bsorbent paper and serve with avocado salad.
Avocado Salad - shake extra light olive
easuring cup, add the mandarin orange juice, olive oil, red wine
f plate.
Add three avocado slices to corners of plate
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.
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.
Beat eggs and lemon juice.
Put in saucepan.
Cook slow until thickened.
Let cool.
Pour over Cool Whip and cream cheese. Chill the Orange-Pineapple Salad.
Pare and slice orange.
Pare and slice avocado.
Slice and separate into rings the onion.
Use salad greens for basic salad.
ork in pan.
Make salad; Line crispy tortillas with romaine
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 small bowl, whisk together orange juice, olive oil, olives, garlic, and sugar.
Season with salt and pepper. In a bowl, combine avocados and onions. Pour the olive dressing over the avocado mixture and toss lightly.
Serve on a bed of sliced romaine.
Place the salad greens into a salad bowl, and sprinkle with dried cranberries, walnuts, mandarin orange sections, blue cheese, and avocado chunks. Drizzle the salad with the dressing, toss, and serve.
br>Pour the orange juice into a large salad bowl. Whisk in
Make dressing: Combine vinegar, oil, orange juice, mustard, orange peel, lemon juice, sugar, and salt.
Drain mandarin oranges.
Slice onions into very thin slices.
Combine mandarin oranges, sliced avocados and onion rings.
Cover orange/avocado/onion mixture with dressing and refrigerate.
Immediately before serving, break up lettuce and spoon orange/avocado mixture over lettuce.
In a bowl, combine the cooked rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle.
Gently mix in the avocado. Add more salt, if needed.
Place a lettuce cup on each plate and spoon the salad into the lettuce cups.
Garnish with orange wedges, if desired.
In a large bowl, whisk together vinegar, orange juice, 1 tbsp lime juice, 1/4 tsp lime zest, olive oil, cayenne and cilantro. Season. Add remaining ingredients and toss to combine. Garnish with chives.
0 minutes, then add the orange and lemon halves to the