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Showing results for tags 'avocado'.
Found 19 results
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Celiac.com 06/15/2019 - This fresh, nutritious summertime spinach salad harnesses the power of avocado, feta, red onion, toasted sunflower and pumpkin seeds. Paired with grilled chicken breast and drizzled with a delicious balsamic vinaigrette, it's a light, refreshing salad that makes a complete meal. Ingredients: 2 full chicken breasts, or four halves, skinned and boned 5 ounces organic spinach 8 ounces (about 2 cups) strawberries, cleaned, hulled, and halved 1 large avocado, sliced ½ small red onion, thinly sliced ½ cup feta cheese, crumbled ⅓ cup toasted sunflower seeds ¼ cup toasted pumpkin seeds Balsamic vinaigrette: 3 tablespoon balsamic vinegar 3 tablespoons olive oil 1 garlic clove, minced ½ teaspoon dijon mustard ½ tablespoon honey Freshly ground salt and pepper, to taste Directions: Season chicken breasts with salt and pepper and grill on medium high heat until cooked through. Remove from heat and set aside to cool. In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary. Allow to stand up to an hour before using. Place sunflower and pumpkin seeds in a pan and toast over medium heat, tossing regularly for about 2-5 minutes until seeds are slightly golden brown. Remove from heat and place in a bowl to cool. Place chicken on a cutting board, and cut into 1-inch long bite-sized pieces. Add spinach to a large bowl, layer on the chicken, strawberries, avocado slices, red onion, and feta. Top with toasted sunflower and pumpkin seeds, and a dash of salt and pepper as desired, and serve. -
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Celiac.com 07/28/2018 - What do you get when you cross pico de gallo, guacamole and shrimp? The answer is this fresh, delightful ceviche that can also be served as a fancy salsa, and is sure to be the breakout star for your next food gathering. Ingredients: 1¼ pounds raw shrimp peeled and deveined 4 medium limes, juiced 2 medium/large avocados ½ Persian cucumber 4 medium fresh tomatoes 1 small onion diced ½ cup cilantro chopped 1 tablespoon olive oil ¼ tsp salt and black pepper, or to taste Tortilla chips and gluten-free hot sauce of choice, as desired Directions: Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 tablespoon olive oil. Add shrimp in a single layer and sauté about 1½ minutes on each side. When shrimp is cooked through, remove from the pan. Transfer shrimp to cutting board, coarsely chop and place into a large mixing bowl. Squeeze the lime juice over the shrimp, stir and set aside to marinate. As shrimp marinates, dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp. Add dice onion and chopped fresh cilantro. Gently stir everything together until well combined. Serve in small bowls, with hot sauce and tortilla chips, as desired. -
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Make this delicious salad while you can still get the last heirloom tomatoes and a few good avocados. Ingredients: 1 avocado, peeled, sliced 1 ripe heirloom tomato, sliced ⅓ cup crumbled feta cheese dash of chopped fresh chives or minced green onions splash of basaltic vinegar pinch of coarse salt black pepper, as desired Directions: Arrange slices of avocado and tomato on a plate. Top with vinegar, coarse salt, crumbled feta, and chives, in that order. Serve immediately. -
Celiac.com 09/29/2016 - If you want a truly refreshing, satisfying salad, then this zesty combination of melon, avocado and lime is just for you. Ingredients: Red and/or yellow seedless watermelon, cubed Cantaloupe, cubed Honeydew, cubed 2 large avocados, cubed 4 limes, juice Directions: Cube fresh melon and ripe avocado. Arrange on a plate or in a bowl. Top with squeezed lime. Serve with toothpicks or cocktail forks. -
Grilled Shrimp Tacos with Avocado Salsa (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
Celiac.com 06/10/2015 - These grilled shrimp tacos are just the thing for the grill. They are sure to be a big hit at your next barbecue or party. They go great with your favorite rice and beans. For the Salsa: 2 shallots 1 jalapeño pepper, quartered and seeded 2 garlic cloves, peeled 1 large tomato, chopped 2 avocados, peeled, seeded and cut into chunks 1 teaspoon salt 1 tablespoon fresh lime juice ¼ cup loosely packed fresh cilantro leaves, coarsely chopped For the Shrimp: 1½ pounds large or extra large shrimp, peeled and de-veined 1½ tablespoons olive oil 1 teaspoon chili powder 1 teaspoon sal y limon dash cayenne pepper For Serving: 8 - 10 six-inch corn tortillas About 2 cups finely chopped cabbage 1 cup cilantro, chopped Lime wedges 1 cup yogurt 1 tablespoon mayonaisse Red pepper hot sauce, to taste Instructions: For the Salsa: Finely chop shallot, jalapeño and garlic. Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to mix well. For Zesty Yogurt Sauce: In a small bowl, combine yogurt, mayonnaise, red pepper sauce to taste with a dash of lime. For the Shrimp: Heat grill to medium. In a large bowl, mix the olive oil, chili powder, salt, cayenne pepper and shrimp. Stir until shrimp are well-coated. Coat the grill with vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just white and orange, about 1½ to 2 minutes each side. Cover to keep shrimp warm. Grill the tortillas until warm and slightly charred, about 20 seconds per side. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, cabbage and drizzle with zesty yogurt sauce. Serve lime wedges on the side. -
