Serve with lime wedges
for squeezing over avocados.
Not exact matches
Our other go - to weeknight meal at my house is to saute some chicken thighs — mostly just with olive oil, salt, and pepper — warm some corn tortillas directly on another burner, smash some fresh
avocado onto the tortillas,
squeeze a little fresh lime juice
over the
avocado, and top with the chicken,
for the easiest, basic - est chicken
avocado tacos.
I've been trying to make use of all the wonderful lemons my tree gifted me so I use them to
squeeze over avocado toast in the morning, make lemon - tahini dressing
for salads, and blend into herbed lemonades, among many other uses.
Squeeze the remaining 1/2 lime
over the
avocado so it does not begin to brown while you are waiting
for your guests to arrive.
That's okay — you can still get a dose of lemon by
squeezing it
over salads, fish, or drizzle some
over mashed
avocado on crackers
for a light yet incredibly flavorsome lunch.
I'll either use a tablespoon of olive oil
for the dressing (and a heart - healthy fat source), or choose
avocado as an additional topping (and healthy fat source) and
squeeze fresh lemon
over the salad in lieu of salad dressing (which saves a ton of excess calories that are in most salad dressings and actually adds loads of flavour).
Over a bed of mixed greens or spinach, add 1/2 -1 sliced
avocado, 1/2 -1 can sardines (with oil), 1/2 -1 sliced tomatoes or handful cherry tomatoes, a
squeeze of lemon juice, and any other chopped vegetables of choice (
for added crunch, use celery or carrots).
I can't get
over how filling this food is, how absolutely simple and quick it is to prepare, and as long as you use lots of fresh -
squeezed lemon on the
avocado, the salad will sit covered on the counter
for hours and not discolour.