Ecuadorean Avocado Tomato Salad Over White Rice Recipes

Steps:

• Combine the tomatoes, olives, mint and 1/2 teaspoon salt in a large bowl. Add the escarole, vinegar and olive oil and toss gently to coat. Sprinkle in the avocado and pine nuts.

Steps:

• Dice tomatoed and avocados mix together lightly with out smushing the avocados.
• in a separate dish mix the finely chopped onion 1 tsp of salt and water or oil together. taste it you may need to add the other half of the lemon and some additional salt.
• This mix needs to be very salt and tart to spread nicely.
• Stir all the ingredients together.
• Serve cold with hot white rice.
• Yummy.
• Note. If you dont like tart things dont make this recipe.

Steps:

• Combine the tomato, corn, and rice.
• In a second bowl, toss the avocado in one tsp lemon juice, and then add to the other ingredients.
• In a third bowl, combine the 2 tablespoons lemon juice, salt, garlic, ginger, and cilantro.
• Slowly whisk in the oil.
• Pour the dressing over the vegetables and rice, and toss gently.

Steps:

• Mix potatoes, beets, carrots, egg and onion together.
• In a separate bowl mix the oil lemon water and salt.
• Mix all the ingredients together.
• Taste make sure it is real tangy from the lemon and salty from the salt. if not then add more.
• the oil can be substituted with extra water for dieters.
• Then either steam or boil white rice serve the hot rice with the chilled beat salad and taste them together.

Steps:

• In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapenos, olive oil, salt and pepper.
• Toss avocado with lime juice; stir into rice mixture.
• Cover and chill for 2 to 8 hours.
• Spoon mixture on top of shredded romaine lettuce.
• Serve with lime wedges.

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
• Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

Steps:

• In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.

Steps:

• Cut avocados into wedges. Peel cucumbers, if desired, and cut into slices. Core tomatoes and cut into wedges. Transfer all to a bowl.
• Add vinegar, Italian dressing, oregano, pepper, and salt; mix until well combined. Taste and adjust seasonings.

Steps:

• Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and cook for 1 minute.
• Add the rice and stir for 2 minutes, then add the stock and bring to a boil.
• Stir the rice, then cover the pan and simmer very gently, without lifting the lid, for about 12 minutes, or until the rice is just tender.
• Meanwhile, heat the remaining oil in a frying pan.
• Add the tomato, green onions, parsley and salt and pepper and simmer for 5 minutes. Remove the pan from the heat and stir in the olives and avocado.
• Fluff up the rice with a fork and carefully stir in the tomato mixture.

Steps:

• Combine all ingredients in a bowl and gently stir to combine.
• Cover, and store in the refrigerator until ready to serve.
• Enjoy!

Steps:

• Slice then dice cucumber.
• Slice then dice tomatoes.
• Slice avocado and carefully remove stone. Scoop out inside and dice.
• Peel onion and remove tops. Then slice.
• Chop cilantro and place in a large salad bowl with previous ingredients.
• Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
• Enjoy!