The addition of red onions, red peppers and jalapeños introduces a spicy crunch, while chopped cilantro or parsley and a squeeze of lime juice infuse the salsa with a zesty freshness. 

Perfect for summer gatherings, this mango avocado salsa pairs wonderfully with tortilla chips, grilled fish, or chicken. It can also serve as a colorful topping for tacos, providing a refreshing contrast to savory fillings. 

The vibrant colors and varied textures not only make this salsa visually appealing but also a delightful experience for everyone who tries it. Either served as an appetizer, a side dish, or a topping, this mango avocado salsa is sure to be a crowd-pleaser.

How to make mango avocado salsa

Begin by dicing the mango and avocado into small pieces and placing them into a medium bowl. Next, chop the onion and red pepper and add them to the bowl. Slice the jalapeno, then chop the parsley or cilantro, and add both to the mixture. Stir in the lime juice, along with salt and pepper to taste.

Serve this refreshing salad with your favorite meat or fish, or as an appetizer alongside tortilla chips. Refrigerate any leftovers for up to 2 days.

Hope you will try this delightful mango and avocado salsa and enjoy it as much as we did. Don’t forget to tag me in your Instagram posts so I can see your amazing results. 

Other similar recipes you may like to try

This Summer Corn Salad is a great dish made with fresh corn, vibrant vegetables, Feta cheese, and aromatic herbs, all tossed in a delicious dressing. Bursting with the flavors of summer, it makes a perfect side dish for gatherings with family and friends.

Try this amazing Greek Salad as a perfect appetizer or side dish. This salad offers a delightful combination made with juicy tomatoes, crisp cucumber slices, green pepper slices and thinly sliced red onions. Add Kalamata olives and a creamy block of feta cheese, olive oil and oregano. 

This Homemade Pesto is a flavorful sauce made from simple ingredients, fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil.

Try our flavorful Salmon Dip, a delightful spread and a great addition to any party platter. It is perfect for spreading on crusty bread or crackers or served with vegetable sticks.

For more salad ideas check our full collection of Salad Recipes.

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Mango Avocado Salsa

This Mango Avocado Salsa is a vibrant and refreshing dish that combines the tropical sweetness of ripe mango with the creamy texture of avocado. This salsa with mango and avocado and an assortment of fresh vegetables and herbs bursts of flavors in every bite. 

Course Appetizer, Salad

Cuisine American

Keyword avocado, mango, salsa

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 102kcal

Ingredients

• 1 mango , diced
• 1 medium avocado , diced
• 1 small red onion ,  chopped
• 1 red pepper , chopped
• 1 jalapeno , sliced
• Juice of 1 lime
• 1/4 cup fresh cilantro or parsley , chopped
• Salt and pepper , to taste

Instructions

• Dice the mango into small pieces and place into a medium bowl.
  
• Chop the onion and red pepper and add to the bowl.
  
• Dice the avocado and add to the bowl.
  
• Slice the jalapeno and add to the bowl.
  
• Chop the parsley or cilantro and add to the bowl.
  
• Stir in the lime juice, salt and pepper to taste.
  
• Serve this salad with your favorite meat or fish or as an appetizer alongside tortilla chips.
  
• Refrigerate the leftovers for up to 2 days. Enjoy!

Nutrition

Serving: 1 serving out of 4 | Calories: 102kcal | Carbohydrates: 14.5g | Protein: 1.9g | Fat: 5.3g | Saturated Fat: 1.1g | Sodium: 155mg | Potassium: 373mg | Fiber: 4g | Sugar: 7.5g | Calcium: 29mg | Iron: 1mg

The post Mango Avocado Salsa appeared first on Home Cooking Adventure.

This corn salad is very easy to prepare. For this recipe it is best to use fresh corn. I usually like to grill the corn but you can also use boiled or roasted fresh corn for this recipe. 

When corn is ready all you have to do next is to prepare the fresh vegetables and salad dressing. You will need some fresh tomatoes, cucumber, green chili pepper, red onion, avocado and your favorite fresh herbs, like parsley, basil or cilantro.

For the dressing you simply need to mix together some extra virgin olive oil, lemon juice, vinegar, garlic and spices. 

In this salad I always like to add some Feta cheese for extra flavor and texture. But feel free to use your favorite cheese for this recipe. 

Toss everything together and enjoy one of the best summer salads ever.  

If you like using corn in your recipes you may also like these Grilled Corn Fritters or Oven Roasted Corn . For sweet corn recipes you may like this Easy Sweet Cornbread Recipe or Cornmeal Pancakes. 

