bsorbent paper and serve with avocado salad.
Avocado Salad - shake extra light olive
Cut avocado in half. Scoop out the
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.
Combine apples and avocado together in a bowl.
Whisk lemon juice and honey together in a separate bowl; drizzle over apples and avocado. Sprinkle cinnamon over salad and fold until evenly mixed. Refrigerate until chilled, at least 30 minutes. Serve cold.
Brown turkey with taco seasonings following package directions.
Add kidney beans and cook until beans are heated.
Remove from heat, and drain liquid, let cool to room temperature.
Toss in large bowl with remaining ingredients, adding chips last.
Mix dressing ingredients well.
Serve with salad.
Brown ground beef.
Add taco mix.
Follow directions on package.
Cool; layer chips, shredded lettuce, meat, cheese, avocado slices, tomato and top with your favorite salad dressing.
The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
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
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.
In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
Divide salad onto plates, and top with slices of avocado.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
While bacon is cooking, combine romaine, tomato, and avocado in a bowl.
Combine mayonnaise and vinegar in a bowl; add salt and black pepper.
Pour dressing over salad and toss to combine.