Sentences with phrase «avocado recipe serves»

sprout + crunch radicchio cups w / honey chive vinaigrette and avocado recipe serves: makes 8 - 12 cups notes: If you don't love the bitter quality of radicchio, you could sub a head of boston / butter lettuce in.

Not exact matches

While on the site, browse the Fresh California Avocado recipe database and serving suggestions, and find a variety of helpful resources — nutrition, selection, storage and handling information — for optimizing Fresh California Avocado usage.

1 batch Simple Tomato Broth Soup (see recipe above) 5 leaves cavolo nero or kale, coarsely chopped 1/2 can cooked chickpeas (approx 100 g) 1 tsp harissa or another chili paste (optional) 1 avocado, to serve lemon zest, to serve olive oil

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MANGO AVOCADO SALSA & HOMEMADE TORTILLA CHIPS (Serves 6 - 8) Inspired by MJ and Hungryman's Asian Turkey Wantons with Mango Salsa recipe

I made a few alterations to the recipe when I served it — used 4 cups of low sodium organic vegetable broth instead of water, and used most of a seedless cucumber in place of the avocado.

ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving

The whole recipe is about 550 calories (depending on how big your avocado is), but it makes about 4 servings!

Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping

Drain on a paper towel lined rack and serve warm, topped with a fried egg and Smoky California avocado salsa (see recipe below).

Below you'll find the recipe for the savory chickpea flatbread, serve it with a fried egg and a nice serving of sauerkraut, or load up the flat bread with avocado, sauerkraut, wild smoked salmon, fresh dill, and a creamy lemon sauce.

It's fun to also serve this recipe in the avocado shells.

This recipe is quick for several reasons: it takes only minutes to prepare, and if not prepared and served quickly, the avocado will turn brown and the pungency of the wasabi will dissipate.

For more California - style Cinco de Mayo menu ideas, visit CaliforniaAvocado.com/Foodservice to preview the Fresh California Avocado recipe database and serving suggestions.

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.

dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving

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

This recipe that serves 8 uses one large avocado, so not bad.

The original recipe calls for 2 ripe avocados for 4 servings but I found that just 1 worked perfectly.

I prepared it exactly as the recipe states and served it with roasted potatoes and slices of avocado.

-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]

Learn how to serve up wholesome, delicious and seasonal food solutions to their readers including new 100 - calorie snacking recipes and creative breakfast ideas featuring the nutrient - dense fruit, California avocados.

This recipe makes two servings and I recommend half an avocado for each serving.

Serves: 4 Prep time: 10 minutes Cook time: 16 minutes Total time: 26 minutes Fried Avocado Slices Ingredients 1/2 cup vegetable oil 2 large eggs 1 cup panko breadcrumbs 1/2 cup all - purpose flour 2 ripe Fresh California Avocados, halved, peeled, seeded and sliced into 16 slices Kosher salt, to taste Easy Homemade Ranch Sauce (see make - ahead recipe below) Directions

Using whimsical packaging and fun recipes for kid - friendly snacks and light meals, AvoMonsters serves up the benefits of a diet that includes nutrient - rich avocados.

I served it with flour tortilla and your avocado sauce recipe for my husband.

This recipe served as a great base for an avocado smoothie!

Cooking Channel serves up this Crab and Avocado Duet recipe from Ellie Krieger plus many other recipes at CookingChannelTV.com

Maura served up some delicious avocado popsicles and lucky for us, she has posted the avocado popsicles recipe for you to recreate at home!

This sushi bowl recipe is simply a de-constructed sushi roll - brown rice, tofu, avocado, toasted nori and green onions served with a citrus - soy dressing.

Reminiscent of old school tuna salad, this recipe is quick enough to mix up right before serving so your avocado stays fresh.

Serving Suggestions: Try this recipe with our Ancho Chili - Seared Scallops with California Avocado Roasted Corn Relish

The recipe is served up on wheat bread with lettuce, avocado, red onions and tomatoes.

chickpeas, rinsed and drained 1 c. corn kernels, if frozen, thawed 2 T. fresh cilantro, chopped sour cream, shredded cheddar, guacamole / avocado, green onions and / or tortilla chips, for serving There are many versions of chili recipes, you will not go wrong with this one....

This Chocolate Avocado Tart recipe serves one person and can easily be doubled if you'd like to make a second.

Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..

ingredients VEGAN CHORIZO NACHOS 1 bag tortilla chips 1 package vegan chorizo (browned according to package directions) 1 bag vegan shredded cheese 1 avocado (pitted, peeled, small dice) 1/2 bunch cilantro (picked) pickled red onions (to taste, recipe below) 1/2 cup sour cream (on the side for non-vegans) or dairy - free sour cream for vegans (to serve) PICKLED RED ONIONS: 1 yellow onion (peeled, thinly sliced) 2/3 cup white vinegar 1 tablespoon plus 2 teaspoons sugar 2 teaspoons Kosher salt 1 1/4 cup water

I serve this machaca with warm corn tortillas, lime wedges, cotija cheese, avocado slices, red chili sauce or my brothers delicious salsa recipe.

Garlicky Avocado Cream to serve (recipe will be shared separately soon)(for now you can try this recipe for Avocado Lime Cream and omit the lime and add 1/2 minced garlic clove instead)

Serving size: 1/2 of recipe without avocado Calories: 519 Fat: 28.4 g Saturated fat: 14.5 g Carbohydrates: 59.2 g Sugar: 13.7 g Sodium: 518 mg Fiber: 12.5 g Protein: 13.2 g

For an easy recipe for game day, try Slow Cooker Beer Chicken Fajitas made with a seasoned beer - lime marinade and served in mini soft tortilla boats and topped with a yogurt - avocado cream.

Nutrition Information Per Serving: Calories 560; Total Fat 35 g (Sat 4 g, Trans 0 g, Poly 3 g, Mono 16 g); Cholesterol 0 mg; Sodium 460 mg; Potassium 700 mg; Total Carbohydrates 53 g; Dietary Fiber 10 g; Total Sugars 5 g; Protein 14 g; Vitamin A 2064 IU; Vitamin C 72 mg; Calcium 256 mg; Iron 5 mg; Vitamin D 0 IU; Folate 116 mcg; Omega 3 Fatty Acid 0.2 g % Daily Value *: Vitamin A 40 %; Vitamin C 120 %; Calcium 25 %; Iron 30 % * Large avocados are recommended for this recipe.

The nutritional data provided in the recipe below accounts for 1 cup of rice and beans, along with the avocado salsa, to be served as a vegetarian entrée.

Black Bean Salad with Fuyu Persimmon, Avocado, and Lime - Cumin Vinaigrette (Makes about 6 servings, recipe created by Kalyn with inspiration from Andrea's persimmons, and the Fuyu Persimmon Salad in the L.A. Times.)

Bake until the cheese melts and serve immediately, topped with fresh tomato salsa and cashew cream (recipes below), and sliced avocado or guacamole.

Bake at 375 °F until the cheese melts and serve immediately, topped with fresh tomato salsa and cashew cream (recipes below), and sliced avocado or guacamole.

-LSB-...] Kitchen created a recipe for avocado soft serve with chocolate drizzle that is a healthy alternative to traditional ice -LSB-...]

Avocados have long been a staple in our household, and after naptime today we'll up our daily consumption by serving some friends the easiest and best guacamole recipe ever.

I tried experimenting with recipes that were a little more complex than my usual, like making pesto out of cashews and avocados and serving it over a plate of zoodles.

This may not really be a recipe, but some folks don't know about this quick and tasty way to serve up avocado.