Hope you will try this Summer Corn Salad and don’t forget to let me know if you try it out. 

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Summer Corn Salad

This Summer Corn Salad salad is a great summer dish made with fresh corn, fresh vegetables, Feta cheese, fresh herbs and a flavorful salad dressing. This salad is simply bursting with summer flavor and makes a perfect side dish for family or friend gatherings.

Course Salad

Cuisine American

Keyword appetizer salad, corn kernels, corn recipe, salad

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 238kcal

Ingredients

• 4 Ears Fresh Corn (about 9 oz – 250g each) , roasted, grilled or boiled
• 6 oz (170g) cherry or grape tomatoes
• 3.5 oz (100g) 1 small cucumber , sliced into quarters
• 2 oz (60g) 1 small red onion , finely chopped
• 1 green chili pepper , thinly sliced
• 1 medium ripe avocado
• 4 oz (120g) Feta cheese , crumbled
• 3 tbsp fresh parsley , chopped
• 3 tbsp fresh basil , chopped

Salad Dressing

• 3 tbsp (42ml) extra virgin olive oil
• 1 tbsp (15ml) lemon juice
• 2 tbsp (30ml) red wine vinegar
• 1 tsp (5g) sugar
• 1 garlic clove , minced
• 1 tsp (5g) salt
• freshly ground black pepper

Instructions

• First you need to boil, roast or grill the corn.
• For grilling on the stovetop, heat a large pan or grill pan over medium-high heat.
• Add the fresh corn and use tongues to rotate the corn every few minutes.
• Grill until browned all over.
• Set aside to cool.
• Meanwhile prepare the salad dressing.
• In a small bowl whisk together the olive oil, lemon juice, vinegar, sugar, salt, garlic and freshly ground black pepper. Set aside until ready to use.
• Cut the vegetables.
• Cut the corn kernels from the cob and transfer to a large bowl.
• Add tomatoes, cucumber, onion, avocado, green chili pepper, basil and parsley and Feta cheese. Add the dressing and toss well to coat.
• Add more salt if needed and enjoy!

Video

Nutrition

Serving: 1 serving | Calories: 238kcal | Carbohydrates: 30.1g | Protein: 7.6g | Fat: 12.2g | Saturated Fat: 4.6g | Cholesterol: 18mg | Sodium: 242mg | Potassium: 582mg | Fiber: 6.1g | Sugar: 8.7g | Calcium: 118mg | Iron: 2mg

The post Summer Corn Salad appeared first on Home Cooking Adventure.

You can serve this Pasta Salad as a main dish or alongside any meat. The salad is simply delicious and very easy to prepare. Once you prepare it you can serve it immediately or you can make it in advance to let the flavors blend even more. This Pasta Salad is also a great choice to bring to any barbecue gathering. 

How to make Mediterranean Summer Pasta Salad

For this salad you simply need some fresh vegetables like cucumbers, cherry tomatoes, red pepper, onion and avocado. Black olives or green olives bring a delightful flavor too, so don’t let them out if possible. For pasta salads I usually like to add some fresh greens like baby spinach but feel free to add any other mix of fresh greens you like best. The feta cheese is always a great addition to this salad but again, feel free to add your favorite cheese.

All these fresh vegetables and greens are tossed with al dente cooked pasta and a flavorful homemade lemony dressing. As for the pasta I like to use bow-tie pasta (farfalle) but penne or fusilli pasta will work as good. All of these types of pasta are catching the dressing really well, so use the ones you have around.

If you haven’t tried a pasta salad so far you must definitely give this Mediterranean Summer Pasta Salad a try this summer. Tag me on Instagram if you try it out as I would love to see how it turned out for you. It is always appreciated every time I prepare it. Enjoy!

Other salads you may like to try

If you like fresh salad recipes you may also like to try this flavorful Waldorf Salad made with celery, apples, red grapes and walnuts, dressed up with mayonnaise and sour cream dressing. It is easy to adapt to suit your tastes and makes a great side dish.

This Broccoli Cauliflower Salad is another salad recipe that we love, made with fresh vegetables and topped with crispy bacon and almonds.

This Chicken Caesar Pasta Salad is a delectable fusion of classic Caesar salad and savory chicken pasta, creating a mouthwatering dish.

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Mediterranean Summer Pasta Salad

This Mediterranean Summer Pasta Salad is a really flavorful summer salad perfect for family or friend gatherings.  As everybody loves pasta, this fresh salad will definitely be a crowd pleaser.

