Category Archives: Salads

Nigella Lawson Loves Avocados

We love Nigella and Nigella loves avocados!

With the launch of her latest cookbook, Simply Nigella, comes many new and exciting recipes. We had the chance to chat with Nigella when she was in Vancouver on her book tour and you’ll hear snippets of the interview soon!

simply nigella

In the meantime our post on Avocados from Mexico, celebrates this great new cookbook (perfect for holiday gift giving too) with three of our favourite recipes from the book, a rice bowl, salmon salad and lettuce wraps! Be sure to get those avocados with the Avocados from Mexico sticker!


Shrimp and avocado lettuce wraps

I’ve taken what are essentially the shrimp and avocado tacos I’ve eaten whenever on the West Coast, and replaced  the tortillas with lettuce leaves and subdued the traditional pico de gallo (the classic  Mexican salsa of tomatoes, onion, jalapeños, and cilantro) by substituting the raw yellow onion with a modest amount of chopped scallion. Still, it’s plenty fiery enough; it’s just that  I don’t like raw onion much. If you do, bung it in.

I love the softness of the lettuce wraps, but nothing’s to stop you reverting to tortilla mode. Alas, the shrimp  I get here come frozen not fresh, but I simply  take  out what I need from the freezer in the morning  and leave to thaw in the refrigerator  during the day, which means  I have the speediest supper when needed urgently, as I find it so often is, come the evening.

I like the scorch  I get from using a cast iron skillet, but if you’re using a heavy-based frying pan, put it over a slightly lower heat with the oil already in the pan.


1 teaspoon  cold-pressed coconut  oil or regular olive  oil
8 raw  shell-off  jumbo shrimp, thawed if frozen
zest and  juice of 1 lemon preferably unwaxed
2 ripe  tomatoes  (3-4 ounces total)
1 scallion
1 fresh jalapeno pepper
1/4 cup chopped fresh cilantro saIt to taste
Boston or Bibb lettuce
1 ripe avocado

o   Heat  a cast iron skillet !if you’re  using one)  and  add  the oil  (otherwise  just warm  the oil  in a heavy-based frying  pa n). When it’s sizzling, add  the shrimp and  stir-fry until just cooked through. Using -for ease- a fine microplane, if you  have one, grate the zest of the lime over the shrimp and  add  a squeeze  of lime  juice, then stir and transfer to a plate  for the moment.

o   Seed and  finely chop  the toma toes and drop  into a small bowl. Thinly slice the white part  of the scallion, and  add  to the tomatoes.  Seed  (or not, if you wa nt this properly hot, as I do) and  finely chop  the  ja la peno  a nd drop  this into the bowl, too.

Stir in the chopped cilantro and squeeze the teaspoons  of lime  juice over this, then mix gently and add salt to taste.

o   Get  out a couple  of plates. Tear 2 leaves- whole- from the lettuce a nd sit one on top of another  to ma ke a receptacle, then repeat  3 more times, so that each pla te has 2 double-layer lettuce wraps  on it. Slice  each  shrimp in half lengthways- as if you were  trying  to open  out each  shrimp like a book  a nd then cutting  down the spine and divide between  the lettuce wraps . Peel, pit, and slice the avocado, and divide the pieces  between the 4 shrimp-filled  lettuce cups . Spoon  some of the salsa over the shrimp and  avocado slices, but do leave some in the bowl to spoon over as you, messily, eat.

samon salad

Salmon, avocado, watercress, and pumpkin  seed  salad

This is a regular lunch or supper at coso mia, as anyone who  follows me on Twitter or lnstagram will recognize. I sometimes poach  the salmon and keep it in the refrigerator, just so that I can make it even faster when the need hits. It’s quick work anyway,  so this is more of an aside than a piece of advice.  Although you can always swiftly make a so/ode tiede by flaking the salmon onto the leaves while  it’s still warm.

I like to use wild  Alaskan salmon, which  accounts  for the vivid hue here. It doesn’t have an exceedingly strong taste- I always  feel it’s as if the salmon is  frozen while still alive, the waters must be so cold – but nor does it have that spooky flabbiness of farmed salmon. And it isn’t anywhere n ear as expensive as wild  Scottish salmon, desirable and wholly delicious as that is.

If you have half an avocado that needs using up, you can put it to excellent use here, as you don’t  really n eed a whole one if this is to feed only two of you.

