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Fluffy arugula is filled into a paper thin omelette. Many recipes call to saute the veggies prior. In this case, the filling is more like a salad by using delicate or thinly sliced vegetables. Add mushrooms, tomatoes, or any tender vegetable that wilts lightly with a bit of heat. These individual omelets are paper thin with just one egg.
Substitute this for sour cream in recipes you want to make vegan, especially for Mexican or Caribbean-style dishes. Or serve it with fish or seafood. Double this recipe and use a blender to save time and to attain a better consistency. If storing, drizzle a little lemon juice on top and seal with a lid or plastic wrap.
This dessert could start your day elegantly as well with a sprinkle of granola or nuts. It is shared by Dr. Kaycie Rosen Grigel who states: This is one of my all-time favorite desserts—how can you beat delicious and bright green? The rich, healthful fats in the avocado are a wonderful alternative to the heavy butterfats in a traditional mousse.
Based on a recipe from Cooking with the Right Side of the Brain by Vicki Rae Chelf
This simple sauce/dressing/dollop of lusciousness is a simple blend of creaminess with avocado and tahini as the stars with lemon juice and olive oil helping to keep it altogether.
Creamy avocado tahini dressing substitutes nicely for the more common mayonnaise found in most salads such as these. You will most likely have leftovers of the Avocado Tahini Dressing, but it is delicious on other salads as well.
