* 6 strips bacon, cut into small chunks
* 1 large avocado, pitted, peeled and halved
* 2 Tbs. mayonaise
* 1/2 cup cilantro, plus more for garnish
* 1 Tbs. fresh lime juice
* 1 pinch of coarse salt
* 1 1/2 cup torn bibb lettuce (or romaine, spinach, whatever you have)
* 1 cup red grape tomatoes, halved
* 1 cup yellow grape tomatoes, halved
* 6 corn tortillas (yellow or white, your call)
Bring a large sauté pan to a medium heat. Add the bacon and render until nice and crispy. Using a slotted spoon, transfer the bacon to a few paper towels to drain. Discard bacon fat, but leave any tiny drippings in the pan. Like, don’t wipe it clean.
In a food processor, combine the avocado, mayo, cilantro and lime juice. And a pinch of salt! Blitz until smooth and creamy.
Bring the pan back to a medium-high heat. Add the tortillas and crisp them up in the last bit of bacon juices.
Evenly spread the avocado-mayo over the tortillas. Top with lettuce, a heaping mound of tomatoes, and the bacon crumbles. Garnish with cilantro leaves and give them a good spritz of lime juice.
Click on the image to visit BevCooks.com. It’s a beautifully done food blog with a very personable approach.
This is one of my absolute favorite recipes! Thank you, Allison Stockman!
Prep –> 20 min. Total time –> 30 min. Servings: 4
- Coarse salt and ground pepper
- 1 pound asparagus, ends trimmed and cut into 2-inch lengths
- 1 pound sugar snap peas, strings removed
- 1 pound bow-tie pasta (farfalle)
- 4 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
- 1/2 cup chopped fresh mint, parsley, or basil
- 1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired
In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain and set pasta aside in colander.
In pasta pot,add tablespoons olive oil over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons olive oil, cooked pasta, avocado, herbs and cheese. Toss to combine; season with salt and pepper. Serve topped with additional cheese, if desired.
Note: I cleaned the produce in acid water (2.5 pH) then soaked it for 20 minutes in alkaline water (11.5 pH) which seemed to really perk up the veggies in addition to removing all pesticides and microbes. Highly recommended!
2 boneless, skinless chicken breasts
salt and pepper
1 Tbsp. olive oil
8 cups chopped Romaine lettuce
8 slices bacon, cooked and diced
4 ounces blue cheese, crumbled
2 avocados, pitted and diced
2 roma tomatoes, diced
1/4 cup garlic vinaigrette (see recipe below)
1/4 cup chopped green onions
Garlic Herb Vinaigrette Ingredients:
1/2 cup apple cider vinegar
3 garlic cloves, minced
1 Tbsp. Dijon mustard (optional)
pinch of salt and freshly-cracked black pepper
1 Tbsp. dried Italian seasonings
1 1/2 cups extra virgin olive oil
Season chicken breasts on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook for 3 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking time will vary depending on the thickness of the chicken.) Remove chicken and let rest for at least 10 minutes. Dice chicken into small pieces.
Add the diced chicken, lettuce, bacon, blue cheese, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with garlic vinaigrette and serve immediately.
Slice the onions ahead, but cut and assemble right before serving. Do not refrigerate the tomatoes or you will destroy their flavor and make their texture mealy.
- 3-4 fresh large tomatoes, sliced
- 1/2 red onion, sliced
- 2 avocados, peeled and cut into bite-sized chunks
- 1/4 cup chopped fresh parsley
- 1 garlic clove, minced
- 2 teaspoons dried oregano
- Red wine vinegar (a good, strong red wine vinegar)
- Extra virgin olive oil (the best quality)
- Freshly ground black pepper
Place a layer of sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the chunks of avocado over the tomatoes. Sprinkle with parsley, garlic, and oregano. Drizzle red wine vinegar and olive oil over the platter. Sprinkle with salt and freshly ground black pepper.
Serve immediately. Do not refrigerate.
- Place the onion slices in a bowl and sprinkle with about 1 tbsp. salt, use your hands to rub the salt into the onion slices. Cover with lukewarm water and let rest for 10-20 minutes. Rinse the onions well with cold water and drain. This will help remove the bitterness of the onions and also helps them marinate better with the lime juice.
- Add the lime juice from 3 ½ limes to the onions. Save ½ lime to drizzle over the avocados.
- Let the onions marinate with the lime juice and a sprinkle of salt for about 10 minutes.
- Add the sliced tomatoes, chopped cilantro and olive oil to the onions, mix well.
- Mix the onion and tomato salad with the shredded turkey. Add salt/pepper to taste.
- Cut the avocados in half, remove the seeds, and peel carefully.
- Drizzle remaining lime juice over the avocados, this prevents them from darkening.
- Use a spoon to stuff avocados with turkey (or chicken) salad filling.
- Serve immediately on a bed of salad greens.