Ingredients

• 10-12 baguette slices (about ½” thick)
• 6 tbsp olive oil, divided
• 1 teaspoon garlic powder
• 1 avocado
• Juice of ½ lime
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 12 large shrimp, peeled, deveined
• 2 big garlic cloves, cut into slivers
• ¾ teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Preheat oven to 350°F and move rack to the top.
2. Line a baking sheet with parchment paper and place baguette slices in an even layer.
3. Mix 3 tablespoons olive oil and garlic powder in a small bowl.
4. Brush each side of the baguette slices with the oil mix.
5. Bake for 10-15 minutes or until they’re as crisp as you like.
6. Mash the avocado in a small bowl and mix with lime juice, salt, and black pepper.
7. Set aside.
8. While baking crostini, heat 3 tablespoons olive oil in a large skillet over low heat.
9. Add the garlic and cook for about 2 minutes.
10. Raise heat to medium-high and add the shrimp, paprika, cumin, salt, and pepper.
11. Stir to blend and cook the shrimp.
12. Turn shrimp once or twice and cook until they are pink, about 5 minutes.
13. Spread crostini with mashed avocado and place shrimp on top.
14. Serve immediately.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 4 servings | Calories: 300 kcal

Ingredients:

Lime Salmon:

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil, plus more for grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic, crushed
• Salt and freshly ground black pepper, to taste

Coconut Rice:

• 1 to 1/2 cups Zico Coconut Water
• 1 to 1/4 cups canned coconut milk
• 1 to 1/2 cups jasmine rice, rinsed well and drained well
• 1/2 tsp salt

Avocado-Mango Salsa:

• 1 large mango, peeled and diced
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion, rinsed under water and drained
• 1 large avocado, peeled and diced
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Zico Coconut Water
• Salt and pepper, to taste

Directions:

1. For the salmon:
   1. In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper to taste.
   2. Place salmon in baking dish, cover, and marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and marinate 15 – 30 minutes longer.
   3. Preheat a grill over medium-high heat during last 10 minutes of marinating.
   4. Brush grill grates with oil.
   5. Grill salmon about 3 minutes per side or until just cooked through.
2. For the coconut rice:
   1. While salmon is marinating, prepare coconut rice.
   2. In a medium saucepan bring coconut water, coconut milk, rice, and salt to a full boil.
   3. Cover and simmer until liquid has been absorbed, about 20 minutes.
   4. Fluff with a fork, then let rest 5 minutes.
3. For the mango avocado salsa:
   1. While the salmon is grilling, prepare salsa.
   2. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water.
   3. Season with salt and pepper to taste.
   4. Serve salmon warm with coconut rice topped with avocado mango salsa.

Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 10 minutes
Kcal: 650 kcal | Servings: 4

Ingredients:

• 2 large tomatoes, diced
• 1 cucumber, peeled and diced
• 1 ripe avocado, diced
• 2 tablespoons chopped red onion (optional)
• 2 tablespoons chopped fresh cilantro or parsley
• Juice of 1 lime
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced tomatoes, cucumber, avocado, red onion (if using), and chopped cilantro or parsley.
2. Drizzle the lime juice and olive oil over the salad ingredients.
3. Season with salt and pepper to taste.
4. Gently toss everything together until well combined and evenly coated with the dressing.
5. Serve the tomato, cucumber, and avocado salad immediately as a refreshing side dish or light lunch.
6. Enjoy your fresh and flavorful salad!

Ingredients:

Meat

• 1 lb Skirt steak

Produce

• 1 Avocado, diced about 1 cup, medium
• 1 cup Cilantro, packed leaves
• 1 tbsp Garlic
• 1 cup Parsley, packed leaves

Baking & Spices

• 1/2 tsp Black pepper
• 1 1/2 tsp Kosher salt
• 1/2 tsp Red pepper flakes

Oils & Vinegars

• 1/2 cup Olive oil, extra-virgin
• 2 tbsp Olive oil
• 1/4 cup Red wine vinegar

Nuts & Seeds

• 1/2 tsp Cumin, ground

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients
2 avocados, halved and pitted
4 thick slices bacon
4 eggs

Here’s how to make it:
Cook the bacon in a skillet until crisp. Drain on a paper towel.
Put the avocado halves on a baking sheet. Using a spoon, remove some of the avocado flesh to make a larger cavity. Lay a slice of bacon on each half, then crack an egg into each hole. Season with salt and pepper.
Bake in a preheated 425-degree F oven for about 12 to 15 minutes or until eggs are cooked to desired doneness.

INGREDIENTS
1 or 2 Avocados, halved
2 cups cooked seafood cut in bite size pieces (use either crabmeat, shrimp and/or lobster)
1/4 cup finely chopped celery
2 tbls. chopped parsley
1-2 tbls. finely chopped shallots
1-2 tbls. fresh lemon and/or lime juice (according to taste)
1-2 tbls. mayonnaise
1-2 tsp. Dijon Mustard

INSTRUCTIONS
Cut 1 or 2 avocados in half.
Remove the seed and squeeze fresh lemon or lime juice over the avocado to prevent it from turning brown.
Set aside.
You can buy fresh seafood.
Steam or grill your seafood and chill. Or you can purchase cooked seafood from the fish market.
Cut up the seafood of your choice into small bite sized pieces.
Stir in the celery, parsley, shallots.
Mix in the fresh lemon juice, mayo and mustard.
Season with salt and pepper to taste. Taste for flavor, you can add in more of an ingredient to suit your taste.
Scoop the seafood mixture into the avocado halves.
This recipe makes enough for 2 servings.
I used Y2 cup seafood salad on each avocado half and we each had a whole avocado.
Or you can make 4 servings using 112 avocado per person with a side salad.

Swap out the veggies
If you have extra veggies in the fridge that need to be used, you can totally switch up this salad.
Replace the cucumber with some sauteed zucchini or add in some chopped grilled asparagus.
Replace the jalapeno with bell peppers for a milder, sweeter crunch or give it more of a Mediterranean vibe with oregano instead of cumin and some feta!

YIELDS : 4 SERVINGS
PREP TIME : 0 HOURS 5 MINS
TOTAL TIME : 0 HOURS 10 MINS

INGREDIENTS
1/4 c. extra-virgin olive oil
Juice of 1 lemon
1/4 tsp. cumin
Kosher salt
Freshly ground black pepper
3 avocados, cubed
1 pt. cherry tomatoes, halved
1 small cucumber, sliced into half moons
1/3 c. corn
1 jalepeno, minced (optional)
2 tbsp. chopped cilantro
DO NOT ADD TUNA!!!

DIRECTIONS
In a small bowl, whisk together oil, lime juice, and cumin. Season dressing with salt and pepper.
In a large serving bowl, combine avocados, tomatoes, cucumber, corn, jalapeno, and cilantro.
Gently toss with dressing and serve immediately.