1 Cup of sliced red onion (slice very thin)
2 Tbsp olive oil
1 Tbsp fresh lime juice
1 Pinch of salt
1 Pinch of black pepper
3 Cups of butter lettuce
1 Avocado sliced
Mix the red onion, salt, pepper, olive oil and lime juice in a bowl and let sit for 10-15 minutes. Add Lettuce and avocado and toss gently so the dressing is evenly distributed.
This recipe is adapted from an recipe originally seen in “Big Small Plate” by Cindy Pawlcyn with Pablo and Erasto Jacinto
1 Pound Mexican papaya
3 Tbsp fresh lime juice
3 Tbsp Rice vinegar
1 Tsp sweet paprika
1/4 Tsp salt
1/4 Tsp toasted ground cumin seeds
2/3 Cup olive oil
1 Tsp freshly ground pepper
2 Cups of spinach
2 Avocados, pits removed and skin removed, sliced
2 Tbsp toasted pecans, coarsely chopped
Cut the papaya in half, lengthwise. Remove seeds, reserving 2 Tbsp for dressing. Cut the papaya halves into quarters. Now, carefully, hold fruit firmly to a cutting board and run a thin knife between the fruit and skin to separate. As always, take care to NOT cut towards yourself. Now cut the fruit on the short side and create 1/2 in thick slices and refrigerate.
Place the papaya seeds, lime juice, rice vinegar, honey, paprika, salt and cumin in a blender. Blend and slowly add the olive oil, until smooth.
Either using one large serving dish or individual salad plates, and lay a bed of spinach as a base on the plate or plates. Dress the greens with a few Tsp of the dressing. Build the salad by alternating slices of papaya and avocado across the greens. When complete sprinkle the salad with some toasted nuts, drizzle with some additional dressing and freshly ground black pepper. Place remaining dressing on the table for service.
2 Large eggs
1 Tbsp Unsalted butter
2 Fresh corn tortillas
1 Large avocado
1 Cup of pinto beans (or refried)
1 Cup shredded mild cheddar cheese (or cheese of your choice)
1/2 Cup salsa (can also use salsa verde)
Slice avocado in two, remove pit and cut into long slivers and set aside.
Warm beans on low heat in small-medium sauce pan and simmer while preparing eggs. To add an extra kick to the beans, feel free to add a few dashes of hot sauce. Add butter to frying pan with medium-low heat and fry two eggs. While eggs are cooking, shred cheese. When eggs are done, remove from pan and add tortillas to the pan to heat. When tortillas are heated, place on plate, add beans, cheese and eggs on top. Add sliced avocado and salsa.
To add a little more heat, add chipotle sour cream by mixing 1 Tsp adobo sauce and 2 Tbspof sour cream.
