An awesome Tuscan twist on guacamole featuring lemons, spinach, olives, roasted red peppers, sundried tomatoes, pecorino romano cheese, and of course, California Avocados! Something a little different for a Cinco de Mayo party. Goes great with tortilla chips, or spread on toasted Italian bread rounds or with breadsticks.
Quinoa Tabbouleh with California Avocados
This plant-based, gluten-free dish is hearty enough for a light lunch in itself, or pairs deliciously…
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