Course Appetizer, Pasta, Salad, Side Dish

Cuisine Italian

Keyword pasta, pasta salad, salad, summer recipes

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 468kcal

Ingredients

• 1 pound (500g) bow-tie pasta (farfalle)
• 3.5 oz (100g) baby spinach leaves , washed and dried
• 10 oz (300g) cherry tomatoes , cut into halves or quarters
• 7 oz (200g) cucumber , sliced in quarters
• 2 medium red peppers , sliced
• 1 ripe avocado
• 1/2 red onion , cut into thin slices
• 6 oz (170g) black olives , pitted, drained and sliced
• 7 oz (200g) feta cheese , diced 
• Salt and pepper to taste

Salad Dressing

• 1/2 cup (110g) extra virgin olive oil
• 2 tbsp (30ml) lemon juice
• 3 tbsp (45ml) red wine vinegar
• 1 tsp (5g) mustard
• 1 tbsp (15g) sugar
• 2-3 tbsp  fresh parsley , finely chopped
• 3 garlic cloves , minced
• 2 tsp dried oregano 
• 2 tsp dried basil
• 1 tsp (5g) salt
• freshly ground black pepper

Instructions

• Cook the pasta to the al dente stage in salted water according to package instructions. Drain the pasta and rinse under cold water.
• Prepare the Salad Dressing. In a medium bowl add the olive oil, lemon juice, red wine vinegar, mustard, sugar, garlic, herbs, salt and pepper and whisk well to combine. Set aside until ready to use.
• Add the pasta into a large salad bowl. Add the spinach leaves, cucumber, red pepper, cherry tomatoes, black olives, avocado and red onion.
• Add the feta cheese and the dressing and toss until well combined. Add more salt and pepper if needed.
• Serve immediately and refrigerate the leftovers. Enjoy!

Video

Nutrition

Serving: 1 serving | Calories: 468kcal | Carbohydrates: 46.2g | Protein: 12.7g | Fat: 27.2g | Saturated Fat: 7.2g | Cholesterol: 68mg | Sodium: 788mg | Potassium: 515mg | Fiber: 3.9g | Sugar: 5.7g | Calcium: 191mg | Iron: 4mg

The post Mediterranean Summer Pasta Salad appeared first on Home Cooking Adventure.

My family and I really loved these sweet potato burgers and we were quite surprised by their incredible flavor and texture as I must say they surpassed our expectations.

These easy veggie burger patties are made with sweet potatoes and beans as main ingredients. They are full of fiber and very nutritious. As the sweet potatoes and half of the beans are mashed together, the patties hold their shape very well without being mushy.

Depending on the size of your burger buns you can shape the sweet potato burgers larger or smaller or as thick or thin you desire. Another great thing is that these veggie burger patties can also freeze very well and have for later use.

The patties can be cooked on a hot skillet for a few minutes on each side until crisp and golden or you can even consider baking them.

We have served these veggie burgers with a flavorful freshly made avocado sauce, BBQ sauce and toppings like lettuce, tomato and onion rings. Feel free to choose your favorite toppings and sauces to suit your own tastes. Hope I have convinced you to try these out and enjoy as much as we did!

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Veggie Burgers - Sweet Potato Burger Patties

These Veggie Burgers with Sweet Potato Burger Patties make a great lunch or dinner idea. It is so delightful, that even meat lovers will consider switching the beef burgers for these veggie ones, at least from time to time.

Course Main Course

Cuisine American

Keyword best veggie burger, sweet potato burger, vegeterian burger, veggie burger

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 320kcal

Ingredients

Sweet Potato Burger Patties

• 1 pound (500g) sweet potatoes (about 2 large potatoes)
• 1 can (400g) red kidney beans , rinsed and drained
• 3 cloves garlic , minced
• 2-3 spring onions
• 1 red pepper , finely chopped
• 2/3 cup (70g) quick oats
• 1 tsp (5g) salt
• 1/2 tsp black pepper
• 1/2 tsp (1g) cumin
• 1/2 tsp (1g) coriander
• 1 ½ tsp (5g) smoked paprika
• 2-3 tbsp olive oil , for cooking the patties

Avocado Yogurt Sauce

• 1 ripe avocado
• 1/4 cup (60g) plain yogurt
• 1 tsp (5g) lemon juice
• 1 clove garlic , minced
• salt to taste
• pepper to taste

For assembling

• 4-6 cheese slices
• burger buns
• Tomato slices
• fresh lettuce
• Red onion rings
• BBQ sauce

Instructions

• Preheat the oven to 400F (200C). Cut sweet potatoes in about 1 inch (2.5 cm) pieces. Place the sweet potatoes into a parchment paper lined baking sheet. Sprinkle potatoes with cumin and olive oil.
• Bake for 25-30 minutes until tender. Set aside to cool slightly.
• Prepare the patties. In a large bowl, mash half of the beans, using a masher or simply a fork.
• Add sweet potato and mash together with the beans. Add the remaining beans, red pepper, chopped onion, garlic, oats, spices, salt and pepper. Stir together to combine.
• Divide mixture into 4 and form into 4 burger patties. (if your burger buns are smaller you can divide the mixture to form more patties).Refrigerate the patties for 20-30 minutes.
• Meanwhile, prepare the avocado sauce.
• Mash the avocado with a fork. Add lemon juice, garlic, ang yogurt and mix to combine. Add salt and pepper and mix to combine. Set aside until ready to use.
• In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Cook sweet potato burger patties for 3-4 minutes on each side or until golden. (You can also consider baking the patties in the 375 (190C) preheated oven for 30-35 minutes).
• While the patties are cooking, toast the burger bun halves, in the same skillet.
• Add cheese on top of the patties about 2 minutes before the patties are finished cooking.
• Assemble the burger.
• Spread avocado yogurt sauce over the burger bun halves. Top with lettuce, add the burger with cheese, BBQ sauce if used, tomato and red onion slices. Top with the other half of the burger bun, secure with a skewer and enjoy!

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Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 66.5g | Protein: 9.9g | Fat: 2.5g | Saturated Fat: 0.4g | Sugar: 2.8g

The post Veggie Burgers – Sweet Potato Burger Patties appeared first on Home Cooking Adventure.

How to prepare Duck Confit

To prepare this dish, cure the duck meat in a mixture of salt and spices for up to two days. This imparts a rich flavor to the meat. Cover the cured meat with melted duck fat and cook in the oven on very low heat for several hours, which makes it incredibly tender and juicy. Once cooked, preserve the duck legs by covering them in duck fat and refrigerate until ready to serve.

When it’s time to serve, gently remove the meat from the fat. Sear in a pan until the skin becomes crispy, which enhances the flavor and texture of the meat. The result is a dish that perfectly balances the richness of the duck meat with the crispy skin and is sure to tantalize your taste buds.

What to serve with duck confit

While you can enjoy duck confit on its own, it also pairs well with a variety of side dishes. A refreshing salad is a popular choice.  Here you have an avocado and orange salad, with nuts and with orange juice, honey, and mustard dressing. You can also try serving it alongside braised cabbage, roasted potatoes, mashed potatoes, roasted brussels sprouts, roasted cauliflower, or any other side dish that complements the flavors of the dish.

If you want to indulge in the flavors of French cuisine and experience the true taste of luxury, then you must try the duck confit. Its rich flavors, tender meat, and crispy skin make it a truly unforgettable dining experience that you’re sure to savor. So go ahead and treat yourself to this culinary masterpiece – you won’t be disappointed! If you do, make sure to tag me on Instagram as l love seeing how this turns out for you.

Other similar recipes you may like to try

This Whole Roasted Chicken recipe is one of the easiest ways of roasting a whole chicken, with great results each time. This beautifully browned chicken with roasted vegetables is an impressive dish you can prepare for any occasion. The chicken is juicy with crispy skin and very flavorful due to all the spices used.

Whenever you want to prepare something impressive for a party or dinner you may want to try this easy recipe for Stuffed Chicken Breast. It is fun and easy to prepare and you can use various fillings.

This Brown Sugar and Ginger Glazed Ham can be a delightful addition to any dinner table. With its juicy meat and sweet and spicy, caramelized sticky glaze this ham will surely delight everybody at the table.

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Duck Confit

Duck Confit is a traditional French dish that consists of very tender and moist duck meat that is slowly cooked in duck fat. It is one of the finest dishes in French cuisine and is absolutely delicious.

Course Main Course

Cuisine French

Keyword canard confit, duck confit, duck recipe, French duck confit

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 2 servings

Calories 650kcal

Ingredients

• 2 duck legs
• 4 garlic cloves , sliced
• 1/2 red onion , sliced
• 3 tsp (15g) sea salt
• Fresh herbs (like thyme , bay leaves
• Freshly ground black pepper
• 30 oz (850g) duck fat

Orange and Avocado Salad

• 4 cups (100g) mixed salad
• 1 orange , segmented
• 1 small avocado , halved
• 2 tbsp (16g) almond or pumpkin seeds , toasted
• salt and freshly ground black pepper

Dressing

• 2 tbsp (30g) orange juice
• 1 tbsp (14g) olive oil
• 1 tsp (5g) Dijon mustard
• 1 tsp (10g) honey
• Salt and freshly ground black pepper

Instructions

• Pat dry the duck legs using paper towels. Sprinkle half of the salt on the bottom of a dish, add half of garlic, about a quarter of sliced red onion and some fresh herbs. Arrange duck legs in a single layer, skin side up, and sprinkle with the remaining salt, garlic, onion, herbs and some freshly ground black pepper. Cover the dish, and refrigerate overnight or up to 48 hours.
• Preheat the oven to 240F (115C).
• Remove the dish from the refrigerator and rub off the excess of salt and spices, and arrange the duck legs on the bottom of a heavy baking dish.
• Melt duck fat over low heat and pour over the legs. The legs should be fully covered by fat.
• Place the dish in the oven and cook, uncovered, for about 2-3 hours, until the duck is cooked and tender. (check with a knife, it should come out easily)
• Remove from the oven and let cool slightly.
• Transfer the legs into a heat-proof casserole dish, strain the fat over the legs and let cool to room temperature.
• Refrigerate until ready to serve, up to 6 weeks.
• For the salad. First prepare the dressing. In a small bowl or jar add the dressing ingredients and mix to combine.
• In a salad bowl add mixed salad, segmented orange slices, avocado slices, toasted nuts and coat with the dressing. (Reserve about 2 tsp of dressing for the plating if desired).
• Carefully remove duck legs from fat. I like to put the dish in a larger pan filled with warm water, over low heat, to gently melt the fat and remove the legs without breaking.
• Heat a large non stick pan over medium-high heat. Add about 1 tbsp of duck fat. Add the legs skin side down and cook for about 5 minutes, flip and cook for about another  3 minutes until crisp on all sides.
• Serve immediately alongside fresh salad or your favorite side dish. Enjoy!

Video

Nutrition

Serving: 1g | Calories: 650kcal | Carbohydrates: 29.1g | Protein: 27.2g | Fat: 49.9g | Saturated Fat: 11.4g | Cholesterol: 94mg | Sugar: 15g

The post Duck Confit appeared first on Home Cooking Adventure.

I recommend using homemade tortillas for the chicken fajitas as they’re not only delicious but also healthier than store-bought ones. You can make the tortillas ahead of time to save some prep time.

For serving, you can use your favorite toppings like cheese, guacamole, avocado slices, salsa, pico de gallo, and lime juice.

How to make Skillet Chicken Fajitas

Start by combining all the chicken marinade ingredients in a large bowl and mixing them together. Once well combined, add the chicken slices and toss them until evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for a minimum of 30 minutes, up to 1 hour, allowing the flavors to meld.

Next, take a large 12-inch (30cm) cast iron skillet and heat it over medium-high heat. Heat 1 tablespoon of oil into the hot skillet. Add the onion, peppers, chili powder, and salt. Sauté the mixture for approximately 6-7 minutes, stirring occasionally, until the onions and peppers have softened and become fragrant. Remove the sautéed onions and peppers from the pan and set them aside momentarily.

Now, it’s time to cook the marinated chicken. Add the chicken into the hot skillet and cook it until it is no longer pink and thoroughly cooked, which should take around 4 minutes. The chicken will become beautifully tender and flavorful as it cooks in the skillet.

To bring all the flavors together, reintroduce the sautéed onions and peppers back into the skillet with the chicken. Cook for an additional minute, allowing the ingredients to heat through and mingle their flavors.

Serve the chicken fajitas immediately, accompanied by warm tortillas, your favorite toppings, and any additional condiments you desire. The tortillas used in this recipe are homemade 6-inch (15cm) flour tortillas, and you can find a video recipe for making them yourself.

 Hope you will try them out. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Other chicken recipes you may like to try

Sriracha Chicken Wrap is one of our favorite healthy and delicious recipes for lunch or dinner. It’s easy and quick to prepare, includes fresh veggies, and perfect for getting kids to enjoy their greens. Try this easy and quick recipe for a delightful mealtime experience.

This Chicken Stir-Fry Noodles is a mouthwatering Asian dish featuring tender noodles, crisp vegetables, and savory seasonings. This quick and easy meal is perfect for any occasion and promises a satisfying dining experience. 

These Chicken and Bean Enchiladas are a Mexican dish, made with tortillas, which are rolled around various fillings, covered with chili sauce and cheese and baked until cheese is melted. They are usually garnished with fresh green onion, cilantro and sour cream. There can be many variations for the filling, that can include more types of meat, vegetables and cheese.

