocado salad! Are there any salad recipes you'd like to see me make?

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Avocado Salad with Tomatoes Citrus and Burrata

This herbed carrot salad recipe is truly epic! Fresh herbs, ripe avocado, and honey-mustard dressing make this showstopper complete. Recipe yields 4 generous side salads or 6 small side salads.

Roasted &amp; Raw Carrot Salad with Avocado

carrots, divided

avocado

tablespoons sunshine salad dressing

green onion

herbs

red pepper flakes (omit if sensitive to spice)

black pepper,

Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.

To prepare the carrots: First, peel all the carrots. Then, reserve 3 large carrots and set them aside. Slice the remaining carrots on the diagonal into pieces about 1/2&#8243; thick and 1 1/2&#8243; long. On the baking sheet, toss the carrot pieces with enough olive oil to lightly coat them. Arrange them in a single layer and sprinkle them lightly with salt. Bake for 25 to 30 minutes, tossing halfway, until the carrots are tender and turning deeply golden on the edges.

Meanwhile, slice the remaining 3 carrots into very thin rounds (about as thin as you possibly can; you should have about 1+ cup sliced). Place the carrot rounds in a bowl, and fill the rest of the bowl with cold water and a handful of ice cubes (this will make the carrots nice and crisp). Set the bowl aside.

When the carrots are done roasting, arrange them across a large platter. Drain the carrot rounds well, and sprinkle them all over the roasted carrots.

Halve the avocado(s) and remove the pit(s). Thinly slice half of the avocado and carefully scoop out the pieces with a large spoon. Arrange the slices in sections over the salad. Dice the rest of the avocado, scoop out the pieces and arrange them all over the salad.

Drizzle the salad dressing lightly all over the salad by the tablespoon, then sprinkle the green onion and leafy herbs on top. Finish by sprinkle the salt, red pepper flakes (if using) and a few twists of black pepper on top. Serve promptly, as the avocado will brown over time.

I am a vegetarian so youe blog for me is like a little treasure:) P.S. I just pinned it !

This is the MOST delicious salad ever! I had all the ingredients and was so excited I had to make it immediately after receiving your latest recipe in my inbox! LOVE, LOVE, LOVE the combination of roasted and raw carrots. The Sunshine dressing is to DIE for-- I will be making that regularly to put on all kinds of things! Really enjoyed. My honey totally loved it too! We ate the entire batch between the 2 of us! I thought there would be leftovers to bring to work tomorrow, but nope! Thanks again for an amazing recipe!

I made this for dinner tonight and loved it!  The little bit of crunch of the raw carrots is perfect with the roasted carrots, as is the sunshine dressing.  Thanks.

This roasted and raw carrot salad with available and herbs was absolutely delicious.y husband remarked, "This should be served in a really high classed restaurant.". Hahaha. Ya think?!  Thank you for sharing this recipe. Definitely recommend simple and easy to prepare.   Delight/CA

This salad is delicious, I loved it. It is also very filling. I will be making it again I may use a little less carrots next time. The dressing surely makes the salad. I used basil, it was perfect addition. 
Thank you much!

I made this for dinner last night and it was delicious, I can't believe how much I ate.  I would never have thought to pair carrots and avocado together but it works.

I brought this salad to a pot luck gathering and everyone loved it! I thought the dressing was outstanding and plan to use it a number of salad combinations.

I made the salad and my family loved the taste.  We thought we would enjoy it next time over a bed of crisp romaine.  Thanks for the recipe!

I've been making recipes from your blog (and your cookbook) for almost three years now, and this instantly made it into the top ten favorites. I would never think to make a salad with carrots two ways, and that plus everything else made this salad amazing. We paired it with a scoop of spicy peanut butter pasta on the side. I might make it again tomorrow, and I can't wait to make this for my next potluck!

I loved the combination of raw and roasted carrots.  I used basil and cilantro because I had them on hand.  Think I will try parsley and mint next time.  Adding the creamy avacado and the oh so delicious Sunshine Dressing just made this delicious!!

This recipe was so amazing!  Even my husband, who doesn't even like carrots very much, cleaned his plate and commented that although he wasn't excited to see "carrot salad" on the menu for dinner, it surprised him and was very good.  I loved it!  That dressing was so good!  Will be making again.

Thank you for this- so yummy! I served it over couscous + roasted sweet potatoes for dinner.

Every Saturday my husband likes to have "steak night". I made sauteed mushrooms, baked sweet potatoes and this salad to go with it.
This salad stole the show! Even my husband was in love with it and finished it off. The salad dressing is fabulous too and our new favorite! Thanks, Kate!
PS I halved the recipe for the two of us.

Hi salad looks really yummy. I am on a high fat low carb diet  and try not to eat food with sugar as I M a diabetic and carrots  are in the high sugar content but will try the salad it looks so good

This is one of the best salads ever!  My entire extended family gobbled it up and would have eaten more had we had enough.  And my husband made a large portion!

All of your recipes are amazing, but this is at the top for sure!

