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Very Green Avocado-Tahini Dip

Very Green Avocado-Tahini Dip
Ingredients
  • 3 to 4 oz baby spinach or arugula, or a combination
  • 1 large, ripe avocado, peeled and diced
  • [q:1/2] cup tahini (sesame paste)
  • Juice of 1 lemon
  • [q:1/2] tsp ground cumin
  • 2 Tbsp minced fresh parsley, cilantro, or dill
  • Salt and freshly ground black pepper to taste
Directions
  1. Rinse greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook greens until just wilted down. Remove from heat.
  2. Place all ingredients in the container of a food processor. Process until smooth. Add [q:1/4] cup water, as needed, to achieve a medium-thick consistency.
  3. Transfer to a serving bowl. Serve as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.

Three-Minute Tomato and Avocado Salad

Three-Minute Tomato and Avocado Salad
Prep Time
3 minutes
Number of Servings
4
Ingredients

Dressing

  • Juice of 1 lime
  • 1 Tbsp rice vinegar
  • [q:1 1/2] tsp granulated sugar, optional
  • 1 tsp olive oil
  • Pinch salt

Salad

  • 3 cups shredded iceberg lettuce
  • 2 cups chopped tomatoes
  • [q:3/4] cup chopped avocado (about 1 small avocado)
  • [q:1/4] cup chopped green onions, green and white parts
  • 2 Tbsp chopped cilantro
Directions
  1. Whisk together all dressing ingredients in a small bowl. Set aside.
  2. Place lettuce on a large platter. Arrange tomatoes and avocado over lettuce. Sprinkle with green onions and chopped cilantro.
  3. Drizzle dressing over salad and serve.
Nutrition Info
90 Calories, 2 g Protein, 0 mg Cholesterol, 11 g Carbohydrates, 5 g Total sugars (2 g Added sugars), 4 g Fiber, 6 g Total fat (1 g sat), 158 mg Sodium, [nutrition:3] Vitamin K, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B6, Folate

Mexican Chopped Salad with Cornbread Croutons

Mexican Chopped Salad with Cornbread Croutons
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • 4 cups 1-inch cubes baked corn muffins or corn cakes
  • 2 Tbsp extra-virgin olive oil
  • [q:1/2] tsp ground cumin
  • [q:1⁄2] tsp ancho chile powder
  • 1 garlic clove
  • [q:1⁄2] cup low-fat mayonnaise
  • [q:1⁄2] cup fresh cilantro leaves
  • Heaping packed [q:1⁄4 cup] coarsely chopped fresh chives
  • [q:1⁄4] cup plus [q:1 1⁄2] tsp fresh-squeezed, strained lime juice, divided
  • 2 Tbsp vegetable oil
  • 1 Tbsp honey
  • [q:3⁄4] tsp seeded coarsely chopped jalapeño
  • 1 tsp lime zest
  • [q:1 1⁄2] tsp coarse salt, divided
  • 5 grinds black pepper
  • 4 cups coarsely chopped cored romaine heart leaves, washed and spun dry
  • [q:1⁄2] lb sharp Cheddar or Monterey Jack, cubed
  • 1 packed cup fresh, raw corn kernels
  • 1 cup matchstick slices peeled jìcama
  • 1 cup halved cherry or grape tomatoes
  • [q:1⁄4] cup plus 2 Tbsp thinly sliced radishes
  • 2 ripe avocados, pitted and sliced
Directions
  1. Heat oven to 400°. Place cornbread cubes onto a baking sheet with sides. In a small bowl, whisk oil with cumin and chile powder. Drizzle over cornbread and mix gently, but well, with your hands. Bake until golden brown and a bit crisp, 12 to 15 minutes.
  2. Meanwhile, add garlic to the bowl of a food processor, and process until finely chopped, about 8 seconds. Add mayonnaise, cilantro, chives, 3 tablespoons of the lime juice, the oil, honey, jalapeño, lime zest, [q:1⁄4] teaspoon of the salt, and the 5 grinds of pepper. Process until smooth, about 20 seconds (you should have about [q:3⁄4] cup).
  3. In a medium bowl, toss together lettuce with [q:1⁄4] teaspoon of the salt. Transfer to center of a large white platter (make a pile). Arrange cheese cubes in a clump next to lettuce. In same bowl, toss together corn with [q:1⁄8] teaspoon salt; transfer to platter in another pile. In same bowl, toss together jìcama with [q:1⁄4] teaspoon salt and [q:1 1⁄2] teaspoons lime juice; transfer to platter in another pile. In same bowl, toss together tomatoes with [q:1⁄4] teaspoon salt; transfer to platter in another clump. In same bowl, toss together radishes with [q:1⁄8] teaspoon salt and transfer to platter in another pile.
  4. Arrange avocado slices on platter in another pile. Drizzle remaining tablespoon of lime juice all over avocado slices, and sprinkle them evenly with [q:1⁄4] teaspoon salt. (See photo for help arranging the ingredients. You don’t want any piles that are the same color next to each other.)
  5. Serve at the table, with dressing alongside. Everyone should drizzle 2 to 3 tablespoons of dressing over their portion.
Nutrition Info
1,170 Calories, 30 g Protein, 128 mg Cholesterol, 110 g Carbohydrates, 11 g Total sugars (4 g Added sugars), 11 g Fiber, 71 g Total fat (19 g sat), 1,800 mg Sodium, [nutrition:5] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin E, Vitamin K, Calcium, Phosphorus, Folate, [nutrition:4] Vitamin B3 (niacin), [nutrition:3] Vitamin B12, Vitamin C, Iron, Zinc, [nutrition:2] Magnesium, Potassium

