Fan a quarter
of the sliced avocado in the center of each wrap.
Not exact matches
Serve
in bowls with a spoonful
of cooked rice, some mushroom
slices, fresh parsley, olive oil, a dollop
of yogurt if using, and an
avocado toast.
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
Other accompaniments included baked sweet potatoes,
avocado crema (blend two
avocados in the food processor with a big handful
of cilantro leaves, lime juice, salt, and garlic to taste plus a bit
of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly
slice a head
of red cabbage and add a handful
of cilantro, about 3 tbsp apple cider vinegar, a drizzle
of honey, and sea salt).
In a medium sized bowl, start with a bed
of cooked forbidden black rice, top with onions, kale,
sliced avocado and tuna.
Baja Fresh launched its new Blackened Chicken Salad with fresh
slices of California
avocado in mid-April.
You can serve this as an appetizer, light lunch, or with the addition
of the
avocado in slices and some pecans as a great side salad.
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.
There's a batch
of Mark Bittman's easy kimchi, several jars
of Three Pepper Jelly, some
sliced variegated pink lemons marinating
in honey, several different types
of tsukemono (Japanese pickles) slowing aging their way to perfection, and finally, my fourth batch
of pickled
avocados.
And I love some
of the other ideas posted here
in the comments — adding
avocado slices sounds like heaven!
Goat Cheese and
Avocado Bruschetta with Hot Pepper Jelly — make bruschetta from
slices of a French baguette: brush generously with olive oil, then toast
in a hot oven.
1 corn or rice tortilla 1 tbsp
of pizza sauce (I use store bought — homemade would be great) 2 tbsp
of black beans 2 tbsp
of corn 2 sundried tomatoes (soaked for a couple
of minutes
in warm water and
sliced) 1 clove
of garlic, minced a sprinkle
of fresh or dried basil (I only had dried) 2 tbsp
of homemade nacho cheeze (store bought would work) 1/4
of an
avocado,
sliced a sprinkle
of vegan parmesan (I used parma) a dash
of fresh cilantro
Place on a flat work surface, and
in the bottom third
of the wrapper, arrange a bit
of rice, a smear
of the oregano sauce, a few tofu strips, and a few
slices of avocado (see lead photo).
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups
of orzo, dry 1 pound
of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3 Teaspoons
of Old Bay, divided 1 Cup
of grape tomatoes,
sliced in half 1 Cup
of golden tomatoes,
sliced in half 5 Scallions, chopped (white and green parts) 1 Cup Parsley, chopped Juice
of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh
avocado
Wrap Onigiri with a strip
of nori or
avocado slices, or roll them over
in a plate
of toasted sesame seeds.
Try adding thick
slices of ripe
in - season tomatoes, good - quality bacon or pancetta, or creamy
avocado.
Then there is a layer
of fresh banana
slices, encased
in a creamy chocolate cinnamon
avocado mousse, topped with vanilla scented coconut cream, topped with fresh passionfruit because YES passionfruit is amazing.
In reality, there's a lot to love with this recipe, straight from the chunky
avocados to
slices of tender cherry tomatoes, added for color and texture.
In its simplest form,
avocado toast is mashed
avocado spread on a
slice of toasted bread.
I topped it with a dollop
of Greek yogurt,
in lieu
of sour cream, and garnished it with
avocado slices.
The meat is chopped up
in thin
slices and mixed with fresh tomatoes,
avocado, and one
of my weekly staples — cauliflower rice.
Holding the tortilla
in the palm
of your hand, fill with slaw and top with flaked fish and
avocado slices.
Ingredients: 1 large bunch
of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1
avocado peeled, seeded and finely
sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely
sliced into rings 1/4 cup pine nuts Place all ingredients
in a good sized salad bowl.
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!)
I am now loving the idea
of adding
avocado slices to a homemade blue cheese burger
in my own backyard.
What I did
in this recipe is simply sauté the broccolini with the garlic
slices in a bit
of avocado oil (or any high heat oil that you prefer).
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
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.
Once they are set, you remove the skillet from the heat, sprinkle some chopped cilantro and grated Parmesan cheese over the top, then serve it
in shallow bowls with a few
slices of fresh
avocado and thin
slices of crusty baguette.
