Time 20m Yield about 7 cups. Number Of Ingredients 13 Steps:
Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.
Yield 4 servings Number Of Ingredients 11 Steps:
In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes. Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side. In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste. Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro. Enjoy!
Time 10m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Dice Avocado and Tomato into half inch pieces, finely dice red onion and mince garlic and jalapeno. Mix all ingredients together and serve! Mayo will make it a little creamier and is great when using with fish. Enjoy!
Yield 6 servings Number Of Ingredients 11 Steps:
In a medium bowl, combine all ingredients and gently mix together. For best flavor, allow to set 30 minutes. Garnish with additional feta just before serving. Enjoy!
Time 15m Yield 10-12 serving(s) Number Of Ingredients 12 Steps:
In a large bowl, combine the corn (or cucumber), olives, red pepper, and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn (or cucumber) mixture; toss to coat. Cover and refrigerate overnight. Just before serving, chop avocados and stir into salsa. Serve with tortilla chips. Note: make sure that you get good, ripe avocados! Also, you can add some minced jalapeno if you’d like a bit of spiciness.
Time 1h5m Yield 9 Number Of Ingredients 7 Steps:
In a large bowl, combine salsa, avocado, green onions, garlic, cilantro and salt and pepper. Cover and refrigerate for 1 hour. Serve with tortilla chips.
Time 30m Yield 8 Number Of Ingredients 8 Steps:
Place the water, pepper, onion, garlic, jalapenos, cilantro, avocado, and tomatillos in a blender, or the bowl of a food processor. Puree or process to desired consistency, adding more water as needed. Serve immediately.
Time 1h5m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400°F (200°C). Season the chicken thighs all over with salt and pepper. Working in batches if necessary, arrange the thighs skin-side down in a cold, large oven-proof skillet. Place the skillet over medium heat and cook the chicken thighs, undisturbed, until the skin is golden brown and the thighs naturally release from the skillet, 12-15 minutes. Using tongs, transfer the thighs to paper towels. Pour the wine and salsa verde into the skillet and stir to combine with the rendered fat and scrape up any browned bits from the bottom of the pan, then remove the skillet from the heat. Return the thighs to the skillet, skin-side up, so they are half submerged in the sauce. Transfer the skillet to the oven and bake until the chicken is cooked through and tender and the sauce has reduced and thickened, about 30 minutes. Remove the skillet from the oven, scatter the cubed avocados evenly around the chicken in the sauce, and let the chicken rest in the sauce for 10 minutes. Sprinkle with the cilantro and serve with tortillas on the side, if desired. Enjoy!
Time 4h5m Yield 7 serving(s) Number Of Ingredients 8 Steps:
Halve, pit, and peel avocados. Chop avocados fine and in a bowl stir together with remaining ingredients. Season to taste with salt and pepper. Best served at room temperature. May be made up to 4 hours early, covered with plastic wrap and refrigerated.
Yield 12 servings Number Of Ingredients 20 Steps:
Preheat oven to 375˚F (190˚C). Butter each side of the tortillas and cut into even quarters, making 24 pieces. Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups). Bake for 10-12 minutes or until crisp. In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice. Cook over medium high heat for 8 minutes, flipping halfway. Set aside. In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir gently. Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream. Serve with lime wedges. Enjoy!
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Cook the pasta according to the directions on the packet. Meanwhile, make the salsa by mixing the red onion, avocado, tomatoes, coriander, lime juice and 1 tablespoon of the olive oil together. Season to taste with salt and pepper, before setting aside. Take out a frying pan and heat the remaining oil. Cook the garlic and chili briefly before adding the crabmeat to the pan and heating throughout. Drain the pasta and return to the pot. Stir in the warm crabmeat mixtrue, spoon over the salsa and serve!
Time 15m Yield 5 cups. Number Of Ingredients 9 Steps:
In a bowl, combine the first eight ingredients. Serve immediately with chips.
Yield 2 servings Number Of Ingredients 8 Steps:
Preheat gas grill on high heat. Using a sharp knife, slice the avocados in half by cutting in a straight line around the pit. Place the avocado half containing the pit in your hand and face it away from you. Gently stick the tip of the knife into the side of the pit and carefully pry it out of the avocado. For a ripe avocado, the pit will pop out with little effort. You can hold a kitchen towel in your hand and place the avocado in the towel for added protection from the edge of your knife. Place the avocado halves on a tray. Using a pastry brush, brush oil on each of the avocado halves. Place the avocados on the grill, flesh side down, and grill for 3-4 minutes, until grill marks appear. Remove the avocados and brush with honey. In a small bowl, mix the mango, onions, jalapeños, cilantro, lime juice, and salt until well combined. Spoon the salsa into the avocados and serve. Nutrition Calories: 2461 Fat: 262 grams Carbs: 37 grams Fiber: 8 grams Sugars: 24 grams Protein: 3 grams Enjoy!
Time 30m Yield 4 servings. Number Of Ingredients 15 Steps:
Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally., Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
More about “avocado salsa recipe by tasty”
Time 10m Yield About 2 cups Number Of Ingredients 7 Steps:
Combine the tomatillos, onion, epazote, chiles, lime juice and salt in a food processor or mortar. Process or pound until very smooth. Add the avocado and pulse or pound until smooth. Taste, and add more lime juice and salt, if desired. Use immediately or refrigerate in an airtight container with plastic wrap pressed against its surface for up to 3 days. Use as a dip for chips, or drizzle over scrambled eggs, tacos, burritos or tortas. Spoon over grilled seafood, steak, chicken, pork or vegetables.
