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.
ieces to serve with the salad.
For the dressing, whisk
ork in pan.
Make salad; Line crispy tortillas with romaine
Brown ground beef; drain.
Add kidney beans, taco mix and salt; simmer 10 minutes.
Chop onion, tomatoes and lettuce.
Toss with cheese, Italian dressing and hot sauce.
Slice and add avocado. Add hot ground beef mixture to salad.
Break tortilla chips and add to salad.
Decorate with extra tortilla chips, avocado and tomato slices.
Serve pronto!
Drain and rinse beans.
Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
In a small bowl, whisk together remaining ingredients except for the chili powder.
Pour dressing over beans and mix well.
Sprinkle a dash of chili powder over the top of the salad.
Cover and chill thoroughly.
Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.
(Don't add the avocado until right before serving.).
nd lettuce in a large salad bowl.
Toss in cheese
Preheat oven to 400\u00b0F. Lightly coat tortillas with oil. Press into 4 ovenproof bowls, folding to fit. Bake for 8-10 mins, until crisp and golden. Set aside.
Meanwhile, heat an oiled frying pan over high heat. Brown ground beef for 4-5 mins. Add chili sauce and spice mix. Cook, stirring, for 1 min. Season. Set aside to cool.
Fill tortilla bowls with lettuce and ground beef mixture. Top with corn, beans, tomato, avocado and onion. Serve with sour cream.
Whisk together the oil and lime juice and season with salt and pepper.
Layer beets on the bottom of the plate, then top with apple, avocado, fennel, Manchego and walnuts.
Spoon dressing over the top.
Garnish with a lime wedge and some chips if you like.
Arrange lettuce in a large glass serving bowl. Top with shredded chicken. Combine beans, tomatoes, onion and cilantro then add to bowl. Combine avocado and lemon juice then add to bowl. Whisk sour cream and garlic with 1/4 cup water and drizzle over top. Sprinkle with cheese and reserved cilantro. Serve.
Mix together lettuce, onion and tomatoes.
Toss with cheese, dressing and hot sauce to taste.
Peel and slice avocado into salad mixture.
Brown ground beef; add drained kidney beans and salt, simmer for 10 minutes.
Mix into cold salad.
Decorate with extra chips, avocado and tomato.
Makes 6 to 8 servings.
Toss onion, tomatoes, and lettuce with cheese and salad dressing.
Add tortilla chips and avocado.\tAdd salt and beans to browned meat; simmer for 10 minutes.
Add to salad.
Garnish with tortilla chips, avocado and tomato slices.\tServes 10-12.
Toss all all salad ingredients lightly.
Place all dressing ingredients in a small jar, cover and shake very well for about 30 seconds.
Pour dressing over salad.
Place garnishes over salad and serve.
o Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and