CREAMY AVOCADO BOMB SAUCE

May 3, 2020 / Lyn Jones / 0 Comments

https://www.simplymaderecipes.com/creamy-avocado-bomb-sauce/

You can literally use it on everything. Top your fajitas, burrito bowls, eggs, toast, chicken fingers, salads and whatever else you can think of. On top of ground turkey tacos: cabbage, tomatoes, taco seasoning in a soft tortilla. The sauce replaces the need for guacamole, salsa and sour cream. Also, is a great healthy swap on salads of a ranch dressing. Stored sealed in fridge for 5 days.


  • 1 avocado
  • 1/2 cup plain Greek yoghurt
  • 1/2 jalapeno
  • 3 garlic cloves
  • 1/2 bunch fresh cilantro
  • 1/2 fresh squeezed lime
  • Pinch of salt
  1. Gather ingredients, food processor, sealable container, knife, and cutting board.
  2. Wash ingredients well, especially the cilantro because it can hold in a lot of dirt.
  3. Cut lime and avocado in halves. Remove the avocado seed.
  4. Scoop the avocado from its shell in put into the food processor.
  5. Add 1/2 cup plain greek yogurt, 1/2 jalapeno, 3 garlic cloves, pinch of salt and 1/2 bunch of cilantro into food processor. If you do not like heat, remove seeds of jalapeno beforehand. If you want it extra spicy, add an entire jalapeno but be wary because it will have some kick.
  6. Squeeze 1/2 lime into mix. Blend for 3 minutes.
  7. Do a taste test. You may need to add more salt or squeeze more lime depending on your personal taste. If you would like a thinner sauce, for a dressing possibly, add just a touch of water to thin out. Start with a tablespoon of water but the water is not necessary.
  8. Blend another 1-2 minutes.
  9. Pour into a container and eat up!

 

 

Smoked salmon rice paper rolls with mango, chilli sauce

October 1, 2016 / Lyn Jones / 0 Comments

A perfect meal for summer, a quick no cook meal & easy entertaining. – Serves 4

smoked-salmon-ricepaper-rolls

Ingredients

  1. 8 large round rice paper sheets
  2. 200g pkt or 16 slices smoked salmon
  3. 4 red radish, thinly sliced
  4. ¼ head of cabbage, thinly shredded
  5. 1 carrot, grated
  6. ¼ cup picked mint leaves
  7. ¼ cup coriander leaves
  8. Snow pea sprouts for garnish
  9. 1 ripe but firm medium mango, peeled and diced
  10. 3 tablespoons fresh lime juice
  11. 1/2 cup sweet chili sauce

Method

  1. Place the diced mango into a food processor and pulse until the mango is chopped but not puree. Whisk in the lime juice and the sweet chili sauce. You can add a little sugar if you want it sweeter. Set the sauce aside in the fridge.
  2. Combine the cabbage, carrot and the herbs with two tablespoons of the mango sauce.
  3. Fill a wide shallow bowl with hot to warm water.
  4. Place one of the rice paper sheets into the bowl ensuring that it is covered with water. Let it sit for about 30 seconds or until softened, then transfer to a clean board.
  5. Lay a piece of mint onto the rice paper about 4 centimetres from the edge closest to you and then lay three slices of the radish overlapping on top of each other onto the mint; lay across the rice paper two slices of smoked salmon then top with a small amount of the salad.
  6. Roll up the rice paper, fold the two sides of the rice paper over the filling and roll up with some of the snow pea sprouts.
  7. Repeat with the remaining rice paper sheets. Serve with the mango sauce on the side.

Tips

  • Rice papers are best made the day of eating although you can make them ahead of time and cover them with plastic wrap storing them in the fridge.
  • After soaking the rice papers in the water drain them off a little as too much water will make them sloppy and difficult to roll.
  • You can use almost anything to fill rice paper rolls, from leftover chicken to all kinds of fresh vegetables.
  • Traditionally, cooked rice vermicelli noodles are included for extra texture and bulk.
  • Another important inclusion is a range of fresh herbs, with Thai basil and mint being the most popular.
  • Other dipping sauces are ideal for rice paper rolls like Nuoc Cham the traditional sauce that accompanies rice paper rolls. Made from fish sauce, lime juice, palm sugar and sliced chilli, it is the perfect balance of sweet, salty and sour that works well with the herb-filled rolls.

Substitute Ingredients:

  • For a variation use shredded cooked chicken, sliced cooked beef or marinated tofu
  • Any types of fresh vegetables are perfect in rice paper rolls as long as they are thinly shredded or sliced.