Best 9 Beanshoot Avocado Baby Spinach Salad Recipes

SPINACH AVOCADO SALAD

Steps:

• Mix the spinach with 1/2 teaspoon salt, 1 1/2 tablespoon olive oil, and 1/2 tablespoon lemon juice.
• Add the onions and avocados to the dressed spinach and drizzle with the remaining olive oil, salt, and lemon juice.
• Serve immediately.

BEANSHOOT, AVOCADO & BABY SPINACH SALAD

Steps:

• Place the fish sauce, rice vinegar, water, palm sugar, chilli, ginger and garlic in a bowl and whisk up. Taste for seasoning.
• In another bowl, mix together the baby spinach leaves, beanshoots, onion, capsicum, cucumber and avocado with dressing to taste.

BABY SPINACH SALAD

Steps:

• Whisk together the olive oil and the lemon juice.
• Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
• Season the salad with sea salt and freshly ground black pepper.

BABY SPINACH, AVOCADO, AND PUMPKIN SEED SALAD

Steps:

• Put the spinach leaves and pumpkin seeds into a large salad bowl.
• Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.
• Mix the olive oil, lime juice and zest in a small bowl. Add the salt and whisk to emulsify.
• Pour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.

PEA SHOOT AND SPINACH SALAD WITH BACON AND SHIITAKES

Steps:

• Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain.
• Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.
• Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.
• Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss again.

BABY SPINACH BISTRO SALAD

Steps:

• For the dressing, whisk the mustard and vinegar together with some salt and pepper and 1 tbsp of water. Whisk in the extra virgin olive oil and set aside.
• Heat the olive oil in a large frying pan over a lowish heat and add the garlic and the bacon. Cook the bacon slowly until starting to sizzle, then add the bread to the pan and toss in the bacon juices. Fry everything together slowly (this can take a good 15 mins) until the bacon is ultra-crisp and the croûtons are crunchy, drizzling the pan with a little more oil if it becomes dry. Once cooked, fish out the garlic clove and set the pan aside.
• While the bacon is cooking, tip the eggs into a pan of boiling water and boil for exactly 7½ mins. Cool in cold water, then peel and set aside. Cook the beans in a pan of heavily salted boiling water for 5 mins or until slightly crunchy but still bright green. Drain, tip into a pan of ice-cold water, then drain again and set aside.
• To serve, tip everything except for the eggs and dressing into a large bowl. Drizzle over the dressing and toss gently with your hands. Scatter the salad over a serving platter, halve the eggs and strew over the salad, seasoning the yolks with sea salt flakes and a grind of black pepper.

SPINACH & AVOCADO SALAD WITH BASIL VINAIGRETTE

Steps:

• In a small bowl whisk first 5 ingredients until sugar is dissolved.
• Add in fresh basil and put to the side.
• In a large bowl toss spinach, red onion and walnuts{if using} together.
• Arrange avocados on top of the salad before serving.

BEAN SPROUT SPINACH SALAD

Steps:

• In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.

SPINACH AVOCADO SALAD

Steps:

• Whisk all dressing ingredients together in small bowl or shake in jar with tight fitting lid.
• Pare jicama or trim radishes; cut into 1x1/4-inch strips.
• Toss avocados with lime juice in bowl.
• Place spinach, avocadoes, onion, and jicama in salad bowl.
• Whisk salad dressing again and drizzle over salad, tossing gently to coat.
• Garnish with pomegranate seeds, if desired, and serve.