Avocado salad?
#10
  Re: (...)
I am still with my daughter and without my cookbooks. She has invited a friend for lunch tomorrow so I thought I would make a quiche. We have two beautiful avocados and I thought I would make a salad with them as a side. Anyone have a recipe to share?

signed,
sleepless in Missouri
Theresa

Everything tastes better Alfresco!
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#11
  Re: Avocado salad? by chef_Tab (I am still with my d...)
I really like this one:

Roquefort Pear Salad

1 head leaf lettuce, torn into bite-size pieces (I like romaine from a bag - easy)
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled or gorganzola
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup sugar
1/2 cup pecans
dried cranberries
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons dijon mustard
1 clove garlic, chopped
1/2 teaspoon salt

fresh ground black pepper to taste
Directions

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto plate. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, toss lettuce, pears, blue cheese, avocado, cranberries, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Oh, I usually double the candied pecans! so 1/2 cup sugar and 1 cup of pecan halves.

Adapted by me from allrecipes
~Heidi, SAHM, self-taught chef and born foodie
my blog - http://thelifeofadoctorswife.blogspot.com
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#12
  Re: Re: Avocado salad? by Vanquisher (I really like this o...)
Another idea would be to make a chicken, tuna, or seafood salad and serve inside an avocado half. Yum.
~Heidi, SAHM, self-taught chef and born foodie
my blog - http://thelifeofadoctorswife.blogspot.com
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#13
  Re: Re: Avocado salad? by Vanquisher (I really like this o...)
Heidi's sounds good. I love to add crab and grapefruit to any salad with avocado, they all just seem to go together.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#14
  Re: Re: Avocado salad? by cjs (Heidi's sounds good....)
Probably too much food as a side, but this main dish salad is wonderful! Actually, it might be good without the chicken, too. I've never tried it that way because we like the original so much.

* Exported for MasterCook 4 by Living Cookbook *

Grilled Chicken Salad with Rustic Guacamole, Romaine, and Queso Anejo

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing
1/2 cup olive oil
4 cloves garlic, peeled and halved
1 large jalapeno, stemmed and halved
1/2 cup fresh lime juice
3/4 cup cilantro, roughly chopped
1/4 tsp black pepper, ground
salt
4 skinless boneless chicken breast half
1 medium white onion, in 1/2' thick slices
2 ripe avocados
2 medium romaine hearts, sliced 1/2" thick crosswise
1/3 cup queso anejo or parmesean

1. Heat the oil in a small skillet over medium. Add the garlic and jalapeno
and cook, stirring frequently, until the garlic is soft and lightly browned,
1 to 2 minutes.

2. Pour the oil, garlic, and chili into a blender jar or food processor. Add
the lime juice, cilantro, black pepper, and scant 1 teaspoon salt. Process
until smooth.

3. Place the chicken breasts in a bowl and pour one-third of the garlic
dressing over them, spreading it evenly over all sides.

4. Heat half of the burners on a gas grill over medium-hig heat. Lightly
brush or spray the onions with oil and sprinkly with salt. Lay the chicken
and onions directly over the heat of the grill.

5. Sear the chicken on both sides then move away from direct hieat to finish
cooking, usuall about 5 minutes. Cook the onion until well-browned, about 4
minutes per side.

6. Chop the onion into small pieces and scoop into a bowl. Set the chicken
aside to cool. (May also be prepared on a grill pan over medium heat.

7. Pit the avocados and scoop the flesh in with the onions. Add another
one-third of the dressing, then coarsly mash the mixture. Taste and season
with salt, usually about 1/2 teaspoon.

8. Toss the romaine with the remaining dressing. Divide salad among 4
plates.

Recipe Author: Rick Bayless - Mexican Everyday page 107


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#15
  Re: Re: Avocado salad? by Vanquisher (I really like this o...)
Oh that one looks good Heidi. I am gonna have to try that one sometime. I bet the presentation is pretty too.
"Time you enjoy wasting is not wasted time."
Laura
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#16
  Re: Re: Avocado salad? by luvnit (Oh that one looks go...)
Guacamole makes a great dressing.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#17
  Re: Re: Avocado salad? by cjs (Guacamole makes a gr...)
And then there's the old standby...Cobb Salad.
Daphne
Keep your mind wide open.
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#18
  Re: Re: Avocado salad? by Gourmet_Mom (And then there's the...)
Oh, the grilled chicken salad is a summer favorite, I can't wait to make it! Heck, I can't think of any Rick Bayless recipe that I've tried that I haven't liked!

Coincidentally, I made my favorite avocado side salad to go w/ turkey burgers for lunch-- butter lettuce, red onion, jicama, avocado, and orange segments with an orange/ olive oil vinaigrette. That would go nicely with a quiche. Spinach works well instead of butter lettuce, too.
Vicci

my cooking adventures
http://www.victoriasdays.blogspot.com
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