I loved the salsa and
avocado mix on the Eggs Benedict.
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
Smash a soft - boiled or poached egg
on your
avocado toast and sprinkle with garam masala or another Indian spice blend, such as curry powder or a rasam
mix.
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.
I've been adding
avocado to salad recipes like this Spinach and Arugula Citrus Salad and smeared on toast like this Avocado Feta Toast with Zaatar for a while, but recently I tried mixing it with tuna as a mayo replacement and for an extra nutritional protein
avocado to salad recipes like this Spinach and Arugula Citrus Salad and smeared
on toast like this
Avocado Feta Toast with Zaatar for a while, but recently I tried mixing it with tuna as a mayo replacement and for an extra nutritional protein
Avocado Feta Toast with Zaatar for a while, but recently I tried
mixing it with tuna as a mayo replacement and for an extra nutritional protein boost.
My fish burgers made from a rotation of fresh tuna, salmon, cod or a combo chopped and gently
mixed with grated zucchini, ginger, onion, sesame oil,
avocado mayo, panko salt, pepper, then sautéed and served with a drizzle a soy sauce, vinegar, sugar, ginger sauce
on a brioche bun.
I have a few other fab desserts
on the blog if you're looking for inspiration, so make sure to check out my: Raw
Mixed Berry and Vanilla Bean Cheesecake, Chocolate
Avocado Pudding with Hazelnuts and Sea Salt, Roasted Cherry Cardamom Ice Cream and Molten Chocolate Cake with Coconut Whipped Cream.
I absolutely love hemp hearts in my morning oatmeal,
mixed into yogurt or sprinkled
on top of
avocado toast!ReplyCancel
We put the
avocado on the taco then layered the cabbage / chimichurri
mix, portobello mushrooms, and creamy sauce
on top.
- about 2 - 3 cups
mixed salad greens -1 small tomato (these are not
on the original salad — I added them)- about 1/4 cup cucumber slices - roasted spiced almonds (I picked up the rosemary Marcona almonds from Trader Joe's, which are amazeballs)-1 / 4 of an
avocado - about an ounce of Parmesan cheese, freshly grated - amazing red wine vinaigrette, which I came pretty close to replicating, see below
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending
on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta
mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced
avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
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.
The hands - down easiest dish that I (David) know (and make when I'm alone with the kids and have max 10 minutes to prepare dinner) is to cook a package of fresh gnocchi,
mix a store - bought pesto with mashed
avocado, add a little extra lemon and olive oil and just stir everything together with some canned chickpeas and cherry tomatoes
on top.
Enjoy our delicious balsamic and roasted vegetable salad with fire - roasted corn, roasted sweet peppers, onions, zucchini, squash, and Hass
avocado slices
on fresh
mixed greens, drizzled with lemon agave balsamic vinaigrette.
It's so pretty, perched
on mixed greens and ringed with grape tomatoes and
avocado, yet is incredibly easy to prepare.
Cilantro lime bean salad
mixed with quinoa and served
on a bed of lettuce with
avocado chipotle sauce is my go - to healthy lunch or dinner option.
I had Joe's delicious
mixed seafood grill, MJ tried the Tandoori chicken, and we desserted out
on the unlikely - sounding but wonderful
avocado and pistachio ice cream.
This potato salad, combining white or golden potatoes and sweet potatoes, is so pretty, perched
on mixed greens and ringed with grape tomatoes and
avocado.
Some ground meat (chicken, turkey, bison, beef) with the right seasoning (we cheat and use a packet but I've been meaning to
mix some up to keep
on hand) and a choose - your - own toppings salad with the best greens I can find; chopped sweet pepper, onion, tomato, and
avocado; my husband's favorite salsa; and optional shredded cheese or sour cream.
My prize includes a monthly shipment of
avocados for the next three months (* drools *), a Kitchen - Aid Artisan
Mixer (Movin»
on up, baby!)
Used lemon juice instead of vinegar (2:1 ratio lemon to olive oil)
Mixed in cooked quinoa to make it a full meal Added sliced
avocado on top (had them kicking around and
avocado makes everything better!)
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.
I have been stuck
on this really good
avocado one lately but it's time to
mix it up!
Your choice of grilled all natural chicken or seafood
on a bed of fresh
mixed greens with sweet, citrusy mango salsa, brown rice & quinoa, fresh sliced Hass
avocados, crisp tortilla strips, and drizzled with a lemon agave balsamic vinaigrette.
Dive into our freshly prepared Chipotle Orange Salad with mandarin oranges, fire - roasted corn, fresno chiles,
avocado slices and black beans
on fresh
mixed greens, topped with tortilla strips.
Our shrimp is grilled
on an authentic comal and topped with cheese, bacon,
avocado, roasted chipotle salsa, creamy chipotle sauce, and cilantro / onion
mix.
* Grilled veggies served
on a warm stone - ground corn tortilla with toasted cheese and topped with buttery Hass
Avocado slices, our roasted chipotle salsa, our creamy chipotle sauce and cilantro / onion
mix.
Using a spatula press down
on the
avocado, until well
mixed into kale.
Combine
avocado, kale, cacao nibs, greek yogurt, almond milk, mango, and honey in your blender and blend
on high until all ingredients are
mixed very well.
