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Avocado and pear salad recipe

Avocado and pear salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Avocado salad

Smooth, buttery avocado, sweet juicy pears and crisp goat's cheese croûtes make a winning combination in this simple starter.

4 people made this

IngredientsServes: 4

  • 4 thick slices from a baguette
  • 2 small ripe but firm avocados
  • juice of 1 lemon
  • 2 small dessert pears
  • 100g mixed salad leaves, trimmed if necessary
  • 2 × 100g goat's cheeses, each cut in half
  • VINAIGRETTE DRESSING
  • 2 tbsp olive oil
  • 1 tbsp vegetable oil
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper

MethodPrep:20min ›Ready in:20min

  1. Preheat the grill, then toast the baguette slices lightly on both sides.
  2. Cut the avocados in half. Remove the stones, peel them, and cut the flesh into thin slices. Sprinkle with half the lemon juice and season with salt.
  3. Peel, quarter and core the pears. Cut the flesh into slices and sprinkle with the remaining lemon juice.
  4. For the dressing, put the oils, vinegar, mustard and seasoning in a screw-top jar and shake well together. Pour over the salad leaves and toss well.
  5. Place a round of cheese on each slice of baguette and heat for 2–3 minutes under the grill until golden on the top and just beginning to melt.
  6. Divide the salad leaves among the plates and scatter over the slices of avocado and pear. Place a cheesy baguette croÛte on each serving, sprinkle with a little pepper and serve at once.

COOK SMART

*If preferred, you could also make this dish using a slice of Camembert or Brie cheese on the baguette toasts. *If you have a bottle of walnut or hazelnut oil in the cupboard, add 1 tsp to the salad dressing.

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Pomegranate, Pear & Avocado Salad

This post may contain affiliate links. Please read my disclosure policy.

I made you a very merry salad!

Well, actually I made it to share at a Christmas party a few weeks ago with some leftover ingredients from my favorite 5-Ingredient Pomegranate Pear Salad that I have been making non-stop this season. And then it was so simple, so fresh, and so flavorful that I couldn’t resist snapping a few photos before taking it to the party to share it with you.

Ok, and let’s be honest, I may have been unreasonably excited about the fact that it was red and green. Because if you can’t tell from this sangria, these caprese cups, and this baked brie, I may have a thing for color. )

The good news is that all of the beautiful reds and greens which make up this salad actually pair together perfectly in this delicious winter salad! It’s a great way to make use of those seasonal sweet pomegranate seeds and juicy pears. And when you toss in some avocado, pistachios, goat cheese (or blue or feta), and then drizzle it with a citrus vinaigrette?

Well, let’s say it’s not just pretty to look at. :)

It also happens to be naturally gluten-free. And once you get that pomegranate opened and seeded (I have a great tutorial for how to do that here), the salad comes together in minutes. Perfect for a busy holiday season, or any time of year that you feel like a sweet, citrusy, comforting green salad.


Yes, You Are Classy Enough For This Avocado and Pear Salad

First things first: why are salads good for us? Pretty solid answers: they are rich nutrients, high in fibre and low in calories. You can eat all the greens you want and your body will thank you for it. Preparing the perfect salad could be considered an art, you need to combine different types of ingredients to actually make it healthy and nutritious. In general terms, you should include:

1. Vegetables (raw/grilled/roasted)

2. Crunchies (seeds/nuts/granola)

3. Protein (vegetable or meat/cheese)

4. Optional extras (dressings/fruits/grains)

Being an adult can be rough sometimes. Well, most of the time for a lot of us. If you add up all of your responsibilities plus having to feed yourself in a somewhat healthy way it feels like it takes a lot of effort. Sometimes we just can't cope with all of our obligations and we would like some magical plate to just appear on our table. As you know that will probably not happen, but there are some tasteful and easy options to help you.

