Not exact matches
I know it sounds very strange to put
avocado in something sweet and it's been a bit of a trend in healthy eating, I'm sure lots of you are skeptical of it, but we think it's definitely worth trying
as using this is very creamy and we don't think you can taste the veg — instead you taste deliciously chocolaty tones with sweet hints of dates and a little banana, then you get the crunchy almonds and the yoghurt and chocolate
sauce...
However, meat lovers don't despair;
as there are mouth - watering options for you
as well, including crispy chicken parts with sake
sauce, miso pickles and Japanese pepper flake; churro lamb leg with summer squash, roasted tomato, olive, crumbs and mint; and fish in the form of pink grouper with
avocado, grapefruit and carrot furikake atop brown rice.
My Tomato
Avocado Pasta
Sauce is the perfect topping for your favorite pasta or even
as a coating for your favorite protein!
And your not letting mayo and ketchup mix reminds me of yet another abomination from my childhood: mayo and ketchup combined and served
as a dipping
sauce, or even worse, served over fresh
avocado halves.
It didn't come
as a surprise that when the tacos were finished and there was extra
sauce in the fridge, I added it to whatever I could (including toast with
avocado smeared on it — yum!).
I'm calling this a Mexican salad
as I am using some of the traditional ingredients including corn and
avocado and the
sauce is a creamy and spicy chipotle pepper dressing.
For the
avocado pesto: 1 ripe
avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive oil 1/4 cup water (more
as needed to thin
sauce) Salt and pepper to taste
We decided to help
Avocado out and try it Italian style
as a pesto
sauce.
You will also get the recipe for my fabulous fire
avocado sauce, it's the perfect combination, it's even good on salad
as a dressing.
The
avocado was perfection in itself, possibly the best
avocado I've ever eaten and I'm sure that helped make the
sauce as good
as it was.
Late lunch Caramelized Shallots Baked Chicken Legs (same recipe
as Roasted Chicken Legs with Caramelized Shallots) accompanied with steamed veggies, pan fried zucchini slices, 1/2
avocado topped with Balsamic Vinegar reduction
sauce and Homemade Tomato Sauce —
sauce and Homemade Tomato
Sauce —
Sauce — NOM!
Ok, another thing to try with canned black or pinto beans... Simmer until the
sauce thickens
as you suggested above, adding a bit of cumin to the beans, and top with Pico De Gallo, and fresh
avocado... Absolutely delicious.
Roly Poly offers sandwich options including unique and original combinations such
as the basil cashew chicken sandwich, which combines fresh basil chicken salad, crunchy cashews, green leaf lettuce, roma plum tomatoes, fresh sliced
avocado, alfalfa sprouts and Thai hot
sauce.
Bobby Flay: Guerrilla Grilling,Global - Style By Molly Wales Recipes: Grilled Swordfish with Lime - Basil - Jalapeño Vinaigrette Grilled Shrimp with Orange - Cilantro Vinaigrette
Avocado - Tomatillo
Sauce Lamb Tenderloin with Serrano - Mint Glaze Grilled Tuna with Red Chile, Allspice, and Orange Glaze Coffee Spice - Rubbed Ribeye with Smoky Tomato / Red Chile Salsa Before opening his restaurant Mesa Grill in 1991, Bobby Flay was quoted
as saying, «I'm going to put...
Most recently, B's taken to using the Cheesy Chicken Taco Rice
as the meat filling in her Stand & Stuff soft tacos (along with sour cream,
avocadoes, cheese, tomatoes, onions, and taco
sauce).
It also happens to work perfectly on just about anything else too —
as a salad dressing, topping for a Mexican themed rice night, you name, the
avocado sauce can handle it.
Avocados can be swapped for dairy in
sauces like this, because they are just
as creamy with the same great taste.
Sushi Bowl - rice
as base or salad base loaded with cucumbers, pickled ginger, nori,
avocado, chopped tomatoes, etc with some GF low sodium soy
sauce with wasabi for a dressing.
Also, I prefer adding the fat component of a meal by way of ingredients such
as nuts and
avocados as opposed to adding unnecessary oils into
sauces etc..
These colorful latkes make a stunning presentation when served on a platter with toppings such
as sour cream, diced tomatoes, chopped green onions, chopped cilantro or parsley, thinly sliced
avocado, whole or sliced olives, and hot
sauce.
DATE BBQ
SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ s
SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY
AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
AVOCADO CILANTRO
SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ s
SAUCE INGREDIENTS 1 medium, ripe
avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such
as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
saucesauce.
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles
as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu
sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2
avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder
sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder
sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder
sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
Marinara made with
Avocado Oil — Victoria is launching a new premium marinara sauce with the same great taste as the original, but made with antioxidant and omega rich avoca
Avocado Oil — Victoria is launching a new premium marinara
sauce with the same great taste
as the original, but made with antioxidant and omega rich
avocadoavocado oil.
As for the
avocado sauce — I based this off of one of the
avocado tahini I shared on here way back when I first started blogging.
Tagged
as:
avocados, Belgian endive, crab meat, dashi, egg yolks, granulated sugar, lemon zest, POM Dinner Party, pomegranate arils, pomegranate juice concentrate, rice vinegar, soy
sauce
In addition to the
sauce made from fresh California
Avocados, I tossed in a can of Rotel diced tomatoes and chilie's
as well
as some sliced olives.
