2 handfuls collard greens 1 handful spinach 1 zucchini 1/8 cup sliced red onion 1 Bartlett pear Juice from 1 lemon Sea salt, to taste 1/2
avocado Seasoned rice vinegar, optional
Not exact matches
For sides: we filled a roasting dish with broccoli, chestnut mushrooms, sweet onion and cherry tomatoes,
seasoned with himalayan salt, pepper, fresh garlic, drizzle of grapeseed oil and a splash of
rice vinegar, baked in the oven for the same time as the chicken; and half a fresh
avocado.
Her go - to meal to throw together at the end of the day is
rice seasoned with
rice wine
vinegar and hot sesame oil topped with quick miso - soy - ginger marinated salmon, cucumbers,
avocados, seaweed, and kimchi.
3 large
avocados — halved, seed removed, scooped out and rinsed with water 2 tablespoons
rice vinegar 1 tablespoon soy sauce 2 teaspoons toasted Asian sesame oil 1 teaspoon wasabi paste 1 cup green onions — thinly sliced 1 cup jicama — peeled and diced small 1/2 cup cilantro leaves — chopped To
season — Kosher or sea salt & ground black pepper