2 medium avocados, diced
1 medium tomato, diced
1/2 small red onion, thinly sliced
3 T. fresh lemon juice
2 cloves garlic, finely shredded
2 T. oil
1/4 tsp. salt
2 T. parsley, minced
1/8 tsp. cayenne
Mix all of the ingredients well, chill and serve.
Yield:
Calories:
Fat:
Fiber:
1/2 whole avocado
4 oz. fresh or frozen medium-sized, shrimp
2/3 T. olive oil
1/2 T. fresh lemon juice
Cut avocado in half and pit; set aside. If using fresh shrimp, shell, devein, rinse and pat dry and then cook for about 2-3 minutes in boiling water until it turns pink; remove from water and let cool. If using frozen shrimp, defrost per directions on package. Cut up shrimp and mix with olive oil and lemon juice. Place mixture on avocado half. Serve.
Yield:
Calories:
Fat:
Fiber:
2 green onions, cut in 1″ lengths
1 tsp. cilantro, chopped, or parsley
2 ripe avocados
2 tsp. lime juice, (1 lime)
1 tsp. medium or medium hot picante sauce
1/2 tsp. salt
1/8 to 1/4 tsp. liquid red pepper seasoning
Place green onion and cilantro in food processor. Whirl until chopped. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add about half of avocado to green onion mixture in processor. Add limejuice, picante sauce, salt and red-pepper seasoning. Whirl using on/off pulses until finely chopped. Add remaining avocado. Whirl with on/off motion to desired consistency. Scrape guacamole into serving dish.
2 ears corn
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano chile, finely chopped
1 red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Blue, yellow and white corn chips, as accompaniment
Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob. Combine all ingredients in a bowl and season with salt and pepper. Serve with fried blue, yellow and white corn chips.
Yield:
Calories:
Fat:
Fiber:
3 to 4 ounces baby spinach or arugula, or a combination
1 large, ripe avocado, peeled and diced
1â„3 C. tahini (sesame paste)
Juice of 1 lemon
1â„2 tsp. ground cumin
2 T. minced fresh parsley, cilantro, or dill
Salt and freshly ground pepper to taste
Rinse the greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook the greens until just wilted down. Remove from the heat. Place all the ingredients in the container of a food processor, and process until smooth. Add 1â„4 C. water, as needed, to achieve a medium-thick consistency. Transfer to a serving bowl. Keep covered until ready to serve. Serve at once as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.
Instant Pot White Bean Salad with Skewered Shrimp
2 C. dry great northern beans
16 C. water, divided
24 shrimp, peeled and deveined
Salt and pepper to taste
2 Roma tomatoes, chopped
1 avocado, diced
½ C. freshly chopped parsley
¼ C. freshly chopped basil
2 T. extra-virgin olive oil
1 T. rice vinegar
Rinse uncooked beans. Be sure to pick out any little stones that may be present. Add prepared beans to the Instant Pot along with 8 C. water. Let beans sit for 30 minutes to rehydrate. Drain beans and add another 8 C. clean water to them. Secure lid on Instant Pot and pressure cook beans on high for 10 minutes. Allow pressure to release naturally. Test beans to make sure they are tender; if not, pressure cook for an additional 5 minutes. Place six shrimp on each of four skewers (arrange so the shrimp lay flat on skewer). Salt and pepper shrimp, then grill on both sides until fully cooked. Set aside until ready to use. To make salad, drain and rinse cooked beans in cold water until cooled completely. Place in large bowl along with tomatoes, avocado, parsley, basil, extra-virgin olive oil, and rice vinegar. Gently toss everything together. Don’t smash avocado. Salt and pepper to taste. Divide between four plates. Top with grilled shrimp skewers.
