Tag Archives: Avocado

Avocado Mash with Tomato and Cucumber

It’s nice to have something simple and healthy to eat in the summer. Something a little lighter that doesn’t take too much effort so you can spend more of your time enjoying other fun summer things, especially since there’s not much of summer left!

This is a super-easy sandwich I love and if you have a garden and are growing your own tomatoes and cucumbers, it’s the perfect thing to use them in! All you need are half of an avocado, a little lemon juice, a slice of tomato and some cucumber slices…and a little dash of sea salt. It makes a great summer lunch if you like to eat light during the hot weather!

AVOCADO MASH WITH TOMATO AND CUCUMBER by NancyC

Makes 1 open-faced sandwich

  • 1 slice of your favorite bread (I used a whole grain bread slice)
  • 1/2 of a large avocado
  • 1/2 teaspoon lemon juice
  • 6 cucumber slices (from a medium-size cucumber)
  • 1 tomato slice (from a large tomato)
  • dash of sea salt, if desired

In a small bowl, mash the avocado half with the lemon juice until creamy and spread evenly on the slice of bread. Over this, arrange 3 cucumber slices in a row on the upper top third of the bread slice. Cut the tomato slice in half and arrange the two halves next to each other in the middle third of the bread slice, slightly overlapping the cucumber slices. Arrange the last 3 cucumber slices in the bottom third area of the bread, slightly overlapping the tomato slices. Add a sprinkle of sea salt, if desired over the cucumber and tomato slices. Serve immediately.

When the weather gets hot and humid, I hate to turn my oven on. So I make lots of sandwiches and salads! What do you like making when it’s too hot to bake?

Sharing at Fiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday.

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Salad Burger

Just about everyone loves a good burger! I thought I’d try a making a healthier burger after I received some samples from Hilary’s. Their products are made with minimally processed ingredients and are free from common allergens. They sent me their Worlds Best Veggie Burger and Curry Veggie Burger, and I really liked them both. You can actually see bits of the fresh veggies these are made with, which make them seem even healthier than your average veggie burger. Hilary’s also sent me a few salad dressings to try: Spicy Island Dressing, a creamy,  tangy, slightly spicy take on Thousand Island dressing, and Beet Vinaigrette, a slightly sweet vinaigrette with some balsamic vinegar mixed in. Both flavors were very good and low on calories–30 per serving for the Spicy Island and 50 per serving for the Beet Vinaigrette.

I created this Salad Burger using the Curry Veggie Burger and Spicy Island Dressing, along with items I like to put in salads–cucumber, tomato, onion, banana pepper, black olives, and avocado. If you’re not into veggie burgers, you can use a beef burger cooked your favorite way–the toppings go great with beef, too! It’s a reeeaaallly good burger, so I hope you get a chance to try it this soon!

SALAD BURGER

Makes 1 burger (for larger servings, multiply the ingredients by the number of burgers you want to make)

  • your favorite cooked hamburger patty (you can use a veggie or beef burger-I used Hilary’s Curry Veggie Burger)
  • 1 whole wheat roll or hamburger bun
  • 3 to 4 thin slices of cucumber
  • 3 to 4 slices of banana pepper
  • 2 Tablespoons of mashed avocado
  • 1 Tablespoon sliced black olives
  • Romain lettuce or your favorite lettuce/salad mix
  • 1 to 2 Tablespoons creamy salad dressing, like a Thousand Island or Ranch flavor (I used Hilary’s Spicy Island Dressing)
  • slice of tomato
  • slice of yellow or red onion

Put the top and bottom of a hamburger bun face up on a plate, or slice a large roll in half and place both sides face up on a plate.

Place your cooked burger on the bottom bun. Top burger patty with cucumber slices, banana pepper slices, sliced black olives, and mashed avocado.

On the top bun, spread the creamy salad dressing, then place a slice of tomato and slice of onion on top of the dressing.

Carefully put the bottom and top buns together and serve.

