Pair it with
our avocado salsa for a light and budget - friendly supper
In that case then that means more
avocado salsa for you and in my book that's a win!
Pair it with
our avocado salsa for a light and budget - friendly supper
Topped with a super tasty
avocado salsa for a perfect combination!
Not exact matches
Combine all the ingredients except the cilantro and
avocado and let the
salsa sit
for at least an hour to blend the flavors.
Grilled
Avocado with Strawberry - Mango
Salsa Now let's go wild and whip up a fancy - dancy dessert from something no one else uses
for that purpose.
This Corn Tomato
Avocado Salsa Salad is perfect
for warm weather entertaining.
Avocado, tomatoes, black olives, fresh coriander, onions, cumin, lime juice, salt and pepper, make the perfect combo
for a great tasting
salsa.
For the Mango Avocado Salsa: 1) 1 mango, peeled and cut into small cubes 2) 2 medium - sized avocados, peeled and cut into small cubes 3) 1 red onion, peeled and diced 4) 1 large tomato, cubed 5) 1/2 lime, for the juice 6) Salt & pepper to ta
For the Mango
Avocado Salsa: 1) 1 mango, peeled and cut into small cubes 2) 2 medium - sized
avocados, peeled and cut into small cubes 3) 1 red onion, peeled and diced 4) 1 large tomato, cubed 5) 1/2 lime,
for the juice 6) Salt & pepper to ta
for the juice 6) Salt & pepper to taste
Sunny - side up eggs, fresh sprouts, and
salsa amp up
avocado toast
for a fast, no - fuss meal.
Filed Under:
Avocado, Blog Post, Breakfast & Brunch, Chile Peppers, Comfort Food, Cooking For a Crowd, Easy Entertaining, Eggs, Gluten - Free, Legumes, Make Ahead, One - Dish Meal, Spring and Summer Brunch, Summer, Summer Weekend Breakfasts, Sweet Peppers, Tomatillos, Vegetables, Vegetarian Tagged With: avocado, beans, chiles, eggs, featured, peppers, pinto beans, salsa verde, tom
Avocado, Blog Post, Breakfast & Brunch, Chile Peppers, Comfort Food, Cooking
For a Crowd, Easy Entertaining, Eggs, Gluten - Free, Legumes, Make Ahead, One - Dish Meal, Spring and Summer Brunch, Summer, Summer Weekend Breakfasts, Sweet Peppers, Tomatillos, Vegetables, Vegetarian Tagged With:
avocado, beans, chiles, eggs, featured, peppers, pinto beans, salsa verde, tom
avocado, beans, chiles, eggs, featured, peppers, pinto beans,
salsa verde, tomatillos
One day last week, I headed to the grocer's, picked up a very ripe and pretty mango, a large red onion, a bright red tomato and a couple of
avocados for this mango
avocado salsa (which means sauce in Spanish), and started peeling, cutting, dicing, which took a little bit more time than was expected (but I suspect it's because I require more practice).
Quick & easy mango
avocado salsa is a healthy topping or dip
for your summer meals!
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
After the event, I tried making the
salsa at home, and everyone loved it, except my oldest son who will not touch
avocados for the life of him, let alone something that is both sweet and savory.
Remove from the oven, scatter the cotija and cilantro over the top, and serve immediately with the
salsa,
avocado, sour cream, and lime wedges
for drizzling over the tops.
For serving: chevre, feta, or cotija cheese, crumbled cilantro leaves lime wedges
salsa 1 or 2 ripe
avocados, sliced sour cream or thick, whole milk yogurt
Leftover crisps are great vessels
for hummus,
salsa, or, you guessed it:
avocado, (did I hear quacamole!?).
That way, all you have to do is fry up an egg in your adorably unnecessary single serving egg pan, nuke your sweet potato
for half a minute, smash some
avocado and
salsa (I love Frog Ranch hot
salsa) in the middle and top it with the egg.
If you manage to save that
salsa for dinner, these Chicken Lettuce Wraps with Avocado Mango Salsa are quite delic
salsa for dinner, these Chicken Lettuce Wraps with
Avocado Mango
Salsa are quite delic
Salsa are quite delicious!