Chicken, Bacon, Avocado Ranch Lettuce Wrap
2 chicken breasts or thighs
1/2 beefsteak tomato, diced
1/2 avocado, diced
1/2 lb. bacon
Ranch dressing
Boston Bibb, romaine, or iceberg lettuce
1/4 C. chopped cilantro
1/2 lime
Salt and pepper for seasoning (or chili lime seasoning if you have it)
Start by seasoning the chicken with salt and pepper, then grill them (you could do stovetop as well). Meanwhile, bake your bacon on a foil lined cookie sheet at 420°. Start checking for doneness at 15 minutes but it will likely take closer to 20. I had used ends and pieces so they came already chopped, but if you use regular slab bacon crumble it up after it’s cooked. When the chicken is done, cut it up into bite sized pieces and mix the cilantro in. Wash the lettuce, and carefully remove each leaf so that it creates a boat, or C. to put the yumminess in. Now set all your ingredients out so people can build their own lettuce wrap. Squeeze the half a lime over the avocado, tomato, and chicken. Take the lettuce leaf, fill it with the bacon, avocado, tomato, and chicken. Then drizzle with ranch. Eat it like a taco and enjoy!
2/3 C. finely chopped seeded tomato
2 T. finely chopped red onion
1 pickled or fresh jalapeno chile, or to taste, seeded and minced (wear rubber gloves)
2 T. minced fresh coriander
1 T. fresh lime or lemon juice
4 large eggs
2 T. water
1 T. unsalted butter
3 slices of lean bacon, cooked and crumbled
1 small avocado (preferably California)
1/2 C. coarsely grated Monterey Jack (about 2 oz.)
Â
In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 T. of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.
Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing
1 T. plus 1/2 tsp. kosher salt, plus more as needed
1 T. grated lime zest
1 tsp. freshly ground black pepper
1/2 tsp. good chile powder, such as chipotle or New Mexico
1 spatchcocked chicken (4 1/2 to 5 pounds), patted dry with paper towels
1 avocado, pitted, peeled, and cubed
1 C. mixed soft herb leaves, such as tarragon, parsley, mint, and basil
1/4 C. buttermilk
3 T. extra-virgin olive oil
1 tsp. fresh lime juice
1 garlic clove, grated on a Microplane or minced
In a small bowl, stir together 1 T. of the salt, the lime zest, pepper, and chile powder if using. Rub this mixture generously over the chicken. Transfer the chicken, skin side up, to a rimmed baking sheet. Let it stand at room temperature for 30 minutes, or refrigerate, uncovered, for up to 24 hours. Heat the oven to 45O°F. Roast the chicken until it is just cooked through (the meat is no longer pink and the juices run clear), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes. While the chicken is resting, prepare the dressing: In a blender, combine the avocado, herbs, buttermilk, olive oil, lime juice, garlic, and remaining 1/2 tsp. salt. Puree until smooth. Taste, and add more salt, pepper, and/or lime juice as needed. Serve the chicken with the dressing alongside.
Canola oil for frying
1/4 cup flour
About 1/4 tsp. kosher salt
2Â large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2Â firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.
6 wild pacific salmon fillets (6 ounces each), about 1″ thickÂ
1/2 large avocado, peeled, pitted, and quarteredÂ
1/4 C. fat-free sour creamÂ
1 T. reduced-fat mayonnaiseÂ
1 tsp. lemon juiceÂ
1 tsp. minced garlicÂ
1/4 tsp. hot-pepper sauceÂ
1/4 tsp. worcestershire sauceÂ
1/4 tsp. saltÂ
1/4 tsp. ground black pepperÂ
Â
Place the salmon fillets, skin side down, on an aluminum foil–lined baking sheet. Coat the fish with vegetable oil spray. Preheat the broiler. Cook the salmon for 10 to 12 minutes, or until the fish is opaque. While the fish is cooking, in the bowl of a food processor fitted with a metal blade, combine the avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper. Process, scraping down the bowl occasionally, until the mixture is smooth. With a spatula, lift each salmon fillet away from the skin and set on dinner plates. Serve a dollop of the sauce with each salmon fillet.
Â
Yield: 6 servings
Calories: 290
Fat: 13g
1/2 C. peeled pitted finely chopped avocado
½ C. finely chopped Tomato
2 tsp. chopped cilantro
1/8 tsp. salt
2 flour tortillas—8 in
1 1/2 oz. cream cheese softened
2 large slices (about 2 oz.) smoked salmon
2 very thin red onion slices
2 tsp. drained chopped capers
Combine avocado, tomato, cilantro, salt. Mix until well combined. Spread tortillas with cream cheese. Lay 1 slice of salmon on half of each tortilla. Separate onion into rings and spread them over salmon. Sprinkle with capers. Fold over tortillas to form a half moon. Heat nonstick skillet over medium heat. Add quesadillas and cook until lightly browned and heated through, 3-4 minutes per side. Top with avocado mix to serve.
