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
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.
Stir the
diced avocado into the sauce and ladle some of the sauce
on each tortilla and
top with an egg.
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.
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.
Top with chopped chives,
diced avocado or fresh herbs such as parsley or cilantro (or simply enjoy it
on its own).
Roughly
dice the
avocado and scatter the pieces
on top of the Brussels sprouts.
Add
diced avocado and goat cheese crumbles
on top or around the outside of the bowl / plate.