Best Avocado And Fruit Salad Recipes

AVOCADO AND MANGO SALAD WITH PASSION FRUIT VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper. Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates. Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.

SUMMER FRUIT, SHRIMP, AND AVOCADO SALAD

Steps:

• Combine lettuce, avocado, mango, blueberries, sun-dried tomatoes, and onion in a large bowl.
• Heat olive oil and butter in a skillet over high heat until starting to brown and lightly smoking. Add shrimp. Cook until shrimp are lightly browned and cooked through, rotating often, 3 to 5 minutes. Add lemon juice and pepper at the last minute. Cook until most of the liquid is gone, about 2 minutes more. Remove from heat and let cool slightly.
• Add enough dressing to the lettuce mixture to moisten the ingredients. Plate salad and add shrimp on top.

QUINOA SALAD WITH AVOCADO, DRIED FRUIT AND NUTS

Steps:

• In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
• In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoons salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
• Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 teaspoons salt. In a large bowl, toss the vinaigrette with the quinoa, cranberries, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

SHRIMP, MANGO AND AVOCADO SALAD W/ PASSION FRUIT VINAIGRETTE

Steps:

• Combine all of the salad ingredients apart from the pumpkin seeds and place on serving plates.
• Whisk together the vinaigrette ingredients until well combined.
• Drizzle the dressing over the salad and then sprinkle with the pumpkin seeds.

AVOCADO AND FRUIT SALAD

Steps:

• Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.

AVOCADO, STAR FRUIT (CARAMBOLA) AND WILTED SPINACH SALAD

Steps:

• In small, heavy skillet heat oil over medium heat, stir in cumin and cook for 30 seconds.
• Add onions and cook, stirring, until soft, about 2 minutes.
• Add vinegar, brown sugar, soy sauce and red pepper flakes, stirring to mix well. In large bowl toss spinach with 3 tablespoons of warm dressing.
• Divide among 4 plates, arrange star fruit and avocado slices over top and drizzle with remaining dressing.

QUINOA SALAD WITH AVOCADO, DRIED FRUIT AND NUTS

Steps:

• In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
• In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
• Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, cranberries, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.
• Serves 4.