3/4 lb. asparagus, cut into 2-inch pieces
1/2 C. finely chopped scallions
1/4 C. plain nonfat yogurt
3 T. reduced-fat sour cream
2 T. chili sauce
1 T. minced fresh dill
2 tsp. grated lemon zest
2 tsp. fresh lemon juice
2 tsp. Dijon mustard
1/2 lb. lump crabmeat, picked over to remove any cartilage
2 C. slivered bottled roasted red peppers
5 C. shredded Romaine lettuce
Half a medium avocado, thinly sliced
1 lemon, cut into eight wedges
Cook asparagus in a vegetable steamer until just cooked through, one to two minutes. Set asparagus aside to cool. Meanwhile, in a medium bowl, combine scallions, yogurt, sour cream, chili sauce, dill, lemon zest and juice, and mustard, and stir to blend. Add asparagus, crab, and roasted peppers to dressing and toss very gently to combine. Dividing evenly, line four salad plates with lettuce. Top with fanned out avocado slices and top avocado with a mound of crab salad. Serve with lemon wedges.
Yield: 8 servings
Calories: 193
Fat: 6.5g
Fiber: 5.6g
2 T. olive oil
1/2 C. frozen corn kernels
11/2 C. tomato, diced
4 C. white rice, cooked
3/4 C. fresh basil, chopped
1/2 medium avocado, diced
1/2 C. fresh capers
3/4 C. lemon juice
1/2 C. fresh parsley, chopped finely
1/2 medium avocado, sliced (for garnish)
2 C. green bell pepper, diced
6 skinless, boneless chicken breasts (4.5 oz. each)
Risotto: Put 1 T. olive oil in a skillet and saute the bell pepper, corn, and tomato for approximately 5 minutes. Add the precooked white rice and basil. Simmer for approximately 5 more minutes and set aside. Add the diced avocado. Chicken: Saute the chicken breasts in 1 T. olive oil for approximately 5 minutes on each side over low heat. Remove chicken from skillet and set aside. In the same pan saute the capers for approximately 1 minute. Remove from heat and add lemon juice and parsley. To serve, place the risotto mixture on plate and top with chicken breast. Pour the caper and lemon juice mixture over the chicken and rice. Garnish with the avocado slices.
Yield: 6 servings
Calories: 452
Fat: 13g
Fiber: 3g
6 slices bacon, chopped into one inch pieces
1/2 pound dried rotini pasta
1/2 cup mayonnaise
juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1 teaspoon dried dill
1 cup halved cherry tomatoes
1 avocado pitted and sliced
Â
Cook bacon until crisp. Transfer to a paper towel lined plate. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Â Refrigerate for 30 minutes. Serve.
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 C. small diced red onion
2 T. minced jalapeno peppers, seeded (2 peppers)
1/2 tsp. freshly grated lime zest
1/4 C. freshly squeezed lime juice (2 limes)
1/4 C. good olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. minced garlic
1/4 tsp. ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Â
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
8 large flour tortillas (7-1/2-inch diameter)
4 ounces Monterey Jack cheese with jalapenos, grated
4 ounces Montrachet or other soft goat cheese, crumbled
7 cup shredded cooked duck or dark meat chicken
4 large white mushrooms, stems trimmed and thinly sliced
2 scallions (2 inches green left on), very thinly sliced crosswise
1 tsp. finely chopped fresh cilantro leaves or flat-leaf parsley
2 limes, quartered, for serving
Fresh cilantro sprigs, for garnish
1/2 cup Avocado Cream (recipe follows), for serving
Salsa
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Place 4 tortillas on a work surface and sprinkle each with 1 tsp. Monterey Jack and 1/2 ounce Montrachet, making sure the cheeses are evenly distributed over the surface. Scatter 1/4 cup shredded duck or chicken over each, then sprinkle evenly with the sliced mushrooms, scallions, and chopped cilantro. Cover with the remaining cheeses. Place a second tortilla over each, creating a sandwich, and press down on the ingredients with the palm of your hand. Head a dry nonstick large skillet over medium heat until very hot. Using a large spatula, place a quesadilla in the skillet and cook, pressing down with the spatula, and turning once, until the cheese melts and the tortillas brown slightly, 3 to 4 minutes per side. Remove to a low oven (250 F.) to keep warm. Repeat with the remaining quesadillas. To serve, cut each quesadilla in quarters and serve hot, garnished with quartered limes, cilantro sprigs, and a dollop of avocado cream. Serve with a bowl of salsa alongside. Yield: 4 servings
Avocado Cream
1 ripe avocado, pitted, peeled, and cut in large pieces
Juice of 1 lime
1/2 C. sour cream
Salt, to taste
Â
Place all the ingredients except the salt in a food processor and process until completely smooth. Scrape into a bowl and season to taste with salt. Serve Immediately.
Â
20 cherry tomatoes
2 avocados
2 tablespoons lemon juice
1 tablespoon onions, minced
6 to 10 drops Tabasco sauce
Â
Slice the tops off the cherry tomatoes. Working carefully, use a small spoon to remove the pulp and seeds.  Reserve pulp. Turn the tomatoes over on paper towels and drain for 20 minutes. Peel the avocados; then mash them by hand, in a blender or food processor. You should have 1 cup. Mix in the remaining ingredients into the pulp. Fill the tomatoes with the mixture.
Scallops:
1 1/2 lb. large sea scallops, cut in half horizontally
1/4 tsp. salt
1/4 tsp. black pepper
Glaze:
1/4 C. fresh lime juice
1/4 C. fresh orange juice
2 T. fresh lemon juice
1 T. grated peeled fresh ginger
2 T. honey
1 tsp. olive oil
1/4 tsp. ground red pepper
1 garlic clove, crushed
1/2 C. chopped green onions
1/4 C. finely chopped fresh cilantro
Salsa:
1/2 C. chopped seeded plum tomato
1/2 C. diced peeled avocado
1/4 C. finely chopped red onion
1 T. finely chopped fresh cilantro
1 T. chopped jalapeo pepper
1 T. fresh lime juice
1/2 tsp. olive oil
1/8 tsp. salt
1/8 tsp. black pepper
1 garlic clove, crushed
8 Bibb lettuce leaves (optional)
To prepare scallops, heat a large nonstick skillet over medium-high heat. Combine first 3 ingredients in a bowl; toss well. Add scallops to pan; cook 2 minutes on each side or until browned. Remove from pan; keep warm. To prepare glaze, combine lime juice and the next 7 ingredients (lime juice through 1 garlic clove) in a small bowl; stir with a whisk. Add juice mixture to pan. Cook 7 minutes or until glaze becomes shiny and begins to thicken. Drizzle the citrus glaze over the scallops; add green onions and 1/4 C. cilantro. Toss well. To prepare salsa, combine chopped tomato and remaining ingredients except lettuce; toss well. Serve on Bibb lettuce leaves, if desired.
Yield: 4 servings
Calories: 262
Fat: 6.1g
Fiber: 2.2g
6 C. trimmed arugula (about 4 oz.)
4 C. thinly sliced fennel bulb (about 2 small bulbs)
1 3/4 C. sliced peeled avocado (about 1 small)
1/3 C. fresh lemon juice
1 T. extra-virgin olive oil
1/2 tsp. salt
2 T. shaved Parmigiano-Reggiano cheese
Combine all ingredients except the cheese; toss gently to coat.
Divide the salad among 8 salad plates. Sprinkle the cheese evenly among salads.
Yield: 8 servings
Calories: 93
Fat: 7.4g
Fiber: 2.3g
1 1/2 T. extra-virgin olive oil
1 T. fresh lime juice
1/2 T. chopped fresh cilantro
1/8 tsp. salt
1/2 (1-lb.) head romaine lettuce, chopped (4 C.)
1 medium tomato, diced
1/2 medium cucumber, peeled, seeded, and sliced
1/2 lb. cooked chicken breasts, shredded
1/2 avocado, pitted, peeled, and sliced
Freshly ground black pepper
Whisk together oil, lime juice, cilantro, salt, and a pinch or two of pepper in a small mixing bowl. Combine lettuce, tomato, and cucumber in a large mixing bowl. Toss with half of the dressing and season to taste with salt and pepper; divide among 2 plates. Toss chicken with 1/2 T. of the remaining dressing and divide among salads. Top with avocado slices, drizzle with remaining dressing, and serve.
Yield: 2 servings
Calories: 380
Fat: 21g
Fiber: 5g
1 lb. medium shrimp, thawed if frozen, peeled and deveined
1/2 tsp. grated lime peel
3 T. fresh lime juice, divided
1 tsp. ground cumin, divided
1/2 tsp. salt, divided
1/4 tsp. freshly ground black pepper
1/8 tsp. ground red pepper
1 lb. ripe tomatoes, cut into 1/2″ chunks
1/2 C. coarsely chopped sweet white onion
1/4 C. + 2 T. coarsely chopped fresh cilantro
2 T. chopped pimiento-stuffed green olives
1-2 T. finely chopped fresh jalapeo chile pepper, with the seeds (wear plastic gloves when handling)
2 T. extra-virgin olive oil
1 ripe avocado, pitted, peeled, and cut into chunks
4 C. mixed greens
Place the shrimp in a medium bowl and add the lime peel, 1 T. lime juice, 1/2 tsp. ground cumin, 1/4 tsp. salt, black pepper, and red pepper. Mix well, cover, and set aside while preparing the salad. In another medium bowl, combine the tomatoes, onion, 1/4 C. cilantro, olives, jalapeo, oil, and the remaining 2 T. lime juice, 1/2 tsp. cumin, and 1/4 tsp. salt. Mix well. Let stand for 10 to 15 minutes to blend the flavors. Add the avocado and mix gently. Place the greens in a large shallow bowl and mound the avocado mixture in the center. Spray a medium nonstick skillet with cooking spray. Warm over medium-high heat. Add the shrimp and cook, turning often, for about 4 minutes, or until just opaque in the thickest part. Add the shrimp and any pan juices to the salad and sprinkle with the remaining 2 T. cilantro. Serve immediately.
Yield: 4 servings
Calories: 296
Fat: 16g
Fiber: 7g
2 T. butter
1 large yellow onion, chopped
3 garlic cloves, chopped
1 tsp crushed hot red pepper flakes
salt and pepper
2 T. ground cumin
2 T. flour
1 quart chicken stock or broth
1 C. heavy cream (half and half works just fine)
Extra Virgin Olive Oil (aka EVOO)
5 thin chicken breast cutlets (I used two breasts)
1 T. ground coriander
2 limes
1 ripe avocado
1/2 head iceberg lettuce
cherry tomatoes, cut in half
1/4 C. fresh cilantro leaves, chopped
4 C. good-quality aged Cheddar Cheese, grated
Heat a soup pot over medium heat with the butter. When the butter melts, add the onion, garlic, red pepper flakes, salt, pepper, and 1 T. of the cumin (a palmful). Cook for 3 minutes. Add the flour and cook for 1 minute more. Whisk in the chicken stock and heavy cream, bring up to a simmer, and cook for 10 minutes. In the mean time. Preheat a large skillet over medium-high heat with 2 T. of the EVOO. Season the chicken breasts with the remaining T. of cumin, the coriander, and salt and pepper; add to the hot skillet and cook for 2-3 minutes on each side, or until cooked through. Remove the chicken to the cutting board, squeeze the juice of 1 lime over the chicken, and allow it to cool slightly. Dice avocado and scoop it out. Place lettuce (or spinach) on plates, followed by chopped cilantro, avocado and tomatoes. Cut the chicken into strips and add to each plate. Squeeze the juice from the other lime in a small dish and mix in 3 T. of EVOO. Divide the dressing among each plate. Season with salt and pepper. To finish the soup, turn the heat off. While whisking, add the grated cheddar cheese in 3 additions. Service the cheddar soup immediately alongside the lime chicken avocado salad.
2 medium Hass avocados, pitted and sliced
2 medium tomatoes, seeded and chopped
1/2 English (seedless) cucumber, chopped
1/2 red onion, sliced
1 jalapeno, seeded and finely chopped
3 T. lemon juice
1 small clove garlic, chopped
A few drops hot sauce
1 tsp. salt
1/3 C. extra-virgin olive oil
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Arrange vegetables on platter. Mix lemon and garlic, hot sauce and salt. Stream in extra-virgin olive oil while whisking dressing. Pour lemon dressing over the salad and serve.