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Skillet Chicken Fajitas

Skillet Chicken Fajitas is a great colorful dish perfect for lunch or dinner. Thin slices of marinated chicken with colorful peppers and thin onion slices, cooked quickly in a hot skillet and served immediately over warm tortillas and various toppings are simply a crowd pleaser and a perfect dish whenever friends come around.

Course Main Course

Cuisine Mexican

Keyword chicken fajitas, chicken tortilla wraps, homemade tortillas, skillet chicken fajitas

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 298kcal

Ingredients

• 1 red bell pepper , cut into strips
• 1 yellow pepper , cut into strips
• 1 onion , cut into thin slices
• 1/2 tsp (1g) chilli powder
• Salt
• 1 tbsp (14g) oil
• 15 mini flour tortillas (6 inch - 15 cm)

Chicken Marinade

• 1 ¼ pounds (550g) skinless , boneless chicken breast
• 2 tbsp fresh cilantro/parsley , chopped
• 2 tbsp (28g) olive oil
• 1 tbsp (15ml) soy sauce
• 1/2 tsp (1g) chili powder
• 1/2 tsp (1g) smoked paprika
• 1/2 tsp (2g) salt
• 1/2 tsp (1g) garlic powder
• 1/2 tsp (1g) ground cumin
• 1 tbsp (15ml) lime juice

Topping ideas

• grated cheese
• guacamole or avocado slices
• sour cream
• salsa

Instructions

• In a large bowl add all the chicken marinade ingredients and mix to combine. Add chicken slices and toss to coat. Cover and refrigerate to marinate for 30 minutes up to 1 hr.
• Heat a large 12 inch (30cm) cast iron skillet over medium high heat and add 1 tbsp oil.
• Add onion and peppers, chilli powder and salt and saute for 6-7 minutes until softened , stirring occasionally. Remove from pan and set aside.
• Add marinated chicken into the hot skillet and cook until no longer pink and cooked through, for about 4 minutes.
• Add sauteed onions and peppers into the skillet and cook 1 minute more to heat through.
• Serve immediately with warm tortillas, your favorite toppings and enjoy.
• For the tortillas I’ve used homemade 6 inch (15 cm) flour tortillas, video recipe here.

Video

Nutrition

Serving: 1 serving out of 5 | Calories: 298kcal | Carbohydrates: 24.3g | Protein: 28g | Fat: 10.6g | Saturated Fat: 2.4g | Cholesterol: 64mg | Sugar: 2.6g

The post Skillet Chicken Fajitas appeared first on Home Cooking Adventure.

The key to a delicious guacamole is the ripe avocados that can be mashed easily by simply using a fork. Lime juice plays a crucial role in preventing avocado oxidation, making it a must-not-skip ingredient. While guacamole is best when served immediately, it can still be stored in the refrigerator for up to one day.

How to make Guacamole

Place the avocado in a bowl and sprinkle it with lime juice. Use a fork to mash the avocado until it reaches an almost smooth consistency.

Gently fold in the onion, jalapeno, tomato, cilantro, and season with salt and pepper to your taste. If you desire more spice, you can add extra jalapeno.

Cover the guacamole with plastic wrap directly on its surface to prevent oxidation. Refrigerate it until you’re ready to serve.

This Guacamole is a versatile party guest, perfect for dipping crunchy chips or topping tacos. The bright green color makes it look as good as it tastes. Guacamole is an easy mix of a few ingredients, bringing a burst of flavor to your snack time or gatherings.

Hope you will try it out. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

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Perfect Guacamole

Guacamole is one of the most popular Mexican dish, known worldwide, that is very easy to prepare and is suitable for any occasion. It is a perfect appetizer that can be served with tortilla chips for a great texture.

Course Appetizer

Cuisine Mexican

Keyword best guacamole recipe, guacamole, guacamole recipe, perfect guacamole

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 214kcal

Ingredients

• 2 ripe avocados , peeled and seeded
• Juice from half of lime
• 1/2 red onion , minced
• 1/2 jalapeno pepper , seeds removed
• 1/2 ripe tomato , seeds and pulp removed
• 2 tbsp fresh cilantro or parsley , chopped
• 1/2 tsp (3g) salt
• freshly ground black pepper

Instructions

• Put the avocado into a bowl. Sprinkle with lime juice. Mash avocado with a fork until almost smooth.
• Fold in onion, jalapeno, tomato, cilantro, salt and pepper to taste. If you like it more spicy add more jalapeno.
• Cover with plastic wrap directly on the surface of the guacamole. This way you prevent oxidation. Refrigerate until serving. Serve with tortilla chips.

