168 blue avocado salad Recipes

salad greens of choice, dried cranberries, strawberries, blueberries, candied walnuts, dried dill, zest of lemon, grilled chicken or shredded roasted chicken, tomatoes, blue cheese, avocado, dressing any lite vinigret , i prefer a zesty 1 with some ginger and citrus flavors. but what ever you have thats tangy and light will do.

extra-virgin olive oil, red wine vinegar, chopped fresh chives, honey-dijon mustard, worcestershire sauce, diced smoked turkey or chicken (about 10 oz), diced plum tomatoes, diced avocados, chopped peeled hard-boiled eggs, crumbled cooked bacon, crumbled blue cheese

boneless skinless chicken breasts, extra virgin olive oil , plus 2 tbsp extra-virgin oil, poultry seasoning , eyeball it, salt & freshly ground black pepper, eggs, boiled, bacon, chopped into small pieces, romaine lettuce hearts, lemons , juice of, ripe avocados, halved and scooped from skins with a spoon, then diced, vine ripe tomatoes, seeded and diced, red onion, chopped, white cheddar cheese (or blue cheese crumbled) or 2 cups monterey jack cheese, shredded (or blue cheese crumbled)

smoked bacon, rind removed , cut into matchsticks (3/4 cup), head iceberg lettuce, chopped (4 cups), ripe heirloom tomatoes, cored, peeled, seeded, and chopped, ripe avocado, halved, pitted, peeled, and cubed, chilled blue cheese (preferably roquefort), crumbled (1 cup), spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds, yogurt and lemon dressing, coarse, freshly ground black pepper

head romaine lettuce, chopped, balsamic vinaigrette salad dressing, crumbled blue cheese, mangos, peeled and sliced, grapefruit, sectioned, oranges, sectioned, avocados - peeled, pitted and diced, shelled pistachios, coarsely chopped

head iceberg lettuce, chopped, tomato, seeded, chopped, avocado, chopped, bacon, cooked, crumbled, blue cheese, crumbled, green onion, sliced, purchased vinaigrette or blue cheese dressing

philadelphia cream cheese, softened, kraft roka blue cheese dressing, chopped iceberg lettuce, chopped oscar mayer carving board oven roasted turkey breast, hard-cooked eggs, finely chopped, mall plum tomatoes, finely chopped, avocado, pitted and diced, athenos crumbled blue cheese, oscar mayer bacon , crisply cooked and crumbled, wheat thins big snacks

pink grapefruit (canned works well too and is quicker!), avocados, peeled, seeded and sliced into 1/8 s, baby spinach leaves, french dressing, blue cheese or 1/4 cup gorgonzola, crumbled

pink grapefruit, ripe avocados, crumbled roquefort cheese or 1 -2 tbsp blue cheese, shallots or 2 tsp red onions, finely chopped, extra virgin olive oil (optional) or flax seed oil (optional)

fresh lump crabmeat , picked over for shells and cartilage, mayonnaise, avocado, peeled , seed removed, and mashed, fresh lime juice, a pinch salt, freshly ground white pepper, all-purpose flour, eggs, milk, panko bread crumbs, firm-ripe mango, peeled and julienned, green papaya, peeled and julienned, poblano chile, stemmed and seeded , julienned, shaved napa cabbage, shaved, cilantro, diced jalapeno pepper, chopped garlic, fresh lime juice, fish sauce, light brown sugar, vegetable oil, for frying, coarsely chopped lightly toasted macadamia nuts

blue cheese, crumbled, crisp cooked bacon, crumbled, hardboiled egg, chopped, avocados, chopped, tomatoes, chopped, green onions, chopped, salad greens, olive oil, salad oil, balsamic vinegar, lemon juice, sugar, worcestershire sauce, salt, pepper, dry mustard, garlic clove, minced

salad, head iceberg lettuce, in 1 inch dice, head romaine lettuce, in 1 inch dice, tomatoes, in 1 inch dice, danish blue cheese, crumbled, prosciutto , pan fried until crispy,& chopped, italian dressing, avocado, small dice, prosciutto, pan fried, dressing, dry mustard, sugar, water, garlic, finely minced, red wine vinegar, white vinegar, salt , to taste, canola oil, extra virgin olive oil, crushed red pepper flakes, fresh ground pepper, fresh oregano (or 3/4 tsp dried ), parmesean cheese, grated

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

orange peels, olive oil, onion, sliced, mussels, white wine, oranges, juiced, reserved mussel liquid, butter, cut into small pieces, live blue crabs, fish fumet or water, heavy cream, butter, avocado , julienned and tossed in lemon juice, cilantro leaves, extra-virgin olive oil, butter, chayote squash*, cut into small dice, chopped cilantro leaves, if you cannot find chayote squash , you can substitute green apple, vegetable oil, butter, chilean sea bass , striped bass, or halibut

buffalo chicken tenders or 1 1/2 lbs spicy chicken tenders, chopped green onion, diced celery, chopped tomatoes, diced avocado, italian dressing, salt & pepper, head iceberg lettuce, washed and cored, roquefort cheese , dressing or 1 1/2 cups blue cheese dressing, crumbled blue cheese

fresh lemon juice, avocado , cut into 1/3-inch slices, romaine lettuce , chopped into 1/2-inch thin shreds, blue cheese dressing , recipe follows, ears corn, shucked, cooked , and kernels cut off the cob (about 1 cup), tomato, seeded and finely diced, crumbled bacon (from about 4 pieces), crumbled blue cheese, special equipment : 4 by 3-inch ring mold or tin can with top and bottom removed, mayonnaise, buttermilk, lemon juice, salt, ground cumin, crumbled blue cheese, minced chives

whole skinless boneless chicken breasts (about 1 1/2 lb total ), salt and freshly ground pepper, olive oil, prosciutto, ripe avocados, head romaine, rinsed , spun dry, and finely chopped (about 4 cups), cooked corn (fresh or frozen), heated or defrosted, watercress, tomatoes, seeded and finely chopped, hard-boiled eggs, separated and chopped, flour tortillas, grilled onion blue cheese dressing, grilled onion blue cheese dressing, sweet white onion, extra-virgin olive oil, salt and freshly ground black pepper, mayonnaise, sour cream, buttermilk, hot sauce (recommended : tabasco), worcestershire sauce, blue cheese, crumbled