SERVES 2 generously

2 wild  Alaskan  salmon fillets (approx. 8 ounces total)
2 scallions, trimmed
1 teaspoon  black  peppercorns
2 teaspoons  lime  juice
2 teaspoons sea salt flakes or kosher salt


3 tablespoons pumpkin seeds
4 ounces watercress

o  Put the salmon fillets in a small frying  pan (I  use one with  on 8-inch diameter)  and cover  with cold  water  from the top  Add  the scallions and  peppercorns, squeeze in the lime  juice and sprinkle  in the salt, then bring  to a boil , uncovered. When the pan  is bubbling, turn the fillets over, then remove  the pan  from the heat and leave  to stand for 7 minutes. Then take the fillets  out of the liquid  and leave  to cool completely, which  could  toke up to  l hour. Once cool , the salmon will  be cooked through, with its flesh desirably tender  and  coral  inside.

o  While the salmon’s  cooling, make a start on the salad.  Toast the pumpkin seeds by tossing  them in a dry, heavy-based frying  pa n on the stove. They will  start  jum ping a little, and  will  darken  and get a smokier  taste. It doesn’t  toke long to toast them, so don’t leave  the pan and, indeed, keep giving it a quic k swirl . Then transfer to a cold  plate.

o  When you’re  ready  to unite sal mon with salad,  put the waterc ress into a Iarge sha llow  bowl  (or split between  2 bowls) , sprinkle with  the vinegar, and  toss. Now odd  the salmon, removing the skin and tearing  the fish into  bite-sized pieces or shreddy  bits, as you wish.

o  Halve  the avocado and  remove the pit, then  spoon  the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Drizzle the oil over  the salad, sprinkle with the salt and  half of the toasted  pumpkin  seeds, and toss gently to mix. Scatter the remaining pumpkin  seeds on top, and  eat.


Rice bowl with ginger, radish, and avocado

A rice bowl is a wondrous thing, but often – despite the simplicity of its title – a rather cluttered and complicated one. Here, I have pared it back, to make a gorgeously seasoned rice bowl, with nothing more than a few seeds, herbs, and radishes stirred through it, and an avocado to top it. It’s a simple take on an inspiringly expansive idea. So please  use this as a starting point only. It’s very much a non-recipe recipe, and every  time I make  it, I add something different, depending on what’s at hand.

The only constant is the rice. I cannot  get enough of short grain brown rice – so much more nubbly and delicious than regular whole grain rice or white rice – but I find it doesn’t cook quite like rice does normally. That’s to say, usually the unswerving  rule when cooking rice is 1 part rice to 2 parts water.  I have found that with short grain brown rice it is 1 part rice to 1½ parts water (despite what it says on the package). And even though I’ve given a measurement for the ginger, in reality,  I just shave  off slices with the vegetable  peeler  until I feel I have enough.

Raw radishes are my usual go-to, but I had some cold leftover roasted radishes, so that’s what you see in the picture.  If you want to have them hot, just roast halved radishes, cut-side down, with a little oil in a hot oven (about 425°F) for 10 minutes.

Rice Bowls


¾ cup short grain brown rice
1 cup cold water
2-inch piece fresh ginger, peeled
4–6 radishes
1½ tablespoons tamari or soy sauce
1 teaspoon organic raw apple cider vinegar
¼ cup mixed seeds, such as pumpkin, sunflower, sesame
3–4 tablespoons chopped fresh cilantro
1 small ripe avocado

º Put the rice and water in a heavy-based saucepan  that comes with a tight-fitting lid, and bring to a boil. Once it’s bubbling, clamp on the lid, turn the heat down very low, and simmer for 25 minutes. Then turn off the heat, leaving the lid on, and let it stand for a further 5 minutes, by which time the rice will be cooked – but still nutty – and the water absorbed.

While the rice is cooking, use a vegetable peeler to shave the ginger into very thin strips. Cut the radishes into quarters or eighths lengthways, depending  on their size.

º When the rice is cooked, spoon into a mixing bowl. Add the tamari or soy sauce and the apple cider vinegar to the bowl and toss with a fork to combine, and then do the same with the ginger shavings, radishes, and seeds. Stir all but a little of the chopped cilantro into the rice, still using a fork.

º Divide between 2 smallish bowls and top with avocado, cut either into gondola- shaped  slices or chunks, as wished. Sprinkle each with the remaining cilantro,  and eat serenely.

