Suggested Accompaniments:
diced avocado chopped cilantro shredded cheddar cheese cooked white or brown rice crushed tortilla chips
Garnishes: tortilla chips shredded cheese
diced avocado chopped cilantro sour cream hot sauce lime juice
Not exact matches
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion,
diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe
avocado,
diced * 1 large bell pepper (I used a red one),
diced * 1 bunch fresh cilantro,
chopped * 6 tablespoons
avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
1 cup brown rice, soaked rinsed 2 1/2 cups vegetable broth 3 shallots or 1/2 yellow onion,
chopped 1 carrot —
chopped 1 - 2 cups
diced free range, wild chicken (optional) 2 tablespoons
avocado oil 2 garlic cloves 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs cilantro —
chopped
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
Once the mixture is smooth and creamy, add
diced avocado,
chopped chili pepper, chives and scallion, season with salt and pepper, and pulse a few times.
Ingredients: 2 tsp olive oil 1 cup fresh spinach 1 clove garlic,
chopped 1/3 onion,
chopped 6 orange cherry tomatoes,
diced 2 tbsp corn 1/4
avocado,
chopped 5 egg whites 1/4 cup shredded cheese (I used a Mexican blend) 2 tbsp grated parmasean cheese salt and pepper, to taste
sour cream, for serving shredded lettuce, for serving Roma tomatoes,
diced for serving
avocado or guacamole, for serving fresh cilantro,
chopped for garnish
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
Optional garnishes: lime wedges,
chopped cilantro, sliced olives dairy - free sour cream,
diced avocado, hot sauce
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions,
chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers,
chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans
diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices,
diced avocados, tortilla chips
Nectarine
Avocado Salsa Ingredients: • 2 cups finely diced nectarines (2 to 3) • 1/2 cup chopped red bell pepper • 1/4 cup minced red onion • 2 tablespoons minced fresh cilantro • 1 1/2 tablespoons fresh lime juice • 1 tablespoon minced seeded jalapeño pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado
Avocado Salsa Ingredients: • 2 cups finely
diced nectarines (2 to 3) • 1/2 cup
chopped red bell pepper • 1/4 cup minced red onion • 2 tablespoons minced fresh cilantro • 1 1/2 tablespoons fresh lime juice • 1 tablespoon minced seeded jalapeño pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1
avocadoavocado,
diced
packages cherry tomatoes, washed and cut in half crosswise 1 small shallot, peeled and finely
diced 1/2 bunch mint leaves, roughly
chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California
avocados, peeled, seeded and
diced
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
I love to serve Mexican Lasagna «taco style» by offering a plate full of «fixings» for everyone to add to their plate: shredded lettuce,
chopped tomatoes,
chopped green or red onion,
diced or sliced
avocado, fresh lime wedges.
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
Drizzle that all over the skillet as soon as it comes out of the oven, then garnish with
diced avocado and fresh
chopped parsley.
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.
Top with
diced avocado,
chopped cilantro, sour cream and roasted jalapenos.
Garnishes: shredded Chihuahua or Monterrey Jack cheese,
diced avocado, crushed tortilla chips OR fried corn tortilla strips,
chopped cilantro, and additional wedges of lime
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 the salad — 1/2 cup cooked wild or brown rice — 6 - 7 big kale leaves or 300 g spinach / swiss chard,
chopped — 1
avocado, pitted and
diced — 1/2 cup beans, soaked overnight, drained and cooked (you can use canned beans too)-- 2 - 3 cloves garlic,
chopped — coconut or olive oil — salt, pepper
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions,
diced 2 small red onions,
diced 2 cups cherry tomatoes,
chopped 1
avocado,
diced 1 red bell pepper,
chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (
diced) & a couple spoons of adobo sauce a couple small spoons of mustard
ground beef 1 packet Ortega taco seasoning 1 can
diced tomatoes 1 cup black beans, rinsed and drained 1 cup canned corn 1 - 2 cups shredded cheddar cheese 2 scallions,
chopped 1
avocado, sliced tacos, for serving
Before serving, add a
diced avocado and a half cup, give or take, of toasted pumpkin seeds; or, a hard boiled egg,
chopped.
