The Avocado Garden
Welcome to the Avocado Garden! This is a place where you can find all types of neat things avocados are used for :) If you're looking for anything specific, there's a menu on the top left corner you guys can go through. Enjoy!

Disclaimer: Please do note that I do not take credit for the majority of the things posted unless I specify that I have made them myself. I always give credit to the owners and their websites/blog.

Also, the majority of the posts have links to the website for the recipes. If you see one of your pictures here and you would like for me to remove it, please do not hesitate to send me an ask and I will gladly do so.

Black Bean & Cornbread Panzanella Salad

Ingredients:
1 batch of cornbread, cut into cubes
12 ounces of baby romaine lettuce
1 cup of black beans
1 cup of copycat chipotle corn salsa
1 avocado, cubed
1 pint of grape tomatoes, halved
salt + pepper

For the vinaigrette 
2 tablespoons olive oil
1 tablespoons rice vinegar
1/2 tablespoon red pepper or chile oil
2 teaspoons honey
the juice of 2 limes
a pinch of salt + pepper

Directions:
Preheat oven to 425 degrees F. Spread cornbread cubes on a baking sheet. Bake for 6-7 minutes, toss, then bake for 6-8 minutes more, until golden and toasted. Set aside.
While the cornbread is toasting, combine lettuce, tomatoes, black beans, avocado, corn salsa and cilantro in a large bowl. Season with a bit of salt and pepper and toss well to combine. Add in the cornbread croutons and toss again. Serve with chili lime vinaigrette!
chile lime vinaigrette
Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined.

Note:
A margarita will go well with this amazing salad!

Black Bean & Cornbread Panzanella Salad

Ingredients:

1 batch of cornbread, cut into cubes

12 ounces of baby romaine lettuce

1 cup of black beans

1 cup of copycat chipotle corn salsa

1 avocado, cubed

1 pint of grape tomatoes, halved

salt + pepper

For the vinaigrette 

2 tablespoons olive oil

1 tablespoons rice vinegar

1/2 tablespoon red pepper or chile oil

2 teaspoons honey

the juice of 2 limes

a pinch of salt + pepper

Directions:

Preheat oven to 425 degrees F. Spread cornbread cubes on a baking sheet. Bake for 6-7 minutes, toss, then bake for 6-8 minutes more, until golden and toasted. Set aside.

While the cornbread is toasting, combine lettuce, tomatoes, black beans, avocado, corn salsa and cilantro in a large bowl. Season with a bit of salt and pepper and toss well to combine. Add in the cornbread croutons and toss again. Serve with chili lime vinaigrette!

chile lime vinaigrette

Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined.

Note:

A margarita will go well with this amazing salad!

Posted on April 14, 2013 at 1:21 PM
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