These burger toppings taste great together and you don’t need to use any ketchup or mustard–there’s plenty of toppings and flavor without those. It’s a great burger and very filling–perfect if you’re craving something really good and on the healthy side! Do you like veggie burgers or do you prefer beef?

Sharing at Weekend Potluck, Meal Plan Monday, Fiesta Friday.

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Black Bean Avocado Salad

Black Bean Avocado Salad @ NancyC

I’ve been on an avocado kick lately! So I was drawn to this recipe from the new cookbook Lose Weight By Eating (William Morrow, softcover). This side dish has so many ingredients I love–LoseWeightByEatingavocados, of course, along with black beans, red onion, bell pepper, and corn. I just knew I would like it!

There are lots of other great-sounding recipes I found in my review copy. Author Audrey Johns developed more than 130 clean eating recipes during her 11-month weight loss journey, losing more than 150 pounds and proving that you really can lose weight if you’re eating the right things! There’s a good variety of recipes for every meal and healthy desserts, too–things like Chili Cheese Omelet, Strawberry Scones with Lime Glaze, Meatball Sliders, Skinny Chicken Alfredo, California Club Pizza, and Strawberry Shortcake Cupcakes.

I decided to try the Black Bean Avocado Salad, which is described in the book as a crisp, salsa-like side dish–and just 131 calories per serving. You can serve it with chips as a snack, or top a chicken breast with it for extra flavor and protein.

BLACK BEAN AVOCADO SALAD from Lose Weight by Eating

Makes six 1/2 cup servings

  • 1 (16-ounce) can black beans, drained and rinsed
  • 1 jalapeño, seeded and minced
  • 1 red bell pepper, diced
  • 1/2 avocado, diced
  • 1/2 red onion, diced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup frozen corn
  • Juice of 1 lime
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper

In a large bowl, combine the beans, jalapeño, bell pepper, avocado, red onion, cilantro, corn, lime juice, and garlic. Gently mix and add salt and black pepper to taste.

Marinate at room temperature for 30 minutes to 1 hour and serve.

I really liked the way this tasted–it’s nice when a dish is both healthy and yummy, isn’t it? Do you have a favorite healthy snack that you like to make?

Linked to Fiesta Friday, Meal Plan Monday, Inspire Me Monday, Show and Share, Full Plate Thursday, Create It Thursday, Thursday Favorite Things, Recipe Round-Up.

Texas Caviar

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The Super Bowl is just about here and if you’re planning on watching the game, you’re probably deciding on what kind of snacks you want to make. If you’re still looking for ideas, this Texas Caviar is a great recipe to try! Some people also call this Cowboy Caviar. I’ve seen lots of variations on this dip and decided to come up with my own version. Most recipes you’ll see have black beans, black-eyed peas or pinto beans, corn, tomatoes, bell pepper, and onion. I like adding chopped green chiles and avocado to mine. And olives–don’t forget the olives! It’s actually quite a healthy mix of veggies and beans. I used canned diced tomatoes, but you can dice up some fresh ones, and you can use fresh or frozen corn instead of canned. And it tastes great! Serve it with those scoop-style chips and enjoy every bite!

TEXAS CAVIAR by NancyC

Makes 6-8 servings

  • 1 small red onion (or 1/2 large), finely chopped
  • 1 green bell pepper, finely chopped
  • 1 to 2 cloves minced garlic
  • 1 (15-ounce) can diced tomatoes, drained (or use an equivalent amount of fresh tomatoes)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce can black-eyed peas, rinsed and drained
  • 1 (15-ounce) can whole kernel corn, drained (or use a 10-ounce bag of frozen corn, thawed)
  • 1/2 cup sliced black olives (I used sliced Kalamata olives)
  • 1 (4-ounce) can chopped green chiles (or use fresh)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 2/3 cup Italian salad dressing (regular or light)
  • 1 large avocado, cut into small chunks
  • 1/2 cup chopped fresh cilantro

Mix all ingredients, except for the Italian salad dressing, cilantro, and avocado in a large bowl, blending so all ingredients are distributed evenly.