Celiac.com 05/05/2015 - Avocado, beans and corn help to turn quinoa into a delicious, nutritious salad that is perfect as a side or as a potluck dish. Add a bit of cilantro, some lemon juice and a few spices, and you have a winner! I enjoy the salad as is, but sometimes I like to serve it with a light vinaigrette. It’s worth noting that this is one of those flexible salads that encourages substitution and variation. You can add thing like shrimp, or chicken. You can add things like carrots or cucumber. Ingredients: 1 cup uncooked quinoa, rinsed 1 cup canned sweet corn 8-10 cherry tomatoes, halved 2 cups canned black beans, rinsed and drained 1 avocado, peeled and diced ½ small red bell pepper, roasted or streamed and sliced ½ small yellow bell pepper, roasted or streamed and sliced ⅓-½ cup of fresh cilantro, chopped 2 tablespoons olive oil 1 tablespoon fresh squeezed lime juice salt and ground black pepper to taste dash of Tajin to taste Directions: Cook quinoa as directed. Set aside and let cool. Whisk together olive oil, lime juice, salt and pepper. Add corn, avocado, peppers, tomatoes and black beans to quinoa. Gently stir in cilantro and lime juice mixture. You may add a light vinaigrette instead of lime juice, as desired. Chill for at least a half hour, top with a dash of Tajin, and serve.
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Celiac.com 05/15/2014 - I’m a big salsa lover, and I love to make new salsa recipes and try them at home. When I get a good one, I like to incorporate it into my regular seasonal salsa rotation. This recipe blends avocado, cucumber, mango and tomato with just the right amount of onion, cilantro and jalapeño to deliver a delightful zesty fruit salsa that is sure to disappear quickly. Ingredients: 3 yellow mangoes - peeled, seeded and diced 1 cucumber - peeled, seeded, and diced 1 cup diced tomatoes 1 avocado, peeled, seeded and diced 2 jalapeño peppers, seeded and finely chopped 1 large onion, finely diced 1 clove garlic, minced ⅓ cup chopped fresh cilantro zest and juice of 1 or 2 fresh limes, to taste salt and pepper to taste Directions: Stir together the mango, tomato, cucumber, jalapeño pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend. Stir in avocado right before serving with warm tortilla chips.
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Good fish tacos almost always deliver happiness at the table. These fish tacos are easy to make and sure to please. The recipe is versatile, so scale and/or improvise as desired. Ingredients: 1½ pounds skinless tilapia, or other whitefish fillets 2 large avocados, (one will be served as garnish) Juice from 4 fresh limes (about 8 ounces) 2 tablespoons olive oil 1 tablespoon mayonnaise 1 small bunch radishes, thinly sliced 3 scallions, thinly sliced 1 bunch fresh cilantro leaves, finely chopped ½ jalapeño chile (ribs and seeds removed, for less heat), minced ¼ teaspoon ground coriander ½ teaspoon ground cumin 10 corn tortillas (6-inch) 2 ounces Cotija cheese, crumbled ½ medium red onion, quartered and sliced thin 2 cups of green or red cabbage, cored and thinly sliced Coarse salt and ground pepper Directions: In a blender, combine avocado, one-third of the cilantro, 2 tablespoons lime juice, 2 tablespoons mayonnaise, and 2 tablespoons water; season with salt and pepper. Blend until smooth. Transfer into a small bowl, and set aside. Add more lime juice and/or water as needed. Combine the cabbage, onion, and one-third of the cilantro in a large bowl and squeeze a lime half over it. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to combine. Add salt and pepper to taste; set aside. Heat tortillas individually in a pan over medium heat. Heat each tortilla until soft and transfer onto aluminum foil. Wrap until serving time. In a large nonstick skillet, heat 1 tablespoon oil and two jalapeño halves over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with ground cumin and coriander, salt and pepper. Cook fish in two batches (starting with larger pieces) until golden brown on all sides, 5 to 6 minutes. Discard jalapeño. Add a splash of additional oil as needed. When fish is done, place into warm tortillas, top with salsa verde and serve with cabbage, onion mix and garnish of lime, green onion, radish, cilantro, avocado, crumbled cotija cheese, and additional salsa as desired.
