Hey! You! Eat this for lunch!
- 2 slices whole wheat bread
- 1 pitted avocado
- handful of crumbled feta cheese
- 1 teaspoon lemon juice
- 1/2 tablespoon freshly chopped basil
- salt and pepper to taste
- a few pieces of roasted red pepper, drained
- Spread each bread slice evenly with hummus. Set aside.
- In a small bowl, mash avocado and feta together with a fork. Add lemon juice, basil, salt, and pepper.
- Spread the avocado mixture over the hummus. Top with the roasted red peppers. Place the other pieces of bread on top.
- Brush the slices of bread with olive oil and place in hot pan. Grill on each side until toasted.
- Hey! Enjoy.
I ate this with steak and that was definitely da way to go!
- 5 ears of corn
- 1 poblano pepper, diced
- 1/2 red onion, thinly sliced
- olive oil
- kosher salt
- ground pepper
- 1 large avocado, diced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons lime juice
- 1/2 teaspoon honey
- cayenne pepper, to taste
- handful of basil and mint leaves, roughly torn
- Preheat your broiler to medium-high and place the oven rack 5″ from the top of your oven.
- Shuck the corn and remove the silks. Cut the corn from cob and set aside in a bowl. Add the poblano and onion. Toss with 2 teaspoons of olive oil. Season with salt and pepper. Put the contents of the bowl on a baking sheet covered in foil, and spread out in an even layer.
- Broil the corn, poblano, and onions for 3-5 minutes or until the vegetables have a light char.
- Make a lime vinaigrette by whisking together the lime juice, honey, and cayenne pepper. Slowly add olive oil to taste, whisking until all ingredients are combined.
- Transfer the vegetables to a a serving bowl. Add the tomatoes, mint, basil, and avocado. Drizzle the vinaigrette over the ingredients a few teaspoons at a time.
- Enjoy plllzzzz!
This was straight up delicious.
- 3/4 cup water
- 1 tablespoon sugar
- 6 tablespoons lime juice (juice about 3 limes)
- 2 1/2 tablespoons fish sauce
- 1 minced garlic clove
- 1 tablespoon finely grated carrot
- 1 tablespoon serrano chili, thinly sliced (should be one chili)
- 36 large shrimp (2 pounds)
- cooking spray
- 2 unpeeled, halved avocados
- 2 peeled mangoes, cut into 6 wedges
- 12 lime wedges
- 6 large Bibb lettuce leaves
- Combine first 5 ingredients in a small bowl. Reserve 3/4 cup juice mixture. Stir carrot and chile into remaining 1/4 cup juice mixture, and set aside.
- Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine reserved 3/4 cup juice mixture and shrimp in a large bowl, tossing to coat; cover and marinate in refrigerator 1 hour, tossing occasionally. Remove shrimp from bowl, reserving marinade.
- Prepare grill for medium-high heat.
- Place reserved marinade in a small saucepan; bring to a boil. Take off heat. Cool slightly.
- Thread 3 shrimp onto each of 12 (10-inch) skewers. Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done, basting frequently with cooked marinade.
- Cut 3 avocado halves in half lengthwise; peel and dice remaining avocado half. Brush cooked marinade over mango and avocado wedges; coat with cooking spray. Arrange in a single layer on grill rack coated with cooking spray. Coat lime wedges with cooking spray; place on grill rack. Grill fruit 2 minutes on each side or until marked but not soft, basting frequently with marinade.
- Place 1 lettuce leaf on each of 6 salad plates; top each leaf with 2 mango slices, 2 lime wedges, and 1 avocado wedge. Place 2 skewers on each plate; sprinkle evenly with diced avocado. Serve with carrot mixture.
- Enjoy! But like why wouldn’t you?
I’m reaaaal lactose intolerant, but sometimes I really crave some sort of creamy sauce on my pasta. This is a pretty good substitute!
- 1 medium avocado, pitted
- 1/2 lemon, juiced and zested
- 2 garlic cloves
- kosher salt to taste
- 2 tablespoons extra virgin olive oil
- 2 servings of pasta of your choice (I used thin spaghetti)
- ground pepper to taste
- Bring a pot of water to boil, and cook the pasta of your choice.
- While the pasta is cooking, put the garlic, lemon juice, and olive oil in a food processor. Process until the ingredients are smooth, and then add in the avocado and salt. Process until all ingredients are smooth.
- When the pasta is done, combine the pasta and sauce in a bowl. Toss until combined. Garnish with the lemon zest and black pepper.
- Enjoy! Duh, it’s avocado.
This is a super simple and healthy breakfast recipe that only takes about 5 minutes to prepare.
- 1 piece of pre-sliced sourdough toast
- 1/2 or one avocado (I used a full peewee avocado but one half of a regular avocado will work)
- olive oil (I used rosemary olive oil for flavor but regular olive oil will work)
- 2 eggs
- shallow saucepan with cover
- 1 teaspoon of rice vinegar
- slotted spoon
- Fill the saucepan with water and put over high heat. Bring the water to the point right before it begins to boil, and then add the teaspoon of vinegar.
- Crack the first egg into a small bowl or cup. Place the bowl or cup near the surface of the water, and gently drop the egg into the water. Repeat for the second egg. Use the spoon to move the whites close to the yolks.
- Turn off the heat and place the cover on the saucepan. Let the eggs cook for 4 minutes or until the whites are fully cooked.
- While the eggs are cooking, toast one slice of sourdough bread.
- When the bread is toasted, cut the slice in half. Drizzle the olive oil on both slices, and spread the avocado on both slices.
- After 4 minutes, use the slotted spoon to remove the eggs from the water. Place one egg on each piece of bread.
- Sprinkle salt and pepper on top of the toast as desired.
- Enjoy, yo!