#guacamoleobsession

[regurgitron3000]

A tasty and filling salad with grilled chicken with rosemary, bacon that is crispy, ripe avocados, and a tangy guacamole dressing.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 teaspoons fresh rosemary, minced. Salt and pepper to taste. 4 slices of bacon. 2 ripe avocados, peeled, pitted, and diced. 1/2 red onion, finely chopped. 1/2 cup cherry tomatoes, halved. 4 cups mixed greens. 1 lime, juiced. 2 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. Salt and pepper to taste.

Instructions: Preheat your grill or grill pan to medium-high heat. In a small bowl, mix together the olive oil, minced rosemary, salt, and pepper. Brush the chicken breasts with the rosemary-infused olive oil mixture. Grill the chicken breasts for about 6-8 minutes per side or until cooked through, with no pink in the center. Remove from heat and let them rest for a few minutes before slicing them thinly. In a separate skillet, cook the bacon until it's crispy. Once done, drain on paper towels and then crumble it into small pieces. In a large salad bowl, combine the diced avocado, chopped red onion, halved cherry tomatoes, and mixed greens. In a small bowl, prepare the guacamole by mashing together the lime juice, minced garlic, chopped cilantro, salt, and pepper. Add this guacamole mixture to the salad and toss everything together gently. Divide the salad mixture onto serving plates and top with the sliced grilled chicken and crumbled bacon. Serve your Rosemary Chicken, Bacon, and Avocado Salad with a side of guacamole dressing. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

pocketful of dreams

[iridescentpixels]

A tasty and filling salad with grilled chicken with rosemary, bacon that is crispy, ripe avocados, and a tangy guacamole dressing.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 teaspoons fresh rosemary, minced. Salt and pepper to taste. 4 slices of bacon. 2 ripe avocados, peeled, pitted, and diced. 1/2 red onion, finely chopped. 1/2 cup cherry tomatoes, halved. 4 cups mixed greens. 1 lime, juiced. 2 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. Salt and pepper to taste.

Instructions: Preheat your grill or grill pan to medium-high heat. In a small bowl, mix together the olive oil, minced rosemary, salt, and pepper. Brush the chicken breasts with the rosemary-infused olive oil mixture. Grill the chicken breasts for about 6-8 minutes per side or until cooked through, with no pink in the center. Remove from heat and let them rest for a few minutes before slicing them thinly. In a separate skillet, cook the bacon until it's crispy. Once done, drain on paper towels and then crumble it into small pieces. In a large salad bowl, combine the diced avocado, chopped red onion, halved cherry tomatoes, and mixed greens. In a small bowl, prepare the guacamole by mashing together the lime juice, minced garlic, chopped cilantro, salt, and pepper. Add this guacamole mixture to the salad and toss everything together gently. Divide the salad mixture onto serving plates and top with the sliced grilled chicken and crumbled bacon. Serve your Rosemary Chicken, Bacon, and Avocado Salad with a side of guacamole dressing. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

rodrigo arenas carter

[muishiki]

Enjoy the delicious combination of crispy bacon, creamy guacamole, and melted cheddar cheese in this mouthwatering grilled cheese sandwich. It's a perfect blend of flavors and textures that will satisfy your cravings!

Ingredients: 4 slices of bacon. 8 slices of bread. 1 cup of guacamole. 2 cups of shredded cheddar cheese. 4 tablespoons of butter.

Instructions: In a skillet over medium heat, cook the bacon until crispy. Take out and let dry on paper towels. Put aside. Distribute 4 slices of bread, each with a heaping helping of guacamole. Top each slice of bread with guacamole and a quarter of the cooked bacon. On each slice, evenly distribute the shredded cheddar cheese over the bacon. To make sandwiches, place another slice of bread on top of each of the four slices. Add one tablespoon of butter to a skillet or griddle that has been heated to medium-high heat. After the butter is melted and sizzling, put one sandwich in the skillet and cook for three to four minutes on each side, or until the cheese has melted and the bread is golden brown. Continue with the remaining sandwiches, brushing the skillet with extra butter as needed. After each sandwich has finished cooking, take it out of the skillet, cut it in half lengthwise, and serve it hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

The Hammervilles

[whirrhatespitchfork]

This is a unique and tasty salad that has the earthiness of Brussels sprouts and the sweetness of dried fruit. It is served in a warm, baked avocado shell that is full of creamy guacamole.

Ingredients: 4 ripe avocados. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons fresh lime juice. Salt and pepper to taste. 1 cup Brussels sprouts, thinly sliced. 1/4 cup dried cranberries. 1/4 cup dried apricots, chopped. 1/4 cup sliced almonds. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped.

Instructions: Preheat the oven to 350F 175C. Cut the avocados in half and remove the pits. Place the avocado halves in a baking dish and bake for 10-15 minutes until slightly softened. In a bowl, mash the baked avocado flesh with red onion, garlic, lime juice, salt, and pepper to make guacamole. Set aside. In another bowl, combine the thinly sliced Brussels sprouts, dried cranberries, dried apricots, sliced almonds, cilantro, and mint leaves. Toss the Brussels sprouts salad with the guacamole and serve immediately, stuffing the mixture into the baked avocado halves. Enjoy your Raw Brussels Sprouts Salad with Dried Fruit and Baked Avocado Guacamole!

Prep Time: 20 minutes

Cook Time: 15 minutes

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