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Bruschetta appetizer with leurda and avocado

Bruschetta appetizer with leurda and avocado

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Wash the leurda well in some water.

Put a pot of water to boil with a little salt, when the water starts to boil, add leurda, mix and leave for about 30 sec.

Remove the leurda and pass it through a stream of cold water. Let it drain. Squeeze leurda and finely chop it and add it to a bowl.

Crush the avocado core with a fork, add it over the leurda.

Crush the peanuts in a mortar and add them to the bowl.

Add lemon juice, oil, mix and season with salt.

Spread on slices of toast, garnish with hot peppers (optional).

Good appetite!

Gentlemen, leaving false modesty aside, when I tasted this salad I had just made, I felt like kissing. This happened just yesterday, when here our thermometers indicated 39 degrees in the shade. Obviously, it was as if I didn't feel like cooking, but we were also hungry, and we were so weak that it was as if the terrible whip had drained us of the last drop of energy.

The idea for a zucchini salad with white beans and avocado had come to me for some time, I had already browsed various options on the internet, some had zucchini and avocado, others avocado and beans, not all together, but here I read about a coriander dressing green and lime that made me imagine how well all the vegetables in my salad will be well matched and what fresh, tropical breath will bring a coriander dressing in combination.

Said and done, I got to work and only 10 minutes later, the whole family was enjoying this refreshing potion, which together with the crunchy tortilla chips activated all our numb senses of heat. I immediately thought that it would have been great to have made this recipe during the time I hosted the Mexican recipes, it would have fit perfectly in that gallery, as it would fit in a gallery of nutritious salads and tasty.

Preparation time: 00:10 hours
Cooking time: 00:00 hours
Total Time: 00:10 hours
Number of servings: 4
Degree of difficulty: Easy

Ingredients Zucchini salad with white beans and avocado:

  • 1 box of white Sun Food beans
  • 1 medium zucchini (350 grams)
  • 1 medium-sized white onion (you can use any kind of onion, from green to red onions, I prefer to use white onions in salads because it is crispy and has a sweet taste)
  • 1 medium-sized red pepper
  • 1 green chili pepper
  • 2 large cloves of garlic
  • 1 large bunch of green coriander (more than a regular bunch of parsley)
  • 1 teaspoon grated sugar
  • 200 grams of tomatoes (I used a mixture of colored cherry tomatoes, you can use any kind of tomatoes)
  • 1 well baked avocado
  • 1/2 mango, cut into cubes
  • 2 limes
  • juice of 1/2 lemon
  • 80 ml. of extra virgin olive oil and pepper
  • green coriander and / or watercress for decoration

Preparation Zucchini salad with white beans and avocado:

Gathering the ingredients one after the other on the kitchen table, they seemed so beautiful to me when I saw them all together that I couldn't help but take a picture of them too. Obviously, something good is in store!

1. First, the dressing: I put in the blender the two peeled garlic cloves, the finely chopped chili pepper (if it is very hot remove the seeds, if you like it very spicy keep them), the juice from the 2 limes, the olive oil , a good intake of salt, sugar and green coriander. I mixed everything until I got a green paste. I also tasted it to taste with salt and pepper.

Click on the image below for more salad recipes!

2. Cut the zucchini into thin slices or spaghetti. Put the canned beans in a sieve, drain the juice and rinse under running cold water, then drain. Avocado cut into cubes (here you read about how to clean and cut an avocado fruit) and immediately sprinkle with lemon juice to prevent oxidation. Mango is already cut into cubes. Peel a squash, grate it and squeeze the juice. Tomatoes are cut into quarters or halves, depending on size. Cut the onion into rounds or julienne. We're kind of ready for the preparations!

3. Put all the ingredients except the zucchini in a bowl and add 2/3 of the dressing. Mix well.

Separately, the zucchini is quickly mixed with 1/3 of the remaining dressing and immediately divided into the 4 plates spread out in time. Arrange the rest of the vegetables on top, add fresh coriander leaves and other leaves as desired and serve the salad immediately with tortilla chips, crispy sticks or toast.

I hope I managed to convince you with this recipe, it has everything it needs, and good quality protein, and healthy fats, vitamins from fresh vegetables, and sweetness and acidity and especially a fresh taste. I know that green coriander is not in the top of Romanians' preferences, but I hope to convince you that there are certain dishes in which it is in its place, and my salad is one of them. Good appetite!

