Tag Archives: avocado

Guacamole Coleslaw

Recipes posted a year ago:

Some of my favorite side dishes are guacamole (who needs chips?  Just eat it with a spoon!) and creamy coleslaw.  So the idea of combining the two together didn’t seem like too much of a stretch to me.  The lime in the guacamole gives the acidity and “bite” in place of vinegar, and the avocado provides the creaminess.

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Tomatillo and Avocado Soup

Recipes posted a year ago:

We have had many hot days here in the Northwest lately (in the 90s WOOT!).  Summer came in September this year.  My Uncle Joe said it seems as if our seasons have shifted by three weeks.  I am tending to agree!  Sometimes it is hard to eat hot food on a really hot day, so this cold soup was perfect. I believe this recipe was adapted at some point from Sunset magazine, although modified.

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Cool Cucumber Avocado Dressing

This recipe makes a nice refreshing dressing for salad, or a great dip for fresh veggies.  It’s ready in a matter of minutes, and will keep in the refrigerator for several days, so you can make an extra large batch and use it for several meals…if it lasts that long!

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Grilled Chicken Chile Avocado Melt

Say the title of this one five times real fast.  Seriously, though, this recipe will take a little bit of time from start to finish, but the flavor of fresh-roasted mild chiles, fajita-style seasoning, fresh avocado, and a touch of melted sharp cheddar cheese is definitely worth it.  And though it will take a little time to get ready, it’s not difficult.  So roll up your sleeves and give this one a shot when you’re looking for something new to do with grilled chicken.

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Avocado Hummus

We had plenty of veggies for snacking on “pre-dinner” for our Christmas Eve gathering.  We needed to have an option for dipping that was more primal than your typical ranch or peppercorn dressings, though, which use copious amounts of soybean oil and sour cream in store-bought varieties (or other dairy in home-made varieties).  Avocado is a great way to get that same smooth, creamy texture (such as in our chicken salad recipe), but with a flavor all its own.  Add in some “signature” hummus ingredients like lemon juice and tahini, while avoiding the usual base of chickpeas (a legume), and you’ve got something unique and tasty for your raw veggies to take a dip in on their way to your mouth.

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Guacamole

Yum, guacamole! There are many variations to this, but here is a really simple one that you can whip up quickly and it tastes delicious.  Avocado is a great fat source.  Did you know that many of the vitamins in the veggies we eat are fat soluble?  This means you will get more out of your veggies when eaten with some fat.  A fantabulous reason to eat guac!  This recipe is wonderful as a dip for veggies, to put on top of taco salad, or just eat it plain.

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Avocado Curry Chicken Salad

Chicken salad is a great lunch option, either by itself or served over fresh greens and veggies.  It is most typically a mix of chopped up cooked chicken, some spices, other goodies, and some sort of “creamy” binder – typically mayonnaise or some other salad dressing.  Many people have probably enjoyed chicken salad (albeit in sandwich form) long before going primal…but there is a bit of an issue with most chicken salad recipes.  Take a look at the ingredient list on that jar of mayonnaise or creamy salad dressing and you’ll find soybean oil at the top, along with a good number of other unfavorable things like sugar, man-made chemical compounds (for freshness?) and lots of salt.  You could make your own mayonnaise using olive oil and eggs – there are plenty of recipes out there for that – but why not try something a little different and even healthier…

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