Add the Italian dressing; toss well so all ingredients are coated with dressing.

Cover and chill in the refrigerator for about 2 hours. Then toss with chopped fresh cilantro and avocado.

Put mixture into a large serving bowl or several smaller bowls and serve with tortilla chips.

When it comes to watching the Super Bowl, I have to admit I actually enjoy the commercials the most! I like going to sports games, but watching them on TV just doesn’t hold my interest. What do you like best–the game or the commercials?

Linked to Inspire Me Monday at Create with Joy.

Avocado Hummus and a Featured Soup!

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Avocados are so good and since I was making some more homemade hummus, I decided to experiment by making an Avocado Hummus. It came out pretty much like I thought it would–really smooth and creamy, with that great avocado flavor, but also the traditional flavor of hummus mixed in. It makes a great dip, served with pita bread, tortilla chips, or crackers– or spread it on some crusty bread and top it with tomatoes and some crumbled feta cheese for a light lunch! If you like trying different flavors of hummus, you’ll have to make this sometime!

AVOCADO HUMMUS by NancyC

Makes about 3 cups

  • 1 (15-ounce) can garbanzo beans (chick peas), drained
  • 1/2 cup tahini
  • 1 to 2 fresh cloves of garlic, minced
  • 3/4 cup lemon juice
  • 1/3 cup olive oil
  • 2 avocados, peeled, seeded, and cut into small chunks
  • Optional: 1/4 teaspoon salt, or to taste

Put all ingredients, except the salt, in a food processor or high-speed blender and blend until smooth and creamy. If mixture is too thick, blend in an additional Tablespoon or two of water. Stir in the salt, to taste, if desired, then spoon hummus into a small bowl and serve with pita bread, tortilla chips, or crackers.

I’ve also made Lemon Artichoke Hummus, Black Olive Hummus, Black Bean Hummus, Sun-Dried Tomato Hummus, Pumpkin Hummus, and a basic Hummus. I never seem to get tired of eating it!

I wanted to mention, too, that I have a healthy soup recipe featured in Raw Food Magazine, in their latest September/October issue!

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It’s a digital magazine filled with lots of healthy recipes and articles on fitness, nutrition, and living a healthy lifestyle. You can find out more about it at RawFoodMagazine.com.

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You can also find my recipe for Tomato Basil Avocado Soup on my blog right here. It’s an easy, delicious, raw food recipe. Do you use raw food recipes often?

Linked to Fiesta Friday at The Novice Gardener.

Veggie Chip Salad with Avocado

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TyrrellsPotato chips remind me of summertime–I guess it’s because they always seem to be at picnics and cookouts! I’m not a heavy potato chip eater, and maybe because of that, the last bag of chips I bought at the grocery store about a month ago seemed super salty and greasy to me. Then I heard about Tyrrell’s Hand Cooked English Chips–and agreed to try the seven flavors they have launched in the U.S., compliments of Tyrrell’s.  I had read that Tyrrell’s Chips are handcooked in small batches on the company’s farm in the English countryside and made from just two kinds of potatoes local to the farm–the Lady Claire and Lady Rosetta.

These chips are made with all natural ingredients, too. So I thought they would have to taste better than the last bag I bought from the grocery store! I was right–these chips have a great potato taste and are available in unique flavors like Lightly Sea Salted, Mature Cheddar and Chives, Sea Salt and Black Cracked Pepper, Sweet Chili & Red Pepper, VegChipsSea Salt and Cider Vinegar, Worcestershire and Sun Dried Tomato, and Veg Chips (Beetroot, Parsnip, & Carrot Chips with a pinch of sea salt). I had the chance to sample every flavor and I liked them all! I guess my very favorites were the zingy Sea Salt and Cider Vinegar, the slightly spicy Worcestershire and Sun Dried Tomato, and the savory Veg Chips–those were awesome!