Step 1: Take care of the lettuce: remove the leaves, wash them well and put them in two separate pots.
Step 2: Wash the leurd leaves, drain them and then cut them.
Step 3: Wash the green onion and chop it finely.
Step 4: Wash the radishes and cut them into rounds.
Step 5: Boil an egg and, after it cools, cut it.
Step 6: Put the salad in a bowl and sprinkle with a little olive oil.
How to prepare the dressing:
Step 1: Put all the ingredients in a blender and let them mix until they reach the desired consistency.
Step 2: The dressing will be poured over the salad. Don't forget to decorate it with egg pieces.

Breakfast With Eggs And Avocado

you can combine it with various other ingredients and you can prepare quick, filling and healthy recipes ideal for the first meal of the day. Served with bacon eggs or cream cheese can be a filling meal so this post is not about recipes but about ideas and the pictures are quite suggestive. in combination two tablespoons of fresh cow's milk cheese mixed with finely chopped onion hot pepper parsley salt and a little olive oil.

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A delicious breakfast for him and her.

Breakfast with eggs and avocado. How to prepare a healthy and fast breakfast with avocado 10 simple and delicious avocado recipes is the fruit you can eat at any time of the day and even more so in the morning for breakfast. The recipe is easy, requires little preparation time and can be served for vegetarians. I also recommend this goodness to you and I am waiting for your comments about it. Published on 29 Feb.

Fry a slice of bread and add avocado paste for a healthy breakfast. Healthy breakfast with eggs and avocado A hearty breakfast to start your day strong should contain fiber, protein and vitamins alike. Breakfast with avocado. It is not the first or the last time you hear that the first meal of the day is the important one.

3 healthy and tasty quick recipes. This recipe for canapés with eggs and avocado is ideal especially because it is prepared quickly. I only wish you well. You can also try combinations with red mango tuna or hummus.

And if you like avocado, don't miss trying the guacamole recipe, it's delicious and easy to make. To see the full recipe visit our website. Breakfast snack no matter when you serve some garlic-flavored avocado bruschetta I guarantee they will be well received. In combination with egg and other avocado vegetables it is a breakfast protein.

I have for you some breakfast ideas with avocado which is very healthy and tasty. I decided to show you our favorite breakfast with French origins because although I like to eat something sweet for breakfast, I gladly eat these sandwiches as soon as I take them out. The evidence is multiple and we will not insist on it now. A delicious breakfast.

On days when we are free and lazy more in the morning, it is good to pamper our partner with a delicious breakfast. Bruschetta with avocado and garlic. Breakfast avocado eggs. This is the case of this breakfast consisting of half an avocado, two fried eggs, the yolk that flows is my life for 30 seconds on each side.

If you prefer the vegan or fasting version, replace the butter with a little oil and exclude the egg from the recipe and you get the healthiest fasting snack. Toast with guacamole grind half an avocado and mix with a little lemon juice olive oil and salt. 62 views 6 k. 62 views 6 k.

5 ideas for a hearty breakfast

Beat the eggs with a pinch of salt, pour them into a hot pan greased with a little butter and mix until cooked. To keep them fluffy, do not hold them for more than 2-3 minutes.

Then peel the avocado, put a little salt and lemon juice on it and put it in a blender. Here you can play according to your preferences. Lemon juice is essential to prevent fruit oxidation, but you can put less if you don't like it in combination with fish. Also, choose according to your preferences how soft the avocado pate is: you can leave it in pieces or keep it longer in the blender to obtain a creamy paste. Cut onion rings and toast the bread. When the slices of bread have browned, rub them lightly with a little garlic. And now all you have to do is assemble the bruschettas. Put the first layer of avocado, a few slices of red onion, omelette, at the end the pieces of smoked tuna and finally grind over the pepper.

Appetizer recipes

Appetizers or snacks are those with which we greet our guests or serve them at a party. An aperitif is easy and quick to make, and the list of options is very generous. A savory pie, a puff pastry, with meat or fasting, a traditional platter or some savory muffins can be original appetizer options. They are excellent when preparing a children's party or when announcing guests. Appetizers are perfect as such, but also accompanied by a main course and dessert.

