On Monday May 5th, Cinco de Mayo will be celebrated with festivals, music and of course Mexican food, so I am sharing three of my favorite festive appetizers and starters to make your party extra special!
Avocado Salad Parfaits
Makes 4 to 5 Servings
1 or 2 small tomatoes or 12 to 14 grape tomatoes, chopped
1½ medium avocados, peeled, pit removed and chopped
1 small clove garlic, minced
Juice from ½ medium lemon
1 teaspoon extra-virgin olive oil (optional)
1/8 teaspoon sea salt, plus more as needed
Put all of the ingredients in a small bowl and gently stir to combine. Season with more salt, if desired. Cover and refrigerate for 30 to 60 minutes before serving. To serve as a fancy first course, spoon in to pretty glasses, displayed on a decorative salad plate.
Recipe © LAURA THEODORE 2013
Guacamole Salsa Dip
MAKES 4 TO 6 SERVINGS
1 cup prepared salsa
2 large avocados
1 large clove garlic, minced
Juice of 1/2 small lemon
1/2 tablespoon fresh minced cilantro or flat-leaf parsley
1/8 teaspoon sea salt
Parsley or more cilantro, for garnish
Put all ingredients, except garnish, into a medium size bowl. Fold all ingredients together to combine. Place in pretty serving bowl and garnish.
Serve with whole grain tortilla chips or fresh veggie sticks.
Episode #209 - Recipe © LAURA THEODORE 2011
Makes 2 to 4 servings
In addition to being a popular starter, this colorful dish can stand in as a quick, fun lunch for kids and adults alike. Plus, the tomatoes and bell peppers help sneak in a serving of veggies, making this zippy dish a real winner.
8 to 10 ounces whole-grain tortilla chips
2 cups (1 pint) cherry or grape tomatoes, halved
1⁄2 green bell pepper, chopped
1⁄2 orange or red bell pepper, chopped
10 large green or black olives, pitted and sliced
2 to 3 tablespoons chopped fresh cilantro or parsley, or 2 to 3 teaspoons dried
10 to 12 ounces shredded vegan cheese
1 jar (12 to 16 ounces) salsa
Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
Spread the chips in a single layer on the lined baking sheets. Put the tomatoes, bell peppers, olives, and cilantro in a medium bowl and stir gently until thoroughly combined. Season with salt to taste. Sprinkle the mixture evenly over the chips, then scatter the vegan cheese evenly over the top.
Bake for 10 to 12 minutes, until the cheese is bubbly and the edges of some of the chips are golden brown, checking frequently during the last few minutes of baking to ensure the chips don’t burn. Serve on individual plates with the salsa alongside, or serve on a large platter with the salsa drizzled over the top.
Episode #104 - Recipe © LAURA THEODORE 2011