Tag Archive | Cilantro

Avocado Topped Tomato with Green Onions and Cilantro

Often when I buy avocados, they unfortunately either go bad, or they get turned in to guacamole. This isn’t necessarily a bad thing, because I do love guacamole, but because I’m not too familiar with avocados I find it hard to be creative and use them in other recipes.  So lately I’ve been reading about all sorts of recipes featuring avocado to get more ideas to experiment with in my kitchen.

avocado topped tomato 1 tomato topped avocado 3
A common one I’ve been stumbling upon involves mixing avocado and tahini to make a dressing or dip, which inspired me to create my own variation. It’s super simple (I didn’t even have to pull out my food processor for it!) and can easily be modified for all sorts of other uses–as a spread for sandwiches, thinned out for a salad dressing, as a healthier alternative for Alfredo sauce on pasta– the ideas are endless! I’m obviously not the brilliant creator, but I thought I would share my variation to others to encourage them to try it themselves. After trying my own spin on it, I can certainly say I will be making it way more often!! tomato topped avocado 2

This recipe is perfect as a snack between meals, or as an appetizer before a large family dinner as it’s super fast and easy to prepare, and great for presentation! I added chia seeds because you can’t really taste them and they add an extra nutritional kick. You could also blend the cilantro and green onion right into the avocado mixture, I just kept mine separate to use as a garnish to make it pretty for pictures. :) Enjoy!

Avocado Topped Tomato with Green Onions and Cilantro

Makes Three Servings


  • 1 ripe avocado
  • 1-2 cups spinach or field greens
  • 1/3 cup tahini
  • 1 large tomato
  • 1 clove garlic
  • 4 tablespoons lemon juice
  • 1/2 tablespoon ground chia seeds
  • 3 tablespoons chopped fresh cilantro
  • 1 green onion, chopped
  • Pepper, to taste

1. In a blender (I used my magic bullet), blend avocado, lemon juice, and tahini until well blended. Add field greens, garlic, and chia seeds, and blend until a thick mixture is formed.

2. Slice tomato into thin slices. Make sure you slice it width wise, or the tomato slices will fall apart.

3. Garnish with chopped green onions, cilantro, and pepper to taste!


Tropical Dream Quinoa Salad


I’m one of those people that use their fridge for inspiration. I’m constantly reading recipes, but I find when I’m actually getting around to making a meal, the outcome will be determined by what’s in my pantry or fridge right now, not what could be if I spent the 20 minutes to go to the grocery store and pick up some extra ingredients. Sometimes it’s great and works wonders! But other times it just results in an incomplete, lazy flunk that’s missing 5000 things.

So today I opened my fridge and my hungry eyes immediately focused in on 3 things: lime, kiwi, and mango. Yummm. Perfect ingredients for a fun, summery tropical dish! With the addition of coconut and cilantro all mixed up with quinoa and chick peas, seriously what could go wrong? And so the Tropical Dream Quinoa Salad was invented, and oh so very enjoyed :-)

Quinoa salads are the new thing recently, and I’ve gotta say it’s making me quite happy! There are endless possibilities and so much room to be creative when working with quinoa, and its packed with all sorts of nutritional benefits. The nutty flavour of the quinoa combined with the tropical fruits and coconut in this recipe just made my taste buds scream with joy! Now all I need are some sunglasses, a beach chair, and my own personal island in the Caribbean and I’m set! Oh and maybe a massage, that would be nice too.

Tropical Dream Quinoa Salad

Serves Two


  • 1/2 cup dry quinoa
  • 1 cup water
  • 1 medium-sized mango
  • 2 kiwis
  • 1/2 can no salt added chickpeas
  • 4 tbsp fresh cilantro
  • juice of one lime
  • 2 tbsp unsweetened shredded coconut
  • 4 tbsp chopped red onion

1. Bring water to a boil, then add quinoa and reduce to low heat to let simmer for 1012 minutes, or until water is absorbed.

2. While the quinoa is cooking, peel and chop up mango, kiwi, and red onion and place into a bowl.

3. Fluff quinoa with a fork, and combine with chopped ingredients.

4. Add chickpeas and tbsp coconut and gently stir until mixed.

5. Sprinkle with chopped cilantro and additional coconut.

6. Squeeze lime juice over top before serving.