59 avocado lettuce cups tomato Recipes

cooked chicken (shredded ), iceberg lettuce (shredded ), avocado (finely chopped ), tomato (medium finely chopped ), mayonnaise (egg type), sweet chili sauce, basil (finely chopped ), basil (leaves extra to serve ), flour tortillas, mixed salad green (to serve )

avocado, ripe, peeled and mashed, sour cream, milk, mayonnaise, lemon juice, garlic salt, drops hot pepper sauce (optional), torn lettuce or 3 cups shredded lettuce, tomatoes, cut into wedges, bacon , cooked until brown, and crumbled

tostadas (flat and crispy corn tortilla shells), cooked chicken (the frozen chicken breast strips work well here too), lettuce , from a bagged salad, tomatoes or 1 cup tomato, chopped, ranch salad dressing (or your favorite dressing), mexican blend cheese, shredded, avocado, peeled and cubed (optional), red onions or 1/2 cup sweet onion, chopped, refried beans (optional) or 1 cup black beans, drained (optional), black olives (optional)

romaine lettuce, chopped, red bell pepper, chopped, roma tomatoes, chopped, avocado, diced, dried cranberries, pecans, chopped or 1 cup a couple of handfuls of toasted pine nuts, bacon , cooked crisp and crumbled, feta cheese, crumbled, any garlic flavored salad dressing (i use garlic expressions) or 1/4-1/2 cup any balsamic vinaigrette

head romaine lettuce, chopped (about 6 cups total ), black beans, drained, shredded cheddar cheese, avocado, diced, mangoes or 2 tomatoes, diced, sliced black olives, drained, cooked chicken or 1/2 lb lean ground beef, seasoned with, salt , and, chili powder, lime juice (about 1/4 lime), vinaigrette dressing, broken tortilla chips or 1 cup corn kernel, light sour cream (optional), mild salsa (optional)

black beans, garlic cloves, chopped, jalapeno peppers , seeds & membrane removed, finely chopped, olive oil, mexican vegetarian ground meat substitute, lettuce, shredded, tomatoes, chopped, cheddar cheese or 1 1/2 cups soy cheese, shredded, salsa (your favorite ), sour cream (optional), avocados (optional), taco shells or 6 tostado shells

vegetable oil, grated gingerroot, red onion, finely chopped, red wine vinegar, brown sugar , firmly packed, red fresh chili pepper, finely minced, chopped tomatoes, honey, lime juice, fish sauce, brown sugar, ripe avocados, cooked prawns, peeled, roughly chopped, chopped coriander leaves, lettuce leaves , butter lettuce suggested, light sour cream, tomato jam , and, lime wedge, to serve

applewood-smoked bacon, chopped (read intro), chopped fresh rosemary leaf (fresh *only *), greek yogurt (we always use nancy s- read *note below), crumbled blue cheese (i think feta would make a fine substitute, too, as an afterthought), garlic clove, finely minced, kosher salt, pepper, water, head iceberg lettuce, cored and cut into 16 wedges, avocado, peeled, pitted and chopped (drizzle with lemon juice to stop the avocado from browning), grape tomatoes or 1 cup cherry tomatoes, cut in half

flour tortillas , 6 -7 inches in diameter, olive oil, red wine vinegar, salt, pepper, shredded lettuce, diced ripe tomato, jalapenos, minced and seeded, canned vegetarian refried beans, mashed ripe avocados, cheese or 1/4 cup goat or 1/4 cup feta or 1/4 cup monterey jack or 1/4 cup cheddar, pitted jumbo olives, thinly sliced, sweet onions, separated into rings

red onion, cut in half and thin sliced, avocado, chopped fine, red leaf lettuce, chopped romaine lettuce, fresh cilantro, black beans, rinsed and drained, kosher salt, ground black pepper, grape tomatoes or 1 cup cherry tomatoes, cut in half, olive oil, balsamic vinegar, honey, jalapeno pepper, seeded , ribs removed and diced fine, garlic, minced, fresh ginger, minced, fresh lime juice, kosher salt , to taste, red pepper flakes , to taste

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

skirt steaks, olive oil, diced chipotle chiles in adobo, cumin, steak seasoning, baby lettuce, washed and dried, chopped fresh cilantro leaves, black beans, rinsed and drained, sliced cherry tomatoes, avocados, diced, red onion, sliced, mandarin oranges, drained, crumbled manchego cheese or 1 cup monterey jack cheese, corn tortilla strips (or crumbled tortilla chips), citrus vinaigrette or 1 cup other vinaigrette dressing

freshly chopped cilantro leaf, olive oil, freshly squeezed lime juice, hot sauce (sriracha, tabasco or frank s), chopped romaine lettuce, avocados, peeled and diced, fresh corn kernels or 2 cups frozen corn kernels, thawed and drained, black beans, rinsed and drained, chopped cherry tomatoes, green onions (optional) or 2 tbsp red onions, minced (optional), grated monterey jack pepper cheese, kosher salt & freshly ground black pepper

mayonnaise, chopped fresh chives, lemon zest, lemon , juice of, no seeds, dijon mustard, minced garlic clove, whole grain bread or 24 slices white bread, toasted, lemon mayonnaise (aioli), romaine lettuce or 4 cups butter lettuce, heirloom tomatoes (about 4) or 2 vine-ripe tomatoes, sliced (about 4), applewood-smoked bacon, cooked, cooked maine lobster meat, cut into 1 pieces (4 cups), lobster , roe (cooked), green onions, finely chopped, celery, finely diced, cucumber, peeled, seeded, finely diced, bell pepper, finely diced, parsley, chopped, lemon mayonnaise (aioli), salt and pepper

boneless skinless chicken breasts, romaine lettuce , torn, tomatoes, cut in quarters, avocado, sliced, canadian old cheddar cheese, crumbled (or 1/2 cup crumbled blue cheese), milk, plain yogurt, drained, fresh chives, chopped, fresh thyme, chopped, dijpn mustard, granulated sugar, salt, pepper, red wine vinegar or 1/4 cup white wine vinegar

health valley brand chili spicy black beans, black beans, drained and rinsed, sweet potato, cooked and mashed, tortilla, avocados, peeled and mashed- (we make guacamole with concord foods guacamole mix , use half a package, if you want to add 1 spoonf), chopped romaine lettuce, ripe tomato, dice (or can diced tomato drained), green onions, minced, plain nonfat yogurt, salsa, shredded cheddar cheese or 1 cup soy cheese

chunky salsa, ketchup, low-fat mayonnaise (i like vegenaise) or 1/4 cup vegan mayonnaise (i like vegenaise), romaine lettuce, chopped tomato, chopped avocado, crushed tortilla chips