Chicken Avocado Salad
Avocado Salad
Arizona Avocado Salad
Avocado & Egg Salad
Crab Avocado - Pistachio Salad
Broccoli & Avocado Salad
California Avocado Mandarin Salad
Chicken-Avocado Salad
Avocado and Prawn Salad

Chicken Avocado Salad

Serving Size: 4

1 tablespoon sherry vinegar
1 tablespoon dark soy sauce
1/2 teaspoon Tabasco sauce
3 tablespoons corn oil
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
3 scallions, minced
2 chicken breasts, cooked, 8 oz total
1 small avocado, ripe, about 7 oz
12 leaves lettuce

Combine the vinegar, soy sauce, worchester, Tabasco, oil, sugar and
salt in a large bowl, blend thoroughly. Stir in scallions.
Shred the chicken by pulling the meat apart along the grain, forming
narrow strips. Add them to the dressing and toss well.
Make an incision around the widest portion of the avocado, cutting
through to the pit and twist the ends in opposite directions until the
halves separate. Remove the pit. Using the sharp knife, slice through
the flesh clear to the skin every 1/2 inch one way and then the other,
creating a checkerboard pattern in both halves. Then using a spoon,
scoop out the precut cubes of avocado and add them to the bowl. Toss
gently with the chicken and dressing.
Arrange the salad on a bed of lettuce leaves and serve. Barry and I
serve on French bread buns or slices. We create a waterfall effect with
sprouts and finely diced scallions. Makes a very filling sandwich.

Notes: Recipe works with turkey, roast pork, or veal
Serving Ideas: Serve salad on French bread and with sprouts and scallions
Suggested Wine: Beer and white dry Chardonnay works well.

Source: http://www.moldova.org/retete/eng/82/1207/

Avocado Salad

Make sure to use large, ripe avocados and Walla Walla sweet, or
Vidalia onions in this recipe. I think you'll like it.

Yield: 6 servings.

2 avocados - peeled, pitted and diced
1 sweet onion, chopped
1 green bell pepper, chopped
1 large ripe tomato, chopped
1/4 cup chopped fresh cilantro
1/2 lime, juiced
salt and pepper to taste

In a medium bowl, combine avocados, onion, bell pepper, tomato,
cilantro and lime juice. Gently toss until evenly coated. Season with
salt and pepper.

Source: http://salad.allrecipes.com/az/vcdSld.asp

Arizona Avocado Salad

Makes 4 servings.

4 medium tomatoes
3 avocados, seeded and peeled
1 tablespoon onion, minced
1 teaspoon chili powder
2 drops Tabasco Sauce
1 teaspoon salt
8 lettuce leaves

Peel tomato and cut off top. Scoop out pulp. Mash the avocados, and mix well
with the onion, chili, Tabasco, and salt. Stuff tomato with avocado mixture,
and serve over lettuce.

Source: http://www.alanskitchen.com/SALADS/az_avocado.htm

Avocado & Egg Salad

2 ripe avocados
1/2 onion, chopped fine
Salt & pepper to taste
6 boiled eggs
Salad dressing

Dice avocados, eggs and onion. Add salt and pepper, then enough salad
dressing to moisten salad. Refrigerate at least an hour before serving,
store in a covered dish or put saran wrap over bowl while in
refrigerator.

Source: http://www.cooks.com/rec/doc/0,1816,144180-228202,00.html

Crab Avocado - Pistachio Salad

1/4 cup salad oil
1/4 cup white wine vinegar
1/4 tsp salt
2 cloves of garlic, minced
2 medium avocados
2 Tbsp salted pistachios, coarsely chopped
Crab

Avocado that is taken from rind and cubed shape is to be held in lemon
juice. (Lemon juice is absorbed into avocado. Add zest to recipe.)
Drain before using (keeps from getting brown).
Shrimp may be substituted for crab. If you marinade the avocado mixture
overnight it has a better flavor. Place salad in avocado shells and
serve.

