2 - 3 Tablespoons Chobani 1/2
ripe avocado sliced and diced bell peppers diced watermelon 2 whole wheat pitas goat cheese or feta crumbles optional: nut pieces such as walnuts or pecans; sunflower seeds
Ripe avocado slices and lightly sweetened chopped peanuts, rolled up in nori and sticky rice to create this scrumptious peanut avocado sushi.I can't take full credit for this one.
Ripe avocado slices and lightly sweetened chopped peanuts, rolled up in nori and sticky rice to create this scrumptious peanut avocado sushi.
Additional Ingredients for Serving: Cabot Seriously Sharp Cheddar and / or Cabot Monterey Jack Cheese Cabot Sour Cream hot sauce chopped green onions fresh cilantro
ripe avocado slices or chunks
And of course
some ripe avocado slices because I can not have a savory bowl of eats without one!
Not exact matches
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
Toast 1
slice bread and spread with 1/2
ripe, Fresh California
Avocado (mashed or
sliced).
Toast 1
slice bread, spread with 1/2
ripe, Fresh California
Avocado (mashed or
sliced) and 2
slices heirloom or beefsteak tomato.
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
For serving: chevre, feta, or cotija cheese, crumbled cilantro leaves lime wedges salsa 1 or 2
ripe avocados,
sliced sour cream or thick, whole milk yogurt
I also added a
slice of tomato, and just for myself I added some perfectly
ripe avocado (what?!
For the first brine I tried rice vinegar, which I thought would be a natural fit, since I love sprinkling rice vinegar on
slices of fresh,
ripe avocado.
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1
ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly
sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper
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
Just mash up
ripe avocado, spread on bread, top with sprouts, cucumber
slices and sprinkle with salt.)
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly
sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2
ripe Haas
avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
Try adding thick
slices of
ripe in - season tomatoes, good - quality bacon or pancetta, or creamy
avocado.
I've been making this nonstop for the last couple of weeks: salad greens (not iceberg, ugh), chopped red onion, chunks of extra
ripe mango, shredded carrots, chopped
avocado,
sliced cucumbers and feta, drizzled with a bit of a honey + white wine vinegar with the tiniest drop of sriracha and a healthy helping of black pepper.
For the toast: 3
ripe, California
Avocados, peeled, halved and pitted Freshly squeezed lemon juice Kosher salt Freshly ground black pepper 4
slices of toasted sourdough bread Fresh dill, for sprinkling
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2
ripe avocados,
sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato,
sliced 8 thin
slices red onion Bread and Butter or dill pickle
slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit the rolls
Ingredients 1 can croissant roll dough 1
ripe avocado, cut into cubes 1
slice bacon, cooked and crumbled 1/4 -1 / 2 cup shredded cheese (Cheddar Jack is great!)
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.
150g bag kale, washed and dried, leaves stripped off stalks and chopped into strips 75g baby spinach leaves, washed and dried 3 — 4 spring onions, thinly
sliced 50g pumpkin seeds, toasted in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1
ripe avocado pear, halved, stoned, peeled and cut into
slices Sumac to sprinkle Ground black pepper 1 tablespoon good quality extra virgin olive oil Half a lemon
This fast and easy shrimp and
avocado salad features jumbo shrimp and
ripe avocado atop a classic combination of lettuce, baby spinach, grape tomatoes and
sliced cucumber.
Serves: 4 Prep time: 10 minutes Cook time: 16 minutes Total time: 26 minutes Fried
Avocado Slices Ingredients 1/2 cup vegetable oil 2 large eggs 1 cup panko breadcrumbs 1/2 cup all - purpose flour 2 ripe Fresh California Avocados, halved, peeled, seeded and sliced into 16 slices Kosher salt, to taste Easy Homemade Ranch Sauce (see make - ahead recipe below) Dire
Slices Ingredients 1/2 cup vegetable oil 2 large eggs 1 cup panko breadcrumbs 1/2 cup all - purpose flour 2
ripe Fresh California
Avocados, halved, peeled, seeded and
sliced into 16
slices Kosher salt, to taste Easy Homemade Ranch Sauce (see make - ahead recipe below) Dire
slices Kosher salt, to taste Easy Homemade Ranch Sauce (see make - ahead recipe below) Directions
* 1 bunch of Lacinato (aka «Dinosaur» or «Tuscan») kale * extra virgin olive oil * 2 blood oranges, supremed * 1/2 perfectly
ripe avocado,
sliced * 1/4 cup minced cilantro * 1 handful of raw pine nuts * aged balsamic vinegar
It's just a sandwich, on plain old whole wheat bread, piled just high enough (but not too high) with just the basics — peppery fresh basil, perfectly
ripe end - of - summer tomatoes, creamy
avocado, just a few ever - so - thinly
sliced onions, a thin swipe of mayo and a few generous grinds of sea salt and black pepper.
