Guacamole (two mashed or finely
chopped avocados mixed with 1/2 chopped onion, 1/2 chopped tomato, 1 minced serrano or jalapeño chile, and a little lime or lemon juice)
Not exact matches
Chop the coriander into tiny pieces and
mix with the
avocado and broccoli in a salad bowl.
- For the guac,
mix the smashed
avocado together with juice of 1/2 a lime, handful of
chopped cilantro, 1 minced garlic clove, and salt & pepper to taste.
mixed greens red onion, thinly sliced radish, thinly sliced
avocado, diced strawberries,
chopped blueberries basil, thinly sliced hemp seeds (optional) extra virgin olive oil lemon salt & pepper
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.
This salad is a
mix of
chopped kale, cooked quinoa, cubed mango and
avocado, toasted sunflower seeds, and cilantro.
Kidney bean
mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1
avocado, diced Coconut yoghurt Coriander, stalks finely
chopped, leaves roughly
chopped Lime quarters Sliced iceberg lettuce
1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of cooked brown rice 2 cups of greens of your choice (i have used rocket but lettuce or
mix leaves are great as well) 1 cup of cooked sweet corn 1 cup of cherry tomatoes 1/2 red onion finely
chopped 1
avocado 1 1/2 lime a generous handful of
chopped coriander a sprinkle of chilli flakes (optional)
Serve the quinoa salad over a bed of
chopped romaine or
mixed greens, and top with the
avocado dressing.
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups
mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup
chopped rotisserie chicken 1 boiled egg, sliced 1/2
avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a
mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2
avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion,
chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
For each salad, place a few handfuls of
mixed greens in a large bowl and top with half of the
chopped pear,
avocado, walnuts, and grilled mushrooms and onion.
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.
Ideas include peanut butter and jam; tinned mackerel in tomato sauce; good old baked beans; tuna
mixed with quality mayonnaise and
chopped spring onions or gherkin; grilled or sautéed mushrooms with some herbs; hummous and
chopped tomatoes; 1/2 an
avocado mashed with some olive oil and lemon juice; cooked prawns,
chopped or blended with some sweet chilli sauce and good quality mayonnaise or low - fat soft cheese.
Avocado Chickpea Salad w / Vegan Pesto 1 can chickpeas (rinsed and drained) 1 avocado (cubed) lemon juice salt and pepper 2 scallions (chopped) 2 handfuls of spring mix 4 tablespoons of vegan basil arugul
Avocado Chickpea Salad w / Vegan Pesto 1 can chickpeas (rinsed and drained) 1
avocado (cubed) lemon juice salt and pepper 2 scallions (chopped) 2 handfuls of spring mix 4 tablespoons of vegan basil arugul
avocado (cubed) lemon juice salt and pepper 2 scallions (
chopped) 2 handfuls of spring
mix 4 tablespoons of vegan basil arugula pesto
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
These are the recipe ingredients you'll need to make ultra-fabulous cilantro lime dressing: fresh cilantro leaves, tomatillos, Haas
avocado, lime juice, buttermilk, sour cream, mayonnaise, garlic cloves,
chopped onion, minced jalapeno, pepitas, packet of Hidden Valley Ranch seasoning
mix, and salt and pepper.
I work shift work so my daily meals can be some what repetitive but I always have green salad fixings available to me and most days of the week see me tossing
mixed greens with
chopped veggies,
avocado and protein.
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.
The meat is
chopped up in thin slices and
mixed with fresh tomatoes,
avocado, and one of my weekly staples — cauliflower rice.
What's in it: GREENZ - 2 cups (like arugula, kale,
mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons
chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4
avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
Place the vanilla protein powder, coconut flour, almond butter,
avocado oil, hemp seeds and
chopped dates into a large
mixing bowl.
each) diced green chilies, drained 4 cups (1 pound) shredded Cheddar cheese 2 - 3 tablespoons
chopped fresh cilantro 2 cups milk 1 cup baking
mix 1/4 teaspoon oregano 4 large eggs sour cream OPTIONAL for garnish
avocado or guacamole OPTIONAL for garnish
Grated and shaved Grana Padano and
mixed it in and topped it with just a few pieces of
chopped avocado (inspired by Heidi Swanson's Spring Pasta recipe).
