Search recipe:
- Chili Lime Avocado
-
- 2 Ripe Avocados
- Juice of 2 Limes
- 1 Tsp. Sugar
- 1 Tsp. Chili Powder
- 1/2 Tsp. Salt
- 3 Tbsp. Extra Virgin Olive Oil
- Chopped Cilantro
- Lettuce Leaves
- Directions
- Halve the avocados and remove pits. Rub avocado gently with half a lime to prevent browning. Juice limes into a small bowl with sugar, chili powder, and salt. Mix with a fork. Add oil in a slow stream while mixing dressing. Pour dressing into the cavities of avocados, distributing it equally. Serve on a bed of lettuce and garnish with cilantro. Serves 4.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Bacon, Pesto, and Tomato Bites
Cook bacon crisp, drain fat and cut into 1-2 inch pieces.
With a 2 inch round cookie cutter, cut out rounds of white bread.
Place rounds on baking sheet. Melt butter and combine with 2 tablespoons olive oil.
Brush butter-oil combination over bread rounds. Bake at 375 degrees until golden brown, about 10 minutes. Remove from oven to cool. Slice cheese in thin, one inch squares and set aside.
In a small bowl, drain pesto over sieve to remove excess oil. Remove oil and reserve for tomatoes. Mix together mayonnaise and pesto and place in squeeze bottle or pastry bag with small hole or tip.
In another bowl, add tomato halves, reserved oil from pesto, vinaigrette and salt and pepper to taste.
Assemble bites. On each round of toast, squeeze a large dot of pesto. Top with slice of cheese, piece of bacon and top with one half of tomato slice that has been soaking in vinaigrette. Serve immediately.
