8 Fajita Size Flour Tortillas1 1/2
cups Avocados peeled and cubed1 cup fat free Ricotta Cheese1 / 3 cup Onion coarsely chopped2 Tbsp.
Not exact matches
-2 medium beets,
peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4
cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium
avocados, pitted and thinly sliced - micro greens, about a
cup - mint and cilantro, about 1/4
cup of each roughly chopped -1
cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
Ingredients 5
avocados,
peeled and deseeded 1/2 red onion 1 jalapeno, seeded 1
cup fresh cilantro, 2 tablespoons fresh lime juice 1 teaspoon kosher salt 1/8 teaspoon black pepper Directions Add all ingredients to your Magic Bullet pitcher (or half -LSB-...]
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp,
peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2
cups tomato juice 1/2
cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2
cup peeled, seeded, and chopped cucumber 1/4
cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1
cup seeded, chopped red tomatoes 1
cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1
avocado,
peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
8 large soft flour tortillas 1 large / 400g ripe
avocado (
peeled, pitted and cubed) 1/2
cup diced finely red onion hot sauce (I used Tabasco) to taste sea salt to taste
1 mango,
peeled (or a peach or equal amt of pineapple) 1
avocado, pitted,
peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2
cups finely shredded red cabbage (optional)
5 ounces baby arugula 8 ounces strawberries, hulled and halved or quartered 1 yellow bell pepper, stemmed, deseeded, and chopped 1
avocado,
peeled, pitted, and chopped 1
cup fresh blueberries 1/4 purple cabbage, cored and finely chopped
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4
cup vegetable stock juice of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1
avocado,
peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
Ingredients: 1/2
cup Almond Breeze Almondmilk Unsweetened Vanilla 1
cup fresh spinach 1 medium ripe banana,
peeled 1/2 ripe
avocado,
peeled and pitted 2
cups frozen blueberries 1 tablespoon ground... Read More
1/3
cup plus 2 tablespoons extra-virgin olive oil 1/2
cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2
avocados, pitted,
peeled and sliced
1
cup of cooked forbidden (black) rice 4 nori sheets 1 large carrot, shredded 2 mini cucumbers, thinly sliced 1
avocado,
peeled, thinly sliced a good handful of sprouts
Ingredients 1
avocado,
peeled and pit removed 2 tbsp (30 ml) cocoa powder 1 1/2
cup (360 ml) almond milk 2 tbsp (30 ml) maple...
Ingredients: 2 medium - sized cucumbers, partly
peeled and roughly chopped / 1/2 ripe
avocado / 1 teaspoon fresh dill / 1/2 teaspoon salt or lemon pepper / 1 tablespoon lime or lemon juice / 1
cup plain Greek yogurt / 1/2 C water or several ice cubes.
For the
Avocado Sauce: 1 large avocado, peeled and pitted 1/2 cup greek yogurt 2 tsp fresh parsley, chopped 1/2 tsp smoked paprika 1/4 tsp onion powder 1 clove garlic, minced 1 tsp Worcestershire sauce 1/2 tsp vinegar pinch of salt and
Avocado Sauce: 1 large
avocado, peeled and pitted 1/2 cup greek yogurt 2 tsp fresh parsley, chopped 1/2 tsp smoked paprika 1/4 tsp onion powder 1 clove garlic, minced 1 tsp Worcestershire sauce 1/2 tsp vinegar pinch of salt and
avocado,
peeled and pitted 1/2
cup greek yogurt 2 tsp fresh parsley, chopped 1/2 tsp smoked paprika 1/4 tsp onion powder 1 clove garlic, minced 1 tsp Worcestershire sauce 1/2 tsp vinegar pinch of salt and pepper
To serve 4 carrots,
peeled and cut into thick sticks (bake together with the beetroot) 2
avocados, sliced 4 handfuls mache lettuce 1/2 cucumber, sliced 12 radishes, sliced 1
cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds
2 ripe
avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero chiles, roasted,
peeled, stemmed and chopped 1 tablespoon chopped cilantro 2 limes Salt to taste For the chips: 12 small fresh corn tortillas, cut into wedges 2
cups corn oil Salt to taste
1 pound linguine 1 bunch fresh basil (reserve some leaves for garnish) 1/2
cup pine nuts 2
avocados, pitted and
peeled 2 tablespoons lemon juice 3 cloves garlic 1/2
cup olive oil Sea salt Freshly ground black pepper 1
cup halved cherry tomatoes or sliced sun - dried tomatoes (optional)
1 medium sweet potato,
peeled 1 medium beet,
peeled 1 small granny smith apple 2 tablespoons extra virgin olive oil 1/2 teaspoon ground turmeric 3 ounces fresh spinach 1
cup quinoa, cooked 1 ripe
avocado, halved and pit removed 1/2
cup chickpeas 2 teaspoons chia seeds 1/4
cup sesame tahini 1 tablespoon apple cider vinegar 1 tablespoon water Juice from one lemon
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2
cup extra-virgin olive oil 1 ripe
avocado, halved, pitted,
peeled, diced 1
cup halved cherry tomatoes 6 scallions, thinly sliced 3/4
cup finely chopped fresh cilantro leaves freshly ground black pepper
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
1 small cucumber, cut into 1/4 ″ squares (
peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (
peel first if not organic 1 oz sunflower seeds 1
cup garbanzo beans 1 small
avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
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
Ingredients 4 oz Semi-Sweet Chocolate, melted 1/4
cup butter, melted 1/2 ripe, Fresh California
Avocado, seeded and
peeled 1 tsp vanilla extract 3 whole eggs 1 egg, yolk only 1
cup powdered sugar 6 Tbsp.
Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1
avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely sliced into rings 1/4
cup pine nuts Place all ingredients in a good sized salad bowl.
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
Corn
Avocado Salsa: Gently toss 1 peeled, cubed medium avocado, corn kernels from one cob, 1/2 cup halved grape tomatoes, the juice of one lemon, and salt and pepper to
Avocado Salsa: Gently toss 1
peeled, cubed medium
avocado, corn kernels from one cob, 1/2 cup halved grape tomatoes, the juice of one lemon, and salt and pepper to
avocado, corn kernels from one cob, 1/2
cup halved grape tomatoes, the juice of one lemon, and salt and pepper to taste.
Ingredients For the
avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
avocado ranch: 1 ripe California
Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
Avocado,
peel and pitted, cubed 1/2
cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place
avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
Serves: 1 wrap Prep time: 5 minutes Cook time: 0 minutes Total time: 5 minutes Ingredients 1/4 ripe, Fresh California
Avocado, seeded,
peeled, and cubed 1/4
cup fresh blueberries 1/4
cup cubed watermelon 2 oz.
Ingredients 1 poblano chile 1 small onion,
peeled and halved 1 large, ripe California
Avocado,
peeled, pitted and quartered 2
cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1 teaspoon ground coriander Zest of 1 lime Juice of 1 lime, plus more to taste Kosher salt 1/2
cup Mexican crema (or sour cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions
2
cups nonfat, no - sugar - added vanilla frozen yogurt 1/4
cup almond milk 1/2 small
avocado,
peeled and seed removed 1/4 teaspoon mint extract 2 tablespoons fat - free whipped cream (optional) 1 natural maraschino cherry (optional, we use Tillen Farms)
2
cups strawberries, stemmed and diced 1
avocado,
peeled, pitted, and diced 1/4
cup red onion, diced 1/4
cup fresh cilantro, chopped 1 tsp.