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Watermelon, Mango, and Avocado Salad (Gluten-Free)
Jefferson Adams posted an article in Kids Recipes (Gluten-Free)
I can’t say enough about the wonder of no-cook meals. When the weather heats up and you want to spend as little time as possible in a hot kitchen, easy to make salads like these are perfect. This particular salad is so delicious, refreshing and juicy, that you’ll happily welcome a few drips running down the side of your mouth. Tossing in some arugula or baby greens is a nice compliment, but the fruit stands beautifully on its own. Ingredients: 4 cups watermelon, 1 or 2-inch chunks 2 mangos, chopped 2 avocado, chopped 1 cup cherry tomatoes, halved 1 red onion, thinly sliced ¼ cup mint ¼ cup olive oil 2 tablespoons white wine vinegar 1 lime, juice and zest Salt and pepper to taste Directions: In a small bowl, combine vinegar with lime juice and zest. Whisk in olive oil and season with a pinch of salt and pepper. Add sliced onions to the bowl and marinate for about 10 minutes. In the meantime, add watermelon, mango, avocado and tomato chunks to a large bowl. Toss with dressing and onions. Finish with mint, thinly sliced or chopped. -
I'm a sucker for traditional guacamole. But, believe it or not, I know a number of people who don't like onions, and a few who don't like tomatoes, so making traditional guacamole is out of the question for them. If you know anyone who likes avocados, but shies away from traditional guacamole, try this. This simple and quick recipe makes a great dip to serve with tortilla chips, and has won over even my pickiest friends. Ingredients: 1-1½ ounces of Cotija cheese 1 or 2 ripe Avocados 1 lemon or lime wedge 1 or 2 sprigs of cilantro, optional 6-8 ounces of good tortilla chips Directions: Slice and dice avocados and place into a bowl. Squeeze lemon or lime juice over avocados. This will help to keep them from turning brown in the unlikely event that the bowl does not get emptied quickly. Crumble cotija cheese and gently fold together with the avocados. Garnish with cilantro sprigs. If you like cilantro, then consider chopping some up and placing it in a bowl next to the avocado/cotija mixture. Add more or less avocado or cheese to suit your taste. Serve alongside a bowl of chips and your favorite salsa.
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Gluten-Free and Vegan Serves 2 Ingredients: 1 large fennel bulb, slice stalks and bulbs into thin strips 1 small jicama, peeled, sliced into 1/3 inch pieces 2 cups fresh arugula 1 ripe avocado, peeled, pitted and sliced 1 large carrot, chopped Juice from 1 organic lemon 2 Tbsp. extra virgin olive oil 2 Tbsp. spicy mustard 1/4 tsp. lemon zest 4 fresh cilantro leaves, finely chopped Pinch of sea salt and freshly ground black pepper 3 Tbsp. ground flax seeds 1/4 cup cashews, ground Directions: Prepare a large ice bath. Bring a large pot of salted water to a boil. Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain. Transfer fennel to a large serving bowl; pat dry. Add jicama, avocado and carrot. Drizzle salad with lemon juice, lemon zest, oil, mustard, cilantro, sea salt and pepper. Gently toss to coat. Transfer to serving dishes. Top with ground flax seeds and cashews. Serve at room temperature. Enjoy. -
For the purposes of this recipe, it is important to remember that the avocado and the tomato are both fruits. A curious fact to some, simple knowledge for many. Hot summer days mean a steady of flow of delicious tomatoes and luscious avocados. Finding new ways to use both can make for a delightful culinary adventure. One way that's old hat to many gourmets, but new to me, is to turn them into a delicious, refreshing chilled soup. The result is nothing short of an homage to the marriage of two of summer's most storied fruits. Ingredients: 3 large Hass avocados - peeled and pitted 2 ripe heirloom tomatoes, peeled 1 small sweet onion, quartered 1 green bell pepper, de-seeded ¼ cup fresh lemon juice 4 cups tomato juice 1½ cups plain yogurt ⅓ cup chopped fresh chives Pinch of chopped cilantro (optional) 3 limes, wedged salt and pepper to taste Directions: Place tomatoes, avocados, onion, bell pepper, and lemon juice into a blender or food processor, and mix until smooth. Pour in 1 cup tomato juice, and blend well. Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt. Chill well. Serve cold in bowls with lime slices on the side. Garnish with a splash of yogurt, chives, and cilantro as desired. Add pepper to taste.
