Mash
avocado in separate bowl, and whisk in salsa, sour cream, and lime juice.
Mix remaining cooking sauce with tomatoes, onion, and
avocado in a separate bowl.
Not exact matches
To prepare the condiments, put the onion,
avocado, limes, radishes and cabbage
in separate small
bowls.
To assemble the salad, start by filling your salad
bowl with mixed baby greens and then adding the bacon crumbles, some diced
avocado, fresh tomato, the hardboiled egg, garbanzo beans, the steak and gorgonzola crumbles
in separate, small piles on top.
Directions: Tortillas can be cooked
in butter before or after they are filled / Place key ingredients
in separate bowls, the corn, the ricotta mix,
avocado, the blended tomatillo salsa (make salsa an hour or two
in advance if possible) / For an open faced presentation, sauté tortillas one at a time
in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and
avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté
in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.
Place limes, cheese,
avocado slices, and mango salsa (recipe precedes)
in separate serving
bowls and arrange buffet style with the tortillas and sliced meat on the carving block.
In a
separate bowl, mash
avocados with a fork until smooth.
Mix together miso and walnut; cilantro and scallion; edamame and sesame seeds;
avocado, lime juice and zest (all
in separate bowls).
In a
separate mixing
bowl, cream
avocado and sugar until well blended; if using an electric mixer, use a wire whisk attachment to remove lumps; add vanilla and then add eggs, one at a time.
In a
separate bowl, mash
avocado.
In a
separate bowl, roughly mash the
avocados, adding spoonfuls of the chimichurri blend until seasoned to taste.
In a
separate large
bowl, add eggs, vanilla, stevia, and mashed
avocado.
Put the marinated vegetables,
avocado, mango, cilantro leaves, and lime wedges
in separate small serving
bowls.
In a
separate large
bowl, combine mashed
avocado, red onion, garlic, tomato, 1/2 teaspoon salt, and a pinch of black pepper.
In a
separate large
bowl, place arugula, tomato, red onion and
avocado.
In a
separate medium
bowl, mash
avocado and add to food processor along with 5 dates, mint extract and salt.
In a
separate large
bowl, put tofu mixture and add radishes, cucumber and
avocado.
In a
separate bowl, whisk the pumpkin puree, maple syrup (or honey),
avocado oil, eggs and vanilla extract.
In a
separate bowl, combine the bananas, buttermilk and
avocado oil.
In a
separate large
bowl, combine the fully mashed
avocado and granulated sugar.
Whisk together the wet ingredients (milk, egg,
avocado, and water)
in a
separate bowl, then add to the dry ingredients and stir until well incorporated.