Sentences with phrase «serve over avocado»

Serve over avocado and baby spinach with crackers on the side.

Served over avocado halves, it's a filling, low carb lunch or dinner!

Not exact matches

Serve the chili over rice, garnished with avocado and cilantro.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

And your not letting mayo and ketchup mix reminds me of yet another abomination from my childhood: mayo and ketchup combined and served as a dipping sauce, or even worse, served over fresh avocado halves.

Grilled Shrimp Avocado Fennel and Orange Salad — Grilled shrimp, slices of avocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaiAvocado Fennel and Orange Salad — Grilled shrimp, slices of avocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaiavocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaigrette.

Remove from the oven, scatter the cotija and cilantro over the top, and serve immediately with the salsa, avocado, sour cream, and lime wedges for drizzling over the tops.

Then add the greens, add one or two teaspoons of this salsa toss quickly until bright green and right before turning the pan off add a little splash - arooh of apple cider vinegar or a squeeze of lemon, toss briefly and serve over brown rice, quinoa, farro, beans, serve with slices of avocado add a dollop of greek style yogurt.

Wrap it in a crisp chard or lettuce leaf, serve it on a salad, serve it over cauliflower rice or stuff it in an avocado half.

Serve the quinoa salad over a bed of chopped romaine or mixed greens, and top with the avocado dressing.

-- my famliy says, (or would say if they weren't completely engaged in this delicious meal) we serve it simply with green salsa, lime wedges and sliced avocado on corn tortillas lightly charred over an open gas flame on the stove.

Then I will cut the steak into thin strips and serve over a bed of arugula and top with sliced cherry tomatoes, black beans, pumpkin seeds, and sliced avocado.

To serve, heat the tortillas in a dry skillet (for a crispier taco, grease the skillet or for burnt edges, toast over an open flame) and fill with refried beans, sliced avocado, tomatoes, lettuce, cheddar, sour cream and salsa.

I like to serve my stew over brown rice and garnish with fresh lime juice, cilantro, and diced avocado.

Chicken is marinated in a tequila - lime sauce, grilled and then served over a bed of watercress with oranges, pepitas, and grilled avocado!

two soft - fried corn tortillas with roasted tomato salsa, two eggs over easy, refried beans, dry jack cheese, sour cream and avocado Only served until 2 pm

Right before serving, cut another avocado into cubes, squeeze the juice of the remaining 1/2 lemon over it and add to the salad.

Serve over greens or in a avocado half or tomato star with extra lime juice and goat peppers if desired.

It's served over marinated mung beans (I mixed in some lentils as well), with lots of herbs, microgreens and avocado.

Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.

Serve the quinoa salad over lettuce and top with avocado, tomatoes, lime wedges, and chipotle cream sauce.

Once they are set, you remove the skillet from the heat, sprinkle some chopped cilantro and grated Parmesan cheese over the top, then serve it in shallow bowls with a few slices of fresh avocado and thin slices of crusty baguette.

Serve over beetroot, bean sprouts, pumpkin, spiralized Zucchini (courgette) and peas in a homemade basil dressing, red kidney beans with tomato and onion, yellow capsicums (bell peppers) avocado with poppy seeds, then topped with a dollop of (dairy - free) cream fraiche, all on a bed of spinach!

Distribute avocado and almonds over the top and serve with extra dressing on the side.

Served over refried bean covered tortillas with avocado and salsa.

Vegan Quinoa Bowl with Roasted Veggies and Avocado Sauce made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado drAvocado Sauce made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado dravocado dressing.

Vegan quinoa bowl with Roasted Veggies and Avocado Sauce is made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado drAvocado Sauce is made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado dravocado dressing.

P.S. Fresh, ripe avocado would also make an excellent garnished if chopped and tossed over the top of each serving.

Make once serve multiple ways: a few ideas include 1) slice chicken and serve over a Cobb / Caesar salad 2) chop chicken into bite size pieces add a touch of light mayo and chopped celery to make a chicken salad (stuff in an avocado, or wrap, or sandwich) 3) shred chicken (with two forks) and serve in tacos with lettuce, tomatoes etc..

These savory tofu breakfast (or lunch or dinner) bowls are made with spiced pinto beans and scrambled tofu served over a bed of rice and topped with salsa and creamy avocado slices.Over the holidays I had brunch with my family and my mom made...

Create authentic Mexican - style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream.

Pour the lemon sauce over the avocado mixture, toss to coat, and serve.

Served over toast and smashed avocado or a thin sliced and seared sirloin steak.

I typically make taco bowls with this Mexican Style Shredded Chicken, and serve it over a bed of plain quinoa or Spanish Quinoa with black beans, fresh corn on the cob, tomatoes, avocado, onions and cilantro.

Since I knew we would have some left over, I served the chopped avocado separately so that the next day there would not be brown chunks mixed in the salad.

This dish is served with corn tortillas and you smash the queso fresco and avocado in the tortilla, add salsa, squeeze fresh lime juice over the top and sprinkle with a little salt.

I quickly mash avocado onto our bagel halves, serve the eggs and sprinkle himalayan pink sea salt over everything.

To assemble salad, grab a large bowl & toss 5C arugula, 1 / 2C warm quinoa, baked broccoli, 1/2 avocado diced & 1 / 2C drained chickpeas — toss with preferred amount of dressing (I had a ton left over for future salads) & serve!

1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)

The colour when blended with avocado should be quite dark, taking over the green of the avocado)-- Maple Syrup, 1 cup (adjust quantity to your preferred level of sweetness but you should not taste the avocado, just benefit from its creamy texture which serves as the dairy replacement in this tart)-- Natural almond butter, 1 / 4th cup (if allergic to nuts - use tahini / sunflower seed or pumpkin seed butter)

Drizzle some more olive oil over the avocado and serve at once.

- I applied the dressing by the serving and served it warm over plate of salad greens and chopped avocado on top of each serving.

Because avocados will oxidize over time if left exposed to the open air, try to serve this one as close to prep as possible, or add the avocado right before serving if making ahead.

Served over smashed avocado on toasted bread.

6 — To serve, place in a lettuce leaf (or 2) tope with some freshly sliced avocado, a dollop of greek yoghurt (if not strict paleo) and sprinkle over some fresh coriander and a few extra slices of chilli.

Serve tofu over cauliflower rice, with avocado slices, chips, and (if you're not vegan) Cotija cheese.

Top each bowl equally with the reserved 1 cup mushrooms, the egg, avocado, chili oil, togarashi, and nori as desired, ladle broth over, and serve.

Sweet ripe papaya, creamy avocado, juicy cherry tomatoes dressed in sweet and tangy black salt honey lemon dressing, served over a bed of peppery arugula or your favorite green!

To serve, spoon the beans and avocados over the tortillas, top with salsa, and garnish with scallion greens, cilantro, and lime wedges.

Serve with lime wedges for squeezing over avocados.