prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
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.
For the lime dressing, whisk all ingredients in a
owl.
For the chili lime dressing, whisk all ingredients and 2
To make the dressing:
Finely chop garlic and
Place hollandaise ingredients (avocado, lime juice, 3 tablespoons olive oil,
For the lime dressing, combine the sugar and dry mustard in a medium bowl.
Add the oil, lime juice, honey water, and vinegar.
Stir until well blended.
Stir in cilantro.
For salad, layer ingredients in order they are listed.
Serve with the lime dressing.
Arrange fruit on lettuce lined plates.
Drizzle fruit with honey lime dressing.and sprinkle with toasted almond slivers.
to prepare dressing:.
combine all ingredients in small bowl.
Dressing may be prepared ahead of time for flavors to marry.
Arrange fruit on lettuce leaves; drizzle with Honey-Lime Dressing.
Sprinkle with almonds and garnish, if desired.
Yields 4 servings.
nto very thin rings
Lime dressing (see recipe)
Oyster parfait (see
Make lime dressing: In a jar with a tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate at least 1 hour. To make salad: Peel avocados; remove pits; cut into cubes. In medium bowl, combine avocado cubes and pineapple chunks. Pour dressing over all. Refrigerate 1 hour. To serve: Arrange avocado and pineapple on 6-8 individual serving plates. Circle each serving with tomato wedges. Cook time is refrigerating time.
Grill corn for 10 minutes. Cut the corn off the cob and cool.
Slice tomatoes in half.
Dice the avocado.
Chop the cilantro.
Whisk remaining ingredients in small bowl and set asid.
Combine corn, avocado, tomatoes and cilantro. Toss with honey lime dressing. Let rest 15 minutes.
black beans, jalapeno peppers, and lime wedges between 2 serving bowls
uinoa is cooking, whisk together lime zest, lime juice, olive oil, honey
Mix the lettuce, beans, tomatoes, and corn in a clear glass bowl. Sprinkle green onions and cilantro on top.
Mash avocado in a separate bowl, and whisk in salsa, sour cream, and lime juice.
Season with hot sauce, if using, and salt and pepper.
Pour dressing over salad, toss well, and top with the crushed corn chips if desired. Enjoy!
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.
Stir together salsa and corn.
Set aside.
Top 1 side of each tortilla evenly with bacon, lettuce, and corn salsa.
Drizzle with Avocado-Lime Sauce.
Roll up, and if desired, secure with wooded picks.
To make the dressing, mix the lime juice, coconut vinegar, fish sauce, sesame oil and olive oil in small bowl.
Next, assemble the salad in large bowl. Mix together the coconut flakes, green onion chili, ginger, cucumber, mint, cilantro, basil, shallot and lime leaves. Add the crab meat and gently fold in. Pour on the dressing and toss well, then refrigerate for half an hour to allow the flavors to infuse.
Place on serving dishes and garnish with a scattering of fried shallots.
archment paper. Top with sliced lime. Place steamer over a large
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.