Showing results 1 - 14 of 14 for guacamole.
Made with avocado and edamame, this guacamole variation is both creamy and fresh. Serve with raw vegetables like celery, carrots and radishes for dipping or alongside baked pita chips as a healthy snack or appetizer.
Use leftover slices of grilled flank or skirt steak to make this quesadilla. Since the guacamole and pico de gallo are cooked inside the quesadilla, you'll already have everything you need for the perfect bite.
Here's some game day strategy for you! Add nutrient variety and subtract cost by substituting peas for some of the avocado. It tastes great, and just like traditional guacamole, you can keep it on the healthy side by serving this smooth and tangy dip with fresh, crunchy crudités such as radishes, carrot sticks and sugar snap peas.
Slightly sweeter than the canned variety you might be used to, green garbanzo beans have a fresh flavor similar to peas. Serve this extra-green guac with raw veggies and baked tortilla chips or baked whole grain pita chips.
The classic Southwestern avocado dip takes on an Eastern slant with the addition of water chestnuts, five spice powder and hot sesame chile oil. Add an Indian touch by serving with our Spicy Pita Chips.
Serve this crowd-pleasing dip with chips, quesadillas and tacos. Or enjoy it as a sandwich spread.
Wrap the spicy, succulent shrimp and peppers in warm corn tortillas and serve as tacos, topped with dollops of guacamole, if desired.
Sweet, crisp jicama makes a terrific fresh salsa for sizzling hot skirt steak and vegetables. Other good accompaniments to this classic Texas meal include guacamole or sliced avocado and sour cream.
Try serving these game-day nachos, featuring black beans and blue corn tortilla chips, with shredded chicken, ground beef, or roasted bell peppers and onions on top. Serve with dollops of guacamole or lime wedges on the side.
Inspired by the cuisine of coastal-Mexico, this unique recipe blends fresh, plumb shrimp with sweet, peak-of-season corn, zesty red bell peppers, green onions, cilantro, cool mayonnaise and piquant jalapeño peppers for a superb summer sandwich. Serve with blue corn tortilla chips and fresh salsa or guacamole and enjoy a light, refreshing meal.
Topped with your choice of burger fixings, grilled tempeh makes a hearty, healthy veggie burger. (Steaming it first makes it more digestible.) You can also try this tempeh stuffed into whole grain pita bread or sliced and wrapped in a tortilla with cheese, guacamole and salsa.
Add a few slices of avocado to the salad for extra texture or serve alongside grilled mangoes or pineapple, if you like. Hints of ancho chile from the steak's marinade will impart a mild heat to the sweet balsamic vinaigrette on the greens. Have a little steak leftover? Use it to make Steak and Guacamole Quesadillas.
This traditional green mole from Mexico is full of bright, fresh herbal flavors. "Mole" comes from the Nahuatl word "molli" which means "concoction" (and is recognizable in the well-known "guacamole"). Serve with white or brown rice to soak up the sauce, if you like.
This baked version of taquitos is healthier and less mess in the kitchen than the traditional fried ones. The flavorful chicken filling makes great tacos as well. Serve with salsa, sour cream and guacamole. Leftover chicken or a rotisserie chicken is perfect for the filling.