br>Halve the Hass avocado or quarter the Florida avocado and remove the
Wash and thoroughly dry the romaine lettuce.
Tear into pieces and put into a large bowl.
Slice the avocado onto the lettuce. Peel and separate the grapefruit into sections, removing all membranes.
Put on top of the avocado.
Crumble the Blue cheese on top of the grapefruit.
Just before serving, add the fruit salad dressing and mix lightly.
Slice your avocado in half. Rub the extra
In a medium sized bowl, combine the lime juice, cumin, garlic, hot sauce and cilantro. Fold in avocado, onion, bell pepper, and tomatoes. Adjust seasoning with kosher salt and pepper. Refrigerate up to one hour for best result, or serve immediately with tortilla chips and fresh cut veggies.
To help protect avocados, visit www.SavetheGuac.com.
Mash or puree the avocado.
Mix everything else into it.
Enjoy!
Tip! Easy way to shred chicken Recipe #473786.
pinach mixture.
Stir in avocado puree.
Serve with snap
Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste. Lightly toss the lettuce, pineapple, and red onion together. Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.
Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.
Mix vinegar, lime juice, brown sugar and spices together in large bowl.
Add onion, tomatoes and peppers and blend well.
Add coarsely chopped banana and avocado and toss.
Preheat oven to 350 degrees.
Combine flour, baking soda, baking powder, salt, sugar, cinnamon, and allspice in a large bowl.
Blend eggs, avocado, and milk smooth.
Pour into dry ingredients. Stir until combined.
Fold in lemon zest.
Pour batter into a 9 x 13 baking pan or 2 round pans properly prepared.
Bake for 40 minutes or until a toothpick comes out clean.
Cool to room temperature.
Dust with powdered sugar or frost with a complimentary frosting.
inutes per side.
Cut avocado in half and remove pit
n a food processor, add avocado, lime juice, salt and pepper
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.
Puree the avocado with the lemon juice.
Place in zip locks meant for the freezer, leaving a little \"head\" space for expansion.
Date the bag and lay flat to freeze.
I like to be sure the bag is no more than an inch thick. This way it is easy to break off a small piece.
Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.
etting aside.
Place the avocado slices on a serving platter
Add the dressing ingredients to a blender container.
Blend until smooth.
Toss the salad greens with half of the dressing.
Divide salad greens on individual salad plates.
Add papaya cubes to the center of each salad plate.
Arrange the mango, avocado, and grapefruit pieces around the papaya like a pinwheel.
Drizzle the rest of the dressing over the fruit.
Garnish with kiwi slices and walnuts.
Place first seven ingredients (through and including soy sauce) in a food processor and pulse until smooth.
Sift cocoa powder with a metal strainer to remove lumps, then add to avocado mixture and blend until smooth. At this point you can refrigerate the pudding in a tightly-sealed container for up to a week or freeze it for up to a month.
Serve chilled, layered with raspberries, if desired, and garnished with fresh mint and shaved chocolate.
Combine& mix all the dressing ingredients and set aside.
In large bowl, toss lettuce, tomatoes, chillies, and olives.
To serve, layer in the following order: 1/2 lettuce mixture, 1/2 dressing, 1/2 picante, 1/2 cheese, 1/2 chips.
Repeat the step above layering the remainder ingredients in the same order.
This is one of those recipes that can be changed up by adding other ingredients such as beans and using different types of cheeses.
hat knows me or my recipes knows that I adore garlic
eat and cool.
Cut avocado in half and remove pit