cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together
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.
Boil potatoes until just tender, 15-20 minutes.
Drain and cool.
Slice chicken and bacon into strips.
Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
Drain chicken and bacon on kitchen paper.
Sprinkle avocado with lemon juice to prevent browning.
Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
Serve on a bed of the mixed lettuce leaves.
Toast the sunflower seeds in a dry pan.
For the dressing, mix the yogurt and oil until smooth. Add the lemon juice and sugar and season to taste.
To serve, toss together the avocado, apricots, lettuce and seeds and drizzle with the dressing.
Place the lettuce and spinach (or radicchio) in a large salad bowl. Holding the grapefruit over a separate bowl to catch the juice (save for the vinaigrette), remove the membrane from each section. Add the grapefruit, avocado, and nuts to the greens. Combine vinaigrette ingredients in a jar with a tight lid, and shake vigorously until mixed. Drizzle a little vinaigrette over the salad, toss to coat lightly, and serve immediately.
Makes 2 large or 4 small salads.
Combine lettuce, avocado, mango, blueberries, sun-dried tomatoes, and onion in a large bowl
o two days.
Place lettuce in a large bowl. Drizzle
Blend mayonnaise into a bowl with the ginger, lemon juice, curry powder, eggs and green onions.
Add salt and pepper to dressing, cover and refrigerate over night.
When you are ready, peel the shrimp.
Peel and slice the avocado and cucumber.
Arrange the lettuce leaves and cucumber on plate.
Spoon the dressing over top of the shrimp and avocado and add to lettuce and cucumber.
Chop lettuce into not big pieces.
Chop onion into very small pieces.
Combine onion with vinegar, salt, ground black pepper, and honey.
Add vegetable oil, stir thoroughly.
Peel 2 avocados and cut into thin pieces, baste with lemon juice.
Put lettuce into a salad bowl, then put avocado.
Pour the honey dressing.
Sprinkle with walnuts.
Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.
In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.
Toss artichoke hearts and avocados.
Combine rest of ingredients except lettuce, mixing until well blended.
Chill. Place lettuce leaf on salad plate; top with artichoke and avocado mixture.
Pour dressing over and serve.
ater boils,cover the pot and remove from heat.Let the
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
Arrange chicken on prepared tray. Brush with olive oil and sprinkle with chili powder. Bake for 8-10 mins, until cooked through. Cover with foil to keep warm.
Meanwhile, in a saucepan, combine kidney beans, tomatoes, chili and coriander. Simmer for 5 mins. Season to taste.
To serve, distribute bean mixture between taco shells. Fill with chicken, cheese, lettuce and avocado. Serve.
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.
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.
Peel the oranges and grapefruits. I use a sharp knife and cut the ends off 1st, then cut the skin off with the pith.
Cut into sections.
Place the lettuce leaves into a serving bowl/platter.
Peel and slice the avocados.
Place the citrus and avocado on top of the lettuce and drizzle with a vinaigrette.
Fill bread cavity with salami, red peppers and basil. Press down gently then top with olives and sun-dried tomatoes. Press down again. Add ham, chorizo and mozzarella cheese. Press down. Place lid back on and secure with toothpicks. Chill for 1 hour then cut into 6 wedges.
Serve with tomato and avocado salad.
Wash lettuce and tear into bite size pieces.
Refrigerate. Make dressing by mixing the next 9 ingredients in a pint glass jar. Chill several hours, then shake well.
Before serving, mix lettuce and dressing, then toss in oranges, avocado and walnuts.
Season to taste.
Makes 4 servings.
Toss lettuce and avocado in bowl.
Toss with dressing.
Serves 5.