| Fruit Salad Avocado, diced Grapefruit, peeled and cut into quarters Red Onion, sliced Strawberries, cut in half Toss with balsamic vinegar and a little bit of olive oil for a refreshing side dish. |
| Spaghetti Squash and Avocado Salad 6 mushrooms, sliced 2 avocados, seeded and sliced 1 medium spaghetti squash ½ cup each, red and green bell pepper, sliced 4 oz. sliced olives Avocado Oil Vinaigrette ¾ cup avocado oil or vegetable oil ¼ cup white wine vinegar 2-3 cloves crushed garlic 1 tsp each – oregano, basil, rosemary, dry mustard, and Worcestershire Salt and pepper to taste Shake all ingredients together on covered container. Let stand for at least 24 hours. 1. Prepare vinaigrette at least 24 hours before serving. Halve squash lengthwise. 2. Place halves in large saucepan cut side down; add 2 inches if water. Cover and bring to a boil. 3. Reduce heat; simmer squash for 20 minutes. Drain off water; cool squash and shred into strands Mix squash, peppers, olives, and avocados in serving bowl. 4. Pour vinaigrette over, toss gently, and serve |
| Broccoli and Avocado Salad 1 small bunch broccoli Salt to taste 1 large Ripe avocado 1/2 Lemon 1 tsp Dijon style mustard 1/2 tsp Finely chopped garlic 1 tbsp Red wine vinegar Freshly ground black pepper to taste 3 tbsp Olive oil Cut the broccoli into florets. If the pieces are large, cut the stems in half. Rinse and drain them. Reserve the stems for another use. Drop broccoli into boiling salted water to cover. Bring to a boil and cook 2 minutes. Drain and run the broccoli briefly under cold water to cool. Drain again and chill. Cut the avocado in half. Peel each half and remove the pit. Cut each half into 8 lengthwise strips. Squeeze the lemon half over the strips to prevent discoloration. Arrange the broccoli and the avocado alternately on each of 4 serving plates. Blend the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk. Pour over the broccoli and avocado. Serve immediately. |
| Avocado Zucchini Enchiladas 1 avocado 1 clove garlic, crushed ½ tsp chile, seeded and chopped ½ lime’s juice Salt and pepper to taste 12 flour or corn tortillas ½ onion, finely chopped 1 clove garlic, crushed ½ chile, finely sliced 2 zucchini, sliced 1 green bell pepper, chopped 2 tbsp walnuts, chopped ½ tsp cinnamon 3 cups Monterey Jack cheese, grated 3 tbsp olive oil Salt and pepper to taste 2 tomatoes, sliced Heat oven to 325. Cut the avocado in half and scoop the flesh with a tsp into a bowl. Then mash it with a fork, add 1 clove garlic crushed, ½ tsp chopped chile, and lime juice. Season with salt and pepper. Heat oil in a frying pan and sauté the onion. When it is translucent add 1 clove crushed garlic, ½ sliced chile, zucchini, bell pepper, and chopped walnut. Cook for 5 to 10 minutes until the vegetables are soft and ingredients have mingled. Transfer them to a bowl. Using a little more oil if necessary, place a tortilla in the pan. Place 2 tbsp vegetable mixture and some cheese in the center of the tortilla. Fold over the two sides and cook for a few minutes to let the cheese melt. Remove and keep warm in the oven while you make the rest. Place the enchiladas on a warm serving plate and place a dollop of the avocado mixture on each; decorate with the tomato slices. |
| Grapefruit, Avocado and Beet Salad 2 beets, trimmed 2 heads red leaf lettuce, clean and torn into pieces 1 large grapefruit, peeled, segmented ½ cup creamy yogurt dressing 1 ripe avocado, peeled, pitted and cut into ¼-inch cubes 1 tsp honey CREAMY YOGURT DRESSING 2 shallots, peeled, finely chopped 4 tsp fresh lemon juice 3 tbsp extra-virgin olive oil 3 tbsp red wine vinegar 2 tsp Dijon mustard ¼ cup nonfat plain yogurt 1/8 tsp ground black pepper Bring a saucepan of water to a boil. Add beets & cook until tender, about 45 minutes. Drain & peel. Quarter beets lengthwise, then cut each quarter into 1/4-inch thick slices. In a bowl, arrange lettuce, sliced beets, grapefruit sections & avocado. Cover & refrigerate up to 1 hour. To serve, pour dressing over salad & toss. |
| Avocado and Grapefruit Salad 1 small shallot finely chopped 1 tbsp white wine vinegar 1 tsp lemon juice 1 tsp orange juice Course salt 1/3 cup extra-virgin olive oil ¼ tsp lemon zest ¼ tsp orange zest 2 grapefruits, peeled and segmented 3 avocadoes , peeled and thinly sliced lengthwise In a small bowl combine shallots, vinegar, lemon juice, orange juice, and pinch of salt. Let sit for 15 minutes, then whisk in oil, lemon zest, and orange zest. Arrange grapefruit and avocado on a serving platter, sprinkle with dressing and serve! Yield 4 servings. |
| Shredded Beet Salad with Avocado and Strawberries 2 large beets, peeled and shredded 1 1/2 Tbsp (22 mL) extra virgin olive oil 1 tsp (5 mL) mustard seeds 1 Tbsp (15 mL) honey 2 navel or blood oranges 12 strawberries, thinly sliced 2 avocados, thinly sliced 2 Tbsp (30 mL) fresh mint, chopped Place shredded beets in a medium bowl and set aside. Heat olive oil gently in a saucepan over medium heat. Add mustard seeds and cook about 1 minute, until they pop and change to a grey colour. Remove pan from heat and stir in honey. Pour this mixture over beets and toss to mix well. With a sharp paring knife, peel oranges, removing white pith. Cut oranges along the “equator” to make large 1/4-in (1/2-cm) thick circles. Divide orange circles among 4 plates and top with shredded beet mixture. Decorate with strawberries and avocado slices and garnish with fresh mint. Serves 4. |
Other Recipe
Pages
Pages
- Apple
- Artichoke
- Avocado
- Banana
- Bell Pepper
- Beet
- Blueberry
- Bok Choy
- Broccoli
- Cabbage
- Cantaloupe
- Carrot
- Cauliflower
- Celery
- Chard
- Cherry
- Cilantro
- Cucumber
- Corn
- Escarole
- Fennel
- Garlic
- Grape
- Grapefruit
- Green Beans
- Kale
- Kohlrabi
- Leeks
- Lettuce
- Mango
- Mushroom
- Misc.
- Nectarine
- Onion
- Oranges
- Parsley
- Pear
- Plum
- Potato
- Radish
- Rutabaga
- Snap Pea
- Spinach
- Sweet Potato
- Strawberry
- Winter Squash
- Tomato
- Zucchini
|
