cotija cheese, and 1 tablespoon cilantro.
Combine avocados, water, 1
ix corn, red bell pepper, cilantro, lime juice, and olive oil
Beat avocado, cilantro, and lime juice together in a large bowl until smooth.
Heat a small skillet over medium heat. Toast pumpkin seeds in skillet until lightly browned and fragrant, about 5 minutes.
Stir pumpkin seeds, romaine lettuce, black beans, grape tomatoes, corn kernels, and red bell pepper into the dressing to coat.
Cook noodles in boiling salted water until tender. Rinse under cold water until cool then drain. Transfer to a large bowl along with cucumber, spring onions, nori and cumin seeds. Set aside.
Preheat grill and oil grates. Grill tuna steaks until seared on both sides and cooked to your liking. Slice thickly.
Meanwhile, to make the cilantro dressing, blend or process all ingredients until combined. Pour over salad and toss to combine. Distribute salad between serving plates and top with fish.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.
Cilantro Dressing:
Puree all ingredients in a blender or food processor until smooth.
Taste and adjust seasonings if necessary.
Makes about 3/4 cup.
Prepare dressing. Heat oil in a large
Puree all ingredients together well, adding sake or other dry white wine to the desired consistency, then chill for at least 1 hour.
Serve as dressing.
Also good with crab cakes!
Note: make sure to use a fully ripe avocado for this recipe! It needs to be ripe and rich - Californian (Haas or Gwen) avocados have a buttery and richer flavor than avocados from Florida or other areas. Otherwise your dressing will come out tasting a little flat.
Top flour tortilla in listed order, spreading the cheese over the entire surface, and the rest of the fillings over half of the surface.
Nestle the slice of tomato in the curve of each slice of avocado.
Brown quesadilla on a medium grill. Fold in half, cut into thirds.
Serve with 1/4 C Avocado Ranch Dressing.
Avocado Ranch Dressing:
Dice California avocado. Blend avocado, Ranch dressing, and parsley, freshly chopped until smooth, stopping to scrape down sides.
Yield 2 1/2\u00b0C.
Cook asparagus for 4 minutes until tender.
Refresh in a bowl of icy water to retain color.
Halve strawberries.
Cut up avocado and put 1 tbsp lemon juice over to prevent browning.
Cut asparagus in half.
Place all items in serving dish.
Avocado Oil Dressing:
Whisk dressing ingredients in a bowl.
Drizzle over salad.
Combine all ingredients, except the tomato, add dressing, and chill several hours or overnight.
Add tomato just before serving.
Dressing: Mix dressing ingredients in a jar.
Shake to mix, or whisk very, very well.
Store in a glass jar in refrigerator.
nd add to my favorite dressing recipe alog with some of the
aste. Garnish with chopped fresh cilantro set aside.
In a
corn, avocado, tomatoes and onion and top with Cilantro dressing (the recipe is below
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
In a large bowl, place the lettuces, parsley, cilantro, sprouts, cucumber, tomatoes, bell peppers, snow peas, garlic, scallions and mint.
In a small bowl, mash avocado well.
Add juice from lemon, honey and avocado.
Add oil to taste and mix thoroughly.
Salt to taste if desired(I don't use it).
Pour dressing over salad and enjoy!
In a blender, puree dressing, avocado, cilantro, dill, 1/2 tsp lemon zest and 2 tsp lemon juice. Season.
Preheat oven to 400\u00b0F. Line 2 baking sheets with foil or parchment paper. Coat with cooking spray. Arrange potatoes in a single layer on prepared pans. Coat lightly with cooking spray. Season and sprinkle with rosemary and cayenne, if desired. Bake for 12 mins then flip potato slices over and bake for another 8-12 mins. Let cool. Serve with dip.
nd refrigerate.).
Put the avocado, cilantro leaves, olive oil, serrano chile
For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.
Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
Cook's Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.
Combine mashed avocado, cilantro, vinegar, half-n-half, sour
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Cool quinoa to room temperature, about 30 minutes.
Mix mashed avocado, cilantro, lime juice, salt, and pepper together in a bowl until dressing is smooth.
Combine quinoa, chicken, tomatoes, and scallions in a bowl; add avocado dressing and toss to coat.