Best 5 Pea And Avocado Salad Recipes
Indulge in a refreshing and vibrant culinary experience with our delectable Pea and Avocado Salad! This vibrant dish combines the sweetness of fresh peas, the creamy richness of ripe avocados, and a medley of crisp vegetables, all tossed in a tangy lemon-herb vinaigrette. Perfect for light lunches, summer picnics, or as a delightful side dish, this salad offers a symphony of flavors and textures that will tantalize your taste buds.
In addition to the classic Pea and Avocado Salad, we also present variations to suit diverse preferences. For those who love creamy textures, the Avocado and Feta Salad offers a delightful combination of avocado, crumbled feta cheese, and a zesty dressing. If you seek a more substantial meal, the Tuna and Avocado Salad incorporates succulent tuna, avocado, and a tangy vinaigrette, providing a protein-packed and satisfying option.
For a refreshing and crunchy twist, the Pea and Snap Pea Salad features crisp snap peas, fresh mint, and a light lemon-herb dressing. And for those who prefer a warm and comforting meal, the Warm Potato and Pea Salad combines tender potatoes, peas, and a creamy dressing, offering a delightful blend of flavors and textures.
Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making these salads true culinary delights. So, embark on a culinary journey and discover the vibrant flavors of our Pea and Avocado Salad, along with its delectable variations.
NIGELLA LAWSON PEA, MINT AND AVOCADO SALAD
Make and share this Nigella Lawson Pea, Mint and Avocado Salad recipe from Food.com.
Provided by Kylie24
Categories Turkey Breasts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
- Stir well so all is amalgamated.
- Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
- Taste after 2 minutes and then keep tasting.
- Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
- Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
- You may need to drizzle a bit more oil after tossing.
- serve this on a big plate.
- Sprinkle with more mint.
ASPARAGUS, SNAP PEA AND AVOCADO SALAD
Make and share this Asparagus, Snap Pea and Avocado Salad recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
- Return water to a boil; add pasta and cook until al dente, according to package directions. Drain; reserving 1 cup pasta water; set pasta aside in colander.
- In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas and garlic; season with salt and pepper. Cook, tossing until vegetables are crisp-tender; about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese; if desired.
Nutrition Facts : Calories 497.2, Fat 18.8, SaturatedFat 8, Cholesterol 91.5, Sodium 214.1, Carbohydrate 67.4, Fiber 9.2, Sugar 3.9, Protein 18.3
PEA AND AVOCADO SALAD
Simple yet very pretty side dish. Add in options include drained, chopped water chestnuts, peppers (spicy), flavored mayo, or any veggie that will complement it.
Provided by ELA33INE
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
- In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.
Nutrition Facts : Calories 239.5 calories, Carbohydrate 13 g, Cholesterol 18.2 mg, Fat 20.8 g, Fiber 8.2 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 155.1 mg, Sugar 1.1 g
AVOCADO, BEET, PEA AND CUCUMBER SALAD
Earthy and sweet flavors combine in this Avocado, Beet, Pea and Cucumber Salad. Crunchy cucumber, soft beets, sweet peas, and creamy avocado combine for a tasty salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Cover and bring a medium saucepan of salted water to a boil. Prepare an ice-water bath. Add peas, and cook, uncovered, until tender but still bright green, about 3 minutes. Remove peas, drain, and then plunge peas into ice water to stop cooking. Drain well. Add beets to boiling water, and cook until tender, about 40 minutes. Remove from heat, drain, and then plunge beets into ice water to stop cooking. Drain well. Peel beets, and cut into 1/8-inch pieces. Transfer to a large bowl.
- In a deep container, combine chives and vinegar using an immersion blender. Add oil in a slow, steady stream, and blend until emulsified (alternately, the vinaigrette can be made in a regular blender). Season with salt and pepper. Strain mixture through a fine sieve.
- In a medium bowl, combine peas and cucumbers. Add 1/4 cup chive oil, and mix to combine. Gently toss in avocados.
- To serve, place a 9-inch ring mold on a platter. Fill with the beet mixture. Top with pea mixture, spreading evenly. Drizzle with a little of the remaining chive oil (reserve any extra for another use). Top with horseradish cream. Remove ring mold, and serve.
BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO
"I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!" A fun alternative to pasta or potato salad. -Nancy Cariker, Bakersfield, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 237 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein.
Tips:
- Choose ripe avocados: For the creamiest and most flavorful salad, use ripe avocados that yield to gentle pressure.
- Use fresh peas: Fresh peas add a sweet and crisp flavor to the salad. If fresh peas are unavailable, you can use frozen peas that have been thawed and drained.
- Blanch the peas: Blanching the peas helps to preserve their color and crispness. You can blanch them by boiling them for 2-3 minutes, then immediately transferring them to an ice bath.
- Use a light dressing: A light dressing will help to enhance the flavors of the salad without overpowering them. A simple vinaigrette or a lemon-tahini dressing are both good options.
- Add some herbs: Fresh herbs, such as mint, cilantro, or parsley, can add a pop of flavor and color to the salad.
Conclusion:
This pea and avocado salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavors, this salad is sure to be a hit at your next gathering.
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