shredded cheese chopped cherry tomatoes
sliced avocado corn - a nice persuader for the kids diced red pepper diced cucumber sliced romaine - I use this knife lightly crushed Corn Chips - I used Trader Joe's Organic Corn Chips sliced green onion, or any diced onion pickled or fresh jalapeño slices Paleo Catalina Dressing - recipe below
Not exact matches
To assemble, arrange the portobellos caps on a tray or a platter, top with the
corn and bean sauté, sweet potato cubes, the remaining
avocado (
sliced), olives, if using, and red onion.
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
2 organic
corn tortillas 1/2 cup organic beans, black or pinto, cooked & mashed 1 radish,
sliced 1/4 tomato, diced 1/2
avocado 1/2 cup kale, diced
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9
corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup
corn, thawed if frozen 1 + 1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes,
sliced, seeds removed taco fixings like lettuce, sour cream,
avocado and / or quacamole for serving
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet
corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno
slices, diced
avocados, tortilla chips
Tofu scramble tacos also featured
slices of ripened
avocado,
corn, and black beans with a side of mild salsa.
-- 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.
Corn tortillas, for serving plus
Avocado slices, chopped cilantro and fixings of your choice (we love pickled jalapenos or onions, lime wedges and a bit of slaw)
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice of 1/2 lime salt and pepper, to taste 1 package soft
corn tortillas 1
avocado, peeled and thinly
sliced 2 plum tomatoes, diced 1 head lettuce, thinly
sliced 8oz shredded cheddar cheese 8oz.
To serve, warm the
corn tortillas and offer a taco bar of sour cream, pickled red onions,
sliced avocado, shredded cabbage, shredded cheese, cilantro leaves and LA VICTORIA ® SUPREMA ® Salsa.
Arrange ingredients in a rainbow shape in this order: diced tomato, carrot,
corn kernels, diced
avocado, broken blue
corn chips,
sliced red onion,
sliced grilled chicken, black beans.
ground beef 1 packet Ortega taco seasoning 1 can diced tomatoes 1 cup black beans, rinsed and drained 1 cup canned
corn 1 - 2 cups shredded cheddar cheese 2 scallions, chopped 1
avocado,
sliced tacos, for serving
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
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of
corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1
sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
Breakfast tacos with fluffy scrambled eggs, nitrate - free bacon, fresh
corn tortillas, black beans,
sliced avocado and tomatillo salsa hits the spot.
Enjoy our delicious balsamic and roasted vegetable salad with fire - roasted
corn, roasted sweet peppers, onions, zucchini, squash, and Hass
avocado slices on fresh mixed greens, drizzled with lemon agave balsamic vinaigrette.
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 pe
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 pe
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
I gave this Summer Farro Salad a Southwest twist with
corn sliced off the cob,
avocado, cotija, cilantro and a lime vinaigrette.
Even a huge
slice is a light way to end my favorite birthday bash meal of flame - kissed burgers and
avocado, black bean and
corn salad.
I serve it with
sliced avocado, blue
corn chips, maybe a dollop of sour cream along with the feta and cilantro.
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
6) Spread the flaxseed wraps with the cream cheese, then pile on diced tomatoes,
corn, onions, shredded chicken breast and
sliced avocados.
I stuffed the squash into freshly toasted
corn tortillas that were topped with shaved crunchy cabbage, creamy
avocado, vibrant radish
slices, fragrant cilantro, spicy raw jalapeno and salty queso fresco cheese.
Decorate with some crunchy
corn on top, some pieces of tortilla,
slices of
avocado and sun dried tomatoes.
Take soup from the furnace and decorate with crispy
corn, pieces of tortilla, sun dried tomatoes and
slices of
avocado.
There are so many other options that you could choose from: fresh tomatoes, pineapple pieces, olives, sundried tomatoes, cooked beans — whole kidney and cannellini beans work well; ditto any kind of refried beans — mushroom
slices, chopped asparagus, garlic cloves,
corn kernels, capers, diced
avocado, zucchini sticks, thinly
sliced roasted potato with fresh rosemary, cashews.