Excerpted from Simply Nigella by Nigella Lawson. Recipes copyright © 2015 Nigella Lawson, Photography copyright © 2015 Keiko Oikawa. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.

Fighting Colds With Avocados

We’re full into cold season and I have already caught one this year. To avoid colds and flus there are lots of great remedies, including that old favourite remedy, chicken soup. Keeping a diet full of fruit and vegetable, all full of anitioxidants is highly recommended, also look for foods that are high in vitamins A, B, C, and E, potassium, zinc, and magnesium. Yogurt’s live cultures are cold fighters and folate in orange juice and spinach is known to help.  Here’s a list of cold and flu fighters, including those awesome avocados that we love!

healing foods

Cold Fighters:

Orange juice
Bell peppers
Lean meat

We decided to make a salad that we’d like to call the cold busting salad with all of these ingredients! Enjoy and don’t be afraid to mix it up and add other veggies, nuts and lean proteins.


1⁄2 cup plain yogurt
2 tbsp  milk
1 1⁄2 tbsp fresh lemon juice
1 tbsp grainy mustard
1 tsp honey
1 tsp  extra virgin olive oil
1⁄2  tsp dried oregano
2 cloves minced garlic
salt and pepper to taste

Combine all in a jar and shake.


3 cups spinach
1 orange segmented
1 bell pepper thinly sliced
12 cherry tomatoes halved
2 Avocados From Mexico sliced
1 cup broccoli florets
1/2 red onion thinly sliced

Toss spinach and broccoli with 1/4 cup dressing and then arrange on a large platter and arrange the other veggies over top and drizzle with more dressing.

You can add some grilled beef, chicken, or prawns, cheese, hard boiled egg and a hand full of nuts or two for extra protein.

Thanksgiving Recipes With Almond Breeze

So you’ve got your turkey ordered and your silver’s polished, now what to serve on the side?  Almond Breeze has some great recipes for side dishes packed with nutrition and flavour. Sweet Potato Hummus to start, a Cream of Carrot Soup, Moroccan Quinoa Salad and a smoothie!

thanksgiving almond breeze

Sweet Potato Hummus
Roasted sweet potatoes and shallots are puréed with chickpeas for a sweet and savoury homemade hummus.
Prep Time: 15 minutes Cook Time: 30 minutes
Yield: 12 servings
1 sweet potato, peeled and chopped (about 2 cups)
3 shallots, peeled and halved
4 cloves garlic, peeled
1/3 cup (75 mL) olive oil
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1 can (540 mL) chickpeas, drained
1/2 cup (125 mL) Almond Breeze® Vanilla
1/4 cup (60 mL) tahini
1/4 tsp (1 mL) each paprika and ground cumin
Carrot and celery sticks
Whole grain crackers
Toss together sweet potato, shallots, garlic, 2 tbsp (30 mL) of the olive oil and 1/4 tsp each salt and pepper. Spread on baking sheet; bake in 400°F (200°C) oven for 20 to 30 minutes until tender. Let
In food processor, purée sweet potatoes, shallots, garlic, chickpeas, Almond Breeze, tahini, remaining olive oil, remaining salt and pepper, paprika and cumin until smooth. Sprinkle with extra paprika
before serving if desired.
Serve with carrot and celery sticks, and whole grain crackers.

cream of carrot soup with almond croutons

Cream of Carrot Soup with Almond Croutons
Simple, warming and delicious. The perfect creamy soup made even better with crunchy almond croutons!
Yield: 4 Servings
2 1/2 lbs (1.125 kg) carrots, peeled and chopped
2 slices whole grain bread*
1 tbsp (15 mL) extra-virgin olive oil
2 tbsp (30 mL) sliced almonds
1/2 cup (125 mL) Almond Breeze® Unsweetened Original
1/2 tsp (2 mL) fresh tarragon, finely chopped
1/2 tsp (2 mL) fresh sage, finely chopped
1/2 tsp (2 mL) sea salt, separated
1/2 tsp (2 mL) freshly ground black pepper, separated
Preheat oven to 350˚ F (180˚C).
In a large pot, cover carrots with cold water and season with sea salt and pepper. Cover and bring to a boil, then
reduce to low-heat and simmer for 25 minutes or until the carrots are tender. Remove from heat and allow to
cool. Reserve 1 cup (250 mL) of the cooking water.
Meanwhile, slice bread into 1/4 inch (5 mm) cubes to make croutons. Add cubed bread to a large mixing bowl with
olive oil and sliced almonds. Gently toss to combine. Place croutons onto a baking sheet and bake in the oven for
15-20 minutes or until golden brown and crunchy.
Transfer the carrots and 1 cup of cooking water to a blender; pulse until smooth. Add almond beverage, tarragon,
sage and remaining sea salt and pepper; puree soup until well combined. Transfer soup to four serving
bowls. Serve warm topped with almond croutons.
*Recipe can be made gluten-free by using gluten-free bread

