AVOCADO REFRIGERATOR RECIPES

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AVOCADO SALAD DRESSING RECIPE: HOW TO MAKE IT



Avocado Salad Dressing Recipe: How to Make It image

Buttermilk and plain yogurt create the base for this thick avocado salad dressing, which gets its color from avocado and parsley. The mild mixture is refreshing when dolloped over a tossed green salad. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 2 cups.

Number Of Ingredients 10

1 cup buttermilk
1/2 cup fat-free plain yogurt
1 medium ripe avocado, peeled and sliced
2 green onions, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/8 teaspoon pepper
Salad greens and vegetables of your choice

Steps:

  • Combine the first 9 ingredients in. a food processor; cover and process until smooth. Serve over salad. Store in the refrigerator.

Nutrition Facts : Calories 25 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 109mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

5 MINUTE AVOCADO TOAST EGG-IN-A-HOLE - SKINNYTASTE



5 Minute Avocado Toast Egg-in-a-Hole - Skinnytaste image

Avocado Toast Egg-in-a-Hole, I combined avocado toast with egg-in-a-hole to create this easy breakfast ready in five (5) minutes!

Provided by Gina

Categories     Breakfast    Brunch

Total Time 5 minutes

Cook Time 5 minutes

Yield 1

Number Of Ingredients 6

1 slice whole wheat or whole grain bread
1 oz avocado
olive oil spray
1 large egg
Kosher salt and freshly ground black pepper
hot sauce (optional)

Steps:

  • With a heart shaped cutter or the rim of a glass, press a hole in the center of the slice of bread.
  • Mash the avocado with a fork and season with salt and pepper.
  • Heat a skillet over medium-low heat and spray with the oil. Place the bread and the cut out piece on the skillet and crack the egg straight into the center of the hole.
  • Cook until the egg sets on the bottom, about 1 minute, season with salt and pepper and flip over with a spatula, season with salt and pepper the other side.
  • Cook the other side until the yolk is to your liking, I prefer mine soft.
  • Remove and top with mashed avocado and hot sauce if desired.

Nutrition Facts : ServingSize 1 toast, Calories 229 kcal, CarbohydrateContent 23 g, ProteinContent 12 g, FatContent 10 g, CholesterolContent 186 mg, SodiumContent 223 mg, FiberContent 5 g, SugarContent 4 g

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