bsorbent paper and serve with avocado salad.
Avocado Salad - shake extra light olive
In a medium bowl, combine tomato, avocado, and green onions. Toss gently.
In a small bowl, combine remaining ingredients. Mix well and add to tomato mixture. Mix gently until thoroughly blended.
Chill several hours to blend flavors.
NOTE: preparation time does not include chilling time.
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.
large bowl.
* Add tomato, avocado, onion, oil, vinegar, salt and
Spread 1/4 cup of Hummus inside each pita half.
Spoon Avocado Salad evenly into each half.
Add lettuce, tomato, and, sprouts.
Serve immediately.
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.
Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.
Toss with olive oil, lime juice, salt, and pepper.
eans, scallions, red pepper, and avocado with 1/4 cup lime
Rub garlic clove on each slice of hot baguette. This will add a perfect light garlic essence without being \"in your face\" or oily. This technique is actually one of my favorites to use with crostinis or toasted sandwiches.
Mix together tomato, avocado, cilantro, lime juice, and olive oil. Season to taste with salt and pepper.
Scoop spoonfuls of the tomato/avocado mixture onto the garlic rubbed crostinis.
Serve and enjoy!
Slice avocado in strips.
In large bowl, toss avocado, salad greens, cheese and olives with the vinaigrette until well coated. Makes 4 servings.
nd cilantro.
Chop the avocado and sprinkle it with 2
f plate.
Add three avocado slices to corners of plate
For salsa, combine tomatoes, avocado, spring onion, chilli, coriander, garlic,
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.
Salad: In large bowl, combine chickpeas, parsley, tomatoes, cucumber, onions and cheese.
Dressing: Whisk together oil, vinegar, garlic and seasonings.
Toss dressing with salad ingredients.
Cover and refrigerate for several hours.
salad using the cherry tomatoes sliced in half, avocado cut into
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.
edium bowl, gently toss the avocado with the red onion and
br>Meanwhile, prepare avocado-tomato salad. In bowl, mix tomatoes, avocado, cilantro, lime juice
ork in pan.
Make salad; Line crispy tortillas with romaine