Spring Pea Soup with Mint

Spring Pea Soup with Mint
Prep Time
15 minutes
Number of Servings
4
Ingredients
  • 2 cups fresh, de-shelled peas
  • 2 avocados, peeled and pitted
  • [q:1/4] cup fresh mint
  • [q:3 1/2] cup filtered water
  • 1 Tbsp fresh lemon juice
  • Sea salt and freshly ground black pepper
Directions
  1. Blend all ingredients in a high-speed blender until smooth.
  2. Serve immediately.
Nutrition Info
224 Calories, 6 g Protein, 0 mg Cholesterol, 20 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 11 g Fiber, 15 g Total fat (2 g sat), 303 mg Sodium, [nutrition:4] Vitamin C, [nutrition:3] Vitamin B6, Vitamin K, Folate, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Vitamin B3 (niacin), [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Iron, Magnesium, Phosphorus, Potassium, Zinc

Grilled Chicken & Veggies with Avocado Salsa

Grilled Chicken & Veggies with Avocado Salsa
Prep Time
35 minutes
Number of Servings
4
Ingredients
  • 4 medium skinless, boneless chicken breast halves ([q:1 1/2] lb)
  • [q:3/4] tsp salt, divided
  • [q:1/4] tsp ground black pepper, divided
  • 1 to 2 limes
  • 2 Tbsp olive oil
  • 2 large tomatoes (10 to 12 oz each), cut crosswise into [q:1/2] inch thick slices
  • 2 red, orange, and/or yellow peppers, each cut into quarters
  • 1 ripe avocado, cut into [q:1/2] inch chunks
  • 1 cup chopped jicama (10 to 12 oz)
  • [q:1/4] cup loosely packed fresh cilantro leaves, chopped, plus additional leaves for garnish
  • [q:1/8] tsp cayenne (ground red) pepper
Directions
  1. Preheat large ridged grill pan or prepare outdoor grill for direct grilling over medium heat.
  2. Pound chicken to an even [q:1/2] inch thickness. Season with [q:1/4] teaspoon of the salt and [q:1/8] teaspoon of the pepper.
  3. From limes, grate [q:1 1/2] teaspoons of peel and squeeze 3 tablespoons of juice. In a small bowl, combine peel, 1 tablespoon juice, oil, [q:1/4] teaspoon salt, and remaining [q:1/8] teaspoon pepper.
  4. Brush tomatoes and peppers with oil mixture and place on hot grill pan on rack. Place chicken on pan or rack. Cook chicken and vegetables 8 to 9 minutes, turning over once. Vegetables should be browned and tender. Chicken breasts should be browned on both sides and no longer pink throughout; instant-read thermometer inserted horizontally into thickest part should register 165°.
  5. While vegetables and chicken are grilling, in medium bowl, stir together avocado, jicama, cilantro, cayenne, and remaining [q:1/4] teaspoons salt and 2 tablespoons lime juice. (Makes [q:2 1/2] cups salsa.)
  6. Serve chicken and vegetables with avocado salsa; garnish with fresh cilantro leaves.
Nutrition Info
330 Calories, 20 g Protein, 15 g Carbohydrates, 7 g Fiber, 20 g Total fat, 435 mg Sodium. [nutrition:2] Vitamin C, Niacin, and Vitamins A, B6 & K