* 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
Breakfast was a repeat
of yesterday — I reheated some
of the leftover Crispy Noodle Pancake
in a skillet and had that with eggs over easy and some
sliced avocado.
Place a couple
slices of avocado in the center
of each warmed pita, then top with the caesar salad mixture, and finally with some tomatoes.
Chicken salad is a meal that can be used
in many ways — you can add it to a gluten - free wrap, place a scoop on top
of a gluten - free cracker, or a
slice of cucumber.This chicken salad recipe has all the creamy goodness, but added punch
of avocado.
Make once serve multiple ways: a few ideas include 1)
slice chicken and serve over a Cobb / Caesar salad 2) chop chicken into bite size pieces add a touch
of light mayo and chopped celery to make a chicken salad (stuff
in an
avocado, or wrap, or sandwich) 3) shred chicken (with two forks) and serve
in tacos with lettuce, tomatoes etc..
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
Last year I had the luck
of going to Departure
in Portland, where I lingered over a wonderful
avocado and carrot salad with a thinly
sliced serranos and sourdough croutons as garnish.
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!
If I'm
in a hurry, I just toast two
slices of bread, top it with one whole mashed
avocado, and sprinkle a pinch
of sea salt, black pepper, and cayenne pepper on top.
Corn salsa with lime sour cream along side bits
of chicken or fish
in a tortilla; with a bowl full
of just
avocados and very thinly
sliced Walla Walla sweet onions dressed with lime juice.
1 cup
of butternut squash roasted 1 can
of organic black beans rinsed and drained 1 cup
of farro cooked 1/2 lime juiced 1 clove
of garlic crushed 1 shallot finely chopped 2 teaspoons
of chili powder 1 tablespoon
of braggs amino acid whole grain burger bun
sliced avocado In a large bowl combine squash and black beans.
Pile cheddar cheese, creamy
avocado and salsa over
slices of freshly seared flank steak and wrap it up
in a whole - wheat tortilla.
If you like spring rolls you're going to love this easy Shrimp Spring Roll Salad loaded with large shrimp,
sliced cucumber,
avocado, red peppers and fragrant herbs on a bed
of crispy lettuce and tossed
in a delicious dressing.
If you like spring rolls you're going to love this easy Shrimp Spring Roll Salad loaded with large shrimp,
sliced cucumber,
avocado, red peppers and fragrant herbs on a bed
of crispy lettuce and tossed
in a delicious paleo - friendly dressing.
Spread each with 1 to 2 tablespoons
of the special sauce and then top with some
of the caramelized onions, a burger, tomato
slice, lettuce leaf,
avocado slices, 1
slice of bacon, cut
in half, and finally, the top
of the bun slathered with more special sauce.
Lay each tortilla on a flat work surface, place a large spoonful
of ceviche
in the center; top with
avocado slices and a sprinkle with cotija cheese.
Construct sweet potatoes by cutting
in half, adding a scoop
of black beans,
avocado slices, sprouts and cilantro.
To mimic that flavor, I caramelized some
sliced shallots
in a skillet to serve on top
of the
avocado mashed potatoes.
In each bowl, add 1 / 2c
of the cauli rice, a handful
of shredded kale, a few radish
slices, a handful
of diced cucumber, about 1/4 cup
of the beets and 1/4
of a
sliced avocado.
All Taylor Railworks meals should start with The Boxer, four perfect
slices of yellowtail tossed
in avocado oil, arranged
in wave - like folds above a shallow pool
of ponzu sauce and decorated with baby cilantro, cured steelhead roe and Thai chiles that lend both spice and crunch...
All Taylor Railworks meals should start with The Boxer, four perfect
slices of yellowtail tossed
in avocado oil, arranged
in wave - like folds above a shallow pool
of ponzu sauce and decorated with baby cilantro, cured steelhead roe and Thai chiles that lend both spice and crunch... Van Kley's partner, Gabriela Ramos built a list
of high - altitude wines, bottled beers, sturdy winter cocktails and an interesting selection
of apertifs, digestifs and vermouths.