moroccan quinoa salad with sweet potatoes and spinach 009

Moroccan Quinoa Salad with Sweet Potato and Spinach
Prep Time: 15 Minutes Cook Time: 30 Minutes
Yield: 4 servings
1 sweet potato, peeled and chopped
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) each salt and freshly ground
pepper 2 cups (500 mL) cooked quinoa
2 cups (500 mL) fresh baby spinach
1/4 cup (60 mL) diced red onion
1/4 cup (60 mL) sliced dried apricots
1/4 cup (60 mL) sliced natural almonds
1/4 cup (60 mL) pomegranate seeds (arils)
2 tbsp (30 mL) chopped fresh cilantro
1/2 cup (125 mL) Almond Breeze® Unsweetened Vanilla
1/4 cup (60 mL) olive oil
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and freshly ground pepper
Dressing: In blender, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper;
blend until smooth.
Toss together sweet potato, olive oil, salt and pepper; spread on baking sheet. Bake in 400°F (200°C)
oven for about 30 minutes or until fork-tender; let cool.
Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and
cilantro; toss with 1/3 cup (75 L) Dressing. (Refrigerate remaining dressing for another use.)

Pomegranite Smoothie

Pomegranate Pow
Yield: 2 Servings
Fresh pomegranates are a holiday season favourite, but this fresh smoothie lets you indulge in the sweet, tart taste
of pomegranate all year round!
1 cup (250 mL) Almond Breeze® Vanilla
1/2 cup (125 mL) pomegranate juice
1 cup (250 g) frozen unsweetened strawberries, partially thawed
1 ripe banana, peeled, sliced
Blend all ingredients in a blender until smooth. Pour into a glass and serve immediately.

*Sponsored by Almond Breeze

Barilla Pasta Giveaway Cookbooks, Cups, Apron and Salad in a Jar

To celebrate the kids going back to school we’ve got a Barilla Pasta Giveaway and some recipes for salads in a jar for you!

You’ll win Barilla pasta, Barilla branded apron and measuring cups and a David Rocco cookbook! WOO HOO! This is truly my fav pasta as it cooks up perfectly. Stick exactly to the cooking times and you’ll be good to go!

barilla contest

Italian Pasta Salad with Balsamic Vinegar

  • 2/3 cups  elbow pasta
  • 1 tablespoon  extra-virgin olive oil
  • 1/3 cup  fresh mozzarella, diced
  • 1/3 cup  cherry tomatoes
  • leaves of basil
  • 1/2 tablespoon  balsamic vinegar
  • 1/3 cup  cooked ham, julienned 
 Bring a small pot of water to a boil. Cook pasta 1 minute less than package directions; drain. Drizzle with a tiny amount of olive oil to prevent the pasta from sticking together, then lay it flat on a platter to cool down.

Toss pasta with olive oil, mozzarella, cherry tomatoes, basil, balsamic vinegar, and ham; serve in Mason jars.

Farfalle Pasta Salad with Smoked Salmon and Yogurt

    • 2/3 cups  farfalle pasta
    • 1 1/8 teaspoon  extra-virgin olive oil
    • 1/3 cup  cherry tomatoes, halved
    • 2 tablespoons  plain yogurt
    • hardboiled egg, sliced into rounds
    • 1/3 cup  red onion
    • 1/3 cup  smoked salmon

Bring a medium pot of water to a boil. Cook pasta 1 minute less than package directions; drain. Drizzle with ⅛ teaspoon olive oil to prevent the pasta from sticking together, and then lay it flat on a platter to cool down. Sauté red onion with remaining olive oil over high heat in a small skillet for 2 minutes, then set aside to cool.

Toss pasta with olive oil, cherry tomatoes, yogurt, eggs, red onion, and smoked salmon. Divide into Mason jars and top each with 10 capers.