Serve with your favorite dip or dressing, such
as the Spicy
Avocado Sauce or my Southwest
Avocado Bacon Ranch Dip.
I love them with our
avocado mayo, but you can employ pretty much any one of your favorite, creamy
sauces as an accompaniment.
Encouraging a social dining experience, Sake Rok's small plates offer diners the chance to experience a variety of menu items such
as the Tuna Tataki garnished with crispy garlic,
avocado, coriander and a citrus soy
sauce; and Crispy Rice topped with spicy tuna, serrano pepper, coriander with a ponzu drizzle.
toppings (pick
as few or
as many
as you desire):
avocado, quick pickled onions or radishes, cilantro, toasted pumpkin seeds, raw onion, hot
sauce, lime wedges, crema (coco yogurt thinned with a little water + lime juice, zest, and salt) or cashew crema, baked or fried tortilla strips, chopped tomatoes, chopped jalapeños.....
Ingredients: 1/4 cup finely minced sweet onion (such
as Vidalia or Walla Walla) 3 tablespoons low - sodium soy
sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot
sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1
avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts
Diced beets, sweet potatoes and
avocados pile high into a vegetable tartare, while a bold dijon mustard
sauce acts
as a glue to tie all the fresh ingredients together.
Alternatively, the steak can be sliced
as thinly
as possible and served
as tacos in charred corn tortillas with diced
avocado, thinly sliced red onion, chopped tomatoes, cilantro leaves, crumbled queso fresco, and a drizzle of the
sauce.
The following traditional flavors have made a strong comeback: mom's comforting tomato
sauce, the refreshing taste of sliced cucumbers
as a snack, the creaminess of
avocado on a sandwich... Some flavors just can't be outdone!
Or if you don't do dairy, I would skip the diced
avocado in here and make a quick guacamole
as your «
sauce» instead:
Hello, I made the
sauce as directed except I only had one
avocado.
More than a few customers are hovering on the sidewalk, waiting for a table, eyeing diners
as they munch on menu items like the Blue Smoothie Bowl with e3 live blue algae; the fish tacos with citrus slaw, chipotle aioli and mango herb
sauce; and corn fritters with poached egg,
avocado salsa and fresh greens.
Beef burgers, house burgers and «Wahlfaves» include Donnie's choice, the BBQ Bacon Burger, available
as a turkey or beef burger and described
as a «spiced - up weekend barbecue on a bun,» topped with white cheddar cheese, bacon,
avocado, fresh jalapeños and barbecue
sauce; Mark's choice, the Thanksgiving Day, «like Thanksgiving leftovers on a bun,» made with fresh ground seasoned turkey, stuffing, Paul's orange - cranberry
sauce, roasted butternut squash and mayo; and Paul's choice, Wahlburger's signature burger.
Per serving of
sauce, according to My Fitness Pal: 81 calories 9g carbohydrates 7g fat 3g protein Sweet peppers, aromatic sundried tomatoes and buttery
avocado meld together to create a fresh and versatile
sauce for pasta, quinoa, rice, millet, buckwheat
as well
as an excellent salad dressing; try it with roast vegetables too.
Allow individuals to layer up their own tacos
as they wish - tofu scramble, sweet potato cubes,
avocado slices, coriander and spring onions and a squeeze of lime and drizzle of hot
sauce.
Hot
sauce and some
avocado slices are great to eat this with
as well!
Mash the
avocados with the vegetables, oil, lime juice, garlic and season well with salt and pepper and add
as much hot
sauce as you like.
Serve the burgers on toasted mini whole grain hamburger buns with
avocado, tomato, and barbecue
sauce as toppings.
I personally really love kale... my favorite way to eat it is «massaging» it with a choice of
sauce (I love
avocados... but hemp seeds ground with olive oil and lemon juice with some ginger and an orange does wonders
as well) It changes the texture from rough and chewy to soft and flavorful.
Doctors and health foodies aren't the only ones singing praise of grains — popular restaurants across the country are also dishing them up with delectable toppings such
as soft - cooked eggs,
avocado, pickled vegetables, and sweet chili
sauce.
Although it must be said, some of their recipes are
as appetizing
as a plate of tuna with cheese,
avocado and tomato
sauce, but it is not easy to restrict carbohydrates from your diet every day and it is more complicated than It may seem.
Ingredients: 1/4 cup finely minced sweet onion (such
as Vidalia or Walla Walla) 3 tablespoons low - sodium soy
sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot
sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1
avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts
I love throwing together rice,
avocado, cucumber, cabbage, mango, seaweed and yams and whatever other crunchy veg you like (such
as bell pepper) into a bowl with some sesame seeds, soy
sauce, sesame oil or coconut aminos.
Spread curry cauliflower crust with hummus (
as the
sauce), and top with sliced beetroot,
avocado, brussels sprout leaves, oven - roasted curry chickpeas, pomegranate seeds, parsley, chia, sesame, salt and pepper.
• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2
avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon coconut oil (OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g) mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili
sauce, such
as Sriracha
sauce, optional