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Zucchini salad with avocado and lemon

Zucchini salad with avocado and lemon

We wash the vegetables.

Slice the zucchini very thinly, sprinkle with salt and pepper and mix to season the zucchini slices evenly.

Drain the lettuce and cut into strips.

Place the salad strips on the plate from which we will serve the salad.

Place a uniform layer of zucchini slices over the lettuce bed.

Cut the avocado fruit in half, remove the seeds.

Quickly remove the pulp from the peel with a teaspoon, then squeeze the juice of half a lemon over the avocado so that it does not oxidize.

Place over the zucchini slices, the avocado pieces, sprinkle with salt and pepper if needed, decorate the salad with a few slices of hot red pepper and serve.

Good appetite!


10 + 1 The Best Known Avocado Recipes

The avocado fruit is said to ➡️ be a gift from nature. This unique superfood is incredibly nutritious and adds a creamy flavor and butter-like texture to every recipe it includes.

Enjoy the wonderful goodness of avocados and you will get all the health benefits of this unique fruit, along with various ideas for cooking with avocados.

Whether you put avocado in a salad or guacamole, in soup, burgers or smoothies, whether you use avocado in food for breakfast, lunch, dinner or even dessert, there are a variety of simple and delicious recipes, just right for the fast times we live and recommendations to eat healthy.

Avocado can be added to many recipes to give your meals a nutritional boost.


Zucchini salad with avocado and lemon - Recipes

Other recommendations:

  • Blueberry and Quinoa muffins
  • Rice pudding with nuts and caramel
  • Catalan rice cream
  • "Carbonara" butterflies with mushrooms
  • Butterflies with seafood
  • Butterflies with chicken, nuts and gorgonzola
  • Grated quinoa and cheese, with aioli sauce
  • Lasagna with salmon and spinach
  • Polenta with milk
  • Mamaliga in 3 minutes
  • Rolled polenta with 4 cheeses
  • Small with grilled polenta
  • Rice with breaded meat
  • Rice with pork ribs and peppers
  • Rice with shrimp and mussels
  • Rice with milk and vanilla pods
  • Rice with cinnamon and lemon
  • Italian style rice
  • Easter for children
  • Rigne feathers with chicken and mustard
  • Rice cakes
  • Quinoa with delicious vegetables
  • Risotto with mushrooms
  • Ham rolls stuffed with rice salad
  • Caesar salad with rice
  • Tropical fruit salad
  • Vegetable salad and Quinoa tricolor
  • Quinoa salad, avocado and chicken
  • Couscous salad with shrimp
  • Couscous salad with vegetables - Tabbouleh
  • Couscous salad with pomegranate
  • Rice salad with avocado and salmon
  • Rice salad with seafood
  • Rice salad with dehydrated fruits
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  • Quinoa salad with anchovies and baked peppers
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Recipes against gas during pregnancy

Here are 2 recipes that will help you eat healthy. There are times when legumes or vegetables produce flatulence on their own, but depending on what we season or accompany, we can eliminate these gases. Everything is known the power of cumin when cooking cabbage and cauliflower to avoid flatulence.

Let's start the morning with a papaya juice combined with lemon, orange, carrots and fresh mint. In addition to being refined, this blend will give you vitamins A, B and C and minerals. Papaya contains an enzyme called papain that supports digestion. Put all the ingredients, except the orange juice, in the blender and mix for 1 minute. Then add the orange and you're done.

Summer is very cool and takes care of the health of the digestive system up to cucumber and tomato salad, due to its water and fiber content. It is used to control bloating and gas. In addition to cucumbers and tomatoes, it has avocados, onions. Wash and cut everything to your liking and use black pepper, salt, oil and vinegar to dress it.


Guacamole, how do we prepare it, how do we customize it?

Tomatoes must be cut into cubes, but before that we must remove the seeds that can make the guacamole sauce aqueous. After we have prepared our vegetables, we also take care of the avocado, which must be sprinkled with lime juice or lime, but you can also use ordinary lemon. Using lemon will not oxidize the avocado. Lemon and garlic are added to taste, so it is good to put a smaller amount at the beginning, then add as needed. The same as shrimp salad and avocado, this guacamole is ready very quickly and is super tasty!

According to your preference, you can also add a guacamole pepper finely chopped, I'm not a big fan, but you can put it. Traditionally, green coriander is added to guacamole, but it can also be omitted or replaced with parsley. Guacamole is served with tortilla chips as a snack, but goes very well with almost any kind of meat grilled or baked. It is fragrant, tasty and healthy! You can also try my recipe Mexican salad with avocado dressing. It is very tasty and just as easy to prepare!


Similar recipes:

Pasta salad with broccoli and basil

Pasta salad with broccoli and basil prepared with bell pepper, sour cream, onion and garlic

Pasta salad with tuna and red onion

Pasta salad with tuna and red onion, prepared with cherry tomatoes and black olives

Black bean salad with avocado and po.

A salad with black beans ft. full and rich in protein. We used dried black beans, but you can also replace them with 2 cans of canned beans.