When my friends at Wholly Guacamole asked me to create a recipe
for them using their products, I experimented quite a bit using different things but kept coming back to their
Avocado Verde
salsa.
This quick black bean and
avocado salsa is just the dish you are looking
for!
for the
avocado + mango
salsa: 1 ripe
avocado, diced 1 mango, peeled, pitted, and diced 1 jalapeño, seeds removed and diced 3 - 4 green onions (just the white parts that were reserved from the filling), diced the juice of 1/2 of a lime salt + pepper
Also,
for this pizza, I added my favorite toppings: Mexican ground beef, refried beans, corn, lots of cheese, green chiles, black olives, tomatoes,
avocados,
salsa, and Cholula Sauce.Wow!
Keep a jar in the fridge
for a
salsa dip or add some to an
avocado.
The creaminess of the
avocados combined with the tang and liquid of the
salsa create a nice «dressing»
for the salad without having to add any bottled dressing or oil.
This quick and easy
avocado corn
salsa is perfect
for dipping or serving on tacos!
The perfect lite n» easy lunch or starter salad
for dinner, this fresh
avocado and shrimp recipe is topped with a refreshing honey, lime and garlic sauce, all seasoned with LA VICTORIA ® PINEAPPLE
SALSA MILD.
This Quinoa and Black Bean Burrito Bowl is loaded with all the layers you'd expect in your burrito — beans, tomatoes /
salsa, corn, cilantro and
avocado and I swapped out the rice
for quinoa.
To serve, heat the tortillas in a dry skillet (
for a crispier taco, grease the skillet or
for burnt edges, toast over an open flame) and fill with refried beans, sliced
avocado, tomatoes, lettuce, cheddar, sour cream and
salsa.
Scrambled eggs with goat cheese,
avocado and
salsa was my favorite weeknight dinner
for a while last year.
It's easy to to let the kids enjoy with tortillas or over rice (hello Taco Tuesday), and
for me and Mr. Wholesomelicious we ate over roasted sweet potatoes with lots of extras (
avocados,
salsa).
Skip the take out and make burrito bowls at home with this easy recipe
for a slow cooker
salsa verde burrito bowl, made with quinoa, black beans, corn, and
avocado.
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 tortill
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 tortill
for sautéing tortillas.
-LSB-...] dry skillet over medium heat
for about a minute on each side)
avocado, thinly sliced fresh
salsa / pico de gallo sour cream fresh cilantro, chopped
for garnish lime wedges,
for -LSB-...]
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.
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.
Those seeking direction in their poke experience can opt
for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in
salsa verde, served with
avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit
salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato,
avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.
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
I shared my favorite recipe
for grilled margarita chicken topped with
avocado mango
salsa with you and it just wouldn't be complete without my cilantro lime rice!
Microwave a sweet potato, open a can of black beans, scavenge
for whatever other taco - type ingredients might be in the fridge (greens, tomatoes,
salsa, cheese,
avocado — usually it is only one or two of the above list).
Grilled romaine heads are like little boats that you fill with yummy things,
for example easy corn and
avocado salsa.
Top with
salsa,
avocado, a poached egg and hot sauce
for the ultimate Refried Bean Breakfast Bowl.
, and they were all great... but this salmon with an amazing
avocado mango
salsa gives those a run
for their money.
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle
for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar
salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup shredded cheddar cheese 1
avocado, peeled and diced 1 green onion, chopped, to garnish Fresh cilantro, to taste
-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-...]
chili powder 2 cups medium or hot
salsa 3 cans black beans, drained 3 cups chicken broth 3 ripe Fresh California
Avocados, seeded, peeled and diced Zest of one lime Shredded cheese, sour cream, diced tomatoes
for garnish, optional
And, I will also check out your recipe
for Corn, Strawberry, &
Avocado Salsa.
I started by substituting a tomatillo
salsa verde
for the traditional spicy red tomato sauce and added two California
Avocados, pureeing everything together in a blender to make the sauce thicker and creamier, and to tone down the spiciness.
Flavorful skirt steak is enhanced with a delicious grilled
avocado and corn
salsa - perfect
for lunch or dinner!