Video

Nutrition

Serving: 1 serving out of 4 | Calories: 214kcal | Carbohydrates: 10.7g | Protein: 2.2g | Fat: 19.6g | Saturated Fat: 4.1g | Sugar: 1.4g

The post Perfect Guacamole appeared first on Home Cooking Adventure.

The addition of oranges adds a delightful twist, enhancing the textures beautifully. The creamy avocado pairs perfectly with the crunchy almonds, crisp salad greens, sweet oranges, and grilled chicken, creating a comforting and satisfying dish. And let’s not forget about the amazing dressing, made with orange juice, Dijon mustard, and honey.

I wasn’t expecting much from this avocado and chicken salad, but it exceeded all my expectations. I enjoyed every last bite so much that I didn’t share it with anyone. Hope you will give it a try. It’s nutritious, healthy, and incredibly tasty.

How to make chicken, avocado, and orange salad

Start by seasoning chicken fillets with salt, pepper, or your preferred spices, and brush them with olive oil. Preheat a grill pan over medium-high heat until very hot. Cook the fillets for 3 to 4 minutes on each side until they’re cooked through.

Roughly chop the lettuce leaves and arrange them on a serving plate. Peel and segment the orange, and juice another half of an orange for the dressing. Cut the avocado and chicken into slices.

Arrange the orange segments, avocado slices, and chicken slices over the lettuce. Sprinkle with almonds and season with salt and pepper.

In a small bowl, prepare the dressing by whisking together the orange juice, mustard, oil, and honey. Drizzle the dressing over the salad and serve.

Hope you will try this refreshing salad. If you do, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy every bite!

For more salad ideas check our full collection of Salad Recipes. For more ways to cook with chicken check our full collection of Chicken Recipes. If you are searching for more creative ways to use avocado in your dishes check our full collection of Avocado Recipes.

YOU MAY ALSO LIKE:
Avocado Salsa
Avocado and Pea Salad
Roasted Sweet Potato Salad
Chicken Caesar Pasta Salad 

Recipe slightly adapted after taste.com

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Chicken, Avocado and Orange Salad

When you're craving something light, healthy, yet still delicious, this Chicken, Avocado, and Orange Salad is an exceptional choice. It's one of the best chicken salads you'll ever taste.

Course Salad

Cuisine American

Keyword avocado orange salad, avocado salad, chicken avocado orange salad, chicken avocado salad, chicken salad, healthy chicken salad, orange salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 598kcal

Ingredients

• 1 orange
• 8 small lettuce leaves , washed and dried
• 2 (150 g) chicken breast fillets
• 1/2 large avocado , halved
• 2 tbsp roasted almonds
• salt and freshly ground black pepper

• juice of 1/2 orange
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey

Instructions

• Season chicken fillets with salt and pepper or your favorite spices. Brush with some olive oil. Preheat your grill pan over medium-high heat until it's very hot.  Place the fillets on the pan and cook for 3 to 4 minutes on each side until cooked.
  
• Roughly chop the lettuce leaves and place in a serving plate.
  
• Peel and segment the orange. Juice another half of orange for the dressing.
  
• Cut the avocado and chicken in slices. 
  
• Arrange the oranges, avocado and chicken slices over the lettuce. Sprinkle with almonds and season with salt and pepper.
  
• In a small bowl prepare the dressing whisking the orange juice with mustard, oil and honey. Drizzle over the salad and serve.
  

Nutrition

Serving: 1 serving out of 2 | Calories: 598kcal | Carbohydrates: 40.4g | Protein: 27.2g | Fat: 37.9g | Saturated Fat: 6.4g | Cholesterol: 62mg | Potassium: 655mg | Fiber: 6.1g | Sugar: 12g | Calcium: 105mg | Iron: 4mg

The post Chicken, Avocado and Orange Salad appeared first on Home Cooking Adventure.

I love using fresh green peas straight from our garden, picked in the morning for their sweetness and tenderness. However, if fresh peas aren’t available, frozen peas work just as well.

I’ve recently discovered how well avocado pairs with peas, and this salad has become a favorite for breakfast or brunch, especially since my daughters adore it too. It’s a delightful addition to our mealtime repertoire.

How to make avocado and pea salad

Begin by placing the avocado in a bowl. Mash it with a fork until it’s nearly smooth. Mix in onion, garlic, peas, and lemon juice if you’re using it. Add salt and pepper to taste.