I loved these chips so much I decided to make a recipe with one of the flavors. I had seen some salads that were served over corn chips, so I thought I’d try a salad that was served over Tyrrell’s Veg Chips. The savory flavors of the salad and the crunchiness of the chips make a great combination!

VEGGIE CHIP SALAD WITH AVOCADO by NancyC

Makes 4 to 6 servings

  • 1 (5.3 ounce) bag Tyrrells™Veg Chips
  • 6 cups well-packed pre-washed lettuce mix
  • 2 tomatoes, diced
  • 1 (15-ounce) can yellow sweet corn, drained
  • 1 (15-ounce) can pitted black olives, drained
  • 1/2 medium size red onion, diced
  • 1 medium size red bell pepper, seeded and diced
  • 2 ripe avocados, peeled, seeded, and diced
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1/2 cup light Italian salad dressing (or more or less, to taste)
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Just serve the salad over the chips!

Divide the Veg Chips among 4 to 6 plates and spread chips in a layer over each plate; set plates aside.

In medium to large bowl, toss the lettuce, tomatoes, corn, olives, red onion, avocados, red bell pepper, and shredded Cheddar cheese. Add the Italian dressing and toss until everything is coated. Serve salad over Veg Chips.

Tyrrell’s Chips are available at Shop Rite, Fairways, Food Emporium, Whole Foods, Piggly Wiggly, Fresh Market, and Vitamins Plus, and you can also purchase them online at www.tyrrellschips.com. They also have a handy store locator on their site.

Sea Salt flavored potato chips have been a favorite of mine for quite a while, but now that I’ve tried the Veg Chips, that may change! 🙂 What’s your favorite potato chip flavor?

 

Avocado Chocolate Mousse

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Sometimes I get the greatest recipes when I’m in the lunchroom at work! Like this Avocado Chocolate Mousse. I got the recipe from Robin, who has a blog of her own. She was telling me about a health and nutrition event she went to where they were preparing recipes with healthy ingredients and this Avocado Chocolate Mousse was one of them. I love avocados, but avocado and chocolate? Robin assured me that this mousse tasted like a creamy chocolate truffle and she was right!

This mousse is very rich, but in a healthy way–so you’ll want to use tiny dessert glasses, like they do in some restaurants, to serve this. It will definitely satisfy your chocolate cravings! And it’s dairy-free, unless you decide to top it with a little light whipped cream like I did. Thanks for sharing this recipe, Robin! 🙂

AVOCADO CHOCOLATE MOUSSE

Makes 4 small servings 

  • 2 large ripe avocados
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup agave nectar or honey (I used honey)
  • 1 Tablespoon pure vanilla extract
  • Optional: light whipped cream and chocolate sprinkles, for garnish

Combine all ingredients in a food processor and process until smooth. Refrigerate until ready to serve. Top with light whipped cream and chocolate sprinkles, if desired.

Note: This can be made the day before you serve it.

You don’t really need to add the whipped cream or sprinkles because this mousse tastes great all by itself–but it does make the dessert look a little cuter! Have you made any dessert recipes using avocado as an ingredient?

I’m linking this to Fiesta Friday at the Novice Gardener.

Tomato Basil Avocado Soup

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This cool, summer soup sounded good to me because it didn’t involve any cooking, and it has been so hot these past couple of days! This is a “raw food” recipe. You may have heard about all the health benefits there are to eating raw. I’ve read a little about it, although I’m no expert on the subject.

I found this recipe over at Beach House Kitchen and modified it slightly. I loved the way it tasted! I actually liked it much more than I thought I would. I guess I shouldn’t be surprised, though, since I love all the ingredients in this soup…tomatoes, red pepper, onion, garlic, basil, avocado…but I think my favorite ingredient is the sun-dried tomatoes. They really make this soup wonderful!