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Avocado is one of my all time favorite things to eat. Many people don't realize that the avocado, like the tomato is a fruit. Maybe that explains why summer is the very best time get fresh, California avocados. In addition to eating avocado as guacamole, or as a side with burgers, salads, and the like, I am always on the lookout for a new way to enjoy one of my favorite summertime treats. This version of chilled avocado soup uses avocado, chicken broth, cream, and coriander to create a rich, creamy soup that is served chilled, and which makes for a perfect dish for dinner on a warm summer evening. Ingredients: 3 Hass avocados, peeled and pitted 1 tomato, peeled, seeded and diced 1 tablespoon shallots, chopped 1 tablespoon olive oil 2 cups chicken stock 1 cup heavy cream salt and pepper to taste ¼ teaspoon ground coriander, to taste ½ cup chopped cilantro, as garnish ½ cup Cotija cheese, crumbled as garnish 4 limes, sliced Directions: Pureé 2 avocados in a blender or food processor until smooth. Reserve 1 avocado, sliced. Sauteé chopped shallots in olive oil until clear. Pour into a large mixing bowl and allow to cool. In the large mixing bowl, whisk together avocado, chicken stock, cream and shallots until smooth. Stir in salt, pepper and corriander to taste. Chill for 30 minutes. Serve chilled in cold bowls. Garnish with diced tomato, avocado slices, Cotija cheese, chopped cilantro, and lime, as desired.
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This version of a cold Mexican soup will refresh both your palate and your culinary repertoire. It makes great base, and holds up nicely to other flavors. Adding roasted chili or jalapeño peppers or cherry tomatoes gives it a surprising bite. For a more rustic texture, omit the blender altogether. Dice the tomatillos into small chunks, and work the avocados well with a wooden spoon or fork. This soup makes wonderful meal on a warm day. Ingredients: 3 ripe avocados 5 ripe tomatillos 3 cups chicken stock 3 tablespoons fresh cilantro, chopped 2 gloves garlic, chopped 1 ½ cups heavy cream 2 teaspoons lemon juice Salt and pepper to taste Directions: Bring a pot of water to boil and cook tomatillos for five minutes, until tender. Roughly chop and add to a blender along with diced avocado and garlic. Add chicken stock and lemon juice. Blend until smooth. Work in batches depending on the size of your blender. Transfer to a bowl and fold in cream and cilantro. Season with salt and pepper to taste. Serve chilled. -
Spicy Shrimp Tacos with Avocado Salsa (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
These tacos come together so wonderfully in part because of the vibrant, contrasting colors of the salsa and shrimp. The jalapeños and chili powder transform otherwise simple shrimp tacos. You can easily control the heat by removing the seeds from the peppers or omitting a pepper, and reducing the amount of chili powder. I tend towards the spicier side, but the shrimp is equally intriguing with a sweet peppadew salsa. Ingredients: For Salsa: 1 avocado, cut into chunks 4 tomatillos, husked and roughly chopped 1 small red onion, roughly chopped 2 small jalapeños, chopped 1 clove garlic, crushed 1 teaspoon salt ⅓ cup cilantro leaves For Tacos: 1 pound medium shrimp 1 tablespoon chili powder 1 teaspoons salt 1 teaspoon pepper 2 tablespoons olive oil 8 corn tortillas Cilantro and limes for garnish Directions: Combine the onion, jalapeño, and garlic in a food processor or blender until finely chopped. Add tomatillos, avocado, cilantro, and salt and pulse 4-5 times. Transfer to a bowl and set aside. Mix olive oil, chili powder, salt and pepper in a large bowl. Add shrimp and toss until evenly coated. Add half shrimp to a large, heated pan. Cook about 2 minutes per side. Repeat with the remaining shrimp. For crispier tortillas, grill directly over stovetop until lightly charred or wrap in a damp towel and microwave for about 30 seconds. Keep tortillas covered until ready to serve. Spoon salsa onto each tortilla and top with 3-4 shrimp and cilantro. Serve 1 lime wedge for each two tacos. -
