If you prefer a chilled salad dressing; make ahead and refrigerate in a large cruet or lidded glass jar for about 45 minutes before preparing the salad ingredients.
Combine the first 10 ingredients in a blender and pulse until well blended.
Place romaine on plates, top evenly with avocado and shrimp, drizzle with the dressing and serve.
By Deeli from Richland, WA
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You can make this salad and vinaigrette ahead but be sure to keep the first four ingredients each in their own storage containers and refrigerate until ready to serve. To keep the avocado from browning simply lightly coat with lemon or lime juice.
Gently toss first seven ingredients in a medium bowl, season with salt to taste, toss again and serve.
Place greens in large bowl and toss. Top with avocado and orange slices. Serve with citrus dressing on the side.
Toss beans, onion and avocados. Shake remaining ingredients in tightly covered jar. Pour dressing over salad; toss. Refrigerate, covered, at least 3 hours. Just before serving, toss and drain.
Dissolve Jello in boiling water and cool. Add cheese and avocados which have been mashed and whipped together until light and fluffy. Stir in other ingredients and turn into molds and refrigerate.
Avocados make a wonderful creamy salad dressing that is more healthy than mayonnaise based dressings. Serve it over fresh greens, pasta or even fruit.
This healthy and delicious salad is good served as a main dish or on the side. See how to combine Brussels sprouts, apples, avocado slices, and pumpkin seeds to prepare this nice light salad.
This simple avocado salad is delicious. The soy sauce replaces the salt and tarragon complements the creamy flavor of the avocado. Serve on a bed of lettuce with some tomatoes or other additions for a side salad or light lunch.
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This is one of many recipes I got after mother passed away, and one that is made often during summer. Would make a nice holiday salad too.