1 lb. ground turkey
1 tsp. Ground cumin
1-2 T. chopped fresh oregano (a handful of leaves)
1/4 onion, grated
1 lime, juice of
Hot pepper sauce (to taste or a few shakes)
Coarse salt
Cracked black pepper
4 crusty rolls, split
Romaine lettuce leaves
Chunky Guacamole
2 avocados, peeled and pitted
1/4 medium Spanish onion, grated
1 jalapeno pepper, minced (or serrano)
Coarse salt
1 plum tomato, seeded and diced
In a bowl, combine the turkey and the next 7 ingredients. Form mixture into 4 patties and grill over medium-high heat for 6 minutes on each side. While the burgers are cooking, mash the avocados with the onion, chile pepper, salt, and tomato—leave it chunky. Place each burger on a bun and pile it with chunky guacamole and a piece of romaine.
2 ripe avocados, preferably Hass, pitted, peeled and cut into 3/4-inch dice
Juice of 1 lime
8 oil-packed sun-dried tomato halves
8 egg whites
4 whole eggs
2 T. skim milk
1/4 tsp. each salt and pepper
1 tsp. olive oil
In a small bowl, gently toss avocado with lime juice to coat. Cut tomato halves lengthwise into thick strips. In a medium bowl, combine egg whites, eggs, milk, salt and pepper; whisk until blended. In large nonstick skillet, heat oil over high heat. When oil is hot but not smoking, pour eggs into skillet. Reduce heat to medium. Cook, lifting edges to let uncooked egg flow underneath, until omelet is nearly set but still moist in center, 3 or 4 minutes. Quickly spread tomatoes over half of omelet. Scoop avocado from juice with slotted spoon and arrange over tomatoes. Fold plain side over filling. Cook 1 more minute. Slide onto platter and serve immediately.
Yield: 4 servings
Calories: 298
Fat: 22g
Fiber: 5g
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Kosher salt and freshly ground pepper
Halve and pit the avocados. Scoop out the flesh with a spoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving
Yield: 16 servings
Calories: 84
Fat: 7.5g
Fiber: 1.2g
1 lb. ground sirloin
2 large cloves garlic, minced
1/2 tsp. Tabasco sauce
1 T. Worcestershire sauce
Salt and pepper to taste
2-3 slices sharp cheddar cheese
2-3 slices Muenster cheese
2 or three hamburger buns, toasted the on grill
Sliced avocado
Sliced baby dill pickles
Horseradish mustard (recipe follows)
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Combine ground sirloin, garlic, Tabasco, Worcestershire, salt and pepper in a bowl and mix well. Form into 2-3 larger patties and place on grill. For medium burgers, grill for 4 minutes at 500 degrees then flip burgers and turn down the heat to 275 degrees for about 3 or 4 more minutes. Turn the grill off and add the cheese to the tops of the burgers. Cover the grill and let cheese melt for about 1 minute, then remove burgers. Place buttered buns on the grill to let toast while cheese is melting on the burgers. Remove burgers and buns from the grill and assemble burgers with horseradish mustard, avocado, pickles, and serve.
 Â
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Horseradish Mustard
Â
1 T. horseradish
2 T. Dijon mustard
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In a small bowl mix horseradish and Dijon mustard. Spread on burgers or chicken to add a kick to your meat.
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2 ripe Haas avocados
2 limes
1 tsp. sugar
1 tsp. chili powder
1/2 tsp. salt
3 T. extra-virgin olive oil
Chopped chives or cilantro for garnish, optional
Halve avocados and remove pit. Roll limes or heat in microwave for 10 seconds to get juices flowing. Halve the limes. Rub the avocado halves gently with 1/2 lime to retard the browning. Juice limes into small bowl and mix with sugar, chili powder and salt using a fork or small whisk. Add extra-virgin olive oil in a slow stream while mixing dressing. Pour dressing into the cavities of avocados, distributing it equally and serve. Garnish with chives or cilantro as an optional garnish.
Yield: 4 servings
Calories: 220
Fat: 22g
FIber: 1.9g
1/2 – 1 C. frozen peas, thawed
1 avocado
1/4 C. finely chopped red onion
1/4 C. chopped cilantro
1 T. fresh lime juice
1-1/2 tsp. finely chopped jalapeo (pickled or fresh)
1/2 tsp. salt
In food processor, process peas until finely chopped. With potato masher or fork, mash avocado until not quite smooth (leave it just a little lumpy). Stir in onion, cilantro, lime juice, jalapeo, salt, and peas. If not serving right away, place a sheet of plastic wrap on the surface and refrigerate until serving. Optional: You can add some diced Tomato to further bulk up a serving while adding few calories.