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This soup is so easy to make, too–all the ingredients are mixed in a blender, then you just pour it out and serve. It’s the perfect super-easy, super-healthy summer meal!

TOMATO BASIL AVOCADO SOUP adapted from Beach House Kitchen

Makes two cup-size servings (3/4 cup per serving; for two “large bowl” servings, double the recipe)

  • 4 medium size tomatoes, cut into fourths
  • 1/2 of a sweet red pepper (seeds removed), chopped
  • 1/4 cup chopped sun-dried tomatoes (use the ones that are packed in oil in a jar–I used julienne cut sun-dried tomatoes, so I didn’t need to chop mine)
  • 1 clove garlic, minced
  • 1/4 of a medium-size yellow onion, finely chopped
  • 1/3 cup well-packed basil leaves, chopped
  • 1/2 of an avocado, cut into chunks
  • dash of salt to taste (optional)
  • additional basil leaves, whole or chopped, for garnish

Put all ingredients in a blender and pulse until ingredients are well-blended and mixture is just slightly chunky (you may have to stop the blender once and help the mixture along with a spoon). Pour into soup cups or bowls, garnish with additional basil leaves, whole or chopped, and serve immediately.

NOTE: This soup doesn’t take long to blend, especially if you have a high-power blender–it just took mine a minute or two to blend all the ingredients. If you have a lower-power blender, it may take a little longer. 

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This is only the second cold soup I’ve ever made–I’ll have to try more of these out! Have you made any cold soups? Or have you tried out any raw food recipes lately?

Sun-Dried Tomato-Avocado Sandwich

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Avocados and tomatoes are such a tasty and healthy combination…especially sun-dried tomatoes! And when I received a loaf of Nature’s Pride new Hearty Wheat Bread with Flax as part of the Foodbuzz Tastemaker Program, I decided to try making a healthy Sun-Dried Tomato-Avocado Sandwich! I got the idea from a paperback cookbook I had that was simply called Sandwiches (published by Silverback Books, 2000). The creamy avocado spread mingled with the sun-dried tomatoes tastes great spread on this healthy, hearty flax wheat bread. It just goes to show that eating healthy can be really delicious! 🙂 This recipe makes 2 sandwiches.

SUN-DRIED TOMATO-AVOCADO SANDWICHES adapted from Sandwiches

Makes 2 sandwiches

  • 1 small, ripe avocado
  • 1 small clove garlic
  • 1 1/2 to 2 Tablespoons Greek yogurt or light sour cream
  • 1 Tablespoon lemon juice
  • salt and pepper to taste
  • 4 to 6 Romaine lettuce leaves (about the size of a bread slice)
  • 5 to 6 oil-packed sun-dried tomatoes (or 1/4 cup pre-sliced sun-dried tomatoes in oil)
  • 1 1/2 Tablespoons of oil from the sun-dried tomatoes
  • 4 slices of wheat bread

Cut the avocado in half lengthwise; remove pit and scoop flesh into a small bowl. Mash well with a fork. Peel and mince garlic, then add the garlic, yogurt or sour cream, and lemon juice to the bowl of mashed avocado; mix all ingredients well. Season this avocado mixture with salt and pepper to taste, if desired.

Wash the Romaine lettuce leaves and pat dry. If using unsliced sun-dried tomatoes, cut them into fine strips.

Lightly drizzle the oil from the sun-dried tomatoes over the 4 slices of bread.

Divide the Romaine lettuce leaves and place on 2 of the slices of bread. Divide the avocado mixture in half and spread over the lettuce leaves on the 2 slices of bread. Arrange the sun-dried tomato strips over the avocado mixture on each slice, then top each sandwich with the remaining slices of bread. Cut sandwiches in half and serve.

This makes a very filling sandwich that’s yummy as well as healthy! You could toast your bread slices if you like, and if you’re a cheese-lover, you could add a slice of cheese to each sandwich.

Happy healthy eating! 🙂