Tuna bruschettas

A quick and easy snack is always welcome, no matter the occasion. Whether you want to prepare something fast, or you have guests announced on the last hundred meters, or you are preparing a party for children, these toned bruschettas will get you out of trouble.

You can use chopsticks cut into lengths, or you can cut them into slices, if you want to get small sandwiches, as for an appetizer. Both options are delicious and very appetizing.

  • 2 baguettes
  • butter
  • 1 large tomato
  • 200 g tuna in its own juice
  • 40 g mozzarella or cheese
  • salt
  • pepper
  • 2 tablespoons tuna paste (pate)
  • 2 teaspoons lemon juice
  • Optional: greenery for decoration

Preheat the oven to 180 degrees. Cut the baguettes in half and grease them with a little butter.

Cut the tomatoes into cubes and drain the excess juice. Put the tomato, drained tuna, tuna paste, salt, pepper and lemon juice in a bowl. Mix all ingredients well until the tone is crushed.

Put the mixture on each half of the baguette, in a generous layer. Place the grated mozzarella on top. Put the baguettes in the oven for 10-15 minutes, or until the cheese has melted. To prevent the wand from drying out or hardening, use the top flame in the oven if you have this option.


Find one here collection of recipes for vegetarian and vegan appetizers. These vegetarian appetizer recipes are light, healthy, economical and most importantly - delicious! Some vegetarian appetizer recipes on this list are also macrobiotic, dietary, low in fat, high in protein, gluten free or raw vegan. Get inspired by the recipes on this list!

If you are interested in finding vegetarian appetizer recipes for parties, potlucks, brunches or meetings with friends, then you will surely find in this list of appetizers a recipe to your liking. Impress your guests, family and friends with spectacular vegetarian and vegan appetizers, which you can prepare at home with minimal effort. Whether you want to find recipes for gluten-free snacks, diet snacks, or healthy raw vegan snacks, in this list you will surely be able to choose a recipe to your liking to test.

In this collection of vegetarian and vegan appetizer recipes you will find recipes for: hummus, sauces and creams, vegetable creams, vegetable pies, appetizer salads, mini-sandwiches, bruschettas, cheese appetizers, gluten-free cakes and / or vegan cheese recipes . You will also find some recipes with special ingredients such as: white wine, Kalamata olives, leurda, avocado, interesting mixes of spices, mixtures of aromatic herbs, mushrooms that are harder to find on the market and much more. I hope the recipes on this page inspire you and you like it!

Oriental salad with leurd and avocado mayonnaise

As soon as leurda, nettles or spinach appeared in the markets, we can cook a delicious oriental salad with avocado mayonnaise.

1 kg of red potatoes for smaller salad or baby potatoes
50 g fresh leurd
2-3 ridges
1 serving of avocado mayonnaise, recipe here
Salt and pepper to taste

Wash the potatoes well and boil them in salted water for 40-45 minutes, depending on how big the potatoes are. The water should cover the potatoes well, because during cooking they evaporate and it is possible that the potatoes will also absorb water.

After the potatoes have boiled, peel them and leave them on a countertop to cool.

Wash the leurda well, drain it of water, remove the tails and cut it to 0.6-0.8 cm. We put it aside.

We wash the radishes and cut them into thin slices.

Preparation for avocado mayonnaise:

Peel a squash, grate it and squeeze the juice.

Put the avocado pulp together with the rest of the ingredients in a blender and mix until you get a fine and homogeneous cream.

We also cut the potatoes into rounds and place alternate layers with mayonnaise, sliced ​​radishes, chopped lerda, salt and pepper to taste. Stir lightly so as not to crush the potatoes too much.

Pepper boats with cream cheese and leurda

Pepper boats with cream cheese and leurda a seed drill recipe with Pepper boats with avocado salad. It is a simple and quick appetizer to make.

500 g cream cheese
1 link of wild garlic
white pepper

1 red pepper
1 yellow pepper
wand slices (optional)
1 carrot for decoration
mint for decoration

The leaves of wild garlic wash and pat dry.

I used 200 g of cottage cheese and 300 g of cream cheese, but I recommend using only cream cheese.


  1. Obadiah

    Wacker, it's the simply excellent phrase :)

  2. Dogore

    Here those on!

  3. Gagis

    Completely I share your opinion. In it something is also idea good, I support.

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