Time 15m Yield 4 Number Of Ingredients 7 Steps:
Place avocado oil, lime juice, cilantro, jalapeno, agave syrup, salt, and pepper into a screw-top jar. Cover and shake well to combine.
Time 39m Yield 6 Number Of Ingredients 4 Steps:
Whisk together the avocado, lime juice, hot pepper sauce, and vinegar until smooth. Set aside at room temperature for 29 minutes. Use as a dressing for salad.
Time 39m Yield 6 Number Of Ingredients 4 Steps:
Whisk together the avocado, lime juice, hot pepper sauce, and vinegar until smooth. Set aside at room temperature for 29 minutes. Use as a dressing for salad.
Time 25m Yield 6 serving(s) Number Of Ingredients 18 Steps:
Salad – in a large bowl, mix up the greens. Add the onion, avacado, cilantro, beans, salt and pepper and cherry tomatoes. Dressing – mix all the dressing ingredients in a measuring cup and stir well. Finish – Just toss the salad dressing over the salad and that simple. A great unique flavor. Don’t be afraid to make this a whole dinner. Add some rotisserie chicken, or grilled shrimp, anything. Just have fun with it. You can even top this with some good Mexican shredded cheese. It is a great salad. Even chopped up fresh fried tortillas or even just corn chips for a little crunch.
Time 39m Yield 6 Number Of Ingredients 4 Steps:
Whisk together the avocado, lime juice, hot pepper sauce, and vinegar until smooth. Set aside at room temperature for 29 minutes. Use as a dressing for salad.
Time 10m Yield 0.5 cup Number Of Ingredients 7 Steps:
Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.
Time 15m Yield 8 to 10 servings Number Of Ingredients 12 Steps:
In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving. Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing. Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.
Number Of Ingredients 8 Steps:
Cut avocados in half lengthwise, working around pit; twist to open. Remove pits; peel. Cut avocados into 1-inch pieces; toss in bowl with 1/4 cup lime juice. Using a sharp knife, cut away peel, pith, and outer membranes from grapefruits. Slice flesh crosswise into 1/4-inch-thick rounds; place in bowl. Make vinaigrette: Combine remaining 1/4 cup lime juice and honey in small bowl. Whisk in olive oil and red-pepper flakes; season with salt and pepper. Place lettuce in serving bowl. Season with salt and pepper; drizzle with a quarter of the vinaigrette. Toss well. Drizzle avocado pieces with three-quarters of remaining vinaigrette. Season with salt and pepper; toss well. Scatter avocado and grapefruit slices over greens; drizzle salad with remaining vinaigrette.
More about “spicy avocado and lime vinaigrette recipes”
Time 1h32m Yield 4 salads, 4 serving(s) Number Of Ingredients 16 Steps:
Put the shrimp in a bowl. Make the marinade: Pour 1/4 cup of the grapeseed oil into a small bowl. Add the garlic, paprika, 1/4 teaspoon cayenne pepper, orange zest and cracked black pepper and stir together. Set aside 1 tablespoon of the mixture, and pour the remaining marinade over the shrimp. Toss, cover and refrigerate for 30 minutes to 6 hours. Make the vinaigrette: In a small bowl, whisk together the reserved 1 tablespoon marinade, the lime juice and zest, the mustard, 1 teaspoon salt and the remaining pinch of cayenne. Slowly whisk in the remaining 1/4 cup grapeseed oil, then the olive oil. Season to taste with salt and white pepper. Put the onion, mango, avocado and lettuces in a large bowl. Dress lightly with 1/2 cup of the vinaigrette, or more if necessary, and season with salt and white pepper. (Extra dressing can be spooned over the shrimp.) Set aside. Heat the remaining 2 tablespoons grapeseed oil in a saute’ pan set over medium high heat. Season the shrimp with salt, add them to the pan, and sear quickly, just over one minute on each side. Remove them from the pan and cover to keep them warm. Mound the salad in the center of a platter and surround it with the shrimp. Serve family style from the center of the table, passing any extra dressing alongside.