Yield: 6 servings
Calories: 83
Fat: 5.2g
Fiber: 3.3g
1/2 cup coarsely mashed avocado
1 tablespoon fresh lime juice
8 1-ounce slices whole grain bread
4 plum tomatoes, each cut into 4 slices
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2/3 cup alfalfa sprouts
1/2 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
8 ounces thinly sliced deli turkey
Optional: minced jalapeo peppers
Combine avocado and lime juice. If you like hot foods, add minced jalapeo peppers to the avocado mixture. Spread 2 tablespoons avocado mixture on each of 4 bread slices. Arrange the tomato slices over avocado mixture; sprinkle evenly with salt and pepper. Divide sprouts, onion, cilantro, and turkey evenly over tomato slices. Top with remaining bread slices.
Yield: 4 servings
Serving size: 1 sandwich
Calories: 205
Fat: 5g
Fiber: 10.4g
1 T. fresh lime juice
2 T. olive oil
1 clove garlic, minced
Salt and pepper to taste
4 green onions, thinly sliced
2 1/2 C. chopped cooked lobster
Avocado slices, tossed with lemon juice
Lettuce leaves
Ripe olives
Combine the lime juice, olive oil, garlic, salt and pepper in a small bowl. Combine green onions and lobster in large bowl. Pour lime dressing over lobster mixture, and gently toss to combine. Clover and refrigerate at least 1 hour. To serve, arrange lettuce leaves on 4 plates. Divide lobster salad among lettuce leaves. Garnish with avocado slices and ripe olives.
Yield: 4 servings
Calories: 245
Fat: 9.3g
Fiber: 3.8g
2 ripe medium avocados, peeled, pitted and diced
1 ripe papaya, peeled, halved, seeded, and diced
1 large ripe tomato, diced
1/4 C. finely chopped red onion
2 cloves garlic, minced
Combine all ingredients in medium bowl and mix thoroughly. Let set in refrigerator for one hour before serving.
Yield: 12 servings
Calories: 72
Fat: 5g
Fiber: 2g
4 large red sweet peppers
1 tsp. olive oil
1/2 C. finely chopped onion
4 roma tomatoes, peeled, seeded, and chopped
4-5 C. reduced sodium chicken or vegetable broth
1/8 tsp. salt
1/8 tsp. fresh ground black pepper
1 T. balsamic vinegar
Avocado Toast:
6 bias cut slices (1/4 inch each) French baguette loaf
1 T. roasted garlic paste
1 ripe avocado, peeled and sliced
1/8 tsp. salt
1 T. lime juice
To roast the peppers: Preheat oven to 425*F. Remove stems, seeds, and membranes from peppers. Place peppers, cut side down, on a lightly oiled baking sheet. Roast 20 to 25 minutes or till skins char and blister. Remove from heat. Wrap peppers in foil and let stand 15 minutes or until cool. Peel off skin. Use immediately or refrigerate up to several days. Heat the one tsp. of olive oil in a large saucepan over medium heat. Cook and stir onion in oil for 2 minutes, or till soft. Add peppers, tomatoes, broth, salt, pepper, and vinegar. Bring just to boiling. Reduce heat; simmer uncovered for 10 minutes, stirring occasionally. Cool slightly. Transfer half of mixture to a blender container or food processor bowl. Process until smooth. Return mixture to saucepan and stir well. Heat thoroughly. To make Avocado Toast: Preheat broiler. Toast bread slices under broiler until lightly browned, turning once. Remove from oven. Spread each piece of toast with about 1/2 tsp. roasted garlic paste; set aside. Toss avocado slices with lime juice and salt. Arrange several slices of avocado on each piece of toast and garnish with a fresh basil leaf, if desired.
Yield: 6 servings
Serving Size: About 1 C. Soup + 1 Avocado Toast
Calories: 158
Fat: 6g
Fiber: 5g
1/2 Avocado, peeled, pitted, chopped
2 T. Lime juice
1/4 C. Chopped Tomato
1/4 C. Chopped Red Onion
1 T. Dried Cilantro
1/4 C. Plain Nonfat Yogurt
1/4 tsp. Chili Powder
Combine all ingredients in small bowl and chill in fridge 1/2 hour to allow flavors to mingle.
