Not exact matches
Add slices,
dices or cubes of
Fresh California
Avocado and a few signature twists to the recipe, and you've created a seasonal sensation.
* 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
Sprinkle with
fresh cilantro and
diced avocado.
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.
Garnishes - sliced scallions,
diced red onion, cubed
avocado,
fresh cilantro or parsley, squeeze of
fresh lime
Ingredients: 2 tsp olive oil 1 cup
fresh spinach 1 clove garlic, chopped 1/3 onion, chopped 6 orange cherry tomatoes,
diced 2 tbsp corn 1/4
avocado, chopped 5 egg whites 1/4 cup shredded cheese (I used a Mexican blend) 2 tbsp grated parmasean cheese salt and pepper, to taste
We like shredded lettuce or
fresh spinach,
diced tomatoes, sliced black olives, GFCF salsa and
avocado.
sour cream, for serving shredded lettuce, for serving Roma tomatoes,
diced for serving
avocado or guacamole, for serving
fresh cilantro, chopped for garnish
Garnish with
fresh cilantro and serve with sour cream, shredded lettuce,
diced tomato, and
avocado.
Nectarine
Avocado Salsa Ingredients: • 2 cups finely diced nectarines (2 to 3) • 1/2 cup chopped red bell pepper • 1/4 cup minced red onion • 2 tablespoons minced fresh cilantro • 1 1/2 tablespoons fresh lime juice • 1 tablespoon minced seeded jalapeño pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado
Avocado Salsa Ingredients: • 2 cups finely
diced nectarines (2 to 3) • 1/2 cup chopped red bell pepper • 1/4 cup minced red onion • 2 tablespoons minced
fresh cilantro • 1 1/2 tablespoons
fresh lime juice • 1 tablespoon minced seeded jalapeño pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1
avocadoavocado,
diced
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
I love to serve Mexican Lasagna «taco style» by offering a plate full of «fixings» for everyone to add to their plate: shredded lettuce, chopped tomatoes, chopped green or red onion,
diced or sliced
avocado,
fresh lime wedges.
Drizzle that all over the skillet as soon as it comes out of the oven, then garnish with
diced avocado and
fresh chopped parsley.
I like to serve my stew over brown rice and garnish with
fresh lime juice, cilantro, and
diced avocado.
fresh cilantro,
diced 1 whole
avocado, sliced Prep: Combine all marinade ingredients in a large bowl.
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions,
diced 2 small red onions,
diced 2 cups cherry tomatoes, chopped 1
avocado,
diced 1 red bell pepper, chopped
fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (
diced) & a couple spoons of adobo sauce a couple small spoons of mustard
Pin It Ingredients Salad Ingredients: 6 cups
fresh baby spinach 1 pint strawberries, hulled and sliced 1
avocado,
diced (or you can double this to 2
avocados!)
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)
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
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.
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe
avocado, halved, pitted, peeled,
diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped
fresh cilantro leaves freshly ground black pepper
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
Serve as is, or topped with garnishes such as shredded cheddar cheese, minced green onions, minced cilantro,
diced avocado,
fresh salsa, and / or sour cream.
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.
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
Organic brown rice, tamari & olive oil, organic tofu scramble with red & green peppers, black beans,
diced tomato, salsa,
fresh cilantro, and
avocado
1 — 1.5 lbs lean ground chicken 1/2 yellow onion,
diced 1 tablespoon canola oil, plus an extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato,
diced 3/4 cup shredded cheddar cheese 1
avocado, peeled and
diced 1 green onion, chopped, to garnish
Fresh cilantro, to taste
chili powder 2 cups medium or hot salsa 3 cans black beans, drained 3 cups chicken broth 3 ripe
Fresh California
Avocados, seeded, peeled and
diced Zest of one lime Shredded cheese, sour cream,
diced tomatoes for garnish, optional
Top with
fresh cilantro,
avocado, sour cream, shredded cheese,
diced tomato, or corn chips, if desired.
Warm or toast your tortillas and fill each with some lentil chorizo, chickpea scramble, tomato slices, remaining half of the
diced red onion,
avocado, salsa and
fresh cilantro.
