bsorbent paper and serve with avocado salad.
Avocado Salad - shake extra light olive
Mix the cumin, cayenne, curry powder and 4 tbsp oil then brush over the pork. Cover and marinate for 30 mins.
Meanwhile, mix the cucumber, tomatoes, avocado, lemon juice, sugar and 2 tbsp oil. Season then set aside.
Heat 1 tbsp oil, sear the pork chops for 5-6 mins, turning, until browned. Work in batches if necessary. Season.
To serve, warm the tortillas according to the package instructions. Arrange the pork chops on plates, top with the avocado salad and serve with the tortillas and lime wedges.
Boil, steam or microwave sugar snap peas until just tender; drain. Rinse under cold water; drain.
Meanwhile, for the dressing, whisk all ingredients in a medium bowl.
Slice apple thinly; cut slices into thin strips.
Place peas and apple in large bowl with crabmeat, onion, chili pepper, avocado, salad and dressing; toss gently to combine.
eans, scallions, red pepper, and avocado with 1/4 cup lime
Slice avocado in strips.
In large bowl, toss avocado, salad greens, cheese and olives with the vinaigrette until well coated. Makes 4 servings.
f plate.
Add three avocado slices to corners of plate
In a bowl, combine beef, 2 Tbs lime juice and 1 Tbs chili powder; set aside.
Heat oil in a large skillet. Add onion, bell pepper and poblano pepper and saute 5 minutes, stirring occasionally.
Add beef and marinade to vegetables and cook 3 to 4 minutes. Season with salt and black pepper.
In another bowl, combine beans, avocado, cheese, 1/4 cup cilantro and remaining lime juice and chili powder.
Garnish beef and vegetables with remaining cilantro. Serve with avocado salad and warmed tortillas, if desired.
Spread 1/4 cup of Hummus inside each pita half.
Spoon Avocado Salad evenly into each half.
Add lettuce, tomato, and, sprouts.
Serve immediately.
ver 30.
Finish the salad: Once the carrots are roasted
Whisk honey, vinegar, mint, pepper and salt in a small bowl. (You can make this dressing up 1 day ahead if necessary).
Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
ver the avocado, then add avocado and arugula to potato salad.
Place
br>Meanwhile, prepare avocado-tomato salad. In bowl, mix tomatoes, avocado, cilantro, lime
For the tofu pesto, blend or process the tofu, basil, lemon juice and 1 tbsp water until smooth.
Combine the remaining ingredients in a medium bowl. Serve salad topped with tofu pesto.
Place the salad ingredients and chorizo in a bowl. Toss together well. Whisk together the dressing ingredients and season with salt and freshly ground black pepper. Arrange the salad on 4 individual serving plates. Drizzle with the salad dressing.
Mix the vinegar with 1 chopped onion and season with salt, pepper and sugar. Beat in 3 tbsp of the oil. Place the lettuce, avocado and tomatoes in a bowl and drizzle with the vinaigrette.
Mix the remaining onion with the garlic, basil, paprika, 1 tsp salt, cayenne pepper and thyme. Melt the butter and mix in a bowl with the remaining olive oil. Dip the fish in the oil and butter mixture, and press down in the spice mixture. Cook in a skillet for 3-4 mins on each side. Serve with the salad, garnished with grapefruit slices and basil leaves.
Mix the avocado, papaya, celery, spring onion and red onion together. Mix the lime juice, hot sauce, sugar, garlic, paprika, chili oil and salt together. Divide the salad ingredients between 2 plates and drizzle with dressing.
Thread the shrimp on skewers. Heat the oil in a frying pan, add the skewers and fry, turning, for 3-4 mins. Add a skewer to each plate then serve garnished with coriander.
Season steak. Beat together butter and garlic. Whisk together 6 tbsp olive oil, vinegar, sugar, chili, lime zest and lime juice. Season. Set aside.
Combine lettuce, kidney beans, corn, tomatoes, onion and avocado. Set aside.
Heat remaining oil in a frying pan. Sear steak for 1 min 30 seconds per side. Set aside. Fry bacon until crisp. Set aside. Lightly toast baguette. Spread garlic butter over baguette then break into pieces.
Slice steak and crumble bacon. Add meat to salad and toss with dressing. Serve with baguette.
Place beans, corn, celery, peppers and avocado in large bowl.
Whisk remaining ingredients in a small bowl. Drizzle over salad; toss gently to combine.
Combine shrimp, snow peas, chives, spinach and avocado in a large bowl.
To make the ginger dressing, press grated ginger between 2 spoons set over a medium bowl. Reserve juice in bowl, discard ginger solids. Whisk in olive oil, lemon juice and sugar. Season.
Just before serving, pour dressing over salad and toss to combine. Season.
he dressed salad to each plate. Next, Top with the avocado orange