If you want to accompany your dish with a salad, delicious and easy to do, here we leave the recipe to make avocado with carrot salad.
Ingredients:
100 ml of oil
50 ml white wine vinegar
10 Carrots
Two avocados
A spicy cayenne pepper
A clove of garlic
Thyme
An orange
A lemon or lime
Varied lettuce
Sesame seeds
Cumin
Pepper
Salt
Prepare avocado and carrot salad
To prepare the salad first thing we do is to cook the carrots for 15 minutes, remove and we drain.
Then, we are going to put a little salt, pepper, cumin, chopped garlic, chilli and thyme in a mortar, machacamos and pour a little olive oil and vinegar.
Now, place in a bowl to bake carrots and bathe with the prepared sauce. We also add the lime in pieces.
We horneamos for 25 minutes at 180 degrees.
After 25 minutes, remove, drain the juice produced and squeeze the lemon on top of the ingredients.
To serve, place a lettuce base, above the carrots and avocado.
Finally, sprinkle with seeds are Sesame and add a bit of prepared dressing.
Showing posts with label avocado. Show all posts
Showing posts with label avocado. Show all posts
Celery, avocado and walnut salad with crispy bacon
Losing weight doesn't have to be boring when you focus on bright, colourful meals. What does this mean? Simply by making sure your plate reflects a range of colours, you'll naturally create more balanced and healthful menus. Not everyone has the time or the patience to count calories, but assessing the colours on your plate is something anyone can do - and it only takes an instant!
Why is colour important? Many fatty and caloric foods, such as dairy products and startchy carbs, are beige or brown. When there are too many of these drab colours on your plate, weight gain is almost certain.
That's because these beige foods often are high in calories and can leave you feeling hungry later. A cup of beige or brown beans can be over 200 calories....but a cup of red or green vegetables is under a hundred! Add fresh greens, deep purple-reds and bright yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus, you'll get more enjoyment from eating when there's a variety of colours and flavors on your plate.
Although these ideas may sound whimsical, they're grounded in scientific fact. Dr David Heber, renowned nutritional expert from University of California, Los Angeles established the role of colour in his book, "What Color is Your Diet?" So, next time you visit the refrigerator, think colorfully. And remember to mix, not match!
To get you started on the color plate, here is a deliciously interesting salad: Avocado, Walnut & Crispy Bacon.
Preparation: 15 minutes
Cooking: 8 minutes
Serves: 4
Ingredients:
7oz/200 g rindless bacon, chopped
ฝ cup walnut haves, roughly chopped
1/3 cup extra virgin olive oil
ผ cup fresh lime juice
sale and ground black pepper
6oz/150g baby spinach, trimmed and washed
3 ripe Roma (egg) tomatoes, diced
1 large ripe avocado, halved, peeled, seed removed and sliced
1 small red onion, very thinly sliced
Directions:
1. Heat a non-tick frying pay over medium high heat. Add bacon and cook, stirring occasionally, for 3-4 minutes or until crisp. Remove bacon and set aside to cool.
2. Add walnuts to pan and cook over medium-high heat for 2-3 minutes or until lightly toasted. Remove with a slotted spoon to a plate and set aside.
3. Add oil and lime juice to pan. Season with salt and pepper to taste and stir to combine.
4. Combine spinach, tomatoes, avocado, onion, bacon and walnuts in a large serving bowl. Pour warm lime dressing over salad and toss gently to combine. Serve immediately.
Why is colour important? Many fatty and caloric foods, such as dairy products and startchy carbs, are beige or brown. When there are too many of these drab colours on your plate, weight gain is almost certain.
That's because these beige foods often are high in calories and can leave you feeling hungry later. A cup of beige or brown beans can be over 200 calories....but a cup of red or green vegetables is under a hundred! Add fresh greens, deep purple-reds and bright yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus, you'll get more enjoyment from eating when there's a variety of colours and flavors on your plate.
Although these ideas may sound whimsical, they're grounded in scientific fact. Dr David Heber, renowned nutritional expert from University of California, Los Angeles established the role of colour in his book, "What Color is Your Diet?" So, next time you visit the refrigerator, think colorfully. And remember to mix, not match!
To get you started on the color plate, here is a deliciously interesting salad: Avocado, Walnut & Crispy Bacon.
Preparation: 15 minutes
Cooking: 8 minutes
Serves: 4
Ingredients:
7oz/200 g rindless bacon, chopped
ฝ cup walnut haves, roughly chopped
1/3 cup extra virgin olive oil
ผ cup fresh lime juice
sale and ground black pepper
6oz/150g baby spinach, trimmed and washed
3 ripe Roma (egg) tomatoes, diced
1 large ripe avocado, halved, peeled, seed removed and sliced
1 small red onion, very thinly sliced
Directions:
1. Heat a non-tick frying pay over medium high heat. Add bacon and cook, stirring occasionally, for 3-4 minutes or until crisp. Remove bacon and set aside to cool.
2. Add walnuts to pan and cook over medium-high heat for 2-3 minutes or until lightly toasted. Remove with a slotted spoon to a plate and set aside.
3. Add oil and lime juice to pan. Season with salt and pepper to taste and stir to combine.
4. Combine spinach, tomatoes, avocado, onion, bacon and walnuts in a large serving bowl. Pour warm lime dressing over salad and toss gently to combine. Serve immediately.
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