Sentences with phrase «lime over the avocados»

Squeeze a wedge of lime over the avocado and sprinkle cilantro over soup.

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.

Squeeze the lime over the avocado, add a few shakes of hot sauce and stir until mixed thoroughly.

Step 2: As soon as you have gathered them into the bowl, squeeze the lime over the avocados.

As soon as you have gathered them into the bowl, squeeze the lime over the avocados.

Squeeze some lime over the avocado, then sprinkle some sesame seeds.

Not exact matches

Squeeze lemon or lime juice over the avocado to prevent discoloration.

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

Remove from the oven, scatter the cotija and cilantro over the top, and serve immediately with the salsa, avocado, sour cream, and lime wedges for drizzling over the tops.

Juicy seasoned pork tenderloin over cilantro lime rice with corn, avocado, tomatoes, cheddar cheese and sour cream.

-- my famliy says, (or would say if they weren't completely engaged in this delicious meal) we serve it simply with green salsa, lime wedges and sliced avocado on corn tortillas lightly charred over an open gas flame on the stove.

They also store really well so save the pico de gallo, avocado cilantro lime sauce, tortillas, and spicy shrimp in separate containers and break out the best left - overs ever.

I like to serve my stew over brown rice and garnish with fresh lime juice, cilantro, and diced avocado.

-LSB-...] dry skillet over medium heat for about a minute on each side) avocado, thinly sliced fresh salsa / pico de gallo sour cream fresh cilantro, chopped for garnish lime wedges, for -LSB-...]

Chicken is marinated in a tequila - lime sauce, grilled and then served over a bed of watercress with oranges, pepitas, and grilled avocado!

Serve over greens or in a avocado half or tomato star with extra lime juice and goat peppers if desired.

Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.

Serve the quinoa salad over lettuce and top with avocado, tomatoes, lime wedges, and chipotle cream sauce.

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 always squeeze the lime juice over the avocado immediately after I cut it to avoid it becoming brown.

Shredded seasoned chicken, fresh avocado halves stuffed with said shredded chicken that's baked to perfection, and finally a dreamy cilantro lime cream sauce made with full - fat coconut milk drizzled over the aforementioned shredded - chicken stuffed avocados.

But we also like to eat it in rice bowl form, with black beans, avocado slices, some fresh cilantro, and even a few pieces of sweet pineapple, and if you can find some chili - lime cashews those are pretty great sprinkled over the top too!

Cut the lime in half and squeeze the juice from both halves over the avocado.

In a separate container, combine LIME JUICE and grated GARLIC; fork - whisk and pour over salad ingredients; gently toss with salad to combine; gently fold in AVOCADO.

Drizzle the mixture over the orzo, and add the avocado with lime juice, tomatoes, and parsley.

This dish is served with corn tortillas and you smash the queso fresco and avocado in the tortilla, add salsa, squeeze fresh lime juice over the top and sprinkle with a little salt.

To serve, spoon the beans and avocados over the tortillas, top with salsa, and garnish with scallion greens, cilantro, and lime wedges.

Place tempeh over soba noodles and top with remaining sauce, black sesame seeds, squeeze of lime, cilantro and avocado.

Serve with lime wedges for squeezing over avocados.

Serve the creamed seafood over the cooked rice and garnish with the oranges, avocados, grapefruit, and the lime wedges.

(You can squeeze a bit of lime juice over the avocado to keep it from browning.)

Try a tiny squeeze of fresh lemon or lime juice over the avocado just before serving to really brighten the flavors.

Place the avocado slices in a shallow dish and squeeze the lime juice over them.

corn or whole wheat flour tortillas, warmed (can be warmed in a dry skillet over medium heat for about a minute on each side) avocado, thinly sliced fresh salsa / pico de gallo sour cream fresh cilantro, chopped for garnish lime wedges, for serving

Mashed avocado with black beans, lime juice, chopped cilantro, served warm over wild rice or cold over salad greens

shrimp 6 large leaves butterhead lettuce 1 cup jicama, diced 1 cup mango, diced 1/2 avocado, diced 2 green onions, sliced 1/2 cup fresh cilantro, minced 1 TBSP lime juice Instructions: Heat the coconut oil in a medium sauté pan over medium - high heat.

We usually eat it over rice, topped with diced avocados, shredded cheese, cilantro and a splash of lime.

An energizing mint, creamy avocado and zesty lime refreshing drink to win over any green smoothie skeptic.