Best 2 Avocado Leaf Salad Recipes

**Avocado Leaf Salad: A Unique and Flavorful Vietnamese Dish**

In the heart of Vietnamese cuisine, there lies a hidden gem waiting to tantalize your taste buds – the Avocado Leaf Salad. This exquisite dish, also known as Gỏi Lá Bơ, is a harmonious blend of textures, flavors, and aromas, sure to leave a lasting impression. Made with fresh avocado leaves, succulent shrimp, chewy rice noodles, and a symphony of herbs, this salad offers an invigorating journey through the vibrant flavors of Vietnam. Each bite brings a delightful crunch from the leaves, a springy texture from the noodles, a burst of sweetness from the shrimp, and a refreshing touch from the herbs, all perfectly balanced by a tangy and savory dressing. Dive into the Avocado Leaf Salad experience and discover a new dimension of culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

CURLY LEAF LETTUCE, AVOCADO AND BACON SALAD

Curly Leaf Lettuce, Avocado and Bacon Salad image

Make and share this Curly Leaf Lettuce, Avocado and Bacon Salad recipe from Food.com.

Provided by Gingerbear

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
3 tablespoons extra virgin olive oil
1 large egg, hard-boiled and peeled
3 cups loosely packed red leaf lettuce, washed and spun dry
3 cups loosely packed green leaf lettuce, washed and spun dry
1 ripe Hass avocado, pitted,peeled,and roughly chopped
3 slices bacon, cut into 1/2 inch pieces,cooked until crisp,and drained
1 green onion, very thinly sliced

Steps:

In a small bowl, whisk together the lemon juice, mustard, salt and pepper.
Add the olive oil in a slow, steady stream, whisking constantly.
Chop or coarsely grate the egg and add it to the dressing.
Refrigerate, covered, until needed.
Combine the lettuces in a large serving bowl.
Add the avocado, bacon and green onion.
Pour the dressing over the salad and toss to combine well.
Serve immediately.

RED-LEAF LETTUCE SALAD WITH GRILLED CORN, PEACHES, AVOCADO AND WALNUTS RECIPE - (4/5)

Red-Leaf Lettuce Salad with Grilled Corn, Peaches, Avocado and Walnuts Recipe - (4/5) image

Provided by á-51103

Number Of Ingredients 15

Ingredients

For the Honey Vinaigrette:
2 ears corn (Note: Grilled corn adds another dimension to this salad; but if your corn is very fresh, you don't need to cook it. Shave the kernels off the cob and toss them directly into the salad)
1 large head red-leaf lettuce, washed, dried well and chopped, or torn, into bite-size pieces
Flaked sea salt
Freshly ground black pepper
2 ripe peaches, pitted and thinly sliced
1 avocado, pitted, peeled and diced
1/2 cup toasted walnuts
1/2 cup freshly crumbled, good-quality feta cheese
3 Tbsp. honey
1/3 cup champagne, or white-wine vinegar
1/2 tsp. fine sea salt, plus more, to taste
1/8 tsp. freshly ground black pepper, plus more, to taste
1/2 cup extra-virgin olive oil
1/2 cup grapeseed oil

Steps:

Make the vinaigrette: Whisk together the honey, vinegar, salt and pepper in a small bowl until the honey has dissolved. Continue to whisk the mixture while you stream in the oils. Adjust the salt and pepper to taste. Heat a grill to medium high. Peel away all but the innermost, light green husk of the corn. Cut or pull away the tassel of corn silk at the tip of the cob. Grill the corn until the husk starts to pull away from the tip of the corn, 8 to 10 minutes. Take the corn off the grill and set it aside to cool. Remove the remaining husk from the cooled corn and slice the kernels off the cob directly into a large bowl. Set aside 1/4 cup of corn to garnish the top of the salad. Add the lettuce to the bowl of corn with a drizzle of the vinaigrette. Continue to add vinaigrette, tossing until the greens and corn are lightly coated. Season the lettuce lightly with salt and pepper, to taste. Toss well to combine. Add the peaches, avocado, walnuts and feta, saving a small handful of each to garnish the salad. Transfer the salad to a large platter and sprinkle the reserved corn, peaches, avocado, walnuts and feta on top. Any leftover dressing will keep, covered in the refrigerator, for up to 3 weeks.

Tips:

Choose fresh, tender avocado leaves for the best flavor and texture.
To remove the bitterness from the avocado leaves, blanch them in boiling water for a few seconds before using.
The salad can be made ahead of time and stored in the refrigerator for up to 24 hours.
Add some chopped nuts or seeds for extra crunch and flavor.
Serve the salad as a side dish or as a light lunch or dinner.

Conclusion:

Avocado leaf salad is a refreshing, healthy, and flavorful dish that is perfect for any occasion. With its unique flavor and texture, this salad is sure to be a hit with your family and friends. So next time you're looking for a new and exciting salad to try, give avocado leaf salad a try. You won't be disappointed!