So a little
diced avocado on your salad both tastes good and helps you get the most nutrition out of your leafy greens, peppers, tomatoes, and other salad fixings!
Grain / bean / fruit salads are a summer lunch staple here, typically served in romaine lettuce boats, with perhaps a little
diced avocado on top.
Definitely serve with
diced avocado on top — so good.
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
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.
If you love
avocado and can't bear the thought of eating a taco without one (trust me, I feel you
on that front), then I'd recommend just bringing half an
avocado with you to work and
dicing it up when you get there.
Stir the
diced avocado into the sauce and ladle some of the sauce
on each tortilla and top with an egg.
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
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
The small salad that I always have ingredients
on hand for has a base of sweet greens, topped with quinoa, beets (steamed and chilled),
diced avocado, lemon juice, and black pepper.
To plate, lay a slice or two of tomato
on the plate, top with some
diced avocado and finish by scooping some salad
on top.
Sprinkle
on the
diced avocados.
On any given day, I'll add
diced avocado, shredded sharp cheddar or homemade baked tortilla chips.
6) Spread the flaxseed wraps with the cream cheese, then pile
on diced tomatoes, corn, onions, shredded chicken breast and sliced
avocados.
Serve pork
on charred corn tortillas with chopped cilantro, raw onion, salsa, cotija,
diced pineapple,
avocado, and lime wedges.
Lunch (349 calories) Taco Salad • 2 cups greens, such as romaine lettuce • 1/2 cup leftover black beans from dinner
on Day 9 • 1 cup leftover veggies from dinner
on Day 9 • 1/4
avocado,
diced • 2 Tbsp.
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.
Once all of your ingredients and cheese are
on your pizza, add the
avocado slices or
dices on top and gently slide your pizza onto the grill from your cutting board.
These colorful latkes make a stunning presentation when served
on a platter with toppings such as sour cream,
diced tomatoes, chopped green onions, chopped cilantro or parsley, thinly sliced
avocado, whole or sliced olives, and hot sauce.
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY
AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe
avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded &
diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as
avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
avocado 1 shallot, fine
dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated
on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
Then, arrange some black or pinto beans, sliced
avocado,
diced tomatoes, and lightly cooked corn kernels
on it.
Chunks of lobster,
diced California
Avocado and celery, lemon juice and mayo all served
on split whole grain buns.
We added some
diced jalopeno and
avocado to the salsa and served fat free greek yogurt (instead of sour cream)
on the side to cool the heat.
Top with chopped chives,
diced avocado or fresh herbs such as parsley or cilantro (or simply enjoy it
on its own).
ingredients VEGAN CHORIZO NACHOS 1 bag tortilla chips 1 package vegan chorizo (browned according to package directions) 1 bag vegan shredded cheese 1
avocado (pitted, peeled, small
dice) 1/2 bunch cilantro (picked) pickled red onions (to taste, recipe below) 1/2 cup sour cream (
on the side for non-vegans) or dairy - free sour cream for vegans (to serve) PICKLED RED ONIONS: 1 yellow onion (peeled, thinly sliced) 2/3 cup white vinegar 1 tablespoon plus 2 teaspoons sugar 2 teaspoons Kosher salt 1 1/4 cup water
Put portabella, stem side up
on bottom of bun; fill cap with 1/3 cup
diced avocado.
Lump crab cake drizzled with creamy garlic
on a bed of mixed greens, tossed with
diced red onions, shucked corn,
avocados, croutons and cucumbers in a LoKal vinaigrette.
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.
Ø Mexican Cobb Salad — tender grilled chicken breast,
diced tomatoes,
avocado, chorizo and queso fresco
on a bed of mixed greens, tossed with jalapeño ranch dressing.
Roughly
dice the
avocado and scatter the pieces
on top of the Brussels sprouts.
Recipes vary
on whether the
avocados should be sliced,
diced, mashed, or pureed depending
on the desired level of «smooth» or «chunky» guacamole.
2 - 3 cups chopped romaine lettuce 1/4 cup cooked quinoa (feel free to substitute freekeh or other grain if you have it
on hand) 1/4 cup black beans (cooked and drained, or canned and drained) 1/4 cup chopped organic mango (fresh preferred, or frozen is fine) 1 fresh tomato,
diced 1 green onion, sliced
on the bias 10 organic blue corn chips, crushed 1/2 organic
avocado,
diced 1/4 cup chopped cilantro 2 tablespoons fresh salsa
For lunches, I'll mix black beans with cheese and salsa and pack that with
diced avocado and chips
on the side.
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.
Cut,
dice, slice, grate any sort of vegetables you have
on hand: carrots, tomatoes,
avocados, cucumbers, celery, radishes, scallions, pickled beets, broccoli, bell peppers.
Avocado Veggie Wrap Ingredients: 1/2 cup chopped organic red cabbage 1/2 cup organic baby arugula 1 cup shredded organic carrots 1/2 avocado, diced 2 TBS organic Vegenaise 1 organic sprouted large whole grain tortilla Preparation: Spread vegenaise on tortilla, add veggies an
Avocado Veggie Wrap Ingredients: 1/2 cup chopped organic red cabbage 1/2 cup organic baby arugula 1 cup shredded organic carrots 1/2
avocado, diced 2 TBS organic Vegenaise 1 organic sprouted large whole grain tortilla Preparation: Spread vegenaise on tortilla, add veggies an
avocado,
diced 2 TBS organic Vegenaise 1 organic sprouted large whole grain tortilla Preparation: Spread vegenaise
on tortilla, add veggies and wrap!
Chipotle Chicken Quesadillas is a fast and easy meal to make
on a busy week day, a lightly spiced and smoky dish with a touch of cheese served with
diced avocado and sour cream.
9 pm: Large Classic Cobb salad from Smashburger with grilled chicken (sometimes double chicken), dressing and blue cheese crumbles
on side, no bacon, add
avocado (4 - 6 cups spring mix, 1/4 cup red onion, 1/4 cup
diced tomato, 1/4
avocado, 2 TBSP shredded cheddar, 1 fried egg, 5 oz.
Thanks to a combination of tart dried cherries,
diced avocado, crumbled Feta cheese, Marcona almonds, and crumbled pita chips, every bite is tangy, creamy, salty, crunchy — the list goes
on.
Dice red and green bell pepper, red and yellow tomatoes, red onion, scallions and
avocado and arrange
on two plates, creating sections (or in any other way you like).
Add
diced avocado and goat cheese crumbles
on top or around the outside of the bowl / plate.