Home
Cooking Tips
Link Partners
Contact
Register
Login
Add Recipe
Search
Courses
Cuisine
Desserts
Drinks
Healthy Options
Main Ingredients
Preparation Method
Seasonal
Specialty
Type Of Dish
Breakfast
Salads
cateory: salads
Avocado Fruit Stand Salad
Rate:
5
Reviews: 198
Ingredients:
1 pound European-style prepackaged salad, any variety
3 kiwis, peeled, cut in half lengthwise and sliced in half rounds
2 red or pink grapefruit, peeled and segmented
2 cups sliced strawberries
2 large fresh ripe Hass avocados, peeled, one cut into cubes, the other sliced into 8 portions
DRESSING
1/3 cup olive oil
3 tablespoons raspberry vinegar
3 tablespoons chopped walnuts, toasted
2 teaspoons grated lime peel
2 tablespoons fresh lime juice
2 tablespoons chopped fresh basil
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
How to make
Avocado Fruit Stand Salad
To prepare the dressing, whisk together all ingredients in a small bowl; set aside.
In a large salad bowl, combine salad mix, kiwis, grapefruit, strawberries and cubed avocado.
Just before serving, whisk together dressing and pour over salad.
Toss salad to coat with dressing. Arrange avocado slices on top.
Makes 4-6 servings.
Comments for
Avocado Fruit Stand Salad
Your user name:
Message:
You may also like:
salads
Leek salad with grilled halloumi cheese and rye berries
salads
Lemon quinoa with currants, dill, and zucchini
salads
Kamut salad with carrots and pomegranate
salads
Barley salad with figs and tarragon-lemon dressing
Newest recipes
Apple dapple cake
Southern Sweet potato casserole
Chocolate fried pies
Fried fruit pies
Saffron couscous
Leek salad with grilled halloumi cheese and rye berries
Summer tabouli with farro
Cumin-scented quinoa with red beets
Warm oat berries with walnuts and gorgonzola
Tomato-infused bulgur pilaf with fresh basil
Spicy millet with yogurt and fresh herbs
Spring pilaf with artichokes and green peas
Orange and lemon couscous
Speedy chickpea couscous with pesto
Greek-style cornbread with feta and thyme
Lemon quinoa with currants, dill, and zucchini
Parmesan polenta with rosemary oil drizzle
Bulgur with butter-roasted almonds and cinnamon
Kamut salad with carrots and pomegranate
Barley salad with figs and tarragon-lemon dressing
Poll of the week
Do you think about color when you are preparing a meal?
Yes , of course !
No, I don't think that's so important !
Top 10 recipes
Chocolate, Chocolate Cake
Fish and Chips
CHICKEN CORDON BLEU
Stuffed Peppers
Onion rings
Lemon Meringue Pie
Chicken Enchiladas
Beef stew
Garlic bread
Squash Soup
Partners
The complete recipe guide
Load time : 0.104s