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Avocado Smoothie

Ingredients
• ¼ ripe avocado
• 1 Tbsp minced ginger
• ½ cup frozen mango cubes
• 1/3 cup Greek yogurt
• 1 Tbsp lemon juice
• 1 cup water
• 1 cup ice cubes
• Cayenne pepper, to taste

  Instructions
1. Toss all ingredients into your blender. Blend until smooth.

2. Enjoy!

Recipe courtesy of BioTrust Naturally Honest


Avocado Spinach Dip

Ingredients
• 2 ripe avocados
• 1/4 cup Greek yogurt
• 2 Tbsp grated Parmesan cheese
• 1 Tbsp lemon juice
• 1 Tbsp soy sauce, reduced sodium
• 1 tsp garlic powder
• 1 ten-oz package frozen chopped spinach, thawed
• Salt and pepper, to taste
• 2 scallions, chopped


  Instructions
1. Place avocados, yogurt, Parmesan cheese, lemon juice, soy sauce, garlic powder, salt and pepper in a blender or food processor until smooth.

2. Add spinach and pulse just until incorporated.

3. Fold in scallions, or add on top before serving.

4. Enjoy!

Chef Notes: This is great with pita wedges, cucumber slices, or any veggie for that matter.

Recipe courtesy of BioTrust Naturally Honest


Budda Bowl

½ cup olive oil, divided
½ a sweet potato, diced
1 carrot, diced
1 zucchini, diced
2 tsp chili powder
2 tsp cumin
Salt and Pepper to taste
¼ cup tahini
2 large avocados, sliced in half and pits removed
Lemon juice
½ cup cooked quinoa

  Preheat oven to 350F. In a bowl, toss ¼ cup olive oil, sweet potato, carrot, zucchini, chili powder, cumin, salt and pepper. Roast vegetables in a baking tray until tender and golden brown, about 40 minutes.

In a small food processor, combine remaining olive oil, tahini, flesh of 1 avocado and lemon juice; blend. If needed add small amounts of water to thin dressing.

Heat grill to medium-high. Brush flesh of remaining avocado with oil, place cut side down onto grill to char, remove. Cool; remove skin and slice.

Divide quinoa, vegetables and avocado into 2 bowls. Drizzle with avocado tahini. Makes 2 servings.

Recipe courtesy of Del Rey Avocado, RV Aquacates, West park Avocado, Mission Produce


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