I followed the recipe with the following deviations: I used tomatillo salsa, a
mix of shredded chicken breasts, legs and thighs, halved the jalepenos, used lower fat mexican blend cheese and decided that the sauce tasted so good without the
avocado, I put my
avocado on a side salad.
vegan mayo, chipotle, salt, lime juice, red onion cherry tomatoes, a red chilli and garlic all finely chopped
mixed all together in a bowl, spread it
on the bread (i make 4 sandwiches at a time to make everyone jealous) top with
avocado slices, spinach and if you can get it a little vegan cheese to melt into it all.
You can
mix it into pasta, spread it
on toast with a little
avocado and sprinkle of feta and ricotta, make some rockin» pizza.
One of our long - time recipe favorites, Berry Walnut and
Avocado Spring Salad, takes a more traditional approach, combining walnuts and California
Avocados on a spring
mix salad with both fresh and dried fruit.
We sliced
avocado and cucumber, ripped of the sides of Tuscan Kale into long strips and sprinkled
on a Garden
Mix of Sprouts.
I eat mainly chicken and turkey,
mixed salad greens
avocado with ACV and olive
on my salads.
Hi Kim, just stumbled
on your site and really like the idea of
mixing tuna with egg and
avocado.
Place a large spoonful of this delicious vegetable dish
on your plate, place the pork chop half
on the pile half off, top with some of your
avocado mix and sprinkle with the micro greens.
Mix the salt, pepper, and chickpeas (if using) in with the mashed
avocado, and then spread the mixture
on your 2 slices of toast.
Personally, I love to spread a layer of vegan mayo
on my toast first, and
mix in some salt & freshly ground pepper with my
avocado, but that's about it!
Margarita Granita by Feast + West Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen Poblano & Mushroom Tosadas by The Mexitalian Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food Street Corn - style Roasted Potatoes by A Little Gathering Pork & Black Bean Stew by think fruitful Tequila Lime Tart by Love & Flour Crispy Fish Tacos with Cajun Mayo by Winstead Wandering Strawberry Watermelon Agua Fresca by A Savory Feast Shredded Chicken Gorditas by Loves Food, Loves to Eat Carne Asada Fries by Tornadough Alli Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine Raspberry Lime Rickey Margaritas by Feed Me Phoebe Slow Cooked Carnitas Style Chicken by Simple and Savory Chicken Fajita Sandwich by Brunch - n - Bites Cantaloupe Mint Margaritas by The Speckled Palate Brussel Sprout, Wild Mushroom,
Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow Roasted Veggie Salsa by Living Well Kitchen Blackberry Mint Agua Fresca by the Grant life Traditional Homemade Flour Tortillas by Sustaining the Powers Nightshade Free Southwest Salad by I Say Nomato Southwestern Orzo Salad by Family Food
on the Table Cheesy Southwest Egg Rolls by Pink Cake Plate Watermelon Mint Margarita by Gold & Bloom
Mix - Your - Own Guac Bar by Hey There Sunshine Blood Orange Margaritas by Glisten and Grace Veggie Stuffed Chiles Rellenos with
Avocado Cream by Hello Little Home Slow Cooker Red Chicken Enchiladas by Sustaining the Powers Margerita Poke Cake by Pink Cake Plate Mojito Cupcakes by The Rustic Willow Margarita Shrimp Tacos by Macheesmo Pineapple Cilantro Salsa by Feast + West One Pot Taco Soup by A Joyfully Mad Kitchen Sizzling Texas Fajitas by Sustaining the Powers Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me Slow Cooker Chipotle Turkey Tacos by Two Places at Once Margarita Bar by Mixplorology
The Vegan Burger is made from plant - based gardein ™ and an umami - flavored veggie patty that our chefs
mix with red quinoa, kale and shiitake mushrooms that have been seasoned with garlic, onions and miso, topped with dairy - free Daiya mozzarella,
avocado, tomato, arugula, and onion
on an onion, poppy seed bun.
I make simular.I
mix 1 c peanut butter, 1
avocado, 2 eggs, coco powder, sweetner of choice, 1/2 tsp baking soda and optional
mix in such as nuts, raisins, or choclate chips and place by the spoonful
on bakong sheet and bake yummy!
Lump crab cake drizzled with creamy garlic
on a bed of
mixed greens, tossed with diced red onions, shucked corn,
avocados, croutons and cucumbers in a LoKal vinaigrette.
You chop up the
avocados and eggs, then slice the peppers, and
mix all of the salad fixings in a bowl, then serve it up
on the bread.
Whether you stack
on slices,
mix dices into signature fillings or mash chunks into tasty spreads, Fresh California
Avocados enhance a sandwich build with subtle flavor, rich texture and undeniable appeal.
Ø Mexican Cobb Salad — tender grilled chicken breast, diced tomatoes,
avocado, chorizo and queso fresco
on a bed of
mixed greens, tossed with jalapeño ranch dressing.
Leave the
mix to infuse for at least a day (the longer you let it infuse, the more complex the flavours) and then add it
on top of riced cauliflower, soups, meat,
avocado slices, scrambled eggs, steamed veggies and anywhere you want a chilli hit!
To assemble,
mix in
avocado sauce with the zoodles and either indulge
on its own or top with eggs (we love sunny side up here!)
With the food processor
on, add regular olive oil and
avocado oil in a slow and steady stream and
mix until it emulsifies and is the consistency of mayonnaise.
To serve the salad, simply add 3 - 4 slices of
avocado on top and a dash of balsamic vinegar to the
mix.