I also shared my recipe
for cilantro avocado potato wedges.
Not exact matches
Combine all the ingredients except the
cilantro and
avocado and let the salsa sit
for at least an hour to blend the flavors.
For stage one ingredients, leave out the chili powder,
avocado and
cilantro.
* 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
The contrasting flavors of tart chili sauce, creamy
avocado and fresh
cilantro are a nice match
for the shrimp, and the light sprinkling of celery seed makes a great finishing touch.
-
For the guac, mix the smashed
avocado together with juice of 1/2 a lime, handful of chopped
cilantro, 1 minced garlic clove, and salt & pepper to taste.
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup of cashews, soaked
for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve
for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1
avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of
cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
Stuffed
Avocado — This delicious, rather filling snack calls
for avocados, tomatoes, onion, jalapeno,
cilantro, black beans, corn and lime.
It's basically just my homemade ranch dressing recipe blended with an
avocado, plus some added lime and
cilantro for fun.
The
cilantro and lime adds a simple but fresh complimentary flavor
for the richness of the
avocado — top that with balsamic reduction and you are serving up a casual and elegant treat.
Top with green onions,
cilantro, some sliced
avocados or tomatoes
for a simple, delicious dinner!
For toppings: coarsely grated carrots, sliced peppers, cucumber spears, chopped
avocado, fresh mint leaves,
cilantro, lime wedges
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh
cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds
for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1
avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels
for garnish
sour cream,
for serving shredded lettuce,
for serving Roma tomatoes, diced
for serving
avocado or guacamole,
for serving fresh
cilantro, chopped
for garnish
Remove from the oven, scatter the cotija and
cilantro over the top, and serve immediately with the salsa,
avocado, sour cream, and lime wedges
for drizzling over the tops.
With the additional toppings on top — red onions,
avocados and
cilantro this makes
for a super filling meal!
For serving: chevre, feta, or cotija cheese, crumbled
cilantro leaves lime wedges salsa 1 or 2 ripe
avocados, sliced sour cream or thick, whole milk yogurt
For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped
cilantro 1 large
avocado, cut into 1/2 inch cubes (note, don't cut
avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds
1 mango, peeled (or a peach or equal amt of pineapple) 1
avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges
for garnish chopped fresh
cilantro salt and pepper canola or olive oil
for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
Top the salad with the remaining
cilantro,
avocado, mango, and sunflower seeds
for presentation.
The dressing infuses lime, ginger, and honey combining with jalapeno,
cilantro, lime, creamy
avocado and the sweet crab that sets the stage
for the blueberry mango...
Garnish with
cilantro and
avocado for one of the most delicious ceviche recipes!
Add a generous scatter of fresh
cilantro and
avocado for an extra kick!
The soup will thicken as it cools so let sit
for 10 minutes or so before ladling into bowls and topping with goodies like chopped
cilantro,
avocado, and lots of sour cream.
A zesty recipe
for cold rice salad packed with Southwestern flavors like green chiles,
avocado, corn, tomatoes, red onion and
cilantro lightly dressed with lemon and olive oil.
For the wrap: Swiss chard leaves (or leaf lettuce),
avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh
cilantro, etc..
The
cilantro lime vinaigrette you make
for the shrimp adds so much freshness, and paired with bright tomatoes and creamy
avocado, it's a flavor match made in heaven!
Corn tortillas,
for serving plus
Avocado slices, chopped
cilantro and fixings of your choice (we love pickled jalapenos or onions, lime wedges and a bit of slaw)
This Quinoa and Black Bean Burrito Bowl is loaded with all the layers you'd expect in your burrito — beans, tomatoes / salsa, corn,
cilantro and
avocado and I swapped out the rice
for quinoa.
And
for my entree I ordered a fusion dish called Luminous Vegan which combines rice, mushrooms,
avocado, tamari, snow peas, and
cilantro.
Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more t
Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more
Cilantro Yogurt - 1 ripe
avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more t
avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh
cilantro - olive oil for blending - 1 teaspoon of salt - more
cilantro - olive oil
for blending - 1 teaspoon of salt - more to taste
1 corn or rice tortilla 1 tbsp of pizza sauce (I use store bought — homemade would be great) 2 tbsp of black beans 2 tbsp of corn 2 sundried tomatoes (soaked
for a couple of minutes in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an
avocado, sliced a sprinkle of vegan parmesan (I used parma) a dash of fresh
cilantro
Ingredients: 4 tortillas /
For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortill
For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced
avocado / 1/2 C
cilantro / 2 T butter
for sautéing tortill
for sautéing tortillas.
-LSB-...] dry skillet over medium heat
for about a minute on each side)
avocado, thinly sliced fresh salsa / pico de gallo sour cream fresh
cilantro, chopped
for garnish lime wedges,
for -LSB-...]
I just made this quinoa salad
for dinner but didn't have all ingreds so used raisins instead of currants, basil and
cilantro instead of dill, lightly steamed mini broccoli florettes instead of grated zuke, and sliced
avocado instead of feta.
Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix,
avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) /
For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and
avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn,
cilantro and / or salsa.
2 ripe
avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed and chopped 1 tablespoon chopped
cilantro 2 limes Salt to taste
For the chips: 12 small fresh corn tortillas, cut into wedges 2 cups corn oil Salt to taste
Creaminess of
avocado plus sharpness of onion and
cilantro reminds me mayo which I have not been eating
for a long time.
I also subbed flat leaf parsley
for cilantro because the store didn't have any and I am growing my own parsley and I omitted the
avocado because I'm not a huge fan (though if I were making it
for a crowd I would probably use it) Finally, I cut the recipe in half and in doing so I think I screwed up the «sauce» measurements because mine was a little on the dry side.
dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp
for garnish 2 Tbsp
cilantro, plus 1 Tbsp
for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or
avocado,
for serving
I shared my favorite recipe
for grilled margarita chicken topped with
avocado mango salsa with you and it just wouldn't be complete without my
cilantro lime rice!
For the Guilt - Free
Avocado Dressing: In the bowl of a food processor fitted with a blade attachment, add avocado, scallions, cilantro, chives, garlic, lime zest and juice, and pulse until smooth and thoroughly co
Avocado Dressing: In the bowl of a food processor fitted with a blade attachment, add
avocado, scallions, cilantro, chives, garlic, lime zest and juice, and pulse until smooth and thoroughly co
avocado, scallions,
cilantro, chives, garlic, lime zest and juice, and pulse until smooth and thoroughly combined.
vinegar 4 large eggs 4 whole wheat English muffins, split 1/2 cup crumbled queso fresco Minced
cilantro,
for garnish Instructions: In a medium - sized bowl, smash the
avocado with the back of a fork.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter
for paleo 1 teaspoon soy sauce, or tamari
for gluten free, or coconut aminos
for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of
cilantro, chopped 1 small handful of mint, chopped 1
avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
For the pico de gallo: Mix together the tomatoes, lime juice,
cilantro, garlic,
avocados and onions in a medium bowl.
Serve shrimp mixture with tortillas,
avocado, jalapeño,
cilantro, lime wedges, and reserved pickled onion
for making tacos.
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
FOR THE DRESSING: Combine
cilantro, garlic, red wine vinegar,
avocado and jalapeno in a blender or food processor.
For a nice pairing, I made a jicama,
avocado, mango, cucumber salad cubed and covered in lime juice and
cilantro.
Plus, while those juicy pork carnitas cook away in the Instant Pot, that's the perfect time to prep your garnishes
for these Instant Pot Pork Carnitas — pickled onions, some sliced
avocado, fresh
cilantro and some lime wedges.