Toasted tortilla topped with seasoned jackfruit, salsa, vegan cheese sauce,
diced red onion,
fresh avocado, tomatoes, and shredded lettuce.
* 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
There are so many other options that you could choose from:
fresh tomatoes, pineapple pieces, olives, sundried tomatoes, cooked beans — whole kidney and cannellini beans work well; ditto any kind of refried beans — mushroom slices, chopped asparagus, garlic cloves, corn kernels, capers,
diced avocado, zucchini sticks, thinly sliced roasted potato with
fresh rosemary, cashews.
2 cups strawberries, stemmed and
diced 1
avocado, peeled, pitted, and
diced 1/4 cup red onion,
diced 1/4 cup
fresh cilantro, chopped 1 tsp.
cilantro, chopped 2 ripe,
Fresh California
Avocados, seeded, peeled and
diced 1/2 cup cheddar cheese, finely shredded Directions
each)
diced green chilies, drained 4 cups (1 pound) shredded Cheddar cheese 2 - 3 tablespoons chopped
fresh cilantro 2 cups milk 1 cup baking mix 1/4 teaspoon oregano 4 large eggs sour cream OPTIONAL for garnish
avocado or guacamole OPTIONAL for garnish
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely
diced 4 tablespoons minced jalapeño chile 3
avocados, seeded 1 cup seeded and
diced plum tomatoes 1/2 cup finely
diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely
diced green or red bell pepper 3 tablespoons
fresh lime juice 2 tablespoons minced
fresh flat - leaf parsley 1 tablespoon minced
fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
8 tomatillos, husked and rinsed 2 jalapeño chiles 1/2 cup mild vegetable oil, such as canola, plus extra for brushing Salt and freshly ground black pepper 1/4 cup
fresh lime juice 2 tablespoons honey 4 ripe Hass
avocados, halved, pitted, peeled, and cut into 1 / 2 - inch
dice 1 small onion, chopped 1/4 cup chopped
fresh cilantro leaves
Diced mango,
avocado, red onion, jalapeno, a squeeze of lime, and a little
fresh cilantro make a delicious, tangy sweet and spicy salsa that goes great with Mission Organics ® Blue Corn Tortilla Chips.
Juicy mango
diced into bite sized pieces and mixed with
avocado chunks, bits of spicy red onion, spices, cilantro and
fresh lime juice.
6 large
Fresh ripe California
Avocados, seeded, peeled and quartered coarse salt, to taste black pepper, to taste 1/2 cup
diced (and somewhat seeded) jalapeño 1/3 cup
diced green onion 1/4 cup chopped cilantro leaves and stems 1/2 cup seeded and chopped tomato 1/4 teaspoon lime zest (optional) juice of one lime
Instead, imagine some juicy mango
diced into bite sized pieces and mixed with
avocado chunks, bits of spicy red onion, spices, cilantro and
fresh lime juice.
4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the
Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground
Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe
avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground
avocado,
diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons
fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground p
fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt
Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground p
Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt
Fresh ground p
Fresh ground pepper
I then
diced one
fresh ripe mango and one
avocado.
1 cup whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons
fresh lime juice 1
avocado,
diced 1/4 cup olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 pint grape tomatoes, halved 1/4 cup chopped flat leaf parsley Pepper and additional salt to taste
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.
Top with
fresh ingredients such as tomatoes, sliced olives,
diced avocado, sour cream, chopped cilantro and then cut into 4 slices.
To create an easy layered dip, I started with a base layer of Butternut Squash Frijoles followed by a layer of brown rice with
diced tomatoes, then chopped lettuce,
fresh chopped tomatoes and
avocados and to top it off, chopped cilantro.
fresh lime juice Tortillas, for serving Feta cheese,
diced avocados, pico de gallo, for serving
Tried a new salad the the other night which has become my new fave: 3 firm
avocados, cubed 1 can black beans, rinsed and drained 1
fresh jalapeno, finely chopped 1 cup of grape tomatoes, halved, or just 1 cup of
freshest possible
diced tomatoes 1/2 cup chopped cilantro juice of one
fresh lime 2 Tbsp olive oil 3 tsp balsamic vinegar Combine all ingredients.