Best 2 Avocado Leaf Salad Recipes

Avocado leaf salad is a delicious and nutritious dish that has a unique flavor. This salad is commonly enjoyed in various cultures across the world and is often used as a side dish or as part of a main course. Not only is it a culinary delight, but it also offers numerous health benefits due to the presence of antioxidants, vitamins, and minerals in the avocado leaves. Whether you're a seasoned cook or a beginner, this guide will provide you with step-by-step instructions and helpful tips to ensure you create a mouth-watering avocado leaf salad that will impress your taste buds and leave you craving for more.

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CURLY LEAF LETTUCE, AVOCADO AND BACON SALAD

Curly Leaf Lettuce, Avocado and Bacon Salad image

Make and share this Curly Leaf Lettuce, Avocado and Bacon Salad recipe from Food.com.

Provided by Gingerbear

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
3 tablespoons extra virgin olive oil
1 large egg, hard-boiled and peeled
3 cups loosely packed red leaf lettuce, washed and spun dry
3 cups loosely packed green leaf lettuce, washed and spun dry
1 ripe Hass avocado, pitted,peeled,and roughly chopped
3 slices bacon, cut into 1/2 inch pieces,cooked until crisp,and drained
1 green onion, very thinly sliced

Steps:

In a small bowl, whisk together the lemon juice, mustard, salt and pepper.
Add the olive oil in a slow, steady stream, whisking constantly.
Chop or coarsely grate the egg and add it to the dressing.
Refrigerate, covered, until needed.
Combine the lettuces in a large serving bowl.
Add the avocado, bacon and green onion.
Pour the dressing over the salad and toss to combine well.
Serve immediately.

RED-LEAF LETTUCE SALAD WITH GRILLED CORN, PEACHES, AVOCADO AND WALNUTS RECIPE - (4/5)

Red-Leaf Lettuce Salad with Grilled Corn, Peaches, Avocado and Walnuts Recipe - (4/5) image

Provided by á-51103

Number Of Ingredients 15

Ingredients

For the Honey Vinaigrette:
2 ears corn (Note: Grilled corn adds another dimension to this salad; but if your corn is very fresh, you don't need to cook it. Shave the kernels off the cob and toss them directly into the salad)
1 large head red-leaf lettuce, washed, dried well and chopped, or torn, into bite-size pieces
Flaked sea salt
Freshly ground black pepper
2 ripe peaches, pitted and thinly sliced
1 avocado, pitted, peeled and diced
1/2 cup toasted walnuts
1/2 cup freshly crumbled, good-quality feta cheese
3 Tbsp. honey
1/3 cup champagne, or white-wine vinegar
1/2 tsp. fine sea salt, plus more, to taste
1/8 tsp. freshly ground black pepper, plus more, to taste
1/2 cup extra-virgin olive oil
1/2 cup grapeseed oil

Steps:

Make the vinaigrette: Whisk together the honey, vinegar, salt and pepper in a small bowl until the honey has dissolved. Continue to whisk the mixture while you stream in the oils. Adjust the salt and pepper to taste. Heat a grill to medium high. Peel away all but the innermost, light green husk of the corn. Cut or pull away the tassel of corn silk at the tip of the cob. Grill the corn until the husk starts to pull away from the tip of the corn, 8 to 10 minutes. Take the corn off the grill and set it aside to cool. Remove the remaining husk from the cooled corn and slice the kernels off the cob directly into a large bowl. Set aside 1/4 cup of corn to garnish the top of the salad. Add the lettuce to the bowl of corn with a drizzle of the vinaigrette. Continue to add vinaigrette, tossing until the greens and corn are lightly coated. Season the lettuce lightly with salt and pepper, to taste. Toss well to combine. Add the peaches, avocado, walnuts and feta, saving a small handful of each to garnish the salad. Transfer the salad to a large platter and sprinkle the reserved corn, peaches, avocado, walnuts and feta on top. Any leftover dressing will keep, covered in the refrigerator, for up to 3 weeks.

Tips:

To select the best avocado leaves for your salad, choose those that are young and tender, with a bright green color. Avoid leaves that are wilted, bruised, or have brown spots.
Before using the avocado leaves, wash them thoroughly under running water to remove any dirt or debris.
To prepare the avocado leaves for the salad, remove the tough central vein and thinly slice the leaves.
Avocado leaves have a slightly bitter taste, so it is important to balance them out with other ingredients in the salad. Sweet fruits like oranges or grapefruit, salty cheese like feta or goat cheese, and creamy avocado are all good options.
Avocado leaves can also be used to make a refreshing tea. Simply steep the leaves in hot water for 5-10 minutes, then strain and enjoy.

Conclusion:

Avocado leaves are a versatile and flavorful ingredient that can be used in a variety of dishes. Their slightly bitter taste pairs well with sweet, salty, and creamy ingredients. Whether you are using them in a salad, a soup, or a tea, avocado leaves are sure to add a unique and delicious touch.

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