Romaine and Charred Corn Salad with Avocado Dressing
Smashing ripe avocado with olive oil, lemon juice, honey and garlic creates a fantastic, creamy and lightly sweet dressing for this hearty salad by Molly Chester. Use fresh corn when it’s in season for a sweet, tender crunch, and add tangy red onion for just a little bit of spice. Garnish the finished salad with a generous handful of shredded pecornio cheese to give this flavor-packed dish even more richness. Make this salad meal-worthy by adding leftover rotisserie chicken, grilled steak or creamy chickpeas, or serve as a light and bright starter or side dish with dinner.
This pretty salad from Alice Waters, the iconic chef-owner of Chez Panisse in Berkeley, California, is best in the winter, when grapefruit is at its prime.
Hearts of Palm and Avocado Salad
This Brazilian-style salad might taste a bit rich–with creamy avocado and a mayonnaise dressing–but it’s really quite healthy.
Black Quinoa and Sliced Avocado Salad with Cracked Hazelnuts
This salad features thinly sliced avocado arranged over a bed of quinoa. It’s drizzled with good olive oil and sprinkled with flaky sea salt and toasted hazelnuts. It’s also excellent tossed with a side of fresh greens and herbs.
Citrus, Avocado and Escarole Salad
In Sausalito, California, chefs Joanne Weir and Gonzalo Rivera get incredible citrus, so they created this salad to showcase it. Here, the fruit is served with Mexican-inspired dressing and garnishes.
Avocado-and-Shrimp Salad with Red Goddess Dressing
Chef Jonathan Waxman makes his tangy goddess dressing red instead of the classic green, using red bell peppers for color and flavor.
Quinoa, Kale and Avocado Salad
Loaded with healthy kale and creamy avocado, this great quinoa recipe is both satisfying and full of flavor and texture.
Since people in Cuba don’t usually have ready access to salad greens, Lourdes Castro says, many will start a meal with this simple avocado salad instead. Cubans tend to use Florida avocados, which are widely available in the Caribbean; they’re larger and smoother than Hass avocados, stay bright green when ripe and have a mild, slightly sweet flavor.
Mexican Shrimp-and-Avocado Salad with Tortilla Chips
This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredients, like tomatoes and cucumbers. Here, tortilla chips soak up the delicious salad juices.
Winter Salad with Avocado, Pomegranate and Almonds
“Lettuce is one of my favorite foods–people laugh at me because of it,” says Cathy Waterman. She loves to eat it in a salad with lemons that she preserves herself. “They add brightness to so many things,” she says.
Roasted Carrot and Avocado Salad with Citrus Dressing
This Moroccan-spiced salad combines vitamin A-rich carrots and heart-healthy avocados. Jamie Oliver’s favorite method for preparing carrots (as well as beets) is to first parboil them, then toss them with a dressing and roast them to intensify their sweetness.
Rich in iron and vitamins A, C and E, kale is among the healthiest of greens. In this surprisingly hearty salad, raw leaves are wilted with a pinch of salt.
Chicken and Bulgur Salad with Avocado
Alfred Portale makes a spectacular avocado terrine that he serves alongside sliced chicken and a bulgur wheat salad. Here we tossed chunks of avocado with chicken and bulgur to create a less dramatic but equally delicious salad.
Both bright from lime juice and buttery from diced avocado, this salad from Lorena Herrera nicely balances any menu with spicy, smoky, braised or slow-roasted flavors.
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