I had my first taste
of avocado lime pie down in Costa Rica.
Drizzle 1 - 2 tablespoons
of the avocado lime dressing onto your favorite salad greens or a tomato salad.
Not exact matches
Mash 1/2 -1 ripe
Avocado with the juice
of 1/2
lime, handful
of chopped cilantro, dash
of salt, and if you'd like to, some cayenne pepper.
I know that even with the addition
of lemon /
lime juice, sometimes my
avocado - based dishes don't always stay green.
Guacamole,
avocado salad, well seasoned black beans with cumin, cilantro,
lime juice, and chunks
of avocado... nothing beats the flavor
of bright fresh ingredients!
Adding the brazil nuts really gives the
avocado a wonderful new texture, that is a little creamier and richer than normal, while the peas add an almost sweet flavour which is perfectly complimented by the freshness
of the mint and tanginess
of the
lime juice.
For packed lunches I normally make big batches
of quinoa and brown rice with apple cider vinegar /
lime and salt and then do a big thing
of roasted veg — things like sweet potato and squash cubes, so I throw a mix
of that into a tupperwear with some raw veg — things like
avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for protein.
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 can't say enough about how much the combination
of creamy
avocado, sharp red onion, cilantro, jalapeño, and
lime benefits from the juicy, sweet bursts
of strawberries.
I came up with this easy salad — a combination
of jicama, mango,
avocado and grilled corn with loads
of cilantro and
lime juice.
Mango and
avocado are also delicious with fresh coriander, fresh mint, a pinch
of caster sugar and freshly squeezed
lime juice.
In the grocery line I had kale, pears,
avocado, broccoli, lemons,
limes, spinach, brown rice flour, maple syrup, to name a few items, and thought
of it as the Deliciously Ella way!
In an upright blender, combine 1/3
of the amount
of the roasted sweet potatoes, 1/4
avocado, nutritional yeast, chipotle, a splash
of tamari,
lime juice, 1/2 cup salsa, and 1/4 cup vegetable broth or water until smooth.
2 ears
of corn — grilled 1 medium jicama — sliced into cubes or small matchsticks 2 ripe, sweet mangos — cut into small cubes ground chipotle — to taste (optional) 1 - 2
limes 1 bunch cilantro 1 - 2 ripe but firm
avocados — cubed your favorite taco shells hot sauce
of choice
1
avocado cubed, 1 garlic clove, 1/2
of a
limes juice, 1/4 tsp
of salt and pepper, 1 cup
of sour cream - combine in a food processor until creamy).
i squeeze
lime juice and sprinkle with cilantro or green onion, and huge hunks
of avocado.
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
For the
Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice of 1 fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4 teaspoon fine sea salt, or t
Avocado -
Lime Sauce 2 - 3 large garlic cloves 2 large
avocado, pitted Juice of 1 fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4 teaspoon fine sea salt, or t
avocado, pitted Juice
of 1 fresh
lime, more to create the desired consistency 2 — 4 tablespoons water 1/4 teaspoon fine sea salt, or to taste
The combination
of lime, cilantro, and
avocado remind me
of summer.
Try this one with
avocado, maple syrup,
lime juice, water, Dijon mustard, salt, and a few sprigs
of fresh dill.
For this creamy Key
Lime Pie Smoothie, I use spinach, a half
of an
avocado, almond milk,
lime juice, honey, a few cubes
of ice and my secret ingredient, a packet
of Carnation Breakfast Essentials Classic French Vanilla Powder.
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).
* 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
The
lime juice adds flavor, but also keeps the
avocado from turning an ugly brown color, which is why I have you add some
of the juice at this point.
Add in the flesh from the 2
avocados, 1/2 red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped cilantro, the juice from 1
lime, and 1 teaspoon
of salt.
Put all four halves
of peeled
avocado into a medium bowl and add a tablespoon
of lime juice.
There are layers
of flavor with tender sweet potatoes, spicy chorizo, poblano peppers, then topped with a tangy blend
of avocado, cilantro, and
lime.
You can whip up this yogurt - based blend
of avocado, cilantro, and
lime while the hash and eggs get happy in the oven.
All you really have to do mash up your
avocado with the help
of a
lime and a fork, throw in the remaining ingredients, and your work is done.
Guac -2 ripe
avocados - juice
of 1/2 a
lime -1 garlic clove, minced - handful
of chopped cilantro - salt & pepper to taste
It sounded delicious because I love the classic combination
of avocado and onion, and then the addition
of a garlic -
lime vinaigrette just seemed to be a perfect match.
In a medium bowl, mash together
avocado halves and one tablespoon
of lime juice with a fork.
Dressing - 1/2 cup sour cream - 1/2 cup Greek yogurt -1 / 2 cup olive oil -1 ripe
avocado -1 / 3 cup
lime juice -2 cloves
of garlic - handful
of cilantro (we like a lot!)
- For the guac, mix the smashed
avocado together with juice
of 1/2 a
lime, handful
of chopped cilantro, 1 minced garlic clove, and salt & pepper to taste.
The
avocado won't brown thanks to all
of that
lime juice but don't worry, the fresh pineapple helps to cut some
of the sourness.
Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several sprigs
of chopped fresh cilantro / 1 large ripe
avocado, peeled and chopped into cubes / wedge
of fresh
lime
2 ripe
avocados juice
of 1
lime 3 tablespoons
of avocado oil or EVOO 2 tablespoons finely chopped red onion or shallots 1/2 teaspoon sea salt freshly ground pepper to taste
All you need is
avocado, eggs,
lime juice, red pepper flakes, cilantro, salt and pepper to taste, and a slice or two
of healthy bread, like rye sourdough or dark rye.
Always served with fresh leaves
of cilantro,
avocado, ají and
lime juice.
MAKE THE DRESSING: Pit and peel
avocado, add water, olive oil,
lime juice, cumin, a pinch
of salt and freshly ground black pepper and process with an immersion blender until smooth.
The tortillas are topped with creamy chunks
of avocado and fresh, crunchy slithers
of pickled red onion with a fresh and zesty
lime and cumin coleslaw.
The cilantro and
lime adds a simple but fresh complimentary flavor for the richness
of the
avocado — top that with balsamic reduction and you are serving up a casual and elegant treat.
My version
of guacamole is straightforward: mashed
avocado with a spoonful
of salsa, a squeeze
of lime, & a sprinkle
of garlic powder, s & p, and cumin.
For the dressing, pit and peel
avocado, add a pinch
of cumin, salt, black pepper,
lime juice, extra virgin olive oil and water and process with an immersion blender until smooth.
Garnishes - sliced scallions, diced red onion, cubed
avocado, fresh cilantro or parsley, squeeze
of fresh
lime
toast 2
avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2
lime, sliced into wedges 4 slices whole grain, thick - sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh cilantro pinch
of smoked paprika
I used a little non fat greek yogurt with
lime juice instead
of the cream fraiche, and added a little cubed
avocado for healthy fats.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1
avocado, peeled and chopped 1
lime, cut crosswise into 1 / 4 - inch wheels for garnish
I added black beans and topped with
avocado, sour cream, and a squeeze
of fresh
lime.
I love to have additional toppings to add to soups like this so I chopped up some cilantro, added a squeeze
of lime juice, some
avocado, a sprinkle
of grated cheddar and crushed tortilla chips.