Dive into our freshly prepared Chipotle Orange Salad with mandarin oranges, fire - roasted
corn, fresno chiles,
avocado slices and black beans on fresh mixed greens, topped with tortilla strips.
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
* Grilled veggies served on a warm stone - ground
corn tortilla with toasted cheese and topped with buttery Hass
Avocado slices, our roasted chipotle salsa, our creamy chipotle sauce and cilantro / onion mix.
I piled a bed of greens with carrot ribbons, sautéed broccoli pearls, baked seasoned onions, tuna,
avocado, mini pepper,
sliced Havarti, the last of our champagne vinaigrette, and
corn chips.
1 (15 - ounce) can
corn kernels, drained and patted dry (I used Trader Joe's frozen roasted
corn) 1 head iceberg lettuce, chopped (I used romaine lettuce) 1 cup cherry tomatoes, halved 1 large
avocado, cubed 10
slices bacon, cooked and crumbled (I only used six) 4 hard - boiled eggs, chopped
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.
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).
On the Thousand Island side of 4 of the bread
slices, layer equal amounts of the thinly
sliced corned beef, sauerkraut,
avocado slices and Swiss cheese.
Then, arrange some black or pinto beans,
sliced avocado, diced tomatoes, and lightly cooked
corn kernels on it.
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
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 pe
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 pe
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 pe
corn, kernels removed 3 tablespoons minced yellow onion 6 fresh basil leaves, chopped Fresh ground pepper
We evenly distributed the potatoes between 4
corn tortillas, topped them each with a few strips of the roasted red bell pepper,
sliced avocado, a few spoonfuls of the roasted jalapeño salsa, some fresh cilantro, and a squeeze of lime.
I serve this machaca with warm
corn tortillas, lime wedges, cotija cheese,
avocado slices, red chili sauce or my brothers delicious salsa recipe.
Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California
Avocado Taco with Chipotle
Corn Relish Cumin Garlic Roasted Carrots and
Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled
Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine &
Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange
Slices Salad with
Avocado Green Olive Salsa Papaya, Pineapple and
Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot &
Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus,
Avocado Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa
Sliced Chicken Salad with Zucchini Ribbons,
Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette
Warm
corn tortillas, chopped white onion, lime wedges,
sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)
Toppings as desired (sour cream, grated cheddar, chopped red onion, lime wedges, cilantro,
sliced avocado, pickled jalapeños,
corn nuts, and don't forget Fritos)
Salad: Two big handfuls of radicchio leaves, washed, torn and spun dried 1 1/2 c. fresh organic
corn, cleaned, shucked and rinsed 1 c. cherry tomatoes, halved 1
avocado, halved, pitted and
sliced 1/4 c. cilantro, washed and stems removed 2 Tbsp.
To make the burrito bowls Cooked brown rice Spicy black beans, from above Chipotle salsa
Corn (I throw in a bit of finely chopped jalapeño)
Sliced avocado Shredded cabbage Cashew + hemp chipotle sauce, from above Finely chopped cilantro Hemp seeds
Alternatively, the steak can be
sliced as thinly as possible and served as tacos in charred
corn tortillas with diced
avocado, thinly
sliced red onion, chopped tomatoes, cilantro leaves, crumbled queso fresco, and a drizzle of the sauce.
Add a hot dog, then top with Street
Corn Salsa, chopped tomato,
sliced jalapeño,
Avocado Crema, cilantro, and additional hot sauce, if desired.
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
6
Corn tortillas, soft or crisp (I like the Cool Chile Co) 1 Medium
avocado,
sliced thickly Fresh coriander, roughly chopped Spring onions, thinly
sliced Lime
slices Hot sauce (Optional)
I served this chicken dinner with
corn tacos, strawberry salsa and fresh
sliced avocado.