We really liked this creative salad, with basil and mint, and only 3 of the 4 tablespoons of dressing. We ate it with your green goddess hummus (tarragon + basil), for the proteins! Thanks, Katy!

I've made a bunch of recipes from your blog and this one is probably my favorite! Love the dressing

I've made this at leasts 5 times already... such a genius salad and sooo simple to make. I adore the dressing and keep a small mason jar of it in my fridge at all times now. You could sprinkle some pumpkin seeds on the salad or add in some feta, but, to be honest, its absolutely perfect as written :)

I am making this for a work potluck because I liked it so much the first time I made it and wanted to bring something unique, delicious, and easy to serve (I didn’t want to deal with heating anything up). I use rainbow carrots (found at Whole Foods) to give the dish some additional really beautiful colors - I’m sure it will be a hit for the potluck, thanks for the recipe!

I made this salad for the first time last night and it was wonderful and more importantly it really impressed my guy!  I used micro arugula and cilantro for the spices.  It had great flavor and color.  Thanks for another hit!

This crisp, tasty Cucumber Tomato Avocado Salad with lime and feta is the perfect addition to your potluck. Easy and healthy with the best summer flavor!

Cucumber Tomato Avocado Salad

red onion (thinly sliced)

English cucumber (quartered lengthwise and sliced)

cherry tomatoes (about 2 cups)

avocados

feta cheese (divided)

cilantro (or dill)

lime juice (from about 2 small limes)

honey

garlic (about 1 teaspoon)

salt

Soak

Place the sliced red onions in a small bowl and cover them with cold water (this helps remove some of the onions’ harsh bite).

Dressing

In a small bowl or large measuring cup, whisk together the dressing ingredients: Lime juice, olive oil, honey, garlic, salt, and pepper.

In a very large bowl, place the cucumbers, tomatoes, avocado, half of the feta, and cilantro. Drain the red onion, then add it to the bowl. Pour the dressing over the top, then stir very gently to combine. Sprinkle the remaining feta over the top. Enjoy immediately or cover the bowl with plastic wrap and refrigerate for up to 4 hours. Give the mixture a gentle stir just before serving.

https://content.jwplatform.com/videos/xPVfenpT.mp4

This bright, fresh and delicious Mexican Street Corn Salad will become a summer favorite! Light, creamy, zesty and with a kick of heat, it&#039;s an easy and vibrant side, like sunshine in a bowl!

Mexican Street Corn Salad

corn kernels (frozen or fresh from cobb)

red bell pepper (petite diced)

avocados (ripe but firm)

purple onion (finely diced)

tbsps cilantro (finely chopped)

jalapeno

lime (quartered for garnishing)

tbsps butter

tbsps mayo (or lite mayo)

limes

Mexican cream (or sour cream)

paprika

tsp chili powder

tsp black pepper

cotija cheese (finely grated)

olive oil (lightly flavored)

salt (optional if needed)

In a 12 inch skillet, melt the butter over medium-high heat and add in the corn. Cook them, stirring occasionally until the kernels start obtaining grill like marks.

Add in the red bell pepper and cook with the corn for another 1-2 minutes until they are tender. Remove from heat and transfer the corn to a bowl to cool.

Once the corn has cooked down, add in remainder of the vegetables. Mix to toss well.

In another bowl, mix the dressing ingredients together. Dice the avocados and add both the diced avocados and dressing together in the bowl with remainder of the ingredients.

Toss gently with to coat the corn salad very well with the dressing.

Transfer to a serving dish. Sprinkle some more grated cotija cheese on top as well as some fresh cilantro and chili powder for garnishing purposes. Also serve with some lemon wedges if desired.

Creamy avocados and juicy peaches get a kick of spice thanks to Fresno chiles.

Spicy Peach and Avocado Salad

lemon juice

pure honey

shallot, finely chopped

Fresno chile, thinly sliced

salt and black pepper

peaches,

avocados,

mint,

c. roasted pistachios, chopped

This salad is really delicious. So good, I’m going to make it again tomorrow night

Absolutely Awesome Salad!!  Made this when my in-laws came to visit over Labor Day weekend and it was a huge hit.  This salad accompanied a grilled flank steak and pasta.  My husband said that my salad was the star of the meal.  We are having friends in from out of town today for a BBQ and I am going to WOW them with this salad too.

Made with an abundance of rich and creamy avocados, vibrant tomatoes, crisp cucumbers, bright red onions and a fresh herb dressing. A healthy side that&#039;s perfect for a summer lunch or dinner!

(12 oz) English cucumber, (cut into quarters through the length then sliced)

grape tomatoes*

onion,**

Tbsp fresh lemon juice***

Tbsp red wine vinegar

Tbsp extra virgin olive oil

tsp honey

tsp minced garlic

parsley

oregano

Salt and black pepper

For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.

In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.

Serve shortly after preparing.

This salad is for avocado lovers! Sliced avocado, tossed in a lime-honey dressing, covered in a super fresh mix of herbs, radishes and toasted pepitas. Recipe yields 4 generous or 6 smaller servings.

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