RECIPES

Mighty Bowl with California Avocados

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Ingredients

Serves: 12
    Yield: 12 Entrée Salads
cups  cooked grain and lentil medley (equal parts: brown rice, quinoa, red rice, lentils, wild rice)
18  cups  fresh kale, cut into 1 inch pieces (12 oz.)
cups  cooked black beans (30 oz.)
cups  Mediterranean Salsa (recipe follows)
  Fresh California Avocados*, peeled, pitted, sliced
1 1/2  cups  Creamy Avocado Cilantro Lime Dressing (recipe follows)
    Mediterranean Salsa(Yield: 4 cups)
cups  tomatoes, diced (9 oz.)
1 1/2  cups  cucumber, peeled and diced (7 ½ oz.)
1/2  cup  green bell pepper, diced (2 ¼ oz.)
3/4  cup  red onion, diced (3 ½ oz.)
1/2  cup  basil, chopped (¾ oz.)
Tbsp.  capers
1 1/2  tsp.  chopped parsley
1 1/2  tsp.  chopped garlic
1 1/2  tsp.  lemon juice
tsp.  ground black pepper
1/2  tsp.  salt
    Creamy Avocado Cilantro Lime Dressing(Yield: 1 ½ cups)
cups  cilantro leaves and stems, roughly chopped (12 oz.)
  large Fresh California Avocados, pureed (2 cups)
cups  water (16 oz.)
cup  Greek yogurt (8 oz.)
Tbsp.  chopped garlic
Tbsp.  lime juice
tsp.  kosher salt

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Mediterranean Salsa:

  1. Mix all ingredients together and let sit for one hour. Cover and refrigerate.

Creamy Avocado Cilantro Lime Dressing:

  1. Pulse all ingredients in a food processor or blender until smooth. Cover and refrigerate.

Per order:

  1. Place ½ cup of the grain mixture in the bottom of each bowl.
  2. Arrange 1 ½ cups (packed) kale, 1/3 cup black beans, 1/3 cup Mediterranean Salsa and avocado slices in each bowl so that all of the ingredients can be identified.
  3. Top each bowl with 2 Tbsp. Creamy Avocado Cilantro Lime Dressing.
  4. *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Chef Tom Driscoll, University of Oregon, Eugene, OR

Recipe courtesy ofChef Tom Driscoll, University of Oregon, Eugene, OR

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