Serves: 1 Prep time: 3 minutes Cook time: 5 - 7 minutes Total time: 8 - 10 minutes Ingredients 1 corn tortilla 1/4
ripe, Fresh California
Avocado, seeded and peeled Pinch of salt, to taste Squirt of lime juice, to taste Red pepper flakes, to taste 1
slice bacon, cooked 1 hard - boiled egg,
sliced Directions
6 cups baby spinach or mixed salad greens 1 red onion, thinly
sliced 1/2 pint cherry tomatoes,
sliced in half 1 big,
ripe avocado, diced 1/2 cup julienned carrot Freshly ground black pepper to taste
4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the
Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground
Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1
ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground
avocado, diced 2 scallions, white and light green parts only, thinly
sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground pepper
We served this with diced
ripe avocado and tomato
slices.
If I have a
ripe avocado on hand I'll
slice 1/4 of it into a small dice and sprinkle that across the top as well.
fine grain sea salt, plus additional salt for seasoning 2 large eggs, beaten 1 cup panko 2
ripe, Fresh California
Avocados, cut in half lengthwise, seeded and peeled For Serving Thinly
sliced cabbage Lemon wedges Katsu Sauce Directions
4 venison burgers 1 teaspoon olive oil 4 ciabatta rolls or wholemeal rolls, halved A few handfuls of mixed salad leaves 1 small red onion, thinly
sliced 2
ripe avocados, halved and each half
sliced into 4 A full flavoured relish
Drape
slices of
ripe California
Avocado evenly over the top of the pizza.
2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very
ripe strawberries, hulled, halved and
sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods
avocado oil 1 1/2 cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
Serve alongside 16 warn corn tortillas and lime wedges and top with
slices of
ripe Mexican Hass
avocado or crema and Fresh Green Salsa (see blow).
Along with
slices of
ripe California
avocados, I stuffed the rolls with cucumber, red bell pepper and an easy sauce made of mashed
avocado, yogurt, wasabi paste and soy sauce.
Ingredients For the burgers: 1 pound ground pork 1 pound fresh chorizo (not cured) * 1 garlic clove, grated or minced 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt For the smashed
avocado: 1 1/2
ripe (but not mushy) California
Avocados, peeled, pitted and
sliced Juice of 1/2 lime 1 teaspoon mayo 1 tablespoon chopped cilantro Kosher salt Freshly ground black pepper For serving: toasted brioche buns, pickled red onions, cotija cheese Instructions Add ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika, ground cumin and salt.
INGREDIENTS 30 raw shrimp, shelled and deveined 1 tablespoon olive oil 1 tablespoon lemon juice 1/2 teaspoon cayenne pepper 1 tablespoon smoked paprika 1 tablespoon red chili powder 1 teaspoon Old Bay seasoning 1 teaspoon chipotle sea salt 1 tablespoon butter 2
ripe avocadoes 1 tablespoon lime juice Sea salt 2 large cucumbers, peeled and cut into round
slices
INGREDIENTS 1
ripe avocado 1 heirloom tomato 4 strips bacon 1
slice good quality bread, any type you want 1 teaspoon crushed red pepper flakes 1 tablespoon lemon juice Salt and pepper to taste
sweetened condensed milk 1/4 cup carrot, grated 3 green onions, thinly
sliced Salt and freshly ground black pepper, to taste 2
ripe, Fresh California
Avocados, seeded, peeled, and chopped into cubes
Ingredients 8 ounces dry spaghetti 1
ripe California
Avocado, peeled, pitted and
sliced 1 tablespoon lemon juice 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling Kosher salt Freshly ground black pepper 1 tablespoon extra virgin olive oil 2 ounces bacon,
sliced into small strips 2 garlic cloves, finely chopped 1
ripe California
Avocado, peeled, pitted and
sliced 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling 2 tablespoons chopped parsley, plus more for sprinkling Instructions
2 large
slices of whole grain bread 2 tablespoons tahini 1/2 cup frozen corn 2 tablespoons of water 1/4 teaspoon fine sea salt 1/4 teaspoon chili powder 2 medium,
ripe avocados fresh cilantro leaves thinly
sliced jalapeño 1 lime, quartered
Poached eggs, tahini and pan-fried
avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just
ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely
sliced Poached eggs, tahini and pan-fried
avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just
ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
To add extra flair to your chili, set this vibrant stew out with individual bowls of sour cream,
ripe avocado,
sliced radishes, diced tomatoes, crumbled cotija (a salty Mexican cow's milk cheese), and fresh limes for topping.
2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just
ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
Ingredients: 4
slices thick - cut bacon 8 ounces lump crab meat 1 teaspoon Old Bay seasoning 1 tablespoon stone ground Dijon mustard 3 tablespoons nonfat plain Greek yogurt 2 tablespoons chopped fresh basil leaves 2 cups grated Gruyere cheese 8 small corn tortillas tortillas For the Sweet Corn Guacamole: 2
ripe Haas
avocados 1/2 lime, juiced 1/2 lemon, juiced Kosher salt 1 ear sweet corn, kernels removed 3 tablespoons minced yellow onion 6 fresh basil leaves, chopped Fresh ground pepper
HS: Hi Maya - I usually just quarter a
ripe avocado, then cradle in one hand (peel on),
slice thinly on a diagonal, then run the knife between the skin and flesh to release the
slices.