this was posted on The Farmacy on FB, Urban Overalls shared it:



Creamy Avocado Citrus Salad Dressing !!  No Oil or Dairy. 
Ingredients (Local, organic + non-GMO if possible!):
1 ripe avocado
¼ c raw apple cider vinegar
¼. c. raw honey (or maple syrup)
3 T. lime juice
1 clove garlic
¼ c. cilantro
½ small jalepeno (or your preference)
¼ c. water or more, to thin to preference
Salt and pepper, to taste

Chilled Cucumber & Roasted Anaheim Pepper Soup

(I made this once and Craig said he loved it. It was really spicy..I wasn't sure I like it. But I might try it again.)

Written by 

The Canyon Ranch Kitchen

Editorial Policy

Nutrition Information (per serving)

calories 

40

protein 

2 g

sodium 

246 mg

carbohydrates 

8 g

fat 

1 g

fiber  

2 g

cholesterol 

0 mg

Servings 

6 (¾ cup ea.)

Ingredients 

4 Anaheim chili peppers
½ med yellow onion
3 med cucumbers, peeled and diced
½ cup water
¼ tsp toasted cumin seed
1 tsp sea salt
¼ cup fresh lime juice

Avocado & Tomato Salsa
3 Tbsp diced avocado
3 Tbsp chopped tomatoes
2 tsp chopped fresh cilantro
1 tsp fresh lime juice
Pinch sea salt

Instructions 

1. Preheat grill.
2. Grill chilies and onions until charred. Place peppers in a bowl and cover for 10 minutes. Peel skin off chilies and remove all ribs and seeds from the inside. Dice chilies and onions.
3. Place chilies, onions, cucumbers, water, cumin, salt and lime juice in a blender container and puree until smooth.  Place into refrigerator for at least 30 minutes, or until well chilled.
4. In a medium bowl, combine all ingredients for Avocado & Tomato Salsa and mix well.
5. Serve ¾ cup Chilled Cucumber & Roasted Anaheim Pepper Soup with 1 tablespoon Avocado & Tomato Salsa on top.

Salmon and Garden Veggie Salad

Karen McCurdy Pressler Tonight we cut up a huge bowl of fresh raw cucumber, zucchini, tomato, avacado, garlic, and a little onion. Then we sauteed salmon and mushrooms in worchestershire sauce, olive oil and braggs in a pan. When the salmon was done we chunked it up and poured all that over our fresh veggies, tossed it together and WOW! - wonderful salad!!

From Facebook

Quinoa Taco Salad

Quinoa "taco" salad
Averyhappymama adapted from Gluten Free Goddess

1 package Far East quinoa roasted red pepper and basil blend cooked according to package directions and fluffed with a fork
Extra virgin olive oil, as needed
Juice from 2 medium, juicy limes
2-3 tablespoons fresh chopped cilantro or parsley
1 half small red or purple onion, diced fine
1 small yellow bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)
1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
tortilla chips
1 large avocado, pitted, peeled, diced

Instructions:

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. 

Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.

Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.

Serve with an extra lime wedge and if desired salsa.

Add black beans if desired.

Add sliced red or yellow cherry or grape tomatoes, if you desire.

Sprinkle with the cheese of your choice.


Serve with mango if desired.

Cinnamon Chips with Fruit Salsa, Sweet Sour Cream and Sweet Guacamole

From Babycenter:

I made this for my 2yr olds birthday...

I cut tortilla's into 8 triangles, put them on a cookie sheet, brushed them with butter or sprayed with pam, sprinkled with cinnamon/sugar mix, baked at 400f until golden brown.

Fruit salsa was diced up, strawberries, mangos, pineapple, blueberries, papaya, orange, apple... squeeze of lime juice, ribbons of fresh mint and basil.

Sweet Guacamole... coarsely mashed avocado, diced up strawberries, halved blueberries, splash of half & half cream, sprinkle of powdered sugar.

Sweet sour cream... whipped cream, creamed cream cheese, sour cream and powdered sugar... folded together.

Southwestern Couscous Salad

This is my first review.  Exciting!  We had this last night because I needed something quick before we had to rush to the farmers market.  I also added some bell pepper and green onion I had to use up. DH and I both loved it and DD ate a ton, although of course she wasn't into the leftovers for lunch, toddlers...

Southwestern Couscous Salad (lilmom_navywife)

Ingredients

• 1 cup water
• 1 cup couscous
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn, fresh or frozen
• 1/4 cup cilantro, chopped
• 1 avocado, chopped
• 1/2 cup salsa
• Lime juice, 1-2 limes
• Season with salt and pepper
• Optional:  Cumin and chili powder for added flavor

1.  In a medium saucepan, bring 1 cup water to a boil.  Remove from heat, add in couscous.  Stir until combined and cover for 5 minutes (off heat).

2.  Lightly fluff couscous with a fork.

3.  In a medium bowl, combine couscous, black beans, corn, lime juice, and salsa.  Add in cilantro and stir until combined.   Add in avocado and gently stir.  Season with salt and pepper.

4.  Garnish with a few avocado chunks and cilantro.  Enjoy!

Lime Chicken Tacos with Avocado Fries

Lime Chicken Tacos
tasteofhome.com via Pinterest
JDTMamma

12 ServingsPrep: 10 min. Cook: 5-1/2 hours
Ingredients
* 1-1/2 pounds boneless skinless chicken breasts
* 3 tablespoons lime juice
* 1 tablespoon chili powder
* 1 cup frozen corn
* 1 cup chunky salsa
* 12 flour tortillas (6 inches), warmed
* Sour cream, shredded cheddar cheese and shredded lettuce, optional

Directions
* Place the chicken in a 3-qt. slow cooker. Combine lime juice and
* chili powder; pour over chicken. Cover and cook on low for 5-6 hours
* or until chicken is tender.
* Remove chicken; cool slightly. Shred meat with two forks and return
* to the slow cooker; heat through. Stir in corn and salsa.
* Cover and cook on low for 30 minutes or until heated through. Serve
* in tortillas with sour cream, cheese and lettuce if desired. Yield:
* 12 tacos.

BAKED AVOCADO FRIES
bethcooks.squarespace.com via pinterest
JDTMamma

1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated parmesan for serving (optional)


Preheat oven to 450.
Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes).