Stir
the diced avocado into the sauce and ladle some of the sauce on each tortilla and top with an egg.
Cook up some Black Turtle Beans,
dice an avocado into cubes and mix with lettuce drizzled with olive oil.
Not exact matches
1) Peel and cut mango,
avocados, onion and tomatoes
into cubes /
dices accordingly 2) Place cubed /
diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them
into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
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 taste
For the rest: 6 cups cooked and cooled quinoa 8 oz chopped romaine 4 oz baby arugula (or chopped arugula) 1
avocado, cut
diced into 1/2 inch pieces
2 Large heirloom tomatoes, water and seeds removed and
diced into 1/2 inch pieces 2 Oranges, peeled and
diced into 1/2 inch pieces 1
Avocado, peeled and
diced inot 1/2 inch pieces 1 Lime, juiced 1 Garlic clove, finely minced 2 Tablespoons chopped Cilantro 1/2 a jalapeno, finely minced salt to taste
2 ripe
avocados, peeled, deseeded, and cut
into large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a stronger flavor
Diced carrots, celery, and raw squash to taste (optional)
And just before we serve this colorful medley, we
dice up one more luscious
avocado, toss with lime juice, and then gently stir
into the mix.
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
Peel the
avocado and
dice into a blender container.
Manzana Chili Verde 1 lb baby Yukon golds, cut
into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion,
diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped
into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped
into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime
Avocado slices for garnish
can of chickpeas, drained and rinsed 1 small head cauliflower, washed and cut
into bite - size florets Corn tortillas 1 cup finely chopped red cabbage 1 jalapeño, sliced, seeds removed 1 large
avocado, seed removed and
diced Chopped cilantro
Salad: 2 salmon fillets, grilled or poached 6 cups spinach or mixed greens 1
avocado, sliced 1/2 large cucumber,
diced or cut
into long chunks for baby 1 carrot, grated 1 bundle of soba noodles 1/4 cup pumpkin seeds
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic,
diced 2 jalepenos, cut
into slivers (I removed the seeds from one but left the others in) 1 small carrot,
diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of
diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat
avocado, cheddar, and / or sour cream for serving
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1
avocado,
diced * brie cheese, cut
into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons
diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
Hint: the easiest way to
dice the
avocado is to cut the
avocado in half, remove the pit, and cut the soft inside
into a grid.
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
Juicy mango
diced into bite sized pieces and mixed with
avocado chunks, bits of spicy red onion, spices, cilantro and fresh lime juice.
Instead, imagine some juicy mango
diced into bite sized pieces and mixed with
avocado chunks, bits of spicy red onion, spices, cilantro and fresh lime juice.
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
While the chicken is marinating, prepare the mango -
avocado salsa:
dice the bell pepper,
avocado, onion and mango
into small pieces, transfer them in a large bowl.
Dice mangoes and
avocados into 3 / 4 - in.
If I have a ripe
avocado on hand I'll slice 1/4 of it
into a small
dice and sprinkle that across the top as well.
Top with fresh ingredients such as tomatoes, sliced olives,
diced avocado, sour cream, chopped cilantro and then cut
into 4 slices.
1 pkg Nasoya ® TofuBaked, Sesame Ginger,
diced into cubes 1/2 cup brown rice, cooked 1 tbsp olive oil 1/4 cup onion, medium mince 1/2 cup red bell pepper, chopped 1 tsp paprika 1 tbsp chili powder 1/4 tsp cayenne pepper 1 can (15 oz) black beans, drained and rinsed 1/2 tbsp salt, kosher 1 can (15 oz) tomatoes,
diced with juice 1/2 cup frozen corn 1 tbsp scallions, chopped 8 tortillas Sofrito sauce 8 oz
avocado, skinned and
diced
ingredients SPICY SWEET POTATO HAM «HASH» 2 tablespoons apple cider vinegar 1/4 cup hot sauce 1/2 cup + 3 tablespoons olive oil (divided) 1 clove garlic (peeled, smashed) 4 large sweet potatoes 1/4 cup yellow onion (peeled, small
dice) 1 (8 - ounce) ham steak (cut
into 1 / 4 - inch cubes) 4 large eggs 1
avocado (peeled, pitted,
diced) 4 - 5 basil leaves (roughly chopped) Kosher salt and freshly ground pepper (to taste)
finely chopped fresh cilantro 1/2 ripe but firm
avocado,
diced into small cubes 1/2 lemon / lime, juiced 1 clove garlic, minced Pinch cayenne pepper Sea salt
2 large
avocados (about 12 ounces), peeled and, pitted, and
diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup
diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
Simply cut the mango and
avocado into dices or chunks that are manageable for your baby.
