Finely dice the red onion and pepper.
Cut the avocado in half lengthways, remove the seed and skin, slice the flesh in long strips.
In a bowl combine the Chickpeas, onion, red pepper and avocado. Lightly drizzle with oil and the juice of one lemon.
Season accordingly and serve chilled.
inutes per side.
Cut avocado in half and remove pit
et aside.
Cut the avocado in half lengthwise. Remove the
ith cilantro, pickles and sliced avocado. Cover with the other half
and set aside.
Slice avocado into 11/2-inch-long
First make the avocado cream sauce: Melt the butter
ooking, cut the onions and avocado.
Arrange them with the
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small bowl combine avocado and lime juice.
In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.
Serve pasta topped with chili mixture and avocado.
o 30 minutes. Garnish with avocado, tomatoes, and sour cream.
hopped green onions, radishes, cilantro, avocado, shredded lettuce, and/or hot
ill help to keep the avocado from oxidizing.
When ready
Combine avocado, tomato and onion in a small mixing bowl.
Place the muffin-halves close together and open-faced on a cookie sheet. Top each half with avocado mixture, dressing, cheese and salt and pepper (optional).
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.
xcess grease), green onion, and avocado (if using) nicely and roll
Preheat oven to broil.
Put diced avocado into a mixing bowl, stir in in feta cheese, lime juice and black pepper.
Add scallions, bacon bits, sunflower seeds and mayonnaise, stirring gently to combine.
Stir in grape tomatoes and shredded lettuce.
Spray tortillas lightly with nonstick cooking spray and heat in oven until softened (about 30 seconds.
Remove from oven and place each tortilla on individual plates.
to serve, line each tortilla with whole lettuce leaf and mound salad mixture on top.
Preheat the oven to 400\u00b0F. Line 2 large baking sheets with parchment paper. Place 2 tortillas on each pan. Sprinkle tortillas with cheese and oregano. Bake 10 mins, or until cheese melts and tortillas are crisp. Cut tortilla into wedges. Transfer to serving plates.
Meanwhile, mash beans, avocado, juice, chili pepper and garlic in a medium bowl. Season.
Spoon bean mixture over tortilla wedges. Top with red pepper and onions. Serve with salsa.
ach piece of toast with avocado. Top with arugula, sliced beets
In a large saucepan, heat the oil. Add the onion, kale, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
Add the beans, 2 cups water, potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
Stir in the parsley and salt and cook for 5 to 10 minutes more.
Heat the tortillas briefly in the microwave to soften. Layer rice, cheese, feijoada, and avocado in each tortilla and roll. I like to grill/brown my burritos quickly in a pan before serving - up to you!
he potato slices, chili strips, avocado and cabbage.
Drizzle with
Heat oil in large saucepan over medium-high heat. Stir in onion, green pepper, celery and garlic; cook until vegetables are tender crisp, stirring occasionally. Add remaining ingredients, except avocado and cheese. Bring to boil; reduce heat to low. Cover and simmer 20 to 30 minutes, stirring occasionally. Garnish with avocado slices and cheese. Yields 7 to 8 cups.
lime wedges, chips, and Avocado Salsa.
Avocado Salsa: Combine the last