Chef’s Salad

Chef’s Salad
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 8 cups organic salad greens
  • 1 cup all-natural sliced ham
  • 2 small potatoes, boiled and quartered
  • 2 hard-boiled eggs, peeled and sliced
  • 1 avocado, peeled and sliced
  • 1 cup cherry tomatoes, halved
  • [q:1/8] cup pitted, sliced black olives
  • [q:3/4] cup low-fat Ranch salad dressing 
  • Freshly ground black pepper
Directions
  1. Wash and dry salad greens. Place them in a large bowl.
  2. Gently toss in the ham, potatoes, eggs, avocado, tomatoes, and olives.
  3. Drizzle with salad dressing. Sprinkle black pepper over and serve.
Nutrition Info
376 Calories, 18 g Protein, 121 mg Cholesterol, 35 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 7 g Fiber, 18 g Total fat (5 g sat), 1,013 mg Sodium, [nutrition:5] Vitamin B6, Vitamin K, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin A, Vitamin B3 (niacin), Vitamin B12, Vitamin C, Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), Folate, Potassium, Zinc, [nutrition:1] Vitamin E, Calcium, Iron, Magnesium

Quinoa Tabbouleh with Avocado

Quinoa Tabbouleh with Avocado
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 1 cup quinoa, rinsed very well
  • 2 cup spring or filtered water
  • Sea salt
  • [q:1/8] tsp freshly ground black pepper
  • 2 Tbsp lemon juice
  • 2 tsp extra-virgin olive oil
  • [q:1/2] tsp brown rice syrup
  • 6 to 7 sprigs flat-leaf parsley, coarsely chopped (about [q:1/3] cup)
  • 2 cloves garlic, very finely minced
  • [q:1/2] red bell pepper, roasted, cut into small dice
  • [q:1/4] red onion, cut into small dice
  • 2 to 3 plum tomatoes, seeded, cut into small dice
  • [q:1/2] cup small dice cucumber
  • [q:1/2] avocado, ripe but firm, cut into small dice
Directions
  1. Add quinoa and water to saucepan. Bring to boil over medium heat. Add pinch of salt. Cover and reduce heat to low. Cook until quinoa has absorbed all water and has opened (a small “tail” forms on each grain, like a tadpole), about 25 minutes. Transfer quinoa to mixing bowl. Fluff with fork and allow to come to room temperature.
  2. While quinoa cools, whisk together [q:1/2] teaspoon sea salt, [q:1/8] teaspoon black pepper, lemon juice, oil, and rice syrup. Set aside.
  3. When quinoa is cooled, fold in oil mixture, parsley, garlic, and all vegetables, tossing very gently to incorporate. Do no break avocado into mush.
  4. Serve within 2 hours of making this dish or it will get soggy. (If making ahead, do not add oil mixture until close to serving time.)

Love Goddess Crostini

Love Goddess Crostini
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 12 slices of baguette, [q:1/4] inch thick
  • [q:1/2] cup pumpkin seeds, toasted
  • 1 large avocado, diced
  • 1 tsp lime juice
  • [q:1/2] cup parsley, chopped
  • 2 tsp flax oil
  • Tabasco sauce
  • Salt to taste
Directions
  1. Slice baguette on a diagonal and place the slices on a baking sheet.
  2. Toast in a 350° oven to desired crispness, about 10 minutes.
  3. In a small skillet over high heat, toast the pumpkin seeds, shaking often, until they start to pop. Let cool.
  4. In a small bowl, combine the avocado, lime juice, parsley, pumpkin seeds, and flax oil.
  5. Top each slice of baguette with the avocado mixture, and season to taste with Tabasco and salt.
Nutrition Info
263 Calories, 6 g Protein, 29 g Carbohydrates, 4 g Fiber, 14 g Total fat (2 g sat, 7 g mono, 4 g poly), 208 mg Sodium, Vitamin B3 (niacin), Folate, Vitamin B1 (thiamine), B2 (riboflavin), B6, C, E, Pantothenic acid, Copper, Iron, Magnesium, Potassium, Selenium, Zinc