Cover the mixture with plastic wrap right on top to keep it from turning brown if you’re not going to serve it right away. Put it in the fridge until you’re ready to eat it. You can enjoy it with toast, pita chips, or crackers or alongside your choice of meat.

Hope you will try this Avocado and Pea Salad. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.

For more healthy dishes check our full collection of Healthy Recipes. If you are searching for ways to include avocado in your diet check our full collection of Avocado Recipes.

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Avocado and Pea Salad

Avocado and Pea salad is delicious, really healthy, quick and easy to prepare. Perfect for breakfast or brunch. A kid-friendly recipe and nutritious too.

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine American

Keyword avocado and pea guacamole, avocado and pea salad, avocado guacamole, avocado salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 182kcal

Ingredients

• 1 ripe avocado , peeled and seeded
• 1/4 cup peas
• 1 green onion , chopped
• 1 clove garlic , minced
• 1 tbsp lemon juice , optional
• Salt and freshly ground black pepper

Instructions

• Put the avocado into a bowl. Mash avocado with a fork until almost smooth.
• Fold in onion, garlic, peas and lemon juice if used. Add salt and pepper to taste.
• Cover with plastic wrap directly on the surface of the mixture to prevent oxidation if don't served immediately. Refrigerate until serving. Can be served with toast bread, pita bead chips, or crackers. 

Nutrition

Serving: 1g | Calories: 182kcal | Carbohydrates: 12.4g | Protein: 3.3g | Fat: 14.9g | Saturated Fat: 2.2g | Sugar: 2g

The post Avocado and Pea Salad appeared first on Home Cooking Adventure.

You can use fillings such as avocado, cucumber, carrots, crab, or cooked shrimp, and roll everything tightly into a cylindrical shape using a sushi mat.

Serve sushi with pickled ginger, soy sauce, and my favorite ingredient, wasabi, to enhance their flavors and create an authentic sushi experience.

How to make homemade sushi rolls

YOU MAY ALSO LIKE:
Easy Fried Rice
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Homemade Sushi

Sushi is perfect for a tasty and fancy dinner with your friends. Serve the rolls with pickled ginger, soy sauce and wasabi for a great culinary experience.

Course Appetizer, Main Course

Cuisine Japanese

Keyword avocado, California sushi, carrot, cream cheese, imitation crab, nori, seaweed, sheets, sushi, sushi rice

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 187kcal

Ingredients

• 8 small nori-roasted seaweed sheets

Sushi Rice

• 1 ½ cup Sushi rice
• 1 ¾ cup water
• 2 tbsp rice vinegar
• 2 tbsp sugar
• salt

Filling options

• 1 avocado , peeled and thinly sliced
• 2 tbsp sesame seeds
• 1 carrot , finely sliced
• 3 tbsp cream cheese
• 1/2 cup imitation crabmeat , finely chopped

Seasoning

• soy sauce , wasabi and pickled ginger to serve

Instructions

• Wash the rice and rinse thoroughly in cool water. Repeat process until water runs clear. Drain well. 
• Place the rice in heavy medium pot with lid. Add water and bring to a boil over high heat, reduce heat to low, cover and simmer 20 minutes or until water is absorbed. Do not lift lid during cooking.
• Meanwhile prepare the sushi vinegar by mixing rice vinegar with sugar and salt in  a small saucepan. Cook on low heat until the sugar is dissolved. Set aside to cool.
• Remove the rice from heat and let stand covered for 10 minutes. Place the rice in nonmetallic bowl, add rice vinegar and gently fold in to combine while rice is still hot. Allow to cool slightly before continuing with sushi recipes.
• Place a sheet of nori over a bamboo mat. Spread the sushi rice evenly over 2/3 of the sheets leaving 1 inch open towards you. Sprinkle sesame seeds over its surface. Place cream cheese, imitation crab meat and avocado across the middle of the rice. (or simply carrots or other vegetables).
• Roll the mat lightly by holding it with your thumbs and the ingredients with your fingers. Gently pull the mat as you go to create a firm roll. Continue rolling until all the rice is covered with the nori.
• Remove the mat, straighten both ends of the roll and slice into six to eight pieces. Arrange sushi on a serving platter and serve with soy sauce , pickled ginger and wasabi. Have fun!

Nutrition

Serving: 1 serving out of 8 | Calories: 187kcal | Carbohydrates: 30.5g | Protein: 4.5g | Fat: 5.2g | Saturated Fat: 1.3g | Cholesterol: 7mg | Sugar: 4.2g

The post Easy Homemade Sushi Rolls appeared first on Home Cooking Adventure.