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Vegetarian Recipe of the Month

vegetarian recipe

Vegetarian Recipe of the Month

zingy gazpacho recipeAVOCADO CUPS

Serve filled 'cups' on a bed of alfalfa sprouts garnished with nasturtiums, which are completely edible, have a snappy flavor and add elegance to the presentation. A salad of mixed greens is the perfect accompaniment to create the perfect, quick, light meal when you have friends over for lunch. Ideal, too, as the main dish when you hostess a luncheon. Quick. Easy. Tasty. Beautiful!

PREPARATION TIME: 10 minutes
SERVES: 6

3 medium avocados
One squeeze of a lemon slice
3 medium tomatoes, coarsely chopped
1 bunch green onions chopped, including healthy green tops
2 Tablespoons fresh parsley, chopped
1 Tablespoon fresh basil leaved, chopped
Pinch dried rosemary, ground
1⁄3 cup Italian de Milano Dressing (see below)

Slice avocados in half lengthwise and remove pit. Gently scoop out the avocado into a medium bowl, being careful to keep the shell intact. Mash avocados with a fork; squeeze lemon juice over the avocados. Add all remaining ingredients, mixing well. Scoop into the empty shells and garnish with nasturtiums–which are not only beautiful, but tasty!

Italian de Milano Dressing
Combine the ingredients below in a pint jar and shake vigorously to blend.
1⁄4 cup extra virgin olive oil (or grapeseed oil--my favorite)
1 clove garlic, finely chopped
2 Tablespoons apple cider vinegar (Bragg's is superior)
1⁄4 teaspoon sea salt
1⁄8 teaspoon freshly ground black pepper
1⁄4 teaspoon dried oregano
1 teaspoon fresh parsley, minced
1 cucumber, peeled and cut into 1⁄4" cubes
6 tiny white boiling onions, peeled and chopped
That's it!--and so-o-o-o good with avocados!