Tag Archives: avocado

Never Too Much Avocado

Remember my Guacamole Chicken Salad I made a few posts ago? I went to make some more last week because Tim LOVED it, but I didn’t have any more chicken in the house.

What I did have was 2 more avocados, leftover cilantro, limes and onion.

I decided to take some inspiration from Chipotle’s delicious cilantro lime rice and make a spin off of it with quinoa and some other ingredients I had laying around.

I made a lime-chili vinaigrette to go over top of the quinoa. It was awesome. I just wish I had more of it! The dish tastes great warm or cold and can be used as a side dish or a lunch. The quinoa and black beans kick up the protein to make it a complete meal. All the light flavors won’t leave you weighed down!


Avocado Lime Quinoa
(Serves 4-6)

1 c. dry quinoa
1 can black beans, rinsed and drained
2 avocados, diced
1 small onion, diced
1 clove garlic, minced
1/2 c. chopped cilantro
1 lime, juiced
1 tsp. chili powder
1/4 c. olive oil
Pinch of red pepper flake, optional
Salt and pepper to taste

In a medium saucepan, add 2 cups of water, 1 cup of quinoa, onion and garlic. Bring to a boil. Then, turn to low and cook until the quinoa plumps up. About 10 minutes (check your package directions).

Let the quinoa cool slightly while you prepare the other ingredients.

Slice the avocado around the middle all the way around and twist to separate. Take out the pit and scoop out the meat with a spoon. Dice and put into a small bowl. Cover with lime juice, olive oil, and chili powder. Mix well.

Add the beans, cilantro and avocado mixture to the quinoa. Add salt and pepper to taste, along with the red pepper flake, if desired. Serve warm or cold.

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Guacamole Chicken Salad

And guess what? It won’t turn brown!

I made this recipe because I absolutely love chicken salad. It’s just not the most healthy thing in the world.

I decided to make a recipe with healthy fats, but still leaving a creamy, yummy texture. The avocado chicken salad was born.

This salad has all the fixings of guacamole in it, and it’ll keep for days without turning brown like traditional guacamole. Why? I’m not sure. But I like it.

My guinea pig at home said this is his favorite thing I’ve ever made. I think that means this is a must-try!

Serve it up by itself or on a piece of whole grain toast or crackers.


Avocado Chicken Salad
(Makes about 5-6 servings)

2 chicken breasts, cooked and shredded
1 1/2 c. nonfat plain Greek yogurt
1 small red onion, chopped
2 stalks of celery hearts, chopped
A handful of cilantro, chopped
2 pinches of celery seed
1 lime, juiced
1 Haas avocado
Salt and pepper to taste

Combine all ingredients in a mixing bowl except for the lime juice and avocado.

Cut the avocado in half, take out the pit, and scoop out the meat of it with a spoon. Place on top of your other ingredients. Pour lime juice directly on top of avocado. Mash it up and mix into the salad. Season with salt and pepper to taste.

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