If you don't plan on eating the salad immediately make to sprinkle a little lime
juice on the avocado to help preserve it.
The crispy, crunchy panko breading adds an incredible textural complement to the creamy, buttery goodness of the California Avocado, and when you squeeze some fresh lime
juice on those avocado fries... oh my word!
Just make sure to squeeze some lemon or lime
juice on the avocado before adding it to the summer rolls to help prevent browning.
Drizzle more lemon
juice on the avocados to stop them browning.
Squeeze lime
juice on the avocado cubes to prevent browning from oxidation.
Question: do you just rub some lime
juice on the avocado to keep it from browning until lunchtime?
Not exact matches
Serve with extra tahini
on a bed of salad, I like a simple rocket (arugala) and
avocado with lots of delicious lime
juice and olive oil.
I love toasting a couple slices and then having mashed
avocado on top, there's a delicious recipe in my second book with lemon
juice and chilli.
1) Peel and cut mango,
avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime
juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil
on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
If you have extra
avocado on hand, preserve it by sprinkling with citrus
juice and wrapping tightly in plastic wrap before storing in the refrigerator.
Smashed Avo
on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1
avocado 1 tbs lemon
juice Pinch of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive oil and fry garlic til golden.
Lately, I've been slathering it
on toast and topping it off with
avocado slices, a drizzle of tahini, a squeeze of lemon
juice, and sea salt.
What I had intended to do was toss the carrots with olive oil and cumin, salt and pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some
avocado slices
on top and then squeeze fresh lemon
juice over it.
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 tortillas.
Cheesy Nut Dust and Vegan Pesto 1/2 cup / 70 g almonds 1 tbsp nutritional yeast 1 large handful basil 1 large handful spinach 1/3 cup / 80 ml olive oil 2 tbsp lemon
juice a few pinches salt 1 small
avocado (use half if you have a large and serve the rest
on the side)
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending
on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon —
juiced 1 - 2 ripe but firm
avocados freshly ground black pepper arugula leaves for garnish
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
The small salad that I always have ingredients
on hand for has a base of sweet greens, topped with quinoa, beets (steamed and chilled), diced
avocado, lemon
juice, and black pepper.
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.
It tastes awesome with slices of
avocado (w / salt and lime
juice squeezed
on) used to scoop up the soup.
Avocados are plentiful now here in California, so I've been serving us each a whole
avocado — the calamansi
juice is killer
on avocado.
Used lemon
juice instead of vinegar (2:1 ratio lemon to olive oil) Mixed in cooked quinoa to make it a full meal Added sliced
avocado on top (had them kicking around and
avocado makes everything better!)
** If you are not consuming this salad right away, squeeze lemon
juice on / around the
avocado to keep it from turning brown, then wrap each
avocado tightly in plastic wrap (not a baggie) being sure to remove air pockets
I whipped up an
avocado sauce with
avocado, lemon
juice, salt and pepper for my glorious poached eggs and moved
on to creating the rest of my masterpiece.
vegan mayo, chipotle, salt, lime
juice, red onion cherry tomatoes, a red chilli and garlic all finely chopped mixed all together in a bowl, spread it
on the bread (i make 4 sandwiches at a time to make everyone jealous) top with
avocado slices, spinach and if you can get it a little vegan cheese to melt into it all.
You may want to spritz a little lime
juice on the extra
avocado mash to keep it from browning but I think it's just as yummy, if not better, the next day!
I discovered this smoothie by «Healthy Emma»
on Instagram and can't wait throw the ingredients - orange
juice,
avocado, frozen blueberries, raspberries, kiwi and banana - in my blender!
Combine the mango with the
avocado (toss the
avocado gently with the lemon or lime
juice first)
on a serving platter or shallow bowl.
Mash the flesh of the
avocado with a fork and add the lime
juice (quantity depending
on your taste) until it reaches a creamy consistency.
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.
For a snack, munch
on 10 Mary's Gone Crackers with 2 tablespoons mashed
avocado with lime
juice and chili flakes.
Chunks of lobster, diced California
Avocado and celery, lemon
juice and mayo all served
on split whole grain buns.
By blending it with ripe California
Avocado, lime
juice, cilantro, and salt, it is transformed into a rich, decadent sauce that is even better than butter
on the corn.
My favorite way to eat it is layered
on top of a bed of baby spinach then top it off with salsa, a squeeze of lime
juice,
avocado, some cilantro and maybe just a little shredded Mexican cheese.
Pairing the
juice with the
avocado toast with hard - boiled eggs
on top will be a perfect balance of protein, carbs and vitamins your body needs to recover after a morning workout.
New York City is intense, I mean in an ideal world I would wake up, make fresh squeezed orange
juice, french press coffee and eat some
avocado toast
on a balcony reading a book.
Add lemon
juice and whisk the
avocado on medium speed, until slightly lightened in color and smooth, about 2 - 3 minutes.
Mash the
avocado with the lime
juice and season with salt, and warm the refried beans
on the stovetop or in the microwave.
That means you can either blend your green
juice with almond butter, tahini, coconut oil or
avocado, or drink it with a handful of nuts
on the side.
I made these last night with a couple of changes — didn't have feta so used parmigiano, and didn't have yogurt so I mashed up some very ripe
avocado with lime
juice to put
on top.
We recommend: The Weekend Brunch Special, it will leave you full until dinner, featuring granola with yoghurt, fresh fruit, a perfectly - poached egg
on avocado toast, orange
juice and exceptional coffee!
Albacore canned tuna, coconut milk, olive oil, lemon
juice,
avocado and other veggies
on nori roll (seaweed) sheets.
Then I added a simple mixture of
avocado oil, chili powder, cumin, lime
juice and minced fresh rosemary and tossed to coat them right
on the parchment - lined baking sheet (again, shaving off a few steps by not mixing them in a bowl first).
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
WEEKEND Breakfast: Oatmeal with 237 ml of rice milk, peaches, walnuts, with stevia and cinnamon sprinkled
on top Morning tea: Optimal Cleanse shake Lunch: Turkey wrap — brown rice tortilla, hummus, arugula, 113 g of ground turkey and
avocado slices Afternoon tea: Dark chocolate Optimal Protein Bar or rice crackers with home - made garlic and olive hummus Dinner: Grilled halibut with fresh - squeezed pink grapefruit
juice, garlic, cilantro, grape seed oil and vegetable stir - fry
Diet tip: Season half an
avocado with salt, pepper and lemon
juice and take with you
on the go for a snack.
WHAT I ATE: Breakfast: 1/3 cup muesli, two tbsp yoghurt, 1/3 cup warmed berries and 1/2 tbsp chia seeds Morning snack: Two corn thins with
avocado and cracked pepper and apple Lunch: Two hard - boiled eggs and a large salad with baby spinach, lettuce, carrot and beetroot, dressed with olive oil and lemon
juice Afternoon snack: A protein ball or bar Dinner: Skinless chicken breast served
on sweet potato and butternut pumpkin mash, topped with steamed bok choy and green beans.
On the last few days, I used the same ingredients that I would have
juiced for my Spicy
Avocado Soup and made a raw soup, blending everything in my Vitamix instead of putting it through the juicer.
The Filling: 5 medium
avocados 1/2 cup organic full - fat coconut milk 20 key limes, zested and
juiced (should get almost 3/4 cup of lime
juice and a couple Tbsps of lime zest from the limes, depends
on their size) 1 tsp pure liquid stevia 1 Tbsp vanilla extract pinch of sea salt to enrich flavors
Mash one quarter of a ripe
avocado on rye toast and season with salt, pepper and a dash of lemon
juice.