Search Results (1,236 found)
www.allrecipes.com
Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.
www.delish.com
Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad.
www.allrecipes.com
This is a delicious cold soup and makes a quick summer meal with the addition of a loaf of sourdough bread. This soup has a distinctive flavor to it that you will love - somewhere between guacamole and gazpacho.
www.allrecipes.com
When red tomatoes and ripe avocados are simply tossed with cilantro and fresh lime juice, their fresh flavors really shine.
www.allrecipes.com
A lovely apple cider vinaigrette is whipped up and makes the beets, avocado and apples in this splendid salad come alive. This is a fun salad to arrange and layer on serving plates. When you 're finished, it looks like an abstract painting.
www.allrecipes.com
A great, fresh-tasting picnic salad, it combines avocados, cucumbers, garlic, and green onions with chopped cilantro and the bright flavors of lemon and lime juice.
cooking.nytimes.com
Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.
www.allrecipes.com
This shrimp ceviche-inspired pasta salad stars lime-marinated shrimp, avocados, grape tomatoes, onion, and cilantro all tossed with corkscrew pasta.
www.delish.com
At Pizzeria Mozza, Joe Marcos makes this lemony salad with agretti, a naturally salty Adriatic green sold at L.A. farmers' markets. Watercress is delicious, too.
www.allrecipes.com
Blood oranges are only in season a few times a year, so take advantage by making a beautiful, flavorful, and simple salad.
www.allrecipes.com
Creamy avocados bring color and rich flavor to this delicious cheesecake on a walnut and anise-seed crust.
www.chowhound.com
This gluten-free dressing is great for both green salads and chopped salads, and I made a combination of both to serve with our salad, using greens from our garden...