Sentence examples for avocado dressing from inspiring English sources

A roasted chickpea bowl with cilantro avocado dressing.

3 Add the avocado dressing to the veg and fold through.

Other fine starters include the perfectly poached Maine lobster with red grapefruit and green papaya; the unbound, baked crab cake on a summer succotash of cranberry beans, corn, red onion, cilantro, scallions, Anaheim peppers and radish; and the tender crepe surrounding a tangle of dark huitlacoche (corn fungus) and tripe with avocado dressing and snappy slivers of preserved lime.

Other seafood starters that scored were the salmon tartar laced with crunchy cubed jicama and drizzled with a creamy avocado dressing, four jumbo shrimps perched in a martini glass and a small but tasty serving of grilled calamari with a Provençal salsa of black olives, basil and tomatoes.

The fare gets a mixed rating: calamari salad with arugula, cannellini beans and avocado dressing is sublime; asparagus gratin with Parmesan is hot but uncooked; tuna is cooked to perfection; rolled chicken breast with spinach and prosciutto, though, is beyond dry.

Get the Tilapia Salad With Spinach and Creamy Avocado Dressing recipe from Low Carb Yum.

I added a topping of soft avocado dressed with a little lemon juice and feta cheese, which fills out the meal nicely.

The result is a menu of eight dishes that range from the Khaleesi, a hearty salad of spinach and avocado dressed with honey and berries, to the Joffrey, a dish of trout and bacon garnished with mulled wine.

Not too far away in the Marais, at a bread stand inside the Marché des Enfants Rouges, the Cornet Vegetarien — a sandwich of fresh greens, grated carrots and fennel, marinated onions and thinly sliced avocado, dressed with olive oil and honey and dusted with chives and lime zest — was like nothing I'd ever eaten.

Memories of dishes lingered for weeks afterward: an appetizer of heirloom tomatoes, all angles and preposterously bright, scattered with Sicilian pistachios, daubed with avocado, dressed with a hint of vanilla; an octopus terrine, made with pastrami spices and chunks of braised ham hock, meaty with an interesting aftertaste of brine.

That salad is still on the menu, and still seemingly on most of the date-night tables running south along the bar: a molded tangle of scallops, squid, octopus and sweet, briny lobster, swathed by a slice of ripe avocado, dressed simply in lemon and olive oil.