Tag: avocado

Avocado Lime Ranch Dressing AND Spicy Salsa Ranch Dressing

Avocado Lime Ranch Dressing and Spicy Salsa Ranch Dressing

Have you ever found a recipe that, from the moment you taste it, you just know it will be your new best friend? Oh my word, that is precisely how I feel about today’s recipes. The combination of these two dressings takes this salad over the top! However, each dressing alone has so much potential. Independently, they could be great dips for chicken fingers, on tacos, or so much more.

Using a popular chicken sandwich restaurant as inspiration, we made our salad with lettuce, black beans, tomatoes, shredded cheese, red onion, sliced black olives, grilled chicken, and grilled steak and topped with fried tortilla strips. I used the Cilantro Lime marinade I recently posted to marinate the chicken and steak for two hours each.

Avocado Lime Ranch Dressing and Spicy Salsa Ranch Dressing
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Avocado Lime Ranch Dressing

Course Salad
Author Amye Melton

Ingredients

  • 2 ripe Haas avocados pulp scooped out
  • 1/2 cup mayonnaise
  • 1/4 cup white vinegar
  • 1/4 cup buttermilk
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried dill
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon water to thin a bit

Instructions

  • You may use a food processor or blender. Start by placing the avocado pulp, mayonnaise, vinegar, buttermilk, lime juice, garlic powder, onion powder, cumin, dill, sugar, salt and pepper in container of the blending device you will be using.
  • Blend until smooth, scrapping down the sides occasionally with a spatula.
  • With lid on and blender running, slowly drizzle in the olive oil.
  • Then is the dressing needs to be thinned a bit, using the same process, drizzle in water 1 tablespoon at a time until you have reached the desired consistency.
  • Taste and adjust salt and pepper or any other seasonings, if desired.

Notes

Store in a jar in the refrigerator for an hour or two before serving.
Will keep up to 5 days in the refrigerator.  
Avocado Lime Ranch Dressing and Spicy Salsa Ranch Dressing
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Spicy Salsa Ranch Dressing

Course Salad
Author Amye Melton

Ingredients

  • 1 (1-ounce) packet Hidden Valley Spicy Ranch Salad Dressing Mix
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/2 cup jarred salsa

Instructions

  • Combine dressing mix, mayonnaise, buttermilk, and salsa in a bowl. Whisk to combine. Cover and refrigerate at least 30 minutes before serving. Keep refrigerated.

Tuna, Avocado, and Pickled Onion Open Faced Sandwich

I went years without eating canned tuna. For the simple fact that I had eaten so much of it when I would diet that I could no longer stand it. Even now, I’m not so sure I could just pop open a can of tuna and eat it straight from the can as I have in the past.

However, when you put a spin on it with avocado, pickled onions, and green olives, I can totally enjoy some tuna. This recipe came from Cooking Light magazine and has quickly become a new favorite of mine.

Avocados are much higher in fat than most other fruits, but they are rich in vitamins and minerals, such as B-vitamins, vitamin K, potassium, copper, vitamin E and vitamin C and contain a lot of fiber. They have been associated with a decreased risk of cardiovascular disease and may be useful for weight loss. That’s a win-win in my book!

Tuna, Avocado, and Pickled Onion Open Faced Sandwich
 
Author:
Serves: 4
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Ingredients
  • ¾ c. red onion, sliced thin
  • ⅔ c. apple cider vinegar
  • ¼ c. water
  • 1 tsp. sugar
  • 4 slices wheat bread
  • 4 oz. chunk white albacore tuna in water, drained
  • 2 tbsp. fresh flat-leaf parsley, chopped
  • 8 bottled green olives, sliced
  • 2 medium avocados, peeled and sliced
Instructions
  1. Bring onion, vinegar, water, and sugar to a boil in a small saucepan over medium-high heat. Remove pan from heat; let stand 5 minutes. Drain.
  2. Divide the avocado slices evenly among bread slices; mash with a fork. Sprinkle with a little salt and pepper. Top evenly with tuna, onions, and olives. Sprinkle top with salt and pepper. Garnish with parsley.
  3. Each serving = 8 WW Freestyle Points.

 

Garden Dill Veggie Sandwich

 

 

Garden-Dill-Veggie-Sandwich-2

Are you looking for a great, no-cook meal for these HOT days of summer? Here you go, this is absolutely amazing! I don’t even know how to express in words just how DE…LIC…IOUS this sandwich is!! My cousin, Brandi, gave me this recipe YEARS ago. I had completely forgotten about it until I recently ran across the recipe in our old family cookbook. Now I’m wondering how I could have gone this long without making this oh-so-scrumptious sandwich!

I try to cook low-carb about 75% of the time.  I plan to attempt making this into a low-carb wrap, using a large lettuce leaf, the spread, assorted veggies, and cheese. I’m pretty sure it will be delicious but I’ll update you soon.  In the meantime give this wonderful recipe a try.

Garden Dill Veggie Sandwich
 
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Ingredients
  • Dill Spread:
  • 1 (8-oz.) pkg. cream cheese, softened
  • ¼ c. finely chopped pecans
  • ⅓ c. fresh dill weed, chopped
  • 2 tbsp. fresh lemon juice
  • Pinch of kosher salt
  • Freshly ground black pepper
  • Optional Sandwich Ingredients:
  • Fresh bun or bread or your choice
  • Green leaf lettuce
  • Sliced tomatoes
  • Slice purple onion
  • Sliced cucumbers
  • Sliced Avocado
  • Sprouts or Microgreens
  • Sliced Provolone cheese
Instructions
  1. Add the pecans to the bowl of a food processor. Pulse until finely chopped. Add cream cheese, dill weed, lemon juice, salt, and pepper and pulse until all of the ingredients are combined.
  2. To assemble the sandwich, spread top and bottom of bun or two slides of bread with the dill spread. Layer lettuce and veggies of your choice on top of the dill spread. Sprinkle with salt and pepper. Top with a slice or two of cheese. Top with your bun top or second slice of bread. Enjoy!