AVOCADO, TOMATO, SPROUTS & PEPPER JACK WITH CHIVE SPREAD RECIPE - (3.7/5)
Provided by HollyRN
Number Of Ingredients 14
Steps:
- In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside. In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside. Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.) Makes 2 large sandwiches or 4 small wraps.
AVOCADO SALAD WITH BELL PEPPER AND TOMATOES
Categories Tomato Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Lunch Avocado Bell Pepper Healthy Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 1
Number Of Ingredients 10
Steps:
- 1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
- 2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
- 3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.
CREAMY AVOCADO DIP
Think of this dip as the creamy, tangy cousin to guacamole. The Parmesan may seem out of place, but it's a stand-in for hard-to-find Mexican cheese and is the secret ingredient. Serve it with tortilla chips or veggies, or on the side with grilled chicken or steak.
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield about 1 cup
Number Of Ingredients 6
Steps:
- Process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 1/2 teaspoon salt in a food processor or blender until smooth and creamy. Serve right away.
AVOCADO, CREAM CHEESE, AND ALFALFA SPROUT SANDWICH
This sandwich is modeled after a cafeteria sandwich I had years ago, made with whole wheat bread, cream cheese, avocados, cayenne, and alfalfa sprouts. I've added the crusty bread, olives and onion. I like that it is layered so you get lots of different flavors and textures from top to bottom, and it holds together best if you use thick-sliced, hefty bread and let it rest and chill a while. The variations are endless -- add garlic or chives or herbs to the cream cheese; mirror-image the ingredients for a fatter sandwich; add bacon or cheese; for a spicier bite substitute radish sprouts for some of the alfalfa sprouts, etc.
Provided by Kath in CA
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 10
Steps:
- Spread both slices of bread with cream cheese or cover with cream cheese slices.
- Slice the avocado in the half shell, lengthwise, and sprinkle with lemon juice.
- Fan the avocado slices onto one slice of bread, and sprinkle with salt, lemon pepper, and (optional) black olive slices.
- Top with alfalfa sprouts, press down slightly, sprinkle with cayenne, and (optional) onion slice.
- Top with remaining bread slice and press down slightly, then wrap tightly and keep chilled.
Nutrition Facts : Calories 508.5, Fat 37.5, SaturatedFat 15.4, Cholesterol 63.8, Sodium 592.9, Carbohydrate 37.2, Fiber 11.2, Sugar 4.1, Protein 12.6
AVOCADO AND TOMATO SALAD
A simple yet elegant salad sure to impress your guests!
Provided by Mica
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 20.2 g, Fat 31.9 g, Fiber 10.5 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 482.2 mg, Sugar 5.4 g
TOMATOES - ITALIAN STYLE STEWED FOR CANNING RECIPE - (4.3/5)
Provided by rainmaker
Number Of Ingredients 9
Steps:
- Blanch, peel, core and quarter tomatoes. To blanch a tomato, you drop tomato into boiling water for 15 seconds then drop tomato into ice water or just peel. The skin will peel off easily. Remember, core is just taking the stem part out of the top of the tomato and the bottom part. Heat olive oil in a large dutch oven or stainless steel pan. Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes). Add chopped onion and peppers and cook until tender (about 5 minutes). Add tomatoes, vinegar and sugar, simmer uncovered about 45 minutes or until desired consistency (you will need to cook longer if tomatoes are watery). Place in hot sterilized quart jars, add 1 teaspoon of salt to the top of each quart jar, leave 1/2 inch space at the top, place lids on and place in hot water bath, bring water back to boil and start timing for 40 minutes, remove and let cool. For jars that do not seal, remove lids and clean top of jar, replace with new lid and re-bath jars.
AVOCADO WITH BELL PEPPER AND TOMATOES
Steps:
- In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt.
- Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro.
- Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.
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