I basically served them large, soft chunks of food they could safely manipulate such
as avocado slices, baked salmon, and cooked sweet potato.
Not exact matches
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
I would love to see more savoury recipes with
avocados, only because I know how well they can be used
as substitutes in desserts, but the only savoury recipe I know is guacamole and when
avocados are cut into
slices or bits and put
as toppings on soup or sandwiches, but I'd love to get to know more savoury meals where
avocados play the main role.
4Add honey - lime vinaigrette
as desired, and garnish with
avocado slices and sprinkle with slivered almonds
You can serve this
as an appetizer, light lunch, or with the addition of the
avocado in
slices and some pecans
as a great side salad.
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more
as needed 1/2 cup chopped rotisserie chicken 1 boiled egg,
sliced 1/2
avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
Late lunch Caramelized Shallots Baked Chicken Legs (same recipe
as Roasted Chicken Legs with Caramelized Shallots) accompanied with steamed veggies, pan fried zucchini
slices, 1/2
avocado topped with Balsamic Vinegar reduction sauce and Homemade Tomato Sauce — NOM!
Paired with salsa and a few
avocado slices, these eggs were a savory and delicious mid-day meal — but would work well for breakfast or a light dinner
as well.
Choose Hass
avocados for guacamole; varieties such
as Fuerte and Bacon are firmer, so they're best
sliced in salads or on sandwiches.
Roly Poly offers sandwich options including unique and original combinations such
as the basil cashew chicken sandwich, which combines fresh basil chicken salad, crunchy cashews, green leaf lettuce, roma plum tomatoes, fresh
sliced avocado, alfalfa sprouts and Thai hot sauce.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more
as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe
avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
And
as the last step, wrap your rice balls in seaweed, thinly
sliced avocado, fresh herbs, or roll them into sesame seeds.
I whipped up the delicious tahini lemon dressing and
as the quinoa & roasted veg were reheating in the microwave, I got the
avocado sliced.
I prepared it exactly
as the recipe states and served it with roasted potatoes and
slices of
avocado.
Our pasta dish can be
as simple
as the one presented here, or modified by adding diced
avocado, chopped red onion,
sliced black olives and chopped roasted peppers.
Decoratively place an
avocado slice and reserved whole shrimp on top
as a garnish and sprinkle with chile powder and freshly cracked black pepper.
The other day I made the girl I babysit lime
slice for her birthday, and
as I was making it I couldn't help fantasise about a completely natural version using
avocado as the filling.
Add
sliced avocado to your salad, mash it into a dip or mix it up with the other ingredients here for a totally different take on a classic that's just
as delicious and uber - healthy.
Finish with desired toppings such
as sliced avocado, yogurt, cheese, and fresh cilantro.
Seared chicken, fresh mozzarella and tomato halves, creamy
avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles
as... Continue Reading →
I like to serve these savory crepes
as a light meal with a plate of fresh tomatoes,
avocado, and thinly
sliced red onion drizzled with olive oil, lime juice, and a generous sprinkling of salt and pepper.
I love a good
slice of
avocado toast
as much
as the next person.
Last year I had the luck of going to Departure in Portland, where I lingered over a wonderful
avocado and carrot salad with a thinly
sliced serranos and sourdough croutons
as garnish.
I simply made a huge batch of the dressing ahead of time and loaded up the rolls with simple
sliced veggies I purchased at the store,
as long
as you have at least
avocado, lettuce, and cucumber, you are good to go.
If I have a ripe
avocado on hand I'll
slice 1/4 of it into a small dice and sprinkle that across the top
as well.
Spread your pesto
as described above, add the
avocado slices and grill for 7 - 8 minutes.
Top with fresh ingredients such
as tomatoes,
sliced olives, diced
avocado, sour cream, chopped cilantro and then cut into 4
slices.
I didn't have any pita,
as I have yet to sneakily liberate some from a dining hall acquire some in an ethically sound manner, but it was just
as delicious in a bowl with
sliced avocado.
These colorful latkes make a stunning presentation when served on a platter with toppings such
as sour cream, diced tomatoes, chopped green onions, chopped cilantro or parsley, thinly
sliced avocado, whole or
sliced olives, and hot sauce.
2 - 3 Tablespoons Chobani 1/2 ripe
avocado sliced and diced bell peppers diced watermelon 2 whole wheat pitas goat cheese or feta crumbles optional: nut pieces such
as walnuts or pecans; sunflower seeds
It couldn't be simpler, or more delish — using Good Food Made Simple's wholesome burritos
as a base, then topping them with melted cheese and a homemade
avocado crema and colorful
sliced grape tomatoes!
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles
as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly
sliced 2
avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
Serve
as a soup the first night, then later on that week, serve with steamed rice, hard boiled egg and maybe even a couple
slices of
avocado or some chopped cilantro — if you're feeling fancy.
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)
Poached eggs, tahini and pan-fried
avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe
avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such
as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely
sliced Poached eggs, tahini and pan-fried
avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe
avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such
as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe
avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such
as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
Red Robin's Gourmet Veggie Burger is also available
as a Keep It Simple build with lettuce, tomatoes, pickles and onions on the side, or
as a vegan option served with fresh tomato bruschetta salsa,
avocado slices and shredded romaine wrapped in a lettuce bun served with bottomless broccoli.
They are also usually topped with a bunch of various delicious stuff, such
as crumbled queso fresco or cotija cheese, Mexican crema or sour cream, white onion, cilantro,
avocado slices — the list goes on and on.
Serve
avocado slices as an accompaniment, and garnish the plates or platter with additional
sliced tomatoes and sprigs of cilantro.
For the broth: 1 cup (235 ml) vegan lager beer (such
as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly
sliced scallion 2 small
avocados, pitted, peeled, and
sliced or chopped (optional)
They are simple,
as street tacos should be, with roasted baby potatoes coated in Mexican spices and topped with
slices of roasted red bell pepper,
avocado, and the best roasted jalapeño salsa ever.
In addition to the sauce made from fresh California
Avocados, I tossed in a can of Rotel diced tomatoes and chilie's
as well
as some
sliced olives.
I'm not a fan of tomatoes so I didn't put
as much
as the recipe called for and I
sliced some
avocado so flavorful and filing.
Add some mashed
avocado as a spread, or
sliced avocado if you prefer.
In this recipe I use the
avocado two ways,
sliced avocado and
as guacamole.
1 large
avocado, pit removed, 6 thin
slices reserved for garnish 1/4 cup finely minced onion, divided into 2 portions 1 medium tomato, chopped 4 eggs (2 eggs per omelette) 2 tablespoons chopped fresh cilantro, divided into two portions 2 fresh, small hot chiles, such
as serrano, stems and seeds, removed, minced, divided into 2 portions 2 tablespoons olive oil Cilantro leaves for garnish
Toppings
as desired (sour cream, grated cheddar, chopped red onion, lime wedges, cilantro,
sliced avocado, pickled jalapeños, corn nuts, and don't forget Fritos)
Ingredients: 1/4 cup finely minced sweet onion (such
as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly
sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna,
sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1
avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts
As you can see from the glamour shots, I garnished this particular bake with
sliced avocado, cilantro and extra salsa, BUT I have since experimented with different toppings, and I encourage you to do the same.