2 tablespoons
avocado oil 1 cup
diced yellow onion 1 teaspoon freshly minced garlic 1 pound baby bella mushrooms, cleaned and
chopped 3/4 pound chanterelle mushrooms, cleaned and
chopped 3/4 cup beef stock 1/4 cup cream sherry 1/4 cup half & half 1/2 teaspoon salt
4 cups butter lettuce,
chopped 1
avocado,
chopped 2/3 cup sweet corn 1/2 pint grape tomatoes, quartered 1/4 red onion,
diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive olive 1/2 teaspoon red wine vinegar 1 lime, juiced a few tortilla chips, crushed
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)
1 large grilled chicken breast, sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and
diced 1/3 cup sliced red onion 1/2 cup
chopped sweet bell pepper 1/2 cup
chopped celery 1/2 Hass
avocado, cubed 1 plum tomato, seeded and sliced 1/4 cup crumbled colby cheese Coarse kosher salt Freshly ground black pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
1 tbsp cumin 1 - 2 tsp chili powder — I went on the heavier side of the chili powder 2 garlic cloves, minced freshly ground salt & pepper 1/2 cup
chopped fresh cilantro — flat leaf parsley can be subbed if you don't have fresh cilantro on hand 1
avocado,
diced Directions
• Optional Toppings: shredded lettuce, sliced olives,
diced tomatoes,
diced avocado, sliced jalapeño,
chopped cilantro
1 red bell pepper,
diced 1 onion,
diced 2 cloves garlic,
chopped 1 15 - ounce package firm tofu, drained 1 tablespoon chili powder 1/4 teaspoon crushed red pepper (or to taste) 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon cumin Salt and pepper, to taste 4 tortillas Salsa
Avocados (optional) Rice (optional) Beans (optional) Dairy - free cheese (optional)
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
* 1 head of California endive (I used red), ends trimmed off and
chopped * 1 big handful of Tuscan kale,
chopped * 1 pink grapefruit, segmented (
chop the segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe
avocado,
diced * 3 - 4 ounces of naturally smoked wild smoked,
chopped * 1 - 2 tablespoons of finely
chopped red onion * 2 tablespoons
avocado oil or olive oil, plus more to taste * 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
This salad requires a can of chickpeas, 2
diced avocados, a generous amount of
chopped parsley, feta cheese, lime juice, green onion, salt, and pepper.
and the whole thing served with a generous serving of
Avocado Salsa, made with
chopped avocadoes & tomatoes,
diced red onion, maybe cilantro, hearty squeezes of lime or lemon, and plenty of salt and white pepper.
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
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
Prep all salad ingredients and place in large bowl:
chopped lettuce, ground turkey,
diced tomato, cubed
avocado, grated cheddar cheese, kidney beans,
chopped cilantro,
chopped red onion, and corn chips.
Ingredients: 2 eggs 1 Tbsp almond milk 2 tsp Parmesan cheese 1 Tbsp butter 2 Tbsp onion,
chopped 1/2
avocado,
diced Salt Pepper Sushi nori seaweed sheet, thinly cut (optional)
In this version, I added
diced onion, jalapeño pepper,
chopped cilantro, pomegranate arils, salt, pepper, and lots of lime to my mashed
avocados, and garnished it with added pomegranate arils.
avocado tartare ingredients: 1 small red onion, small
dice 2 tbsp capers, minced 3 sprigs of basil,
chopped 1 tsp dijon mustard 2 tsp sherry vinegar small splash of tamari soy sauce salt + pepper 1 medium, just - ripe
avocado
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 c
chopped red cabbage 1 jalapeño, sliced, seeds removed 1 large
avocado, seed removed and
diced Chopped c
Chopped cilantro
Our pasta dish can be as simple as the one presented here, or modified by adding
diced avocado,
chopped red onion, sliced black olives and
chopped roasted peppers.
Topped with cubed chicken,
chopped crispy bacon,
diced hard boiled eggs, halved cherry tomatoes, grated carrots, sliced
avocado, and cubed
avocado.
1/2 cup brown rice (pre-cooked, use leftovers) 1/2 cup edamame beans (cooked) 2 handfuls of baby spinach about 1/2 cup
diced sweet peppers (red, orange, yellow) handful of green onions,
chopped (1 - 2 sprigs) handful of cherry tomatoes, halved 1/4 cup pine nuts 4 tablespoons hemp hearts 1 large perfectly ripe
avocado
If asparagus isn't your thing, try some
chopped broccoli, shredded carrots, snap peas, green beans, shaved brussel sprouts,
diced avocado... really all vegetables are welcome here.
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.
1 cup Quinoa 1 Tablespoon Olive Oil 1 1/2 cups Water 1 Tablespoon Lime Juice 1 teaspoon Minced Garlic 1/4 teaspoon Salt 1/4 teaspoon Lemon Pepper 1 can Black Beans 1 large
diced Avocado 1/2 cup Cherry Tomatoes, quartered 1/4 cup Corn 1/4 cup
Chopped Onion 1/4 cup
Chopped Spinach 2 Tablespoons
Chopped Cilantro