Peel and de-pit the
avocados,
dice them and add them
into the onions.
Ingredients: 1 organic tomato,
diced 1 1/4 cup organic fresh strawberries,
diced 1 mini cucumber sliced, then cut each slice
into quarters 1 Tb fresh basil, chiffonade 1 small white organic nectarine,
diced 1/2
avocado,
diced 1/4 cup crumbled feta cheese 1 tsp olive oil Balsamic reduction (link to easy recipe here) Pepper to taste 1 large French baguette
Today I used black quinoa with
avocado, cherry tomatoes and Persian cucumber
diced into it with
avocado oil and lemon juice with sesame Yuba noodles for added protein - I love your stacking tiffen collection and would love it if you carried them:)
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted
diced tomatoes 2 tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1 poblano pepper, cut in half, seeds removed 1 red bell pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup dry quinoa 1 Tbsp paprika 1/2 tsp chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1
avocado, cut
into 1/2 inch cubes 1 lime, cut
into wedges (I forgot the lime!)
Kosher salt to taste For garnish: 1 lime, cut
into wedges 1 - 2 cups chopped Romaine 1/4 cup cilantro, chopped 2 - 3 radishes, thinly sliced 1/2 red onion, minced 1
avocado,
diced
1 cup (240 ml) raw millet (any color will work) 1 butternut squash 100 g raw hazelnuts 2
avocados,
diced 1 small romanesco broccoli, broke
into bite - size florets 2 handfuls purple grapes, cut in half 2 handfuls green leaves, we used beetroot leaves 1 pomegranate, seeds
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.
The
avocado is then cut
into slices or
diced, with the pieces dipped in a mixture of ascorbic acid and citric acid before being blast frozen.
Whether you stack on slices, mix
dices into signature fillings or mash chunks
into tasty spreads, Fresh California
Avocados enhance a sandwich build with subtle flavor, rich texture and undeniable appeal.
1/2 large ripe
avocado, cut
into 1 - inch
dice 1 tomato, chopped 1 teaspoon lime juice Pinch of salt 1 ounce feta cheese, crumbled 1/4 teaspoon rosemary 4 black olives, minced 4 fresh mushrooms, washed and sliced 3 eggs (or the equivalent amount of egg substitute) 1 teaspoon ground cayenne 11/2 teaspoons olive oil
2 ripe
avocados, peeled, de-seeded, and cut
into large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a stronger flavor
Diced carrots, celery, and raw squash to taste (optional)
1 cup frozen edamame shelled soybeans, slightly thawed 1 medium Hass
avocado, peeled and pitted 2 Tablespoon fresh lime or lemon juice, or to taste 1 medium tomato, seeded and cut
into 1/4 - inch
dice 1/2 red or sweet onion, cut
into ⅛ - inch
dice 1 jalapeño, seeded and minced 3 Tablespoon chopped fresh cilantro 1 tsp.
Simply cut the mango and
avocado into dices or chunks that are manageable for your baby.
Soup and Roast Turkey Wrap (shown at left): Roll 2 ounces sliced roast turkey, 1⁄4
avocado (cut
into slices), 1⁄2 cup sprouts, and 1⁄2 fresh tomato (
diced) in a whole - grain wrap (such as Ezekiel Food for Life).
2 large
avocados (about 12 ounces), peeled and, pitted, and
diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup
diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
Instead, imagine some juicy mango
diced into bite sized pieces and mixed with
avocado chunks, bits of spicy red onion, spices, cilantro and fresh lime juice.
Juicy mango
diced into bite sized pieces and mixed with
avocado chunks, bits of spicy red onion, spices, cilantro and fresh lime juice.
I've been packing them just like you see here, with a wedge of
avocado with the skin still on turned face down (skin side up)
into my lunch bowl, which keeps it reasonably fresh until it's ready to be
diced up.
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
8 (6 - inch) pita breads, cut
into quarters 1 (15 - ounce) can organic chickpeas, drained and rinsed 1
avocado, peeled and pitted 2 roma tomatoes, finely chopped (about 2 cups) 4 stalks scallions, white and green parts, finely
diced (about 1 cup) 1/2 cup finely chopped fresh cilantro 3?