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Recipe: Vegan Avocado Spinach Soup

We love this super healthy Vegan Avocado Spinach Soup recipe, it’s filled with flavor, healthy fats and vitamin packed. Delicious any time of the year!

3 tbsp olive oil
2 shallots, chopped
2 cloves garlic, chopped
1 tsp ground turmeric
8 cups, packed fresh baby spinach
4 cups low-sodium vegetable broth
2 ripe avocados, pitted, peeled and sliced
2 tbsp freshly squeezed lemon juice
–top with
chopped italian parsley
chopped toasted walnuts

Heat the olive oil over medium heat in a large dutch oven or soup pot. Sauté the shallots for 5 minutes, stirring so they cook evenly. Add the garlic and tumeric, cook for another minute. Add the spinach and sauté for 3-4 minutes until wilted, mix to combine.
Pour in the broth, bring to a boil. Add in the avocado and lemon juice. Cook a few more minutes.
Remove the soup from the heat and let cool a few minutes. Carefully pour the soup and purée in a blender or with an immersion blender until smooth.
Serve soup hot, topped with parsley and walnuts.

~ Marla Meridith

Vegetarian Black Bean Tostadas

Vegetarian Black Bean Tostadas are the answer to a quick, easy & delicious meal Mexican inspired meal.

4-6 servings

6 (5-inch) corn tortillas
vegetable oil
–Perfect Refried Beans (from this recipe http://bit.ly/2rVTOxV) or 1 (15 ounce can) refried beans
–Guacamole
2 avocados
1/3 cup diced red or yellow onion
juice from 1 lime
garlic salt & pepper to taste
for optional heat: diced jalapeno
–Pico de gallo
4 vine ripe tomatoes, seeded and diced small
1/4 cup red or yellow onion, diced small
a few tablespoons chopped fresh cilantro (to taste)
juice from 1/2 fresh lime
garlic salt & pepper to taste
add some diced jalapeño if you want spice
–More toppings
4 cups shredded cabbage
sliced radish
chopped fresh cilantro
crumbled queso fresco cheese
sliced jalapeño peppers

–Fry the tostadas
Heat 1 tablespoon of the oil in a large skillet until hot. Place a tortilla in the pan and cook about a minute until lightly browned. Flip and cook the other side. Transfer to a paper towel lined plate to blot an extra grease. Continue this for all the tortillas, adding more oil as needed to the pan.
–Perfect Refried Beans
Use this recipe: http://bit.ly/2rVTOxV
If you are using canned refried beans, heat them up before using them in this recipe.
–Guacamole
Mash the avocado and lime juice with a fork. Fold in the onion. Season with garlic salt & pepper to taste.
–Pico de gallo
Combine the tomatoes with all the other ingredients and stir to combine.
–Assemble the tostadas
Plate the tostadas and top with refried beans, cabbage, guacamole, pico de gallo, radish, cilantro and queso fresco.

~ Marla Meridith

Recipe: Italian Salad with Avocado Dressing

We love this quick, easy and healthy salad as a side dish or main. Perfect for summer potlucks and quick weekday lunch or dinner.

3 hearts of romaine lettuce, chopped
1 (14 ounce) can chickpeas/garbanzo beans, drained and rinsed
1 cup cherry tomatoes, halved
1 jar (6.5 oz) quartered marinated artichokes, chopped
4 ounces Genoa or Italian Salami, thinly sliced
–Quick & Easy Avocado Cilantro Dressing
https://newmm2019.wpengine.com/recipe/recipe-quick-easy-avocado-cilantro-dressing/

Prep all the veggies, chickpeas and salami. Toss in a large bowl.
Make the dressing with this recipe: https://newmm2019.wpengine.com/recipe/recipe-quick-easy-avocado-cilantro-dressing/
Plate the salad and top with the dressing. Serve immediately.

~ Marla Meridith

Recipe: Quick & Easy Avocado Cilantro Dressing

This salad dressing is just as great on pasta salads as it is on green salad. Toss it with rice or barley, top your favorite fish with it…the uses are endless. In less that 5 minutes you can have this dressing ready.

2 cups salad dressing

1 ripe avocado
1 cup water
1 cup fresh cilantro (packed)
1/4 cup mayonnaise (not light)
1 tbsp freshly squeezed lemon juice
2 tbsp apple cider vinegar
1 small garlic clove
salt to taste

Place all ingredients in a blender or food processor. Blend until smooth and creamy. Adding more water if you want a thinner dressing.

Add more or less water to your dressing to thicken or to thin it out.

~ Marla Meridith

Recipe: Quick & Easy Avocado Cilantro Dressing

This salad dressing is just as great on pasta salads as it is on green salad. Toss it with rice or barley, top your favorite fish with it…the uses are endless. In less that 5 minutes you can have this dressing ready.

2 cups salad dressing

1 ripe avocado
1 cup water
1 cup fresh cilantro (packed)
1/4 cup mayonnaise (not light)
1 tbsp freshly squeezed lemon juice
2 tbsp apple cider vinegar
1 small garlic clove
salt to taste

Place all ingredients in a blender or food processor. Blend until smooth and creamy. Adding more water if you want a thinner dressing.

Add more or less water to your dressing to thicken or to thin it out.

~ Marla Meridith

Chopped Salad with Warm Bacon Shallot Vinaigrette

In this salad recipe, the plentiful bacon, avocado and Gorgonzola cheese can easily satisfy as an entree meal. If you crave more protein, then simply add some chopped chicken, steak, salmon….or anything you wish.

2-4 servings

–for the dressing
4 slices Perfectly Baked Bacon (link in directions), chopped into small pieces
1 tbsp bacon fat, leftover from baking the bacon
2 tbsp minced shallots
1/4 cup olive oil
3 tbsp Sherry vinegar
1/4 tsp ground black pepper
1/8 tsp granulated sugar
–for the salad
4 cups chopped iceberg lettuce
1 avocado, chopped
lemon juice
3/4 cup quartered grape tomatoes
1/3 cup gorgonzola cheese crumbles
3 slices chopped bacon for topping
chopped fresh parsley

Bake the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/
Make the dressing: Heat the bacon fat in a skillet over medium heat. When it’s sizzling, add the shallots and cook until softened and fragrant about 5 minutes.
Place the shallots in a bowl with the bacon and the rest of the dressing ingredients. Combine well. Alternatively you can shake all the ingredients in a jar to combine.
Toss the avocado with a splash of lemon juice to keep it from browning.
In a large bowl, combine the lettuce, avocado, tomatoes and cheese crumbles. Toss with the salad dressing so everything is well coated. Top with more bacon and parsley for serving.

~ Marla Meridith

Recipe: BLAT Tacos (Bacon, Lettuce, Tomato, Avocado)

Ingredients

Directions

~ Marla Meridith

Recipe: Chipotle Avocado Toast

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Directions

~ Marla Meridith

Recipe: Grilled Chicken Cobb Salad

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~ Marla Meridith

Recipe: Vegetarian Sheet Pan Nachos

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~ Marla Meridith

Recipe: Green Smoothie Bowls

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Directions

~ Marla Meridith