cilantro, chopped 2 ripe, Fresh California
Avocados, seeded,
peeled and diced 1/2
cup cheddar cheese, finely shredded Directions
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
Ingredients: 1/2
cup coconut yogurt (now commonly found at local health markets) 1
avocado,
peeled and pitted 3 tablespoons, raw organic honey 1 organic carrot
Serves: 4 Prep time: 5 minutes Cook time: 3 hours (or overnight) Total time: 3 hours and 5 minutes Ingredients 1 ripe, Fresh California
Avocado, seeded and
peeled 1/3
cup maple syrup 1
cup milk 1 tablespoon unsweetened cocoa powder 1 ice pop / popsicle mold Directions
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2
cups tomato & clam juice (Clamato ®) 1/2
cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3
avocados, seeded 1
cup seeded and diced plum tomatoes 1/2
cup finely diced red onion 1/2
cup peeled, seeded and chopped cucumber 1/2
cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
8 tomatillos, husked and rinsed 2 jalapeño chiles 1/2
cup mild vegetable oil, such as canola, plus extra for brushing Salt and freshly ground black pepper 1/4
cup fresh lime juice 2 tablespoons honey 4 ripe Hass
avocados, halved, pitted,
peeled, and cut into 1 / 2 - inch dice 1 small onion, chopped 1/4
cup chopped fresh cilantro leaves
6 large Fresh ripe California
Avocados, seeded,
peeled and quartered coarse salt, to taste black pepper, to taste 1/2
cup diced (and somewhat seeded) jalapeño 1/3
cup diced green onion 1/4
cup chopped cilantro leaves and stems 1/2
cup seeded and chopped tomato 1/4 teaspoon lime zest (optional) juice of one lime
2
cups sushi rice 3
cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 handful shredded carrots 1
avocado, cubed 3 Persian cucumbers,
peeled and diced into tiny pieces (like you'd find inside a sushi roll) black & white roasted sesame seeds 1/2
cup soy sauce 1/4
cup Gold's wasabi sauce
Kosher salt, 1/4
Cup Chopped Cilantro, 1
Peeled and Diced Cucumber, 2 Diced Serrano Chiles, 4 Diced Roma Tomatoes, 2 - 3 Diced
Avocados
Simple recipe, in food processor put 1/2
cup unsweetened almond milk, 1 ripe
avocado,
peeled and pitted, 2 1/2 tablespoons cacao powder, 1/4
cup pure maple syrup, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1/4 teaspoon cinnamon.
10 chicken breast tenders, cooked and torn into small pieces 1/2
cup sliced green onions 1
cup seeded cherry tomatoes, quartered 2
cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems
peeled, cooked 1 - 2 minutes, cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1
avocado,
peeled and cut into 1/2 - inch cubes (optional: yellow or red pepper, cut into small strips)
1 medium tomato, cored and cut into quarters 1 small cucumber,
peeled and cut into large chunks Flesh from 1/2
avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4
cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two
avocado chunks, and one basil leaf.
1/2 ripe, Fresh California
Avocado, seeded and
peeled 1 ripe banana,
peeled 1/2
cup pasteurized egg whites from a carton 1 tbsp.
Ingredients 1 ball pizza dough Olive oil Kosher salt 10 ounces grated mozzarella cheese (I used a mix of part - skim and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black pepper Parmesan cheese, for grating and shaving 1 1/2 ripe California
Avocados,
peel and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2
cups (1 1/2 ounces) baby arugula Flaky sea salt, for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.
fine grain sea salt, plus additional salt for seasoning 2 large eggs, beaten 1
cup panko 2 ripe, Fresh California
Avocados, cut in half lengthwise, seeded and
peeled For Serving Thinly sliced cabbage Lemon wedges Katsu Sauce Directions
Mozzarella, Tomato and
Avocado Salad 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper baguette - op
Avocado Salad 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1
avocado, peeled and diced 1/3 cup basil, julienned 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper baguette - op
avocado,
peeled and diced 1/3
cup basil, julienned 2 tablespoons fresh parsley 1/4
cup lemon juice 1/4
cup olive oil salt and pepper baguette - optional.
2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe
avocados (
peeled, pitted, and mashed) 1
cup cherry tomatoes (quartered) or grape tomatoes (halved) 1/4
cup chopped, fresh cilantro 1/4
cup chopped red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)
Ingredients: 2 mini pizza crusts, 6 - inch size 2 tsp olive oil 4 tbsp tomato sauce 1 1/2
cups shredded white cheddar cheese 1 fresh California
avocado, medium size, seeded and
peeled 3 slices thick cut smoked applewood bacon, cooked until crispy and crumbled 1 plum tomato, sliced thinly crosswise a few thin slices of red onion Instructions: Heat grill on medium.
1/2
cup chopped purple onion 1/2
cup chopped Roma tomatoes 2
cups shredded romaine lettuce 2 pickled jalapeños, chopped Salsa 1
avocado, pitted,
peeled and sliced 2 limes, cut in quarters