Source: http://www.cooks.com/rec/doc/0,191,147189-250201,00.html

Broccoli & Avocado Salad

1 small bunch broccoli
salt to taste
1 large ripe avocado
1/2 lemon
1 tsp Dijon style mustard
1/2 tsp finely chopped garlic
1 Tbsp red wine vinegar
freshly ground black pepper, to taste
3 Tbsp olive oil

Cut the broccoli into florets. If the pieces are large, cut the stems
in half. Rinse and drain them. Reserve the stems for another use. Drop
broccoli into boiling salted water to cover. Bring to a boil and cook 2
minutes. Drain and run the broccoli briefly under cold water to cool.
Drain again and chill. Cut the avocado in half. Peel each half and
remove the pit. Cut each half into 8 lengthwise strips. Squeeze the
lemon half over the strips to prevent discoloration. Arrange the
broccoli and the avocado alternately on each of 4 serving plates. Blend
the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in
a bowl with a wire whisk. Pour over the broccoli and avocado. Serve
immediately.

Source: http://astray.com/recipes/?show=Broccoli%20%26%20avocado%20salad

California Avocado Mandarin Salad

1 9-10oz. pkg. mixed salad greens
1 15oz. can mandarin oranges, well-drained
1 6oz. pkg. cooked and sliced chicken breast
2 thin slices red onion, cut in half and sliced into crescents
1/4 cup pecans, toasted
1/2 cup prepared bottled light Italian or balsamic vinaigrette dressing
2 ripe California avocados, seeded, peeled and cut into chunks

In large salad bowl, combine salad greens, mandarin oranges, chicken,
onions and pecans. In small bowl, combine dressing and 1/2 cup avocado cubes.
Mash and blend into dressing. Add remaining avocado cubes and dressing to
salad. Toss and serve.

Chicken-Avocado Salad

2 cup cut-up cooked chicken
4 oz. hot pepper cheese, cut into strips
1 can (16 oz.) kidney beans, drained
2 medium stalks celery, thinly sliced (about 1 cup)
10 cherry tomatoes, cut in half
1 small onion, thinly sliced
Chili Mayonnaise (below)
1 medium avocado
1 small head iceberg lettuce, torn into bite-size pieces (about 4 cup)
1 pkg. (6 1/4 oz.) tortilla chips

Place chicken, cheese, beans, celery, tomatoes and onion in large bowl.
Cover and refrigerate 4 to 6 hours. Prepare Chili Mayonnaise.
Just before serving, peel avocado and cut into thin slices. Reserve a
few avocado slices for garnish. Add remaining avocado slices and the
lettuce to salad; toss with Chili Mayonnaise. Top with 1 cup of the
tortilla chips. Garnish with reserved avocado slices. Serve with
remaining tortilla chips. 6 servings.

Chili Mayonnaise:

1/2 cup mayonnaise or salad dressing
1/4 cup chili sauce
1/2 tsp. salt
2 drops red pepper sauce

Mix all ingredients. Cover and refrigerate 1 hour.

Source: http://www.cooks.com/rec/doc/0,1639,147183-234196,00.html

Avocado and Prawn Salad

This makes an excellent starter - the dressing and prawns can be
prepared in advance and kept in the fridge. Slice the avocados at the
last minute as they tend to discolour if prepared too far in advance.

Serves 4

2 ripe, but not too soft, avocados
200g fresh cooked prawns, shell on, if possible
100g wild rocket
lemon juice

For the dressing
4 Tbsp mayonnaise
1 Tbsp tomato ketchup
1 small shallot, finely chopped
3-4 drops Worcestershire sauce
1/4 tsp chilli sauce
1 Tbsp finely chopped parsley

Combine the dressing ingredients in a small bowl.
Halve the avocado and remove the stone. Cut the halves in half again
and carefully remove the skin. Slice the avocado into long slivers, lay
on a plate and squeeze over the lemon juice.
Peel the prawns, leaving eight or so with their tails on.
Divide the rocket between four plates and drizzle with more lemon
juice. Arrange the avocados and prawns on top, garnishing each with the
tails-on prawns.
Place a dollop of dressing in the centre of the salad or hand around
separately in a small bowl.

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