There are nights were you really, really don't want to cook but you do want to eat something tasty, but not too rich. Fresh, but not too light. Fulfilling, but not gigantic. If you are having these bipolar cravings, here you have the ideal meal to prepare.

This is such an easy, fresh and fulfilling dish that it will satisfy all your dinner cravings. The creamy avocado melts in your mouth while the pear gives you some freshness, combined with the crunchy touch of the nuts and the tenderness of the mushrooms, finishing with green chopped nutritious spinach.


  • 2 tbsp sherry vinegar
  • 2 tbsp maple syrup
  • 2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/3 cup canola oil
  • 8 cups torn mixed greens
  • 2 unpeeled firm ripe pears, halved lengthwise, cored and thinly sliced
  • 2 ripe avocados, halved, pitted, peeled and thinly sliced
  • 1/2 cup unsalted shelled pumpkin seeds, toasted
  • 1/4 cup thinly sliced red onion
  • 1/2 cup crumbled soft goat cheese
  1. To prepare dressing, whisk together vinegar, maple syrup, mustard, salt and pepper until combined. Gradually whisk in oil until blended.
  2. Combine greens, pears, avocados, pumpkin seeds and red onion in a bowl. Add dressing and toss to coat. Sprinkle with cheese. Serve immediately.

276 calories, 21.6 g fat, 6.8 g protein, 18 g carbohydrate, 5.6 g fibre, 253 mg sodium

Shelled pumpkin seeds, also known as pepitas, are dark green in colour and can be found in specialty food stores and the bulk foods section of most large grocery stores.


Bosc Pear Avocado Salad with Ginger Vinaigrette

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This salad is part of menu for watching this year’s Oscars. The menu featured the following recipes:

Bosc Pear Avocado Salad with Ginger Vinaigrette
Thai Curry Shrimp with Roasted Eggplant over Brown Rice
Citrus Fruit with Star Anise Syrup with Mango Sorbet
Served with Prosecco
Lemon-Ginger Tea


Pear and Avocado Salad

This unusual combination is something worth to try!

After two years on this journey, my husband and I still enjoy including new salad recipes in our diet. We feel good, and our bodies are thankful for it. Certainly, It has been a long road, but it has been worth it. On this transition to a healthy lifestyle, there is something we know it is important to keep in mind: Good intentions are not enough to stay focused and persevering for a long-term.

Good intentions work as positive desires, just like unreal goals do as illusory aspirations.

So what does it take to go to the next level? It takes determination. Eating healthy is all about character this firmness of purpose will be the key. We all know that including the right amounts of live food in our diets is the best option for our bodies nevertheless, only a few pick this alternative as their regular practice. Some of us will understand the lesson while facing a health condition. In our situation, this is how we got that extra push to be thrown into the world of nutrition and cooking, which now I am passionate about. Some others will make their decision on their own, or based on the experience of those who are learning it the hard way.

Whatever your case is, you can make a daily resolution and realize that you have the ability to continue trying, until you overcome.

Today, I am sharing with you a salad recipe that will make you love live food even more. This combination of greens, pears, and avocado is something out of the ordinary that you won´t regret giving a try.

PEAR & AVOCADO SALAD RECIPE

Ingredients for the salad:*

  • 1 head red leaf or green leaf lettuce (preferably red leaf if it’s available), chopped, rinsed and dried
  • 1 cup of watercress leaves finely chopped (do not use the stems)
  • 3-4 ripe pears sliced and peeled
  • 1 pkg. goat cheese crumbles
  • 1-2 avocados, peeled and sliced
  • 1/2 purple onion sliced thin (you can use less if you want)
  • 1/2 cup of chopped pecans

Ingredients for the mustard vinaigrette:

  • 1/3 c of extra-virgin olive oil
  • 1 1/4 tsp. of mustard
  • 1 1/2 tsp. of raw honey
  • 3 Tbsp. red wine vinegar (or balsamic vinegar )
  • 1/4 tsp. of sea salt
  • 1/4 tsp. of pepper

Instructions:

Prep all the fruits and vegetables: peel and slice the pears, avocado, and onion.
Chop, wash and dry the red leaf lettuce. Do the same with the watercress leaves.
Right before serving toss all prepped ingredients together, give the homemade dressing a good shake to mix it up and toss the salad with dressing. Serve.