Assemble the salad by
mixing the cooked kaniwa, with the roasted beets, corn, pomegranate arils, scallions, cilantro, and
chopped avocado with some baby greens, and the cooked beet greens (if using).
Chop the remaining two stalks of celery, the
avocado, and the red bell pepper into small chunks and
mix the
chopped veggies into the gazpacho.
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.
Mix white corn, black beans,
chopped tomatoes, onion, black olives, cilantro, jalapeno, red bell pepper, lemon juice,
avocado, garlic, and salt in a big bowl.
To create our handmade guacamole, we mash Hass
avocados daily and are
mixed with
chopped cilantro and finished with a sprinkle of natural sea salt and lime juice.
Mix up the quantities and proportions to suit your taste and the situation: Add
chopped avocado just before serving in place of the cucumber, use cooked green beans instead of bell pepper, add halved cherry tomatoes, or top with basil ribbons.
Since I knew we would have some left over, I served the
chopped avocado separately so that the next day there would not be brown chunks
mixed in the salad.
olive oil 1 level tsp ground cumin 1 level tsp ground coriander 1⁄2 tsp chilli powder 1 ciabatta loaf 1 ripe
avocado 1 lime salt and pepper fresh
chopped coriander Method In a medium size bowl
mix together 2 tbsp.
In a large
mixing bowl, lightly stir together the
chopped avocado, sun - dried tomatoes, feta, garlic, red onion, salt, and pepper, taking care to not mash the
avocado pieces too much.
In a large bowl, gently toss slaw
mix with black beans,
chopped scallions and Creamy
Avocado Lime Dressing until dressing is distributed completely throughout salad.
We mash Hass
avocados daily,
mix with
chopped cilantro, and add a sprinkle of natural sea salt, garlic and lime juice.
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely
chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (
chopped) Kosher salt (to taste)
MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, cho
MIXED OLIVE RELISH: 2 cups
mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, cho
mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1
avocado (pitted,
chopped)
That's usually when I will resort to a can of sardines atop
chopped kale or canned tuna
mixed with
avocado oil mayo and some fermented relish or sauerkraut.
All that you have to do to make it is
chop up some herbs and veggies, rinse and drain some beans,
mix the salad ingredients together, blend all the dressing ingredients in a blender, then
mix the dressing with the salad and finish it off by topping it with sliced California
Avocados.
Before the party, all I had to do was
chop up the
avocados and
mix them with crab meat and pomegranate arils, then fill endive leaves with the mixture, and spoon a bit of the prepared sauce over the salad and finish them off with a bit of lemon zest.
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.
Webster's Definition of Guacamole: A popular Mexican specialty of mashed
avocado mixed with lemon or time juice and various seasonings (usually chili powder and red pepper) Sometimes finely
chopped tomato, green onion and cilantro are added.
You might try folding
mixed,
chopped tender herbs (such as dill, cilantro, mint, and / or parsley) into the rice or serving the rice with a fried egg, a lot of kimchi, and an
avocado.
3 handfuls
mixed baby leaf salad (rinsed) 2 small leaves green kale (
chopped) 1 cup brown rice (cooked and
mixed with olive oil and
chopped parsley) 1/2 fennel (sliced) 1/2 cucumber (
chopped) 4 small plum tomatoes (sliced) 2
avocados (
chopped) 2 carrots (sliced) 1 pomegranate (seeds) 1/2 bag trail
mix (seeds, nuts and dried fruit)
pepper jack cheese $ 1.00 2 green onions $ 0.20 1 small
avocado $ 1.00 Instructions
Chop or shred the chicken breast and
mix with 2 - 3 tablespoons of BBQ sauce until the meat is well coated.
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like
avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like
avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of
chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup
chopped flat leaf parsley Make the lemon - y tahini.
Place noodles in a bowl and
mix avocado, red pepper, cucumber, spinach,
chopped kale and sliced mushrooms.
I love the
avocado egg salad, and lately I've been
mixing chopped eggs with my coarse homemade mustard and loving that.
Ingredients ~ 1.25 lb ground chicken 1/4 c hoisin sauce 3 green onions, finely
chopped salt, to taste
avocado, for serving Method In a large bowl,
mix together all the ingredients (minus the «cado).
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.
Mix diced chicken, diced
avocado, and a bit of
chopped cilantro in another bowl.