bsorbent paper and serve with avocado salad.
Avocado Salad - shake extra light olive
Slice avocado and tomato into 1/4\" thick slices.
Arrange on a serving plate, alternating tomato slices with one or two avocado slices.
Scatter with sweet onion and cilantro.
Make dressing by combining olive oil, lime juice, cumin, and salt and pepper and shaking or whisking until well mixed.
Drizzle dressing over avocado and tomato.
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.
Prepare the Simple Pizza Dough according to recipe.
Preheat the oven to
ork in pan.
Make salad; Line crispy tortillas with romaine
Combine tomato, avocado and cucumber on top of lettuce.
Top with salad dressing.
Mash avocado into coconut oil in a bowl; add lime juice, cayenne pepper, and garlic powder and mix well.
Place cucumber and kale in a bowl; add dressing and toss to coat. Season salad with salt.
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
avocado, tomatoes and onion and top with Cilantro dressing (the recipe is
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.
br>Meanwhile, prepare avocado-tomato salad. In bowl, mix tomatoes, avocado, cilantro, lime