Best 3 Avocado And Spicy Greens With A Pistachio Oil Vinaigrette Recipes
Indulge in a symphony of flavors with our Avocado and Spicy Greens with a Pistachio Oil Vinaigrette recipe. This delectable dish features a vibrant combination of fresh avocado, peppery arugula, crisp watercress, and tangy lemon juice, all harmoniously blended with a luscious pistachio oil vinaigrette. The result is a refreshing and flavorful salad that tantalizes your taste buds with every bite.
Additionally, we present two variations to cater to different dietary preferences. For a vegan delight, try our Vegan Avocado and Spicy Greens Salad, where a zesty lemon-tahini dressing replaces the pistachio oil vinaigrette. And for those with a penchant for grilled proteins, our Grilled Chicken and Avocado Salad with Spicy Greens combines tender grilled chicken with the same vibrant salad and dressing, creating a satisfying and protein-packed meal.
Each recipe is meticulously detailed with step-by-step instructions, ensuring culinary success even for novice cooks. Nutritional information is also provided for each recipe, enabling you to make informed choices that align with your dietary goals. So, embark on a culinary adventure and relish the goodness of our Avocado and Spicy Greens recipes, tailored to suit your taste and dietary preferences.
AVOCADO OIL VINAIGRETTE
Steps:
- In a small mixing bowl, whisk together the mustard and vinegar. Pouring slowly, add a thin stream of avocado oil to the bowl, whisking with the other hand. Continue to whisk until all of the oil has been poured into the bowl and the ingredients have come together homogeneously. Season with salt and pepper.
- Serve over your favorite green salad.
AVOCADO VINAIGRETTE
Avocado Vinaigrette is a traditional Australian recipe for an entrée, which acknowledges that so scrumptious is the avocado that it is in little need of embellishment. For many Australians, eating this dish may well have been their introduction to avocados. This recipe is from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often and others I know by name but have either never eaten or have not eaten not at all recently, as well as others I have never made.
Provided by bluemoon downunder
Categories Australian
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- The Vinaigrette: To make the vinaigrette, combine the olive oil, white wine vinegar, Dijon mustard and salt and pepper to taste in a screw top jar, and shake well to combine. Taste and adjust the seasoning, to taste.
- The Avocado: Cut the avocados in half lengthways and gently twist the halves to separate. To remove the seed, insert a sharp knife into it, then twist and lift out.
- Brush the surfaces with lemon juice and place the avocado halves on 4 serving plates, shake the dressing again and drizzle it evenly over the avocado halves.
- Serve with buttered toast triangles (more traditional) or warm crusty rolls.
- Notes: An avocado is ripe if it feels a little soft when held in your hand. To help ripen an avocado, put it in a paper bag with a ripe banana or apple and store in an airy spot. You can now buy avocados that don't discolour when cut, but are they, I wonder, genetically modified?
Nutrition Facts : Calories 401.3, Fat 41.8, SaturatedFat 5.9, Sodium 21.6, Carbohydrate 9, Fiber 6.8, Sugar 0.8, Protein 2.1
PISTACHIO VINAIGRETTE
Yield makes about 3/4 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Pour the pistachios onto a sheet pan and toast in the oven for 5 to 10 minutes. Remove and transfer 4 tablespoons of pistachios to a blender or food processor. Add the oil, vinegar, 1/2 cup water, parsley, salt, and pepper to taste, and blend the vinaigrette until smooth. Finely chop the remaining 1 tablespoon pistachios and add to the vinaigrette. Keeps well if refrigerated for up to 3 to 4 days.
Tips:
- Choose ripe avocados for a creamier texture and richer flavor.
- Use a variety of greens for added flavor and texture. Arugula, spinach, and watercress are all great options.
- Toast the pistachios before adding them to the vinaigrette for a nutty flavor.
- Adjust the amount of honey in the vinaigrette to taste. You can also use another type of sweetener, such as maple syrup or agave nectar.
- Serve the salad immediately after dressing it to prevent the greens from wilting.
Conclusion:
This avocado and spicy greens salad with pistachio oil vinaigrette is a delicious and healthy dish that is perfect for a light lunch or dinner. The combination of creamy avocado, spicy greens, and nutty vinaigrette is sure to please everyone at the table. With its vibrant colors and refreshing flavors, this salad is sure to be a hit at your next gathering. So next time you're looking for a quick and easy meal, give this salad a try. You won't be disappointed.
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