This is another simple salad that I really enjoy whenever avocados are at their peak. I'm a firm believer that the only avocado to buy is the Haas variety! Pistachio oil is a darker, denser oil with a deep flavor.
Recipe courtesy of John Ash
Show: Cooking Live
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
4 servings

Ingredients

Directions

Peel, halve and pit the avocados. Toss the greens with the vinaigrette and arrange on chilled plates. Slice the avocado halves into fans and arrange on top along with parsnip chips if using. Serve immediately.

PISTACHIO OIL VINAIGRETTE:

Whisk lemon juice, shallots and honey together until honey is dissolved. Slowly whisk in pistachio oil and season to taste with salt and pepper. Store covered and refrigerated up to 2 days. Yield: 1/2 cup

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Spicy Turkey and Green Bean Stir-Fry

Recipe courtesy of Food Network Kitchen

Avocado Toasts

Recipe courtesy of Food Network Kitchen

Avocado Lime Crema

Recipe courtesy of Ree Drummond

Avocado Deviled Eggs

Recipe courtesy of Katie Lee

Mashed Avocado Toasts

Recipe courtesy of Colombe Jacobsen

Mango and Avocado Salad

Recipe courtesy of Sunny Anderson

Avocado and Grapefruit Salad

Recipe courtesy of Ina Garten

Crab and Avocado Salad

Recipe courtesy of Food Network Kitchen

Spicy Arrabiata Penne

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories