Remove avocado flesh from shells and chop. Squeeze lemon juice onto avocado to keep from browning. Lightly mash avocado with fork. Mix in red onion, tomato, cilantro, jalapeno, garlic, pepper and smart salt. Serve with tortilla chips.
For the Guacamole: In a small mixing bowl, combine the avocado with
Mash up avocado with a fork.
Add lime juice.
Add all other ingredients and blend well.
Serve with tortilla chips.
Mash onion, chiles& salt to a rough paste.
Gradually add pulp from the avocadoes, coarsly mashing it.
You want it to be chunky.
Stir in lime juice.
Fold in pear& grapes& then 1/2 cup of pomegranate seeds.
Refrigerate for at least 1 hour placing avocado pit in the middle of the mixture so it retains its color.
Remove pit.
Sprinkle 1/4 cup more seeds over the guacamole& serve.
Enjoy!
ast, add the roughly chopped avocado to the above mixture (don
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
Avocado Tzatziki Sauce: Mix together all tzatziki ingredients (avocado thru salt & pepper); refrigerate until use.
The Rest: Marinate the salmon in the oil, lemon juice and zest, yogurt, garlic, oregano, salt and pepper for 20 minutes before placing it on a baking dish
Preheat oven to 400 degrees F. Place marinated salmon in oven and bake until the salmon just starts to flake easily, about 10 minutes.
Serve topping with the avocado tzatziki.
dorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa
Mash avocado with fork, potato masher or in food processor. Add all other ingredients and chill.
Leave the avocado pit in the guacamole to prevent browning.
Check the seasoning before serving.
This recipe is for 1 avocado.
If you use more simply increase all other ingredients to taste.
br>Mash half of the avocado and cut the other half
ool completely.
For the guacamole:
Halve the avocados and
br>For the guacamole, place the roughly chopped avocado in a blender
GUACAMOLE:
Preheat a grill pan.<
eat is cooking, prepare the guacamole, scoop it into a serving
efrigerate.
To make guacamole, coarsely chop avocado over small bowl and
br>Meanwhile, for the guacamole, mash avocado with lime juice in a
Preheat oven to 400\u00b0F. Mix 2 tbsp oil with cayenne and season. Rub over chicken wings then bake for about 45 mins.
For guacamole, place avocado, garlic and lemon juice in a food processor and blend. Season, add cayenne to taste and set aside.
For french fries, heat remaining oil to 325\u00b0F and fry prepared potatoes for about 5 mins until golden brown. Season and serve with chicken wings and guacamole.
In a frying pan, heat 2 tbsp oil over high heat. Saute onion and garlic for 1-2 mins, until tender. Add chicken and chili powder. Cook, stirring, for 1-2 mins. Transfer to a bowl. Add cheese and season to taste. Distribute between tortillas then roll up firmly.
For the guacamole, roughly mash avocado with lemon juice. Season to taste.
Heat remaining oil in a frying pan over medium heat. Cook tortillas for 2-3 mins, turning, until golden brown on both sides. Serve with guacamole and salsa.
To prepare the guacamole, mash the avocado with the yogurt, hot sauce and lime juice. Season. Chill until ready to serve.
Heat the oil in a frying pan, season the chicken then add the chicken and garlic to the pan. Stir-fry for approximately 6 mins until the chicken is cooked through. Remove from the pan and add the kidney beans, sweet corn, red bell pepper, onion and chili.
Divide the mixture between the taco shells. Garnish with the cilantro. Serve with the guacamole and sour cream.
b>avocado, lime juice and cayenne pepper then season to make the guacamole