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Lilly’s Table

 

Meal Detail

 

Dinner

Avocado Pea Enchiladas with Spicy Coconut Cilantro Layered Salad

from the Week of March 26, 2017


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Make the sauce and filling for the enchiladas. Roll them up, assemble the dish and place in the oven. While they cook, whip up the dressing, wash and prepare the salad ingredients. Serve the hot enchiladas with the salad and dressing on the side.


Recipes for this Meal


Spring
Photo of Avocado & Pea Enchiladas
  • Easy
  • Medium
  • Hard
Avocado & Pea Enchiladas

Grab a bag of frozen peas and ripe avocados to stuff these tortillas with goodness. Your favorite jar of salsa works for the enchilada sauce or try blending up roasted tomatoes with a pinch of two of spices as the recipe calls for. Skip the cheese to make these vegan or dairy free.


Summer
Photo of Spicy-Coconut Cilantro Dressing
  • Easy
  • Medium
  • Hard
Spicy-Coconut Cilantro Dressing

Drizzle on salads, tacos, and even as a marinade. Start with just a bit of the jalapeƱo until it is the spiciness you prefer. If it tastes too spicy, no worries as the flavors spread well when added to dishes.


Spring
Photo of Layered Spring Salad
  • Easy
  • Medium
  • Hard
Layered Spring Salad

This rather naked retro salad is perfect for parties. Store it well-sealed without dressing in your fridge, allowing you access to tasty delicious salad for a few days. Feel free to improvise with veggies you have available such as heartier root vegetables such as carrots or beets and sturdier greens such as spinach.