Once both the quinoa and butternut squash are ready, combine cooked quinoa, roasted butternut squash, arugula and
diced avocado in a large mixing bowl.
Or if you don't do dairy, I would skip
the diced avocado in here and make a quick guacamole as your «sauce» instead:
To make the guacamole cream, place 1 cup of freshly cut and
diced avocado in a blender with 1 tablespoon lemon juice, salt and pepper.
Place 5 oz filling and 1 oz
diced avocado in the center of the tortilla wrap.
Place
diced avocado in a large bowl.
Place
diced avocado in bowl with vinaigrette and gently stir to coat.
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
When you're ready to make some guac, cut the
avocado in half, remove the pit, and
dice the flesh.
One day last week, I headed to the grocer's, picked up a very ripe and pretty mango, a large red onion, a bright red tomato and a couple of
avocados for this mango
avocado salsa (which means sauce
in Spanish), and started peeling, cutting,
dicing, which took a little bit more time than was expected (but I suspect it's because I require more practice).
* 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
To assemble the salad, start by filling your salad bowl with mixed baby greens and then adding the bacon crumbles, some
diced avocado, fresh tomato, the hardboiled egg, garbanzo beans, the steak and gorgonzola crumbles
in separate, small piles on top.
Add
in the
diced avocado and lemon juice, then mash until there are just a few chunks of bean and
avocado left.
Just before serving, stir
in diced avocado.
Other times, I'll add
in other toppings like
diced tomatoes, dill, parsley, chives, relish, pickles, olives, bell peppers, or
avocados.
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
If you can time it right, getting them
in - between by testing they are just soft when pressed with a finger — like you would with an
avocado, I can imagine that they would be perfect
diced up with a spicy Asian salad and grilled fish or chicken.
In a bowl with fennel shavings,
diced red pepper and cubed
avocado.
Beautifully poached shrimp are marinated
in lemon and olive oil and paired with grilled bread,
diced tomato, and
avocado in this Shrimp Crostini.
This salsa is super easy to make where you just need to
dice some
avocados, jalapenos, tomatoes, and onions, hit it with some lime juice, throw
in some cilantro and finish things off with a touch of salt.
Arrange ingredients
in a rainbow shape
in this order:
diced tomato, carrot, corn kernels,
diced avocado, broken blue corn chips, sliced red onion, sliced grilled chicken, black beans.
fresh cilantro,
diced 1 whole
avocado, sliced Prep: Combine all marinade ingredients
in a large bowl.
But if you're looking for something a bit more fun, try this breakfast bowl that features zucchini noodles coated
in an
avocado sauce, an egg, and
diced up sweet potato.
Diced avocados can be added to soups or used
in place of eggs and butter
in baked desserts.
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)
But the real WOW comes from the garnishes...
in addition to the sour cream, I drizzled fresh meyer lemon juice,
diced avocado and served with organic stone ground blue tortilla chips.
* 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
My friend helped me to achieve this by coarsely
dicing the ripe
avocados with a table knife, as opposed to the incessant mashing that is all too often done when preparing this dish here
in the states.
There's not exactly a recipe, but here's what's
in it: lots of
avocados, lime, salt, a good dollop of fresh tomato salsa that includes peppers, tomatoes, garlic, onions, cumin, cilantro, maybe more garlic and hot peppers to taste, and — here's what really makes it — a good amount of finely
diced mango.
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.
Bring to room temperature and fold
in the
diced avocados before serving.
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.
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
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 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
In the morning, I just dice the avocado and layer all the ingredients it in small plastic cups then, off I g
In the morning, I just
dice the
avocado and layer all the ingredients it
in small plastic cups then, off I g
in small plastic cups then, off I go.
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.
A spiced - up hash of potatoes, chickpeas, peppers, and onions, with some
diced up
Avocados From Mexico thrown
in.
Top the chiles with
diced avocado chunks, then layer the spinach and tomatoes over the top
in even layers.
Combine the
diced avocado and lemon juice
in a small bowl.
If you'll be including
avocado, wait to
dice it until you're ready to serve the dip, so it doesn't turn brown
in the meantime.
6 cups baby spinach or mixed salad greens 1 red onion, thinly sliced 1/2 pint cherry tomatoes, sliced
in half 1 big, ripe
avocado,
diced 1/2 cup julienned carrot Freshly ground black pepper to taste
Remove skillet from heat and stir
in diced avocados.
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.
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.
Then stir
in the
diced tomatoes, beans,
avocado, cilantro, and a teaspoon of salt.
Mixed with
diced avocado and mango and served
in corn tortillas.
Spoon
in approximately 1/4 cup of seaweed salad, and layer
in order 1/4 cup Ahi Poke Salad, 1/4 cup
diced avocado, and a second layer of 1/4 cup Ahi Poke Salad.
Serve the chili
in individual bowls topped with a dollop of sour cream, cubed
avocado,
diced tomatoes and chopped fresh cilantro.
Avocado Deviled Eggs with Chives Ingredients 6 hard - boiled eggs, peeled and halved 4 tablespoons KRAFT Avocado Oil Mayo 2 teaspoons lime juice 1 avocado - peeled, pitted, and diced 1 slice cooked bacon, finely chopped sea salt to taste Freshly chopped chives Instructions Remove the yolks and place them in a food pro
Avocado Deviled Eggs with Chives Ingredients 6 hard - boiled eggs, peeled and halved 4 tablespoons KRAFT
Avocado Oil Mayo 2 teaspoons lime juice 1 avocado - peeled, pitted, and diced 1 slice cooked bacon, finely chopped sea salt to taste Freshly chopped chives Instructions Remove the yolks and place them in a food pro
Avocado Oil Mayo 2 teaspoons lime juice 1
avocado - peeled, pitted, and diced 1 slice cooked bacon, finely chopped sea salt to taste Freshly chopped chives Instructions Remove the yolks and place them in a food pro
avocado - peeled, pitted, and
diced 1 slice cooked bacon, finely chopped sea salt to taste Freshly chopped chives Instructions Remove the yolks and place them
in a food processor.