Cucumber Avocado Kumquat Salad

 Ingredients:

watercress or arugula
english cucumber, thinly sliced
avocado, thinly sliced
kumquats, thinly sliced
black and white sesame seeds, toasted

rice syrup
lime juice
yuzu (optional)
a pinch of ginger powder
salt or soy sauce
sesame oil

Combine salad ingredients together and toss with the dressing ingredients. 

Cucumber Avocado Soup with Mango Salsa

 Ingredients:

2 cucumbers, cut into a few pieces
1 large avocado
2 green onions
juice of 1/2 lemon
salt and black pepper, to taste

1 mango, diced
1 small tomato, diced
1/2 (raw) corn kernel, shucked
1/4 cup cilantro, chopped
juice of 1/2 lemon
salt, to taste

Blend the soup ingredients, adding water until desired consistency is reached. Ladle into bowls and keep chilled.

Toss remaining ingredients and spoon into the center of each bowl.

Avocado Grapefruit and Fennel Salad

 Ingredients:

greens (microgreens, arugula, etc)
1 fennel bulb, thinly sliced
1 avocado, diced
2 grapefruits, cut into segments
vegan parmesan (optional)

2 tablespoons grapefruit juice
1 tablespoon white balsamic vinegar
2 tablespoons olive oil
1 small shallot, minced
1/2 teaspoon mustard seeds
salt and black pepper, to taste

Plate the greens and arrange the remaining salad ingredients on top.

Combine dressing ingredients and spoon over the salad.

Avocado Jicama Cucumber Salad

Ingredients:

cucumbers, cut into matchsticks
jicama, cut into matchsticks
avocado, cut into matchsticks
cilantro, chopped
lime juice
chipotle powder
ancho chili powder
salt

Toss all ingredients and serve chilled.

Mushroom Avocado Toast

Ingredients:

1 pint mushrooms, sliced
1 clove garlic, minced
1/2 teaspoon turmeric
1 teaspoon paprika
1/4 teaspoon cayenne pepper
salt and black pepper, to taste
1 large avocado
4 slices bread

Saute the mushrooms in a frying pan until they release their liquid. Add the garlic and spices and cook until the liquid has evaporated.

Meanwhile, mash the avocado in a small bowl and toast the bread until crispy.

Spread the avocado over the bread and top with the mushrooms.

Slaai

Ingredients:

juice of 1 lemon
1 teaspoon ginger, minced
salt, to taste
2 large avocados, diced
3 tablespoons roasted peanuts, finely chopped

Combine lemon juice, ginger, and salt. Pour over the avocado chunks and allow to marinate for 20 minutes in the refrigerator then sprinkle with the peanuts.

Tahini Avocado Toast

Ingredients:

1/4 cup tahini sauce
1 tablespoon parsley, finely chopped
2 avocados
1 tablespoon lemon juice
1 tablespoon lime juice
salt and black pepper, to taste
red pepper flakes
olive oil
cherry tomatoes, quartered
sprouts
multigrain bread

Mix the parsley into the tahini sauce and spread over the bread.

Mash the avocado with the lemon and lime juice and salt and pepper. Spoon over the bread.

Sprinkle the avocado with red pepper flakes and olive oil and top with cherry tomatoes and sprouts.

Strawberry Avocado Couscous Salad

Ingredients:

1 cup israeli couscous or moghrabieh
1/2 cup corn
1 pint strawberries, quartered
1 avocado, diced
2 tablespoons cilantro, chopped
2 tablespoons pine nuts, toasted
2 tablespoons olive oil
2 tablespoons apple cider vinegar
juice and zest of 1 small lime
1 teaspoon agave
salt and black pepper, to taste

Cook couscous per package instructions. Stir in the olive oil and refrigerate until cool.

Add all remaining ingredients to the couscous and toss well. Serve cold.

Empanadas

Ingredients:

3 cups flour
1/4 teaspoon salt
1/4 teaspoon garlic powder (optional)
3/4 cup butter, cut into pieces
1 egg
1/3 cup water, plus more

veggie filling:
red bell pepper, chopped
green bell pepper, chopped
anaheim pepper, chopped
jalapeno pepper, seeded and minced
black beans
corn
cilantro
adobo sauce
cumin

chorizo filling:
onion, chopped
soyrizo
pepper jack cheese, shredded
yukon gold potatoes, oven fried



In a mixer or food processor, combine butter, egg, salt, and garlic powder. Add the flour. Slowly stream in water until dough forms into a ball.

Roll out dough immediately. Cut out circles.

Prepare filling by tossing together all the ingredients.

Fill empanada rounds and seal shut with egg wash and fork. Refrigerate until dough is cold and solid.

Brush tops with egg wash. Bake at 375 for 30 minutes, until golden brown.

For avocado dipping sauce, combine sour cream, avocado, a minced jalapeno,salt, and lime juice. Serve with empanadas.

Simple Avocado Garden Salad

Ingredients:

romaine lettuce, cut into large pieces
two roma tomatoes, each cut into 8 wedges
1 avocado, sliced
red onion, thinly sliced
2 tablespoons cilantro, finely chopped
juice of 1 lime
salt and pepper, to taste
1 teaspoon olive oil

Whisk cilantro, lime juice, salt, pepper, and olive oil together. Set aside.

Arrange bed of lettuce on a plate. Top with the tomatoes, onion, and avocado. Drizzle dressing on top.