Asian Pasta Salad with Seaweed

  • 2/3 cups  orzo pasta
  • 1/8 teaspoon  extra-virgin olive oil
  • 2/3 cups  prepared seaweed salad
  • 1/2 cup  edamame
  • 1 tablespoon  low-sodium soy sauce
  • 1/2 tablespoon  sesame oil
  • large shrimp, cooked

Bring a small pot of water to a boil. Cook pasta 1 minute less than package directions; drain. Drizzle with olive oil to prevent the pasta from sticking together, then lay it flat on a platter to cool down.

Toss orzo pasta with olive oil, seaweed salad, edamame, soy sauce, sesame oil, and shrimp; serve in Mason jars.

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Avocado Topped Family Summer Salad

Recently I drove up to  Kelowna to deliver my aunt and uncle after they flew in from New Zealand. Food has always been a way of bringing our family together, my Mother loves to cook and entertain, and she does a pretty fantastic job in that department; it was no surprise that an amazing meal was awaiting us when we arrived. Along with some flavourful ribs and polenta, we had this fantastic salad that my mother whipped up. Here’s the recipe for an Avocado Topped Family Summer Salad, with Avocados from Mexico!

4 cups finely chopped raw kale (curly kind)
4 cups baby spinach
2 cups sunflower sprouts or other sprouts.
10 black cherry tomatoes , or can use red or yellow
1/2 finely sliced small red onion.
1 avocado sliced on top of the salad
10 radishes finely sliced

Toss all together, adding the avocado last so it sits on top.
Drizzle with balsamic dressing or red pepper dressing Serve on a long flat plate so the salad is nicely presented.

My niece and nephew got their own table for our El Fresco Summer Dining!

Avocado Dill Pasta Salad

The other weekend we went out boating with some friends up to Gibsons. Last time we stopped for lunch at Smitty’s Oyster House in Gibsons, and, as anyone who knows me knows, it’s right up my oyster loving alley, but this time we decided we’d stop and picnic. Quite frankly, I haven’t been a big fan of either potato or pasta salads, but recently this has changed. Firstly, with the potato salad I had at Urban Digs Farm (get the recipe from my pal Rebecca Coleman of Cooking by Laptop here), and secondly with this recipe I packed up to share on the boat.

We served up the salad with a variety of grilled meat skewers, an excellent Thai Noodle Salad (must get that recipe too), crusty bread and crisp white wine. Gruner Vetliner would be my recommendation; perfect boating wine.

Avocado Dill Pasta Salad


3/4 cup olive oil
6 tablespoons red wine vinegar
2 teaspoons sugar
2  garlic cloves minced
3 tablespoons fresh dill, minced
3 teaspoons fresh oregano
1 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper, to taste


Pasta Salad:

1/2 Barilla Farfalle (Bow Tie Pasta)
2 cups halved Grape Tomatoes (Windset are my favs = locally grown)
1 large English cucumber diced
3 green onions chopped
1/2 cup Kalamata olives, drained, pitted, & chopped
1/2 cup feta cheese, crumbled

Finish With

3 Avocados From Mexico, diced
2 tablespoons fresh dill, for garnish


For the vinaigrette:

  1. When I make my salad dressings, I shake em in a jar. Add all ingredients and SHAKE SHAKE SHAKE!

For the salad:

  1. Cook pasta, according to package directions, in well-salted water. Drain, rinse, and cool. I cooked the Barilla Pasta for 12 mins.
  2. Combine all ingredients in a large bowl EXCEPT the avocado and dill. Toss with 2/3 of the vinaigrette until everything is evenly coated.
  3. Cover salad and refrigerate for at least 4 hours or overnight. Remove from the refrigerator, add avocado last so it doesn’t brown (right before serving) and stir in remaining vinaigrette. Garnish with dill, and a bit of fresh pepper.



All aboard! You can even sleep on this rather luxurious sea vessel!

Forest Fire Haze

Check out the haze from the nearby forest fires. Very unfortunate! Be careful out there.

Boating 2015

We all look happy, Porcha dog not so much. But she loves it. Really, she does.

*Please note that I am an Avocados From Mexico Ambassador and am compensated as such, but I’d make and eat this salad even if I wasn’t and you should too! Also Urban Digs Farm is a client of Slap Communications with whom I consult, and Barilla sent me the pasta I used and loved.  Disclosed!

