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A great salad dressing comes down to a tasty balance of tanginess, saltiness, and richness. The classic ratio for a French vinaigrette is 2 parts oil to 1 part acid. Personally, I prefer a ...
ripe avocado, pitted and peeled. 1/4 c. red wine vinegar. 2 tbsp. fresh lime juice. 2 tbsp. chopped fresh cilantro. 1/2. jalapeño, seeded and coarsely chopped. 1. clove garlic, coarsely chopped ...
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In a food processor, combine the spinach, avocados, garlic, lemon juice, salt, pepper and blend until smooth. Pour over the cooked pasta and toss until pasta is evenly coated.
Brazil: A mix between olive oil, alcohol vinegar, tomatoes, onions and sometimes bell peppers is called vinagrete. It is served on Brazilian churrasco, commonly on Sundays. The Brazilian vinagrete is very similar to the Mexican pico de gallo. China and Japan: A similar salad dressing is made with sesame oil/sesame paste and rice vinegar. In ...
Avocado salad; Avocado sauce – a mass-produced product. [4] Avocado cream – a type of avocado sauce that can be prepared using mashed avocados, cream or sour cream, and other ingredients. [5] [6] Avocado key lime pie – an uncooked pie made with sweetened avocado, coconut cream and key lime juice in a baked chopped nut and date crust
Guacamole (Spanish: [ɡwakaˈmole] ⓘ; informally shortened to guac in the United States [1] since the 1980s) [2] is an avocado-based dip, spread, or salad first developed in Mexico. [3] In addition to its use in modern Mexican cuisine , it has become part of international cuisine as a dip, condiment , and salad ingredient.
1. Arrange the avocado slices on a platter and top with the onion. Drizzle with the olive oil and vinegar and season with salt and pepper. Serve right away.