Avocado and Crispy Prosciutto Salad

The fresh flavors of this salad are great on their own. For those who must have dressing, try a drizzle of olive oil. The crispy prosciutto is a nice contrast with the soft buttery texture of avocado.

Ingredients

2 thin slices prosciutto
4 cups mixed greens
1/2 cup thinly sliced onions
1/4 cup sliced olives
1 avocado, halved, pitted, cut into 16 slices
1/2 cup cilantro leaves
black pepper to taste
2 tablespoons olive oil, optional

Directions

Heat a small skillet over medium heat. Cut the prosciutto in 1-inch pieces. Add to the skillet and fry until crisp. Remove from the skillet and set aside. Divide the mixed greens among four salad plates. Arrange onions and olives on the greens.

Top each salad with avocado slices and sprinkle with cilantro leaves and black pepper. Drizzle with olive oil if desired.

Other Info

Serves: 4

Nutrition Information per serving: 85 calories (84 percent from fat), 8 g total fat (1.5 g saturated), 6 mg chol, 4g carbo, 2 g protein, 172 mg sodium, 3 g dietary fiber

Recipe by Susan M. Selasky

Freddy’s Salad from Sly’s Restaurant in Carpinteria

Ingredients

2 heads butter lettuce
8 large cooked shrimp
2 roasted red peppers
½ cup cooked green beans
2 medium ripe tomatoes
4 oz. Roquefort cheese
2 ripe Haas avocados
8 strips cooked bacon 
Optional: chopped Italian Parsley to garnish

Sly’s Sherry Vinegar Dressing
1 medium shallot, finely chopped
2/3 cup Extra Virgin Olive oil
2 tbs. aged Sherry vinegar
2 tbs. lemon juice
salt and freshly ground black pepper, to taste

Directions

Rinse the lettuce and shake dry.

Cut each head in half and place each half on a serving plate.Cut the large shrimp into 1 inch chunks (small bay shrimp would also work well). Trim the ribs and stem from the roasted red peppers, and cut into large strips. Cut the cooked green beans into 1 inch pieces. (In a pinch frozen green beans can substitute). Cut the ripe tomatoes into 1 inch chunks.

Toss the shrimp, roasted red peppers, green beans and ripe tomatoes in Sly’s sherry vinaigrette dressing. Pour equal portions of the vinaigrette over your four salads.

Crumble the Roquefort cheese in large chunks. Cut the ripe Haas avocado in 1 inch chunks. Warm cooked strips of bacon, and then cut into 1 inch pieces. Divide equally on top of the four salads. Toss with the chopped parsley to taste.

Sly’s Sherry Vinegar Dressing
Cook finely chopped shallots in the olive oil until golden brown. Let cool. Whisk in remaining ingredients. Finish with salt and pepper to taste.

Other Info

Serves: 4

Avocado and Pineapple Blueberry Salad

This is a perfect salad to serve with grilled entrees. Blueberries, avocados and grilled pineapple combined with mixed greens, red onions and a citrus vinaigrette for a colorful and refreshing salad.

You can find already prepared Pico de Gallo in the refrigerated section of the produce aisle in your local grocery store.

Ingredients

¾ cup diced grilled pineapple
¼ cup orange juice
1 tbsp. fresh lime juice
1 tbsp. orange zest
1 tsp. lime zest
½ cup vegetable oil
6 cups mixed lettuces and greens
¾ cup diced ripe, avocado
1 cup blueberries
¼ cup thinly sliced red onion

Directions

Grill fresh pineapple slices until lightly caramelized and showing grill marks on both sides. Remove from grill and dice. Measure and reserve any extra for another use.

Combine juices and zest in a bowl. Whisk vigorously while slowly drizzling in the oil until completely combined. Reserve a small amount of dressing. In a large bowl, toss the mixed lettuces and greens with the remaining dressing. Divide greens evenly onto serving plates.

Using the same bowl combine the diced grilled pineapple, avocado, blueberries, red onions and reserved dressing; toss to coat. Disperse the mixture evenly over the greens and serve immediately.

Other Info

Serves: 6
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes

 Recipe by Natureripe Farms
www.naturipefarms.com

Caribbean Raspberry Avocado Salad

Tender, ripe and bright red in color, raspberries add a sweet, juicy and aromatic flavor to this unique salad. Adapt this recipe to your own taste and add the amounts that you like.

Ingredients

Baby lettuce
Shrimp, cooked
Mango, cut into chunks
Celery, cut into chunks
Onion, sliced paper thin
Avocado, sliced
Raspberries

Vinaigrette
Raspberries
Balsamic vinegar
Honey
Dijon mustard
Salt and pepper, to taste

Directions

Place the baby lettuce on plates and top with shrimp, mango, celery, onion sliced avocado and fresh raspberries.

To make the vinaigrette, blend raspberries with balsamic vinegar, honey and Dijon mustard. Season with salt and pepper.

Other Info

Recipe by Driscoll’s
www.Driscolls.com