Top with
freshly sliced avocado, cilantro and radishes for an even better depth of flavors!
Once it's stuffed in a bun with
some freshly sliced avocado and pickled red onions... Oh, those pickled onions!
Serve with a side of
freshly sliced avocado.
6 — To serve, place in a lettuce leaf (or 2) tope with
some freshly sliced avocado, a dollop of greek yoghurt (if not strict paleo) and sprinkle over some fresh coriander and a few extra slices of chilli.
Not exact matches
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and
freshly ground black pepper 1/2 an
avocado, pitted and
sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
A hot
slice of
freshly made sourdough with butter melted across it, and my grilled turkey,
avocado sandwiches on sourdough I watch my family crunch into regularly.
- about 2 - 3 cups mixed salad greens -1 small tomato (these are not on the original salad — I added them)- about 1/4 cup cucumber
slices - roasted spiced almonds (I picked up the rosemary Marcona almonds from Trader Joe's, which are amazeballs)-1 / 4 of an
avocado - about an ounce of Parmesan cheese,
freshly grated - amazing red wine vinaigrette, which I came pretty close to replicating, see below
1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher salt
freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2
avocados, pitted, peeled and
sliced
1 large grilled chicken breast,
sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and diced 1/3 cup
sliced red onion 1/2 cup chopped sweet bell pepper 1/2 cup chopped celery 1/2 Hass
avocado, cubed 1 plum tomato, seeded and
sliced 1/4 cup crumbled colby cheese Coarse kosher salt
Freshly ground black pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
1 pound linguine 1 bunch fresh basil (reserve some leaves for garnish) 1/2 cup pine nuts 2
avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2 cup olive oil Sea salt
Freshly ground black pepper 1 cup halved cherry tomatoes or
sliced sun - dried tomatoes (optional)
Ingredients 2
slices of thick wheat bread About 4 tablespoons of sun - dried tomato pesto (recipe follows) 1
avocado Squeeze of fresh lemon (optional) Flaky salt &
freshly ground pepper to taste
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
For the toast: 3 ripe, California
Avocados, peeled, halved and pitted
Freshly squeezed lemon juice Kosher salt
Freshly ground black pepper 4
slices of toasted sourdough bread Fresh dill, for sprinkling
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon
freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit th
freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe
avocados,
sliced 1 teaspoon lemon juice Coarse kosher salt
Freshly ground black pepper 1 large tomato, sliced 8 thin slices red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit th
Freshly ground black pepper 1 large tomato,
sliced 8 thin
slices red onion Bread and Butter or dill pickle
slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit the rolls
Ingredients For the
avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
avocado ranch: 1 ripe California
Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt
Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey
slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle
slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place
avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
I stuffed the squash into
freshly toasted corn tortillas that were topped with shaved crunchy cabbage, creamy
avocado, vibrant radish
slices, fragrant cilantro, spicy raw jalapeno and salty queso fresco cheese.
Decoratively place an
avocado slice and reserved whole shrimp on top as a garnish and sprinkle with chile powder and
freshly cracked black pepper.
One of my favorite ways to eat cooked spaghetti squash is tossed with a little bit of olive oil, salt and pepper and served with a side of
avocado and
freshly sliced seasonal tomatoes.
Dive into our
freshly prepared Chipotle Orange Salad with mandarin oranges, fire - roasted corn, fresno chiles,
avocado slices and black beans on fresh mixed greens, topped with tortilla strips.
2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon
freshly ground black pepper 8
slices (4 ounces) light Cheddar cheese 1 package of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes,
sliced 1/8 inch thick 1/2
avocado,
sliced 2 small red onions,
sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles
6 cups baby spinach or mixed salad greens 1 red onion, thinly
sliced 1/2 pint cherry tomatoes,
sliced in half 1 big, ripe
avocado, diced 1/2 cup julienned carrot
Freshly ground black pepper to taste
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 pepper
Top your Paleo and Whole30 Five Pepper Soup with some
freshly sliced jalapeños, a few cilantro leaves and Coconut
Avocado Drizzle to really make it incredible.
Pile cheddar cheese, creamy
avocado and salsa over
slices of
freshly seared flank steak and wrap it up in a whole - wheat tortilla.
Avocado Deviled Eggs with Chives Ingredients 6 hard - boiled eggs, peeled and halved 4 tablespoons KRAFT Avocado Oil Mayo 2 teaspoons lime juice 1 avocado - peeled, pitted, and diced 1 slice cooked bacon, finely chopped sea salt to taste Freshly chopped chives Instructions Remove the yolks and place them in a food pro
Avocado Deviled Eggs with Chives Ingredients 6 hard - boiled eggs, peeled and halved 4 tablespoons KRAFT
Avocado Oil Mayo 2 teaspoons lime juice 1 avocado - peeled, pitted, and diced 1 slice cooked bacon, finely chopped sea salt to taste Freshly chopped chives Instructions Remove the yolks and place them in a food pro
Avocado Oil Mayo 2 teaspoons lime juice 1
avocado - peeled, pitted, and diced 1 slice cooked bacon, finely chopped sea salt to taste Freshly chopped chives Instructions Remove the yolks and place them in a food pro
avocado - peeled, pitted, and diced 1
slice cooked bacon, finely chopped sea salt to taste
Freshly chopped chives Instructions Remove the yolks and place them in a food processor.
Serve immediately, topped with
avocado slices,
freshly ground pepper, and lemon wedges, if desired.
4 large portobello mushroom caps (5 to 6 inches across) 2 tablespoons olive oil, plus more to oil the pan 1 tablespoon Japanese soy sauce (shoyu or tamari) 2 teaspoons balsamic vinegar Salt and
freshly ground pepper, to taste 4
slices focaccia or other bread 4 tablespoons dressing of your choice Lettuce, tomato
slices,
avocado slices (optional)
ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and
freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped
avocado (to garnish, optional)
sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cilantro
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of
freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly
sliced (optional)
Avocado slices, for serving (optional)
Ingredients For the burgers: 1 pound ground pork 1 pound fresh chorizo (not cured) * 1 garlic clove, grated or minced 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt For the smashed
avocado: 1 1/2 ripe (but not mushy) California
Avocados, peeled, pitted and
sliced Juice of 1/2 lime 1 teaspoon mayo 1 tablespoon chopped cilantro Kosher salt
Freshly ground black pepper For serving: toasted brioche buns, pickled red onions, cotija cheese Instructions Add ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika, ground cumin and salt.
The
freshly ground pepper atop those
avocado slices is already making my mouth water... CakePants recently posted..
sweetened condensed milk 1/4 cup carrot, grated 3 green onions, thinly
sliced Salt and
freshly ground black pepper, to taste 2 ripe, Fresh California
Avocados, seeded, peeled, and chopped into cubes
Ingredients 8 ounces dry spaghetti 1 ripe California
Avocado, peeled, pitted and
sliced 1 tablespoon lemon juice 1/2 cup
freshly grated Parmesan cheese, plus more for sprinkling Kosher salt Freshly ground black pepper 1 tablespoon extra virgin olive oil 2 ounces bacon, sliced into small strips 2 garlic cloves, finely chopped 1 ripe California Avocado, peeled, pitted and sliced 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling 2 tablespoons chopped parsley, plus more for sprinkling Instr
freshly grated Parmesan cheese, plus more for sprinkling Kosher salt
Freshly ground black pepper 1 tablespoon extra virgin olive oil 2 ounces bacon, sliced into small strips 2 garlic cloves, finely chopped 1 ripe California Avocado, peeled, pitted and sliced 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling 2 tablespoons chopped parsley, plus more for sprinkling Instr
Freshly ground black pepper 1 tablespoon extra virgin olive oil 2 ounces bacon,
sliced into small strips 2 garlic cloves, finely chopped 1 ripe California
Avocado, peeled, pitted and
sliced 1/2 cup
freshly grated Parmesan cheese, plus more for sprinkling 2 tablespoons chopped parsley, plus more for sprinkling Instr
freshly grated Parmesan cheese, plus more for sprinkling 2 tablespoons chopped parsley, plus more for sprinkling Instructions
2 large
avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons
freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optio
freshly squeezed lime juice 1⁄4 teaspoon sea salt
Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optio
Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4
slices sprouted - grain bread (optional) 1.
400g Brussels sprouts 1 fresh red chilli, thinly
sliced 1/4 cup pumpkin seeds 1 Tbsp sesame seeds (black or white) 2 Tbsp oil (
avocado, coconut, macadamia) pink Himalayan salt &
freshly ground black pepper
* 2 large handfuls of baby arugula * seeds / arils from 1/2 pomegranate * 1
avocado,
sliced * 2 - 3 tablespoons chopped cilantro or parsley * 1/4 cup goat cheese, crumbled - optional * coarse sea salt and
freshly ground black pepper
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground pepper 8 red, yellow and / or orange bell peppers, diced 1 large sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional)
Avocado (
sliced or diced)
Freshly chopped cilantro Seeded crackers of your choice
1/2 small red onion, thinly
sliced Salt Fresh lime juice Extra-virgin olive oil 12 large (16/20) shrimp, peeled and deveined, tails intact Extra-virgin olive oil
Freshly ground black pepper 1 large
avocado, halved, pitted and cut into 1 / 4 - inch
slices 1/2 ruby grapefruit, sectioned, membranes removed 2 tablespoons chopped Italian parsley leaves
For the Cemitas: 2 large boneless, skinless chicken breasts Salt and
freshly ground black pepper 1 teaspoon cumin 1 ripe Haas
avocado Juice of 1 lime 4 cemita rolls or hamburger rolls with sesame seeds Olive oil 1 cup refried beans, warmed (from 1 15 - ounce can) 8 ounces Oaxaca or mozzarella cheese, grated
Sliced ripe tomato Thinly sliced lettuce Fresh cilantro
Sliced ripe tomato Thinly
sliced lettuce Fresh cilantro
sliced lettuce Fresh cilantro leaves
Del Taco's new Bacon Ranch Chicken
Avocado Epic Burrito, freshly prepared in every restaurant's working kitchen is stuffed with six slices of fresh avocado, 4.5 ounces of fresh grilled marinated chicken, crispy hickory smoked bacon, creamy ranch sauce, seasoned black beans and fresca lime rice all wrapped in an oversized warm flour to
Avocado Epic Burrito,
freshly prepared in every restaurant's working kitchen is stuffed with six
slices of fresh
avocado, 4.5 ounces of fresh grilled marinated chicken, crispy hickory smoked bacon, creamy ranch sauce, seasoned black beans and fresca lime rice all wrapped in an oversized warm flour to
avocado, 4.5 ounces of fresh grilled marinated chicken, crispy hickory smoked bacon, creamy ranch sauce, seasoned black beans and fresca lime rice all wrapped in an oversized warm flour tortilla.
1/4 cup extra virgin olive oil 1/4 tsp red pepper chile flakes plus extra for sprinkling 2 cloves garlic, smashed (skins removed) 1/2 loaf ciabatta or other crusty Italian bread,
sliced on the bias (diagonally to maximize surface area), about 1/2 - inch thick 2 ripe
avocado, pitted, removed from skin, and cubed 1 tbsp fresh lime juice Kosher salt and
freshly ground black pepper
1
avocado 2 tbsp lemon juice Salt and
freshly ground black pepper 4
slices pumpernickel bread 8 cooked prawns, peeled 1/4 cup watercress 1 lemon, quartered, to serve
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly
sliced lengthwise
Freshly ground black pepper 1/2 cup unsalted, roasted sunflower seeds, divided 1/2 cup hummus 1
avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed red pepper flakes (for serving)
1 pound medium shrimp, peeled and deveined (about 20 shrimp) 1/2 teaspoon salt 1/4 teaspoon
freshly ground black pepper 1/4 teaspoon chili powder 1/4 teaspoon Spanish paprika 3 tablespoons olive oil, divided 1 cup mango spears (about 1 large mango) 1
avocado,
sliced 1 head Boston lettuce, rinsed and outer leaves removed
2 large
avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons
freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optio
freshly squeezed lime juice 1⁄4 teaspoon sea salt
Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optio
Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4
slices sprouted - grain bread (optional) 1.
4 ears fresh, sweet corn, husked 1 medium - sized brown onion, chopped 3 cloves garlic, minced 1 - 2 tablespoons olive oil 1 tablespoon each fresh chives, marjoram, and thyme, finely chopped (adjust to taste) 1 cup canned pumpkin puree 5 - 6 medium - sized pattypan squash, cut into 1 inch pieces 1 cup frozen, shelled edamame 4 Roma tomatoes, roasted (see below) 4 cups vegetable broth 1/2 teaspoon allspice 1 teaspoon chili powder
Freshly ground black pepper and salt, to taste 1 small
avocado,
sliced
1 1/2 cups fresh raspberries, divided1 / 4 cup extra-virgin olive oil1 / 4 cup red - wine vinegar1 small clove garlic, coarsely chopped1 / 4 teaspoon sea salt1 / 8 teaspoon
freshly ground pepper8 cups mixed salad greens1 ripe mango, diced1 small ripe
avocado, diced1 / 2 cup thinly
sliced red onion1 / 4 cup chopped raw hazelnuts or
sliced raw almonds 1.)
8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8 ounces
sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard)
Freshly ground black pepper 6 vegan English muffins or 12
slices of bread, toasted 1 or 2
avocados, thinly
sliced Sriracha or hot sauce (optional)