Remove the pits from the avocados and
slice the avocado into thin strips lengthwise (5 per half).
Slice the avocado in half lengthwise, remove and discard pit,
slice avocado into 1/4 inch cubes.
Slice the avocado into 1/2 inch strips.
Not exact matches
Laddle the soup
into serving bowls and top with
avocado slices, lemon zest and a splash of olive oil.
To make the salad simply
slice the mango and
avocado into small cubes and the zucchinis
into thin half moons.
I love them raw
sliced over mashed
avocado on toast, chopped
into quinoa and pasta bowls, cooked down
into soups and pureed
into sauces.
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) 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
I would love to see more savoury recipes with
avocados, only because I know how well they can be used as substitutes in desserts, but the only savoury recipe I know is guacamole and when
avocados are cut
into slices or bits and put as toppings on soup or sandwiches, but I'd love to get to know more savoury meals where
avocados play the main role.
While
avocado usually gets mashed
into a guacamole or blended
into a cool smoothie, for this recipe we'll be wrapping
avocado slices in bacon and baking them for a dish filled with healthy fats and protein.
Slice the flesh of each
avocado into five
slices and gently peel off the skin.
-2 medium beets, peeled and cut
into paper thin
slices -1 small red onion, thinly
sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium
avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
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
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped
into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1
avocado,
sliced some thinly
sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
1 pound carrots, scrubbed or peeled and cut
into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an
avocado, pitted and
sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
Tomorrow's breakfast, whisked
into scrambled eggs & poured over
avocado slices!
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
cherry grape tomatoes 1/4
avocado (cut
into slices) Italian seasoning (mine is a blend of a whole bunch of herbs)
Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup)
sliced coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1 cup) butter or
avocado oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut
into...
A hot
slice of freshly made sourdough with butter melted across it, and my grilled turkey,
avocado sandwiches on sourdough I watch my family crunch
into regularly.
For the salad - 3/4 cup quinoa 1 mango, cut
into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large
avocado, cut
into 1/2 inch cubes (note, don't cut
avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly
sliced 1/4 cup toasted sunflower seeds
If you have a vacuum sealer, you can cut your
avocado in half,
slice it
into desired pieces while still in the skin and vacuum seal it to keep it from browning.
Slice the fried rolls diagonally, dunk the wedges
into a creamy
avocado ranch sauce, and you've done your taste buds a solid.
Peel and pit the
avocados, then cut
into 1 / 2 - inch - wide
slices or cubes.
Slice the
avocados lengthwise, remove the pits and using a spoon scoop out the
avocado meat and place
into the food processor.
Then I will cut the steak
into thin strips and serve over a bed of arugula and top with
sliced cherry tomatoes, black beans, pumpkin seeds, and
sliced avocado.
Halve, pit and peel
avocado and cut
into 1 / 2 - inch - thick
slices.
For this reason, you don't want to
slice into that outermost, dark green portion of the pulp any more than necessary when you are peeling an
avocado.
a little vegetable oil or cooking spray, to prepare the grill pan 8
slice of your favorite burger cheese (optional) 8 Tbsp relish 8 sweet sandwich pickles 4 oz baby lettuce 4 oz alfalfa sprouts 1
avocado, cut
into slices (optional) 8 whole wheat poppy seed buns, toasted
Slice three
avocados in half, remove the pit and skins and scoop them
into a mixing bowl.
Prepare the carrot, red pepper and cucumber by chopping
into matchstick pieces, thinly
slice the radishes and spring onions and
slice the
avocado.
Cut the
avocado into cubes,
slice the snap peas and roughly chop the hazelnuts.
To serve 4 carrots, peeled and cut
into thick sticks (bake together with the beetroot) 2
avocados,
sliced 4 handfuls mache lettuce 1/2 cucumber,
sliced 12 radishes,
sliced 1 cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds
Set the
avocado on a piece of parchment paper and cut each half lengthwise
into thin
slices.
1/2 cup trimmed asparagus, chopped
into 1 inch pieces 2 to 3 radishes, very thinly
sliced 1 tablespoon quality olive oil salt & pepper 1/2 cup cooked millet few tablespoons of vegetable broth 1/2 an
avocado squeeze of fresh lemon juice optional: micro greens, to serve
Dip each
slice of
avocado into the buttermilk and then
into the cornmeal, shaking off excess.
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
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)
Cut the
avocado halves
into thin even 1/8 inch (3 mm)
slices.
And as the last step, wrap your rice balls in seaweed, thinly
sliced avocado, fresh herbs, or roll them
into sesame seeds.
Manzana Chili Verde 1 lb baby Yukon golds, cut
into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and
sliced thinly 2 poblano peppers, seeded and chopped
into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped
into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and
sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime
Avocado slices for garnish
Mash the
avocado into the green goddess, and spread 1 tbsp on one side of each
slice of bread.
Scoop some BBQ chickpeas
into each tortilla and top with a couple
slices of
avocado, some grape tomatoes, a bit of queso fresco, and some of the cilantro - red onion mixture.
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.
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut
into tiny pieces) 2 Tbsp chopped cilantro 1
avocado (cut
into small cubes)
Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
Mash the
avocado into the bread (or ribbon it if you're feeling ambitious), and top with a few
slices of hard - boiled egg for a dose of protein.
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!)
can of chickpeas, drained and rinsed 1 small head cauliflower, washed and cut
into bite - size florets Corn tortillas 1 cup finely chopped red cabbage 1 jalapeño,
sliced, seeds removed 1 large
avocado, seed removed and diced Chopped cilantro
Salad: 2 salmon fillets, grilled or poached 6 cups spinach or mixed greens 1
avocado,
sliced 1/2 large cucumber, diced or cut
into long chunks for baby 1 carrot, grated 1 bundle of soba noodles 1/4 cup pumpkin seeds
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