Black bean salad with avocado

A very colorful salad accompanied by a quick dressing prepared with avocado and lime.


Avocado cream with cheese and garlic & # 8211 appetizer cream

Avocado cream with cheese and garlic & # 8211 appetizer cream. Avocado spread with cream cheese recipe. An alternative to the classic guacamole. Fine and creamy avocado paste with garlic, more or less spicy. Avocado paste for spreading on bread or to eat with boiled or fried potatoes.

Avocado is a very healthy and tasty fruit that should be eaten more often than we do. All its properties are highlighted in the raw state so there is no point in cooking it. This avocado cream with cheese is prepared in a few minutes and is extremely tasty.

Many people use avocados just for guacamole recipe (see here). But it can be included in other combinations. I am always looking for homemade alternatives for cold snacks during the day. I think we are already used to the fact that we make many spreads of meat, ham, mushrooms or various kinds of cream cheese (see here).

I did the same now, when I was looking for an alternative to the classic & # 8222körözött & # 8221 & # 8211 ie cow's cream cheese with cumin, paprika and onion or garlic & # 8211 see the recipe here.

I made a tasty and healthy breakfast. It is a delicious dietary recipe. It also fit perfectly with the sandwich in the junior's school package. On top of this avocado cream with cheese you can also put lettuce leaves, thin slices of ham, etc.

From the quantities below it results approx. 350 g of avocado cheese paste.


Preheat the oven to 180 degrees. Crush the garlic together with the salt until you get a paste. Add the mixture to a bowl, add the cumin, coriander seeds, hot pepper flakes and olive oil and mix well. Add the carrots and mix well to cover with spices. Add a little more salt, then place the carrots on a glass tray suitable for the oven, in a single layer. Pour a little water into the carrot tray, but not over them so as not to wash the spices. Bake for 25 minutes, after covering the tray with foil. After 25 minutes, remove the foil and leave them until golden brown.

Meanwhile, cut the orange in half as if you were making a lemon. Squeeze the juice and set it aside. After the carrots are ready, take them out on a plate and let them cool a bit.

Take the avocado out of the fridge, cut it in half and clean it, then cut it into cubes or slices, put it in a bowl together with the orange juice, the lemon juice, 2 tablespoons of olive oil and salt after taste. Mix well using your hands. Add the carrots together with all the spices left in the pan, add the other cleaned and sliced ​​orange, and add the coriander leaves.

Serve avocado salad with carrots and orange with fresh coriander leaves. If you find it too "empty" you can opt for pieces of feta cheese and pomegranate seeds.


Tuna tartare with avocado and mango

A good idea for lunch or dinner, both during the week and on weekends or special occasions, is tartar. It can contain various combinations, which are more or less surprising. Today I recommend a special tart, tuna with avocado and mango.

  • 8 squid heads
  • 320g red tone
  • 1 avocado
  • 1 mango
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil
  • sea ​​salt to taste
  • white pepper
  • crushed black pepper to taste
  • 1 teaspoon black sepia
  • 1 teaspoon of starch
  • 2 tablespoons tempura
  • 1/2 lemon
  • 1 slice of fresh ginger
  • sunflower oil for frying

Cut half of the mango into cubes and pass them in a blender, together with the white pepper and fresh ginger. Mix until a fine puree is obtained. Peel an avocado, grate it and cut it into small cubes. Season with salt, pepper, olive oil and lemon. Take the other half of the mango and cut the hearts, as in the case of avocado fruit.

Cut the tuna into cubes of maximum 0.5 cm and season with salt, pepper and sesame oil. The squid heads are stolen very well and cut in half. Take the dust off the tempura and dissolve it in about 8 tablespoons of water. Add sepia nero and mix until it turns gray to black. Leave to cool. Put the squid pieces in starch, then pass them through tempura nero di sepia and put them in the pan, fried, until they become crispy. Remove on a paper towel.

Take a rectangular shape (plastic or metal). Using a teaspoon, place the avocado layer first. Press lightly to even out the layer. Do the same with the mango pieces, but in a thinner layer. At the end, place the tuna layer, of the same thickness as the avocado layer. Press well and then remove the shape. Season the lettuce with salt, lemon and olive oil and place over the dish. Place the tempura squid on top of the salad. It is decorated with watercress and coriander leaves. At the end, put the mango puree in a sauce dispenser and decorate the plate. Cut the radish into juliennes and add to the mango puree.

The recipe is part of the book & # 8220In Joseph's Kitchen & # 8221, my first book.


Do not be afraid of certain signs that appear after the consumption of beetroot. In 15% of people who consume beets, the urine turns red, which does not show any intoxication or any disease, but only a partial inability of the body to assimilate certain nutrients from beets. This is called drunkenness.

Excessive consumption of beetroot juice (over 400 ml) can cause temporary paralysis of the vocal cords. At high doses of beetroot juice consumed simply, without carrot juice, nausea may occur due to too sudden purification of the liver and bile. It is better to mix beet juice with carrot juice, and the proportion of beet juice to increase gradually (patients who know they have liver or bile problems start with just a tablespoon of beet juice and increase the dose gradually).