Best Summer Avocado Salad Recipes

ROASTED BUTTERNUT SQUASH SALAD AND KALE SUMMER ROLLS WITH FETA CHEESE AND AVOCADO GREEN GODDESS DRESSING

Steps:

• For the squash: Preheat the oven to 450 degrees F. Place the squash in a mixing bowl and drizzle with olive oil. Sprinkle with the chile flakes and a good amount of salt. Place on a parchment-lined baking tray and roast until golden brown, about 10 minutes. Remove and refrigerate until needed.
• For the dressing: Combine the anchovies, avocado, garlic, parsley, scallions, cilantro and 1/8 cup water in food processor or blender and puree. Add the mayo, chile juice, lemon juice and salt and puree again until combined. This can be done the day before.
• For the kale salad: Place the kale into a mixing bowl with 2 tablespoons of the dressing and squeeze lightly with your hands to soften the tough leaves. Add the arugula, feta, half the pumpkin seeds and half the pomegranate seeds and taste for seasoning, adding salt if needed.
• To serve: Fill a mixing bowl with warm water and soak 1 piece of rice paper until pliable, but not entirely soft (10 to 15 seconds). Lay it flat on a clean work surface, ensuring that it sticks to the surface. Continue until you have 4 to 6 wrappers stuck to the surface.
• Place a strip of roasted butternut squash across each wrapper, 2 inches from the bottom of each wrapper. On top of the strips, lay some of the dressed kale salad, using your hands to form a log-shaped pile. Fold the bottom edge of the wrapper up and the sides in against the filling. Roll up to the top edge, pulling back to tighten the roll as you make them (this is the reason you want the wrapper actually stuck to the surface, it will allow you to get more tension while rolling). Place a damp towel over the rolls (this will keep them moist and soft) and repeat until you have 16 rolls made. These can be assembled up to 1 hour before the guests arrive.
• Slice the rolls into 3 to 4 pieces so that they look like sushi and arrange on a serving platter. Sprinkle with the remaining pumpkin seeds and pomegranate seeds and serve with a ramekin of the avocado green goddess dressing as a dipping sauce.

SUMMER KALE, AVOCADO, MANGO, AND CHICKPEA SALAD WITH CITRUS POPPY SEED VINAIGRETTE

Steps:

• Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
• Stir avocado, mango, chickpeas, and cucumber into kale.
• Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.

SUMMER AVOCADO SALAD

Steps:

• In a small bowl, combine the first 8 ingredients; cover and refrigerate 15-20 minutes. Add avocado; toss gently. Sprinkle with feta. Serve immediately.

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.

CHERRY TOMATO, AVOCADO, MANGO, AND FETA SUMMER SALAD

Steps:

• In a large salad bowl, whisk together the olive oil, vinegar, 1/2 teaspoon of feta and salt and pepper. Set aside. Slice avocado into 1 inch cubes. Slice cherry tomatoes in half. Slice mango into 1 inch cubes Once again whisk the dressing and immediately add the avocado, cherry tomatoes and mango to dressing and toss together. Coarsely crumble the feta over the salad in large "crumbs" and serve.

SUMMER MANGO-AVOCADO AND FETA SALAD

Steps:

• Peel and cube/dice the fruit and veggies as indicated above. Toss together in a medium bowl with lime, olive oil and feta cheese. Sprinkle salt and pepper to taste. Serve on a bed of greens, as a side salad or piled high on your grilled favorite. Substitute the lime juice with Balsalmic Vinegar for a more robust version -great with grilled steaks and burger or grilled tuna. Leave out the feta and throw in a handful of freshly chopped cilantro for a light and lively summer flavor with cod, halibut or salmon.

AVOCADO, BACON & TOMATO SUMMER SALAD WITH DILL DRESSING RECIPE - (4.7/5)

Steps:

• Cook pasta according to package directions; drain. Rinse with cold water until completely cooled; drain again. Place in large bowl. Meanwhile, for dressing, in small bowl, whisk together mayonnaise, lemon juice, dill, salt, garlic powder and pepper; set aside. Add tomatoes, avocado and bacon to pasta; toss gently to combine. Add dressing; toss to coat. Serve immediately. To serve chilled, do not add dressing. Cover and refrigerate pasta mixture. Remove from refrigerator 15 minutes before serving; toss with dressing. Nutrition information (1/6 of recipe): 404 calories; 12 g protein; 13 g digestible carbohydrates*; 18 g total fat; 3 g saturated fat; 20 mg cholesterol; 441 mg sodium; 9 g total dietary fiber.

SUMMER CITRUS AND AVOCADO PANZANELLA SALAD

Steps:

• Preheat the oven to 375 degrees F.
• For the bread cubes: Place the bread cubes on a baking sheet, drizzle with the olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss with your hands until well coated. Spread out the bread in an even layer and bake until golden and toasty, about 10 minutes. Set aside to cool. (Leave the oven on.)
• For the dressing: Meanwhile, whisk together the oil, lemon zest and juice, lime zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl until well combined. Set aside.
• For the salad: Line a baking sheet with foil. Add the red onions, red peppers and jalapenos and spread out in an even layer. Drizzle with the oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 18 minutes. Set aside to cool.
• Combine the cucumbers, tomatoes, garlic and avocados in a large mixing bowl. Then add the toasted bread cubes and roasted peppers and onions, along with the basil, cilantro and parsley. Toss to combine. Pour half of the dressing over the salad and season with 1 teaspoon salt and a pinch of pepper. Toss and add more dressing and salt according to taste. Serve and enjoy!

AVOCADO SUMMER SALAD

Steps:

• Place lettuce on on plate. Top with sliced tomatoes. (about three per serving).
• Sprinkle vinegar. May not need all, just eyeball it.
• Top with salsa.
• Place avocado in fan shape atop salad and tomato mixture.
• Sprinkle red onion on top.
• Salt and pepper to taste.