2 Tomatoes, diced
1 C. Sliced Red Onions
1 C. Red and/or Yellow Bell Pepper Strips
1/4 Avocado, pared and diced
2 slices Bacon, cooked crisp and crumbled
2 T. jalapeo or milder Chili, seeded and diced
2 T. Lime Juice
1 T. Apple Cider Vinegar
Pepper
2 C. Lettuce, torn into bite sized pieces
In large bowl combine all ingredients except lettuce and toss to combine. To serve, line serving dish with lettuce and top with avocado mixture.
2 T. Olive Oil
1/4 C. Sherry wine vinegar
1/2 C. Chopped fresh basil
2 T. Chopped green onion
1/4 C. Diced green bell pepper
1/2 C. Dried tomatoes, soaked until soft, drained and halved
2 T. Chopped walnuts
1 Whole California avocado, peeled and diced
1 lb. Dried Fettuccine noodles or other dry pasta
In a large bowl whisk together the olive oil, vinegar, basil and green onion. Add bell pepper, dried tomatoes, walnuts and half the avocado. Toss ingredients well so they are evenly coated with the oil and vinegar. Cook pasta following package directions. Drain pasta and add to bowl with other ingredients while pasta is still hot. Toss all ingredients. Serve immediately. Use the remaining avocado to garnish the top of the pasta.
1 1/4 to 1 1/2 pounds tilapia, 4 fillets
Coarse salt
Ground pepper
1 tsp. ground cumin, eyeball it
1/2 tsp. sweet paprika, eyeball it
2 T. extra-virgin olive oil, 2 turns of the pan
1 lime, halved
1/2 medium red onion, chopped
1 jalapeno or serrano pepper, seeded and finely chopped
2 or 3 large cloves garlic, finely chopped
8 to 10 tomatillos, husks peeled and diced
1/2 bottled pale beer
2 T. chopped cilantro leaves, a palmful, plus a few sprigs for garnish
Maque Choux:
1 T. extra-virgin olive oil, 1 turn of the pan
1/2 red onion, chopped
1 jalapeno, seeded and finely chopped
1 small red bell pepper, seeded and chopped
4 ears fresh corn on the cob, husked
A sprinkle sugar
Dash cayenne pepper
Salt
2 T. butter
2 ripe avocado
1 lime, juiced
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Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 T. oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining T. of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes. Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 T. extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes. While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro. Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate. To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier.
8 cloves garlic – peeledÂ
1 tsp. Olive Oil – EVOO
1 C. Mayonnaise – Light is fine
1 dash kosher salt – to taste
3/4 C. Avocado (Haas) – rough chopped (1 small avocado)
2 dashes Black pepper – to taste
2 medium key limes – or 1 regular lime
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Preheat oven to 350 (or do this while baking something else). Place 4 cloves of garlic in an ovenproof dish or ramekin. Place a small amount of EVOO in the dish and stir to coat the garlic. Roast the garlic in the oven until its light brown, soft, and caramelized. About 20 – 25 minutes. Remove and allow to cook in the dish. Meantime chop up the other 4 cloves, peel and chop the avocado, and place these in your blender or food processor. Add the mayonnaise and mix briefly. Use a zester or small sharp knife to remove about a T. of zest (just the colored part of the rind) from the limes. Then squeeze the lime juice into a separate bowl. Add the lime zest to the mayo-garlic mixture and mix briefly. Now add the avocado and about 2 tsp. of lime juice and blend until smooth. While blending drizzle in the rest of the olive oil and add a bit of salt & pepper. Taste the aioli then adjust the thickness and flavor with lime juice, salt, and pepper as needed. Serve on fish, chicken, or vegetables
2 slices Pumpernickel bread
1 1/2 oz. Monterey jack cheese with Jalapeño Peppers, thinly sliced
3 tomato slices
1/8 medium Avocado, pared and thinly sliced
1/4 C. Alfalfa Sprouts
 
Arrange ingredients on a slice of bread, cover with remaining slice. Cook in a non-stick skillet that has been sprayed with non-stick spray.
Yield:
Calories:
Fat:
Fiber: