Pesto Avocado Tacos

These tacos look kinda green and lumpy but taste amazing. You’ll lick your fingers as you spoon the filling into the shells. Takes 20 minutes and serves 4.

Ingredients:

Pesto:

  • 2 cups of basil
  • 1 Tbsp. Miso paste
  • 1/2 lemon juiced
  • 1/4 cup pumpkin seeds
  • 2 Tbsp. olive oil
  • Water to thin out
  • 2 cloves of garlic
  • 1 Tbsp. Mexican seasoning


Tacos

  • 1 package of corn tortillas
  • 1 avocado
  • 2 summer squash (any variety)
  • 1 onion
  • 1 tomato
  • 1 cup cilantro
  • 1 cup tatsoi
  • Salsa

 

Directions:

  1. Make Pesto by placing all ingredients into a food processor leaving out the water,.
  2. Process.
  3. Then add water until a thick sauce is made.
  4. Set aside.
  5. Chop tomatoes and cilantro.
  6. Slice avocados.
  7. Next turn oven on to 300 degrees.
  8. Quickly run tortillas under water and shake off, lay a big piece of foil out flat and place tortillas on top of foil.
  9. Using another sheet of foil place the foil on top of tortillas.
  10. Place in the oven for 10-15 minutes.
  11. Next chop squash and onions into 1/2 inch cubes.
  12. Place in frying pan with a little water or oil so they don’t burn.
  13. Cook over medium heat for about 5 minutes.
  14. Add pesto to frying pan and stir to coat vegetables.
  15. Cook until warm and turn down to low.
  16. To assembly take a tortilla and place some pesto vegetables in the shell along with a tomatoes, cilantro, avocados and tatsoi.
  17. Top with salsa.

Cucumber Gazpacho

Hot, sticky days make cooking a sweltering chore, and this cooling soup is an antidote. Here’s an easy, cold gazpacho-style soup using seasonal cucumbers, avocados and basil from Allyson Kramer.

Ingredients

1 ripe avocado
1 medium cucumber, skin on and seeds removed
2 small bunches of basil
1 clove garlic
2 scallions, both green and white parts
2 cups water
1 and 1/4 teaspoon salt
1 lime, juiced

Directions

Chill the ingredients and the blend until desired smoothness. Return to the refrigerator and chill until ready to serve. Garnish with thinly sliced cucumbers and basil leaves.

Serves 4. Takes 10 minutes.

Sesame Ginger Salad

I love how this salad disappears at every party. It’s tangy, cooling and delicious.

Ingredients:

Salad

  • 1 head lettuce
  • 4 small red or orange carrots
  • 1 cucumber
  • 1 spring onion
  • 1 avocado

Dressing

  • 1⁄4 cup tamari
  • 1 Tbsp. apple cider vinegar
  • 2 tsp. minced garlic
  • 2 tsp. minced ginger
  • 1 Tbsp. toasted sesame oil
  • 3 Tbsp. coconut sugar (or sweetener of choice)

 

Directions:

  1. Chop all salad ingredients and place in a large bowl.
  2. Mix all salad dressing ingredients together in a small bowl.
  3. Pour dressing over salad and toss to coat.

Avocado Citrus Salsa

Recipe and Photo by Sarah O’Toole of Cooking with CSA
Ingredients:
  • 2 large avocados
  • 1 container of strawberries
  • 1⁄4 cilantro
  • Juice of 1 orange

 

Directions:
  1. Dice avocados, strawberries, and cilantro.
  2. Place in a large bowl and mix well.
  3. Juice orange into bowl and stir.
  4. Serve with chips or on tacos.
  5. Will store for 2-3 days.