717 avocado salad seed Recipes

avocado (i use hass), chunk solid white tuna packed in water, flax seed (more seeds increases crunch and fiber factor), cucumber, peeled and chopped, salt and pepper, fresh lemon juice (optional), extra virgin olive oil (optional)

cider vinegar, fresh orange juice, grated orange peel, salt, black pepper, olive oil, fresh plum tomatoes , about 1/2 lb, coarsely chopped fresh cilantro, shallot, jalapeno pepper, finely chopped (may remove the seeds for a milder dish), firm ripe avocados, shredded lettuce

eggs, hard-boiled, cooled and diced, plain fat free greek yogurt, pesto sauce, avocado, halved, seeded, peeled and diced, salt & freshly ground black pepper, to taste

avocados, seeded and peeled, onion, minced, lemon juice, chili powder, cumin (optional), drops tabasco sauce, salt, ripe tomatoes, lettuce leaves

pomegranate juice, corn syrup, white balsamic vinegar, extra virgin olive oil, salt , kosher, red pepper flakes, arugula, baby, rinsed & dried, lettuce, baby , romaine, rinsed & dried, snow peas, small, rinsed & dried, cut in half, cucumber, peeled, coarsely chopped, pink grapefruit , small, cut into sections than halved, avocados, peeled and coarsely chopped, pomegranate seeds (garnish )

red bell pepper, cored and seeded, red wine vinegar, vanilla bean , seeds scraped, sugar, extra-virgin olive oil, almost-ripe avocados, arugula or sorrel, peaches, diced and peeled

avocado, halved, seeded and peeled, sour cream, lemon juice, celery salt, hot pepper sauce, milk, torn fresh spinach, garbanzo beans, chilled and drained, tomatoes, halved, cucumber, thinly sliced, cauliflower , in small flowerets, sliced fresh mushrooms, red onion, thinly sliced, coarsely chopped walnuts, hard-boiled eggs

fresh lump crabmeat , picked over for shells and cartilage, mayonnaise, avocado, peeled , seed removed, and mashed, fresh lime juice, a pinch salt, freshly ground white pepper, all-purpose flour, eggs, milk, panko bread crumbs, firm-ripe mango, peeled and julienned, green papaya, peeled and julienned, poblano chile, stemmed and seeded , julienned, shaved napa cabbage, shaved, cilantro, diced jalapeno pepper, chopped garlic, fresh lime juice, fish sauce, light brown sugar, vegetable oil, for frying, coarsely chopped lightly toasted macadamia nuts

ripe avocado, seeded and diced, diced english cucumber, quartered grape or cherry tomatoes, chopped onion, fresh lime juice, olive oil, ground cumin, chili powder, freshly ground black pepper, salt

avocados, grapefruit sections (no sugar), grapefruit juice, olive oil, seeded jalapeno pepper, cilantro, cotija cheese, salt

pink grapefruit (canned works well too and is quicker!), avocados, peeled, seeded and sliced into 1/8 s, baby spinach leaves, french dressing, blue cheese or 1/4 cup gorgonzola, crumbled

garlic clove, salt , plus, salt, limes (about 3 tbsp), kosher salt, chili powder, extra virgin olive oil, fresh corn kernels (from about 2 ears ), orange bell pepper, diced, red onion, finely chopped (about 1/4 cup), extra virgin olive oil, black beans, drained and rinsed, kosher salt, fresh ground black pepper, tomatoes, halved, hass avocado, halved, seeded and diced, cilantro leaves and stems, chopped

avocados,pitted and peeled and cut in 1/2 chunks, limes,juiced, red onion,peeled and thinly sliced, watermelon,seeded and cut into 1 chunks, extra-virgin olive oil, cilantro, kosher salt and pepper to taste

pink grapefruits, chilled, ripe medium avocados, halved, seeded, and peeled, sour cream, juice of 2 large limes, honey, salt, pepper, mint leaves for garnish

ripe tomatoes, cut into 1-inch chunks , or 20 cherry tomatoes, halved, ripe large hass avocados, halved, pitted, peeled, and cut into 1-inch chunks, red onion, thinly sliced, toasted cumin vinaigrette , recipe follows, arugula leaves, ground cumin, freshly chopped cilantro leaves, fresh lime juice, rice wine vinegar, honey, cumin seeds, lightly toasted, chopped fresh cilantro leaves, olive oil, canola oil, salt and freshly ground pepper

seeded and chopped tomatoes, diced zucchini, frozen whole kernel corn thawed, ripe avocado peeled seeded and coarsely chopped, sliced green onions with tops, chunky salsa, vegetable oil, chopped fresh cilantro or parsley, lemon or lime juice, garlic salt, ground cumin

whole carrots peeled and roughly chopped, whole shallot peeled and roughly chopped, ginger roughly chopped fresh, sweet white miso, rice vinegar, sesame seed oil toasted, grape-seed oil, water, head lettuce or mixed greens, head red onion thinly sliced, avocado quatered

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.