Sentences with phrase «use sliced avocados»

Garnishes: can use sliced avocados, chopped red onion, chopped fresh cilantro, sliced radishes, or lime wedges

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.

I love topping them with yoghurt (I use a plain coconut yoghurt), sun - dried tomato pesto, chopped tomatoes, slices of creamy avocado and a sprinkling of chives, but they work with so many things.

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.

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.

We used Romaine lettuce, tomatoes, avocado slices stacked between Dave's Killer Bread 21 whole grains and seeds.

Use the microwave to heat up your tortillas and slice the avocado once you're ready to eat to prevent browning and retain freshness.

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

Once fries are cooked and have cooled for 1 - 2 minutes, layer them on large platter or two separate plates, top with black bean vegetarian chili mixture, then sprinkle with shredded cheese -LCB- I used aged cheddar -RCB-, drizzle with sour cream, and garnish with sliced avocado.

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 salads aren't your thing use a potato masher to squash the chickpeas down a little bit and just spread between two slices of bread for a quick lunch of avocado chickpea sandwiches.

2 english muffins — I have used wholemeal 2 Strong Roots pumpkin & spinach burgers 2 Strong Roots Avocado halves (defrosted) 2 slices of a quite large tomato a handful of rocket or spinach leaves the juice of 1/2 lemon salt and pepper to taste

I had planned on serving with lime slices and avocado but decided to use my extra ones to make more guac!

To assemble the bowl add in the rocket (if using) top it with the tofu scramble, garlic roast sweet potatoes, spinach bites, vine tomatoes and the sliced avocado.

Slice the avocados lengthwise, remove the pits and using a spoon scoop out the avocado meat and place into the food processor.

Serve potatoes split and topped with a mountain of greens and sliced avocado, if using.

I used real butter and sharp cheddar, and also added sliced avocado.

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

I used pink beans) 1/4 of an avocado, sliced 1/4 cup of cilantro, trimmed & roughly chopped 1/4 cup of cashews

I just made this quinoa salad for dinner but didn't have all ingreds so used raisins instead of currants, basil and cilantro instead of dill, lightly steamed mini broccoli florettes instead of grated zuke, and sliced avocado instead of feta.

Travis likes to use the no - knead parmesan rosemary garlic bread for sandwiches but I love to toast slices and slather it with mashed avocado, sea salt, pepper and cayenne.

It tastes awesome with slices of avocado (w / salt and lime juice squeezed on) used to scoop up the soup.

You can use any vegetable you wish try asparagus, pumpkin, carrot, avocado, cucumber, shiitake mushroom, tofu, thin sliced egg omelette, etc... Thinly slice or julienne vegetables, parboiling if necessary tie on with a thin (1/4» or 6 mm) strip of nori or vegetable strip wrapped around the whole sushi if needed..

If you are packing this up for lunch I recommend leaving the peel on the avocado and using a small knife to cut slices horizontally and vertically through only the flesh, not the peel.

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 used vegetable stock, heavy cream and sour cream instead of water and served it with sliced avocado on top.

* 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

The other day I made the girl I babysit lime slice for her birthday, and as I was making it I couldn't help fantasise about a completely natural version using avocado as the filling.

I used seasonal veggies, black beans, some fresh spinach leave, avocado slices, and some basil leaves to get this going!

Instead of traditional tostada toppings, use scrambled eggs, a fresh tomato slice, and some mashed avocado to give your taste buds a great wake - up.

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.

Cut avocados in half, use a chef's knife to pull out pit and slice the flesh while still in the shell.

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 groundAvocado - 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 groundavocado, 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

Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

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

The toppings I used included sliced avocados, lime juice, hot sauce, cilantro, red onion, red salsa, and cilantro dressing.

Slice the avocado in half from top to bottom, twist to open and remove the pit using a chef's knife.

From there it's all about the extra toppings like sliced avocado, quick pickled red onions and / or serrano chiles, and a bit of cheese - I used Bulgarian feta, but cotija would be good, or skip it altogether if you're vegan.

Just take some fresh salad greens (I used crispy, cold romaine), slice a tomato, crisp up some bacon, slice an avocado and poach some eggs.

Afterwards, use the cutting board to transfer your pizza back off of the grill and top with avocado slices.

For the Salad: 6 ounces Baby Spinach 1 cup Strawberries, sliced 2 Avocados, chopped 1/4 cup Sliced Almonds (I used chopped) 1/4 cup Feta sliced 2 Avocados, chopped 1/4 cup Sliced Almonds (I used chopped) 1/4 cup Feta Sliced Almonds (I used chopped) 1/4 cup Feta Cheese

There's sliced chicken breast, sweet cherry tomatoes, crispy turkey bacon (yes, you can use regular bacon if you must), and creamy avocado, all on a bed of kale that's been massaged until it's gloriously soft.

Top with avocado slices, tomatoes, jalapeño slices (if using), and cilantro.

It couldn't be simpler, or more delish — using Good Food Made Simple's wholesome burritos as a base, then topping them with melted cheese and a homemade avocado crema and colorful sliced grape tomatoes!

I like to use grated carrot and beetroot, watercress sprouts and radish slices, but you could also use cucumber slices, avocado, tomato, grated courgette and so on.

INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin

While the burgers are resting, add sliced avocados, lime juice, mayo and cilantro to a medium bowl, and mash using a fork.

What you see here is what you use: Brown rice, black beans, sliced avocado, and pan-sautéed plantains are all you need.

Using the same fork, remove the avocado slice from the egg mixture and let the excess egg drip off.