This light soup (traditionally made with chicken and chicken broth) gets its body
from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions.
Both bright from the fresh limes and buttery
from the diced avocados, this sauce adds color and flavor to broiled fish, roast chicken, or huevos rancheros.
Not exact matches
* 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
for the
avocado + mango salsa: 1 ripe
avocado,
diced 1 mango, peeled, pitted, and
diced 1 jalapeño, seeds removed and
diced 3 - 4 green onions (just the white parts that were reserved
from the filling),
diced the juice of 1/2 of a lime salt + pepper
(The reason for
dicing the
avocado before blending is to prevent
avocado from needing to be blended too much as this makes the dressing airy.)
For tomato and
avocado salad: Gently combine tomatoes,
diced avocado, 2 tbsp olive oil, and the juice
from half a lemon.
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
If you are really looking for a treat, pop the egg yolks straight
from the oven and let them ooze over the rest of the skillet — then add a few
diced green onions and some creamy, sliced
avocado — oh BOY!
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 2 tablespoons olive oil 1 onion 4 cloves garlic,
diced 2 jalepenos, cut into slivers (I removed the seeds
from one but left the others in) 1 small carrot,
diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of
diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat
avocado, cheddar, and / or sour cream for serving
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.
Lunch (349 calories) Taco Salad • 2 cups greens, such as romaine lettuce • 1/2 cup leftover black beans
from dinner on Day 9 • 1 cup leftover veggies
from dinner on Day 9 • 1/4
avocado,
diced • 2 Tbsp.
A spiced - up hash of potatoes, chickpeas, peppers, and onions, with some
diced up
Avocados From Mexico thrown in.
3 c chopped Napa cabbage (1/2 head) + 2 c sliced fennel (2 bulbs) + 3/4 c celery, thinly sliced + 1 c grapefruit segments (2 grapefruits) + 1/2 c chopped fennel fronds + 1 1/2 c
diced avocado (2
avocados) + 1/3 c grapefruit juice (
from the 2 grapefruits) + 2 tsp olive oil + 1 tsp kosher salt + 1/3 c toasted and chopped almonds
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
Remove skillet
from heat and stir in
diced avocados.
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.
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (
from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY
AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe
avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (
from 2 limes) 1 small jalapeno, seeded &
diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as
avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
avocado 1 shallot, fine
dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
In addition to the sauce made
from fresh California
Avocados, I tossed in a can of Rotel
diced tomatoes and chilie's as well as some sliced olives.
Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and
diced small 1 cup cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice
from 1 lime Kosher salt Fresh ground pepper For the
Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosh
Avocado - Coconut Cream: 1 ripe Haas
avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosh
avocado Juice
from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt
Add the cilantro, juice
from the lime, as much of the
diced red onion as you'd like, and 1/8 tsp salt, to the bowl with the
avocado.
Remove the skin and pit
from one large
avocado and
dice.
Ingredients 1 Tbsp
avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups shredded chicken (leftover or
from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped, seeds removed for less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely
diced shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)
Blending fresh
Avocados From Mexico with RO * TEL ® Original
Diced Tomatoes & Green Chilies and other fresh ingredients is the ideal speed scratch recipe for the «Tastiest Tailgate.»
shrimp, grilled 2) 1 cup quinoa, raw 3) 2 mangoes,
diced 4) 2
avocados,
diced 5) 1 1/4 cups corn, fresh or frozen and thawed 6) 3/4 cup
diced cherry tomatoes 7) 1 jalapeno, seeded and
diced 8) 15 oz can black beans, rinsed and drained 9) 1/2 cup finely chopped red onion 10) 3/4 cup chopped fresh cilantro 11) juice
from 2 limes 12) 1/2 tsp lime zest 13) 2 Tbs extra virgin olive oil 14) 1 tsp ground cumin 15) 1 tsp ground chili powder
Spoon out some of the mixture
from the bowl onto each of the tostadas, and then top with some
diced avocado (I use about 1/4 to 1/2 of an
avocado for each tostada).
Ingredients, Serves 4 • 1 bunch spinach • 1/2 bunch arugula • 1 mango, peeled and
diced • 1 fennel bulb, grated • 1 cucumber, peeled and
diced • 1
avocado,
diced • 2 scallions, chopped • 2 tbsp fresh basil, chopped • 1 tbsp rice vinegar • juice
from 1 lime
To prevent
avocado from browning if making ahead, toss with a squeeze of lime juice after
dicing.
Often when I come home
from running, I slice an
avocado in half, twist it and take out the pit, then
dice the flesh in the shell with a sharp knife, making it easy to scoop it out of the shell with a spoon.
9 pm: Large Classic Cobb salad
from Smashburger with grilled chicken (sometimes double chicken), dressing and blue cheese crumbles on side, no bacon, add
avocado (4 - 6 cups spring mix, 1/4 cup red onion, 1/4 cup
diced tomato, 1/4
avocado, 2 TBSP shredded cheddar, 1 fried egg, 5 oz.
This unusual, colorful salsa
from chef Jose Enrique combines green peas and creamy
diced avocado with a hit of lime.