1 (6 ounce) package lime flavored Jell-O® mix
1 3/4 cups boiling water
1 (8 ounce) package cream cheese, softened
1/2 cup chopped celery
1 1/2 avocados, peeled and mashed
1/2 cup mayonnaise
1/2 teaspoon salt
1 teaspoon onion juice (optional)
6 butter lettuce leaves, rinsed

1/2 cup mayonnaise
1/4 cup confectioners’ sugar, or to taste
1 tablespoon lemon juice, or to taste
1/2 cup pecan halves, toasted

1. In a medium bowl, dissolve the gelatin in the boiling water. In another bowl, mix together cream cheese, celery, avocado, 1/2 cup mayonnaise, and salt. Mix in onion juice, if using. Gradually stir in the gelatin mixture. Pour into an 11×7 inch glass baking dish, and refrigerate until set.
2. Cut the gelatin salad into squares, and serve each square on top of a leaf of butter lettuce. Make the salad dressing by mixing the 1/2 cup mayonnaise with confectioners’ sugar and lemon juice to taste. Drizzle dressing over squares, and garnish with toasted pecans.

2 vine-ripened tomatoes, cut into 1/4-inch slices
1/4 cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper to taste
2 tablespoons butter
8 diagonally sliced pieces baguette
1 clove garlic, halved
8 ounces fresh mozzarella cheese, cut into 8 thin slices
1 large avocado – halved, pitted, and thinly sliced
1/2 small lemon
1/4 cup roughly chopped fresh dill
1 pinch flaked salt

1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
3. Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
4. Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
5. Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
6. Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

3 slices thinly sliced grilled chicken breast
2 slices beefsteak tomato
1 small head leaf lettuce
3 slices Hass Avocado from Mexico
2 strips cooked bacon
Basil aioli
2 slices toasted Tuscan bread

1. Combine aioli ingredients (mayonnaise, basil, garlic, salt and pepper) in a mixing bowl. Spread on toasted bread slices.
2. Layer chicken breast, tomato, lettuce, avocado, and bacon on a slice of bread. Top with another bread slice and enjoy!

4 slices whole-grain bread
1 avocado, halved and pitted
2 tablespoons chopped fresh parsley
1 1/2 teaspoons extra-virgin olive oil – We use http://amzn.to/2B3lZh2
1/2 lemon, juiced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder – We use http://amzn.to/2CFY33t
1/2 teaspoon garlic powder – We use http://amzn.to/2B2as1c

1. Toast bread in a toaster or toaster oven.
2. Scoop avocado into a bowl. Add parsley, olive oil, lemon juice, salt, pepper, onion powder, and garlic powder; mash together using a potato masher. Spread avocado mixture into each piece of toast.

2 slices bread
2 ounces Cheddar cheese, cut into 8 pieces
1 avocado – peeled, pitted, and sliced

1. Preheat oven to 300 degrees F (150 degrees C).
2. Place bread on a baking sheet; top each piece with 4 pieces Cheddar cheese.
3. Bake in the preheated oven until cheese melts, about 5 minutes. Cover each bread slice with sliced avocado.

1 onion, chopped
3 tablespoons vegetable oil
1 teaspoon salt
1 pinch ground black pepper
1/4 teaspoon dried tarragon
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 cup milk
2 cups diced, cooked chicken meat
1 egg yolk, beaten
1 tablespoon lemon juice
1/4 cup sherry
1 red bell pepper, chopped
1 avocado – peeled, pitted and diced
6 slices toasted white bread

1. Saute onion in oil for about 3 minutes. Stir in the flour, salt, ground pepper, tarragon, chicken broth and milk and cook until the mixture thickens, stirring constantly.
2. Add the chicken pieces to the mixture. Blend in the egg yolk, then the lemon juice, sherry and bell pepper. Cook until chicken is heated through, about 5 minutes. Stir in the avocado and serve on toast! Voila!

1 pound sirloin steak
1 tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
ground cayenne pepper to taste

4 kaiser rolls, split
1/4 cup mayonnaise
1/2 cup refried beans
1 large avocado, thinly sliced
1 large tomato, sliced
2 cups shredded lettuce
crumbled cotija cheese (optional)

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
2. Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
3. Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
4. Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.

1 avocado, mashed
2 romaine lettuce leaves, chopped
1/4 green bell pepper, finely chopped
1 teaspoon lemon juice
4 slices French bread
2 teaspoons extra-virgin olive oil
1 (4.375 ounce) can canned sardines in water, drained
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano – drained

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine avocado, chopped lettuce, chopped green pepper, and lemon juice in a small bowl.
3. Brush extra-virgin olive oil on bread slices and toast in the preheated oven until browned, about 5 minutes on each side.
4. Remove bread slices from oven. Spread with avocado mixture; top with sardines and canned tomatoes.

2 hard-cooked eggs, mashed
1 avocado, mashed
1/4 onion, finely chopped
salt to taste

1. Stir the egg, avocado, onion, and salt together in bowl until well-mixed.