Ingredients:
6 Tbsp. white wine vinegar 1 tsp. fish sauce 1 tsp. finely grated peeled ginger (from one 1" piece) 1 tsp. light brown sugar 1 serrano chile, thinly sliced 1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise 3 small Persian cucumbers, sliced on a diagonal 1/4" thick or 1 large English cucumber 1 avocado, peeled, thinly sliced 1/4 cup mint leaves 1/4 cup salted, dry-roasted peanuts, coarsely chopped Flaky sea salt Directions: Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes. Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt. https://www.epicurious.com/recipes/food/views/honeydew-salad-with-ginger-dressing-and-peanuts
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Ingredients:
½ medium, ripe, avocado, peeled and mashed ¼ c hummus 2 Tbsp finely chopped shallot 1 medium tomato, sliced 4 slices whole wheat bread, toasted Directions: 1) Spread avocado over 2 slices of toast. 2) Top with tomato and shallot. 3) Spread hummus over remaining 2 toast slices. 4) Place toast with hummus on top of tomato avocado layered toast. Source: https://www.tasteofhome.com/recipes/tomato-avocado-sandwiches/ Ingredients:
2 medium navel oranges 1 clove garlic, minced 2 Tbsp red wine vinegar 1 tsp Dijon mustard Pinch of salt ¼ olive oil ½ medium red onion, sliced thin 2 medium avocados, sliced 1 head romaine lettuce, washed and chopped Directions: 1) Segment the oranges over a small bowl. Squeeze any remaining juice from the peels and membranes into the bowl. 2) Strain the orange segments, reserving the juice. In a small bowl, combine 1 Tbsp of the orange juice with the garlic, vinegar, mustard and salt. While whisking, pour the oil into the bowl in a thin stream, and continue whisking until all the oil has been added and the dressing is smooth and emulsified. 3) Combine the lettuce, strained orange segments, onion, and avocado in a large salad bowl. Drizzle the dressing over the salad and toss to combine. Serve immediately Source: https://www.thekitchn.com/recipe-green-salad-with-orange-avocado-and-red-onion-recipes-from-the-kitchn-214483 INGREDIENTS 8 ounces asparagus spears, trimmed Boiling water 1 avocado, halved, seeded, peeled, and chopped 1 tsp. lime juice 4 eggs 1/4 cup water 1/4 tsp. salt 1/8 tsp. ground black pepper 2 tbsp. butter DIRECTIONS Place asparagus spears in a single layer in a shallow baking pan. Pour enough boiling water over asparagus to cover. Let stand for 10 to 12 minutes or until bright colored and crisp-tender. Drain. Finely chop three of the asparagus spears; set aside. In a small bowl use a fork to mash avocado; stir in lime juice. Stir in chopped asparagus; set aside. For omelet, in a small bowl whisk together eggs, the water, salt, and pepper until combined but not frothy. Heat an 8-inch nonstick skillet with flared sides over medium-high heat until skillet is hot. Melt 1 tablespoon of the butter in skillet. Add half of the egg mixture; reduce heat to medium. Immediately begin stirring eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30-60 seconds or until egg is set. Remove from heat. Using a spatula, lift and fold an edge of omelet to opposite edge. Do the same with the other half of egg mixture. This could be made into a sandwich if desired. |
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