Best 4 Quick Avocado Sprout Vinaigrette Salad Recipes
**Indulge in a Symphony of Flavors: Avocado Sprout Vinaigrette Salad and More**
Embark on a culinary journey with our versatile avocado sprout vinaigrette salad, a delightful dish that tantalizes your taste buds with its vibrant colors and refreshing flavors. Featuring a medley of crisp avocado sprouts, juicy tomatoes, crunchy cucumbers, and a zesty vinaigrette dressing, this salad is a symphony of textures and flavors that will invigorate your senses. Paired with our equally delectable recipes, including a creamy avocado dressing, a tangy avocado salsa, and a luscious avocado smoothie, this article offers a comprehensive exploration of avocado's culinary versatility. Discover how this nutrient-rich fruit can transform ordinary meals into extraordinary culinary experiences.
BACON, AVOCADO, & BRUSSELS SPROUT SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY
Here's what you need: brussels sprouts, avocado, green onions, fresh spinach, bacon, parmesan cheese, dried cranberries, sliced almonds, lemon juice, dijon mustard, dried oregano, pepper, salt, olive oil
Provided by Pierce Abernathy
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
- To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
- Add the mustard, oregano, pepper, and salt. Whisk to combine.
- Slowly add the olive oil while continuing to whisk until evenly blended.
- Slice the avocado and remove the pit, then dice.
- Trim the ends of the scallions, then dice.
- In a large bowl, combine the Brussels sprouts and spinach.
- Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
- Pour the dressing evenly over the salad.
- Toss thoroughly until well mixed.
- Enjoy!
Nutrition Facts : Calories 324 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 6 grams, Protein 8 grams, Sugar 6 grams
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.
SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE
Categories Salad Citrus Fruit Nut Shellfish Appetizer Quick & Easy Lunch Grapefruit Shrimp Avocado Spinach Winter Hazelnut Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make vinaigrette:
- Whisk together vinaigrette ingredients with salt and pepper to taste.
- Assemble salad:
- Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).
- Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet.
- Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
- Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.
- Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste.
- Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts.
QUICK AVOCADO SALAD
Fresh avocados are tossed with delicious fresh veggies, drizzled with lime juice, and seasoned with salt and pepper.
Provided by Audrey
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Toss lettuce, bell pepper, red onion, white onion, and bacon bits together in a bowl; top with avocado. Drizzle lime juice over the salad and toss gently to coat with the juice. Season salad with salt and pepper.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 12.5 g, Cholesterol 1.7 mg, Fat 10.6 g, Fiber 6.8 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 84.7 mg, Sugar 3.2 g
Tips:
- Choose ripe avocados: Look for avocados that are dark green or black and slightly soft to the touch. Avoid avocados that are too hard or have blemishes.
- Use fresh sprouts: Sprouts add a crunchy texture and a boost of nutrients to the salad. You can use any type of sprouts you like, but alfalfa, broccoli, and radish sprouts are all good choices.
- Make the vinaigrette ahead of time: The vinaigrette can be made up to 3 days in advance. This will allow the flavors to meld together and develop.
- Use a light hand with the salt: Avocados are already salty, so be careful not to add too much salt to the salad. Taste the salad before adding any salt, and add it sparingly.
- Serve the salad immediately: This salad is best served immediately after it is made. The avocado will start to brown if it is left to sit for too long.
Conclusion:
This quick avocado sprout vinaigrette salad is a delicious and healthy way to enjoy avocados. It is packed with nutrients and antioxidants, and it is also low in calories and fat. The salad is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and healthy lunch or dinner, give this salad a try!
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