Joannie Rochette’s Cilantro Avocado Dressing

It turns out that when I met with six-time Canadian Champion and World Silver Medalist Joannie Rochette that one of her favourite recipes includes Avocados from Mexico. She’s currently an ambassador for Almond Breeze, so she suggests using their almond milk in the recipe, and why not! Here’s her salad dressing, why not whip some up this weekend and be sure to add extra avocados to the salad too for an added health boost!

Joannie Rochette

Creamy Cilantro-Lime Avocado Dressing with Avocados From Mexico

Prep Time: 10 minutes Cook Time: 0 minutes
Yield: 1 1/3 cups (325 mL)
2/3 cup (150 mL) Almond Breeze® Unsweetened Original
2 tbsp (30 mL) olive oil
1/2 ripe avocado, diced
1 green onion, sliced
1 tbsp (15 mL) fresh cilantro
1 small clove garlic, minced
1 tbsp (15 mL) lime juice
1/2 tsp (2 mL) lime zest
1/4 tsp (1 mL) each salt, freshly ground pepper and ground cumin

Dressing: In blender, combine Almond Breeze, olive oil, avocado, green onion, cilantro, garlic, lime juice, lime zest, salt, pepper and cumin; blend until smooth. Refrigerate until serving.
Tip: For a thinner consistency of dressing, add an additional
1/2 cup (125 mL) Almond Breeze® Unsweetened Original.
Nutrition Facts
PER SERVING: Per 2 Tbsp. / 30 mL: Calories 40, Fat 4g, Cholesterol 0mg, Sodium 75mg, Carbohydrate 1g, Fibre 0g, Sugars 0g, Protein 0.4g

Avocado Salad Dressing

This easy recipe is perfect for using up your ripe avocados. Best served fresh. I also like to cut out some of the water and use as a dip for carrots, pita bread, etc. Great with noodle salads too!

  • 2 large, ripe avocados, peeled pitted and diced
  • 1 large garlic clove, minced
  • Handful of fresh cilantro leaves
  • 5 tablespoons water, plus more if needed
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons fresh lime juice
  • 2 teaspoons pure maple syrup
  • Sea salt, to taste


Combine all ingredients in a blender and puree until smooth. Add more water for a thinner consistency. Season to taste; serve chilled.

*This recipe originally from Self Magazine.

*I am the Western Canadian Ambassador for Mexican Avocados and am being compensated to help bring you avocado news. However, we would eat avocados everyday even if we were not paid to do so! –

Avocados From Mexico, Why We Love Them, and a Salad Recipe

Avocados are certainly one of the health foods we never have to force ourselves to eat, they are delicious and of course, not just for guacamole. This fruit (yes they’re a fruit and not a vegetable) makes it’s way onto our dining table in everything from salads, to sandwiches, to creamy smoothies, desserts, and of course, is a must for our guacamole.

Avocados are full of vitamins, minerals, antioxidants, fiber and good fat. They make are meals more filling, and although they do have a fair amount calories, they are healthy calories and a little avocado goes a long way. Pair it up with some additional protein and hunger will be kept at bay for a while!

We’re going to be showcasing avocado fun in the form of recipes and tips over the next little while as Avocados from Mexico has chosen Good Life Vancouver as an ambassador! We’re super stocked to add more avocados into our life and take our health to the next level.


Today we needed lunch. On hand was some spinach, asparagus, pepper, mushrooms, carrots and, yep, AVOCADOS. It’s easy to get your veg in with just a few things you’ll likely have in the fridge.

4 cups spinach loosely packed spinach
1/2 yellow/orange/red pepper chopped
1 carrot grated
3 mushrooms sliced
4 asparagus spears boiled for 1-2 min in water
1/2 avocado or more!
1 tbs avocado or olive oil
2 tsp balsamic vinegar
Sprinkle salt and pepper and pepitas

Toss all into a bowl except avocado, asparagus and egg and toss. Throw onto a plate and once asparagus is cooked arranged over salad, and top with egg and avocado.

Additionally you could add nuts, raisins, and I like to sprinkle my salads with Ra Energy Natural Food Mix in garlic flavour, for extra omegas, calcium and fibre.

Please note that I am the Western Canadian Ambassador for Mexican Avocados and am being compensated to help bring you avocado news. However, we would eat avocados everyday even if we were not paid to do so!