#1. Avo & Egg on Toast
This is truly the most divine combination... All you need to know to make this is use organic avocados, free range eggs and a good quality seeded, sprouted or "clean" bread! Perfect, nutrient dense food!
#2. Guacamole:
4 ripe organic avocados 2 T. lime juice 2 Tbsp cilantro, chopped 1/4 cup red onion, finely chopped 1/2 jalapeño finely chopped (no seed)
1/4C finely chopped organic tomatoes (I like the baby heirlooms that are multi-colored) 1/4 tsp sea salt
1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand) and be a nice dark green color on the inside. [Editor's note: How are you supposed to know if an avocado is dark green on the inside before you buy it? Thanks a lot, Chipotle. But seriously, buying a ripe avocado that's nice and squishy is key if you want to avoid arm cramps while you make this stuff.]
2. Cut the avocado in half and the remove the pit (carefully!).
3. Scoop the avocados, and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt, and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients, and mix well.
#3 Quinoa Salad
I am telling you... There is something simply magical about quinoa and avocado together!
1 Cup of cooked Tri-color Quinoa2 Cups of fresh, finely chopped organic Kale1/2 Cup Kalamata olives1/2 Cup chopped red onion1/2 C Cucumber finely chopped1/4 t. Oregano1/4 t Dill4 T Balsamic Vinegar1/8 C EVOOSalt and Pepper to taste
Toss, plate and cover with sliced avocados then sprinkle with toasted, sliced almonds!
#4 Avocado and Grapefruit Salad
2 medium ruby grapefruits
1 teaspoon finely grated grapefruit zest
1 medium red onion, minced
1 teaspoon balsamic vinegar
2 large avocados, sliced 1/4 inch thick
Pink or Sea Salt
2 tablespoons extra-virgin olive oil
Freshly ground pepper
4 C Mixed organic greens of your choice
1/2 C finely chopped bacon
Mint and sliced almonds for garnish
Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl.Transfer 2 tablespoons of the juice to another bowl. Add the zest, shallot and vinegar; let the dressing stand for 10 minutes. Toss remaining ingredients and top with almonds and dressing
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