Before outdoor grilling becomes a casualty of summer's end, I thought I'd offer up one more great gluten-free grilling recipe, with two delicious sauces. Grilled fish is one of my favorite treats. I like to make it in the summer, as it's easy to prepare. For this recipe, I prefer swordfish, although halibut, cod, sea bass, trout, Mahi-mahi, red snapper, or any other favorite will do. Basically, this recipe will work with any white fish that will hold up to grilling. To make this recipe, first prepare the avocado salsa verde. Next, prepare the beurre blanc. Lastly, grill your favorite white fish. When fish is done, top sauce or salsa of choice, and serve with rice and your favorite steamed vegetables. Note: You may also pan fry, or even bake the fish as you like. Just make the beurre blanc sauce is warm. Beurre Blanc Sauce Ingredients: 1 to 2 shallots, chopped fine 1 cup white wine 2 ounces lemon juice 1 tablespoon heavy cream 12 tablespoons (6 ounces) cold unsalted butter, cubed Salt and white pepper, to taste Directions Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction. Once the liquid begins to bubble, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Keep whisking butter into the mixture until it becomes rich and creamy sauce. Add salt and white pepper to taste. Serve beurre blanc right away, or keep in a thermos and serve later. A slightly healthier, though equally delicious option for fish is Avocado salsa verde. I've even been so bold as to make them both and let the quests work it out. Salsa Verde Ingredients: 3-4 ripe avocados Juice of 1/2 lemon or 1 lime ¼ cup cilantro, chopped 2 cans Herdez salsa verde (7 ounces) Salsa Directions: Slice avocados into a large bowl. Add juice 1 lemon or 2 lime. Lightly mash and fold avocados Add Herdez salsa verde. Fold in cilantro. Mix with a fork.
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Grilled Pork Tacos with Avocado Salsa Verde (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
These grilled pork tacos are quick, easy to make, and delicious. Topped with avocado salsa verde, they are a genuine gluten-free treat. Ingredients: 3-4 boneless pork chops 12 corn tortillas 2-3 ripe avocados 1/2 cup cilantro, chopped 2 cans Herdez salsa verde 1/2 cup Cotija cheese 1 lemon or 2 limes Directions: Wrap tortillas in aluminum foil and place in warm oven. Grill pork chops according to thickness at 475-500 degrees. When pork chops are done, remove them from grill and allow to rest 5 minutes or so. Chop cilantro. Crumble cheese into a bowl. Cut pork into small cubes. Squeeze juice of 1/2 lemon or 1 lime onto the pork. Salsa Ingredients: 3-4 ripe avocados Juice of 1/2 lemon or 1 lime ¼ cup cilantro, chopped 2 cans Herdez salsa verde (7 ounces) Salsa Directions: Slice avocados into a large bowl. Add juice 1 lemon or 2 lime. Add Herdez salsa verde. Fold in cilantro. Mix with a fork. When everything is ready, remove tortillas from oven. Place two at a time on a plate. Top with meat, salsa, cheese and extra cilantro if desired. Suggestion: Serve with your favorite gluten-free beer. -
This recipe comes to us from Tiffany (“tarnalberry” in the Gluten-Free Forum). Ingredients: 1/3 pound cooked salad shrimp 1 small avocado 1 cup pearl or cherry tomatoes 3 tablespoons lemon juice 4-5 large red leaf lettuce leaves or 2 cups shredded spinach Directions: Rinse lettuce or spinach leaves, and chop into strips, and spin dry in a salad spinner. Chop tomatoes into halves or quarters. Peel and seed the avocado, mashing thoroughly with lemon juice. Arrange lettuce on a large plate, top with tomatoes, then shrimp, then dollop avocado dressing evenly over the plate.
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