Frequently asked questions

Can this salad be made ahead? Yes, but I would recommend keeping all of the components separate until right before serving, since the pears and avocado turn brown when exposed to air and spinach becomes soggy quite quickly. Feel free to roast the mushrooms/onions and make the dressing up to a couple of days in advance, then reheat the mushrooms right before tossing the salad.

I’m allergic to nuts what should I replace the walnuts with? I love roasted pepitas or sunflower seeds!

What should I serve this salad with? I love it as a side dish with this Creamy Goat Cheese Pasta!

How can I turn this salad into more of a meal? Add 1-2 cups of cooked chickpeas or lentils, and serve on a bed of quinoa, millet, or brown rice, or with a side of toasted bread spread with soft goat cheese and olives. Delish!


Pear Salad with Walnuts, Avocado and Grilled Chicken

Cook turkey bacon and grill chicken if you haven’t already. See notes.

Prepare dressing by whisking together all ingredients in a small bowl or jar. I like using a jar with a lid for this so you can easily store any leftover dressing in the fridge in that same jar.

To prep salad, grab two bowls and add a base of spring mix, pear slices, grilled chicken breast, bacon, goat cheese, dried cranberries, walnuts and avocado. Drizzle salad with desired amount of balsamic dressing and enjoy!

To cook turkey bacon: Microwave: place slices on a paper towel lined microwave-safe place. Cover with another paper towel and cook on high in the microwave for 2-4 minutes, using 1 minute increments. Every microwave is different so you’ll have to experiment with the timing for this. You want the bacon to be cooked through and crispy enough that it snaps when you chop/break it into pieces. Of course, you can also cook the bacon the stove-top using the package instructions. I like cooking bacon in the microwave because it’s fast and I hate bacon grease being popped all over my stove.

For grilled chicken, I love using my apple cider vinegar chicken recipe, but you can use whatever seasoning you like or save time by purchasing grilled chicken from the grocery store.


Find the most delicious recipes here

  • 4 cups kale chopped and stems removed
  • 1 pear chopped or thinly sliced
  • 1/3 cup pistachios/almonds roasted
  • 1 avocado chopped
  • 1/4 cup Feta cheese
  • pinch salt
  • Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 lemon, zested
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

INSTRUCTIONS

1. Take 1/4 cup Marston's Salad Dressing and combine with 3 yellow or orange mini bell peppers in a sealable bag. Let rest in bag for around 1/2 hour. Then grill to char or pan fry until the peppers are softened slightly. Remove from heat and place on saucer in refrigerator to cool. After chilled, remove stems with a paring knife. Then slice thin rings of peppers. At least three rings per salad. See the picture for placement of this garnish which is added as a final finish for the salad.

2. Buy 2-3 large endives so that you can select 3 larger size leaves of similar size. Rinse the endive and then cut the bottom stem so that the leaves can be selected. Arrange 3 pieces per plate. See the picture for placement.

3. Add a small amount of chopped avocado to the center of each endive piece. Then add chopped pear at the base where the three endives meet.

4. Using a meat mallet smash the candied pecans so they are small bits and pieces. Sprinkle the pecans over the endive and pears. Then sprinkle crumbled feta cheese over the same area.

5. Garnish with circle slivers of grilled pepper. This is a small amount so don't over do it.

6. Lightly shake Marston's salad dressing over the endive and pears. Again, this is a light touch. Don't over do it. If you do not have Marston's dressing then any slightly sweet vinigarette dressing should provide the same result. To buy Marston's dressing or pecans go to http://www.marstonproducts.com/html/products.htm. I have no affiliation with Marston's. I just love and have used their products for years.