Tag Archive: avocado


Salmon Burgers with Avocado-Garlic Sauce
Serves 4
Prep: 15 min. | Cook: 10-12 min. ———-
-Salmon Burgers
•2 (5-6 oz.) cans wild-caught salmon, drained (boneless/skinless)
juice of 1 lemon + ½ tsp lemon zest
•1 small shallot or 2 cloves garlic, minced
•2 green onions, chopped
•1 Tbsp. fresh dill (or 1 tsp dried dill)
•2 tsp. yellow mustard
•¼ tsp. salt
•¼ tsp. pepper
•⅛ tsp. cayenne pepper
•2 eggs, lightly beaten
•3Tbsp. almond flour
•1 Tbsp @pureindianfoods ghee
-Avocado-Garlic Sauce
•2 tsp. lemon juice
•1 tsp. yellow mustard
•1 Tbsp. fresh dill (may substitute 1 tsp dried dill)
•2 garlic cloves, minced
•¼ tsp. salt
•⅛ tsp. pepper
•⅛ tsp. cayenne pepper (optional)
•1 medium avocado, halved and pit removed
•3 Tbsp. @primalkitchenfoods avocado oil ———-
1. Combine all of the ingredients except the ghee in a large bowl and mix well. Form mixture into 8 patties.
2. Heat ghee on a griddle or in a large skillet over medium-high heat.
3. Cook burgers for 5-7 minutes on each side, or until cooked through.
4. To make Avocado-Garlic Sauce: In a food processor or blender, blend lemon juice, mustard, garlic, salt, pepper, cayenne, dill and avocados.
5. Once blended, slowly add the olive oil as you continue to blend until smooth.
6. Serve with salmon burgers.

IngredientsPita Chips:
1/3 cup extra-virgin olive oil
1 teaspoon chili or dried chipotle powder
Zest of 2 large limes, optional
2 whole wheat or plain pita breads, split in half horizontally
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 15-ounce can cannellini beans, rinsed and drained
1 large or 2 small avocadoes, seeded, peeled and coarsely chopped
1/2 packed cup arugula
1/3 cup fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 clove garlic, smashed
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2 tablespoons extra-virgin olive oil


For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F.

In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes.

For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.

Spoon the hummus into a serving bowl and serve the pita chips alongside.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/avocado-hummus-with-crispy-pita-chips-recipe.html?oc=linkback


Southwestern Chicken Salad in Avocado Bowls Recipe courtesy George Stella’s “Real Food Real Easy” Cookbook Prep Time 15 mins / Serves 4 Shopping List 2 cups cooked chicken, shredded 2⁄3 cup sour cream 3 tablespoons chunky salsa 1 tablespoon fresh chopped cilantro 1 teaspoon lime juice 2 avocados 1. Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached. 2. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately. 3. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro. George’s Tips | When shopping, look for a chunky salsa without any added sugar or corn syrup in the ingredients list. I’ve found that Pace’s Chunky Salsa does not add sugar and they should be readily available in any grocery store. Variation | Give the salad more texture by adding 2 tablespoons of diced green bell pepper or a few teaspoons of diced jalapeño pepper, if you like spice. You can also serve topped with shredded Cheddar jack cheese and chopped bacon for even more great flavors! calories:395 | fat: 15g |protein: 55g| fiber:3g |net carbs:3g

Makes about 4 servings

“This comforting soup actually has two versions: The basic recipe is for the kids and the adult recipe has some additional veggies and heat. The result is a happy family, with everyone getting a hearty and satisfying meal.”

1 tbsp (14 g) coconut oil or ghee
1 onion, diced
3 cloves garlic, minced
1 tbsp (4 g) dried thyme
2 bay leaves
6 carrots, peeled and diced
4 stalks celery, diced
1 ½ quarts (1.5 liters) chicken broth (homemade, see page 156)
2 cups (280 g) shredded chicken meat from a roasted bird
4 tbsp (8 g) fresh parsley, minced
salt and pepper to taste

Add-ons for the spicy version:
4 cups (360 g) baby bok choy, diced
2 tbsp (28 g) coconut oil
1 tbsp (15 ml) sriracha (more or less depending on your taste)
2 scallions, diced
Handful of cilantro, diced
1 avocado, diced

In a large pot, heat the coconut oil over medium heat and add the onion, garlic and thyme. Cook for about 5 minutes, and then add the bay leaf, carrots and celery. Cook for another 5 or so minutes then add the chicken broth and bring to a simmer. Simmer for 15 minutes. Add the chicken, parsley, and salt and pepper for about 5 minutes and you’re done.

To make a second version for the adults, saute. the bok choy in the coconut oil in a separate pan until wilted. Add the hot sauce, scallions and cilantro. Dish out the original soup mix for everyone, and then top off the “big people” bowls with half of the bok choy mixture. Top with ¼ to ½ avocado per dish.

The Paleo Diet: Recipes That Work in the Real World

By | Shine Food