Best 4 Avocado Fattoush With Mint Vinaigrette Recipes
Avocado fattoush with mint vinaigrette is a delicious and refreshing salad that is perfect for any occasion. The combination of crispy pita bread, ripe avocados, fresh herbs, and a tangy mint vinaigrette creates a flavorful and satisfying dish. This salad is also packed with nutrients, making it a healthy and guilt-free choice. If you're looking for a new and exciting salad recipe, avocado fattoush with mint vinaigrette is definitely worth trying.
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AVOCADO FATTOUSH WITH MINT VINAIGRETTE
The crunchy, juicy salad known in the Middle East as fattoush is just one of the region's many thrifty and tasty uses for day-old or dried-out bread. Stale bread is better than fresh for some dishes because it will absorb more liquid, such as the juices from a ripe tomato or - in this recipe - a lively dressing with mint leaves, lemon juice and a bit of honey to smooth out the flavors. The Israeli-American chef Einat Admony, who created this rewrite of the classic, took the radical step of leaving out the tomato and adding avocado, a very American ingredient. To make the bread shards very crisp, toast and let cool before breaking. To make them more luxurious, tear up the bread and toast it in a hot skillet with a few tablespoons of olive oil, butter, or both.
Provided by Julia Moskin
Categories dinner, lunch, salads and dressings, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the vinaigrette: In a blender, combine the lemon juice, mustard, honey, 1/4 teaspoon salt and shallots or garlic. Blend until smooth. With the machine running, slowly pour in the oil and blend until mixture is emulsified. Add mint leaves and blend very briefly, just until incorporated. Refrigerate until ready to serve, up to 1 day.
- Make the salad: If using pita, separate the two layers. Toast bread until crunchy, let cool, then break into rough bite-size pieces. Set aside. Cut chilled cucumbers in half lengthwise and turn cut sides down. Cut crosswise into slices 1/4-inch thick. Peel and pit the chilled avocado and cut into 1/2-inch cubes. Combine cucumber and avocado in a salad bowl. Add the mint, parsley, arugula and watercress.
- Pour in about 1/4 cup of the vinaigrette and toss gently. Taste, then add more dressing and salt as needed. (Save unused dressing for future use.) Sprinkle feta over the top, then add the sumac and bread. Serve immediately.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 30 grams, Carbohydrate 20 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 395 milligrams, Sugar 5 grams, TransFat 0 grams
AVOCADO AND GRAPEFRUIT SALAD WITH MINT-DILL VINAIGRETTE
This is a beautiful salad to eat and in presentation. The flavors just burst in your mouth. Hibiscus salt gives it a tangy dimension that is unbeatable.
Provided by Buckwheat Queen
Categories Salad Green Salad Recipes
Time 1h20m
Yield 2
Number Of Ingredients 10
Steps:
- Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.
- Place remaining grapefruit sections into a large bowl. Add avocado and endive. Pour vinaigrette over the salad and toss to coat. Let rest in the refrigerator for 1 hour. Top with jalapeno, black pepper, and hibiscus salt before serving.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 27.7 g, Fat 31.4 g, Fiber 11.9 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 121.8 mg, Sugar 12 g
AVOCADO VINAIGRETTE
Avocado Vinaigrette is a traditional Australian recipe for an entrée, which acknowledges that so scrumptious is the avocado that it is in little need of embellishment. For many Australians, eating this dish may well have been their introduction to avocados. This recipe is from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often and others I know by name but have either never eaten or have not eaten not at all recently, as well as others I have never made.
Provided by bluemoon downunder
Categories Australian
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- The Vinaigrette: To make the vinaigrette, combine the olive oil, white wine vinegar, Dijon mustard and salt and pepper to taste in a screw top jar, and shake well to combine. Taste and adjust the seasoning, to taste.
- The Avocado: Cut the avocados in half lengthways and gently twist the halves to separate. To remove the seed, insert a sharp knife into it, then twist and lift out.
- Brush the surfaces with lemon juice and place the avocado halves on 4 serving plates, shake the dressing again and drizzle it evenly over the avocado halves.
- Serve with buttered toast triangles (more traditional) or warm crusty rolls.
- Notes: An avocado is ripe if it feels a little soft when held in your hand. To help ripen an avocado, put it in a paper bag with a ripe banana or apple and store in an airy spot. You can now buy avocados that don't discolour when cut, but are they, I wonder, genetically modified?
Nutrition Facts : Calories 401.3, Fat 41.8, SaturatedFat 5.9, Sodium 21.6, Carbohydrate 9, Fiber 6.8, Sugar 0.8, Protein 2.1
AVOCADO FRUIT SALAD WITH TANGERINE VINAIGRETTE
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.
Nutrition Facts : Calories 321 calories, Fat 23g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 8g fiber), Protein 3g protein.
Tips:
- Choose ripe avocados: Use ripe avocados that are slightly soft to the touch. This will ensure a creamy texture and rich flavor in your fattoush.
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your dish. Use fresh, crisp vegetables, herbs, and spices for the best results.
- Make the mint vinaigrette ahead of time: The vinaigrette can be made up to 24 hours in advance, allowing the flavors to meld and develop. This will save you time when assembling the salad.
- Toast the pita bread: Toasting the pita bread adds a delightful crunch and nutty flavor to the salad. You can toast the pita bread in a toaster oven or on a grill.
- Assemble the salad just before serving: Avocado fattoush is best enjoyed fresh. Assemble the salad just before serving to prevent the pita bread from becoming soggy.
Conclusion:
Avocado fattoush is a refreshing, flavorful, and nutritious salad that is perfect for any occasion. The combination of creamy avocado, crisp vegetables, fresh herbs, and tangy mint vinaigrette creates a delightful dish that is sure to please everyone at your table. Whether you're looking for a light lunch, a healthy dinner, or a side dish to complement a grilled meal, avocado fattoush is a great choice. So next time you're looking for a delicious and healthy salad to enjoy, give avocado fattoush a try!
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