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Tomato and Avocado Salad

 

Ingredients

  • 4 medium avocados, diced

  • 4 tablespoons of fresh lime, divided

  • 2 cans of Red Gold Petite Diced Tomatoes with Green Chilies, juice drained and reserved for dressing

  • 2 cups of fresh or frozen cooked corn

  • ½ cup of diced red onion

  • 15 ounce can of black beans, rinsed and drained

  • 1 cup of diced jicama

  • ½ cup of diced sweet bell peppers

  • 1/8 cup of diced fresh cilantro

  • 2-3 cloves of crushed garlic

  • 1-2 teaspoon of salt

  • 1/8 cup of avocado oil (olive oil or vegetable oil can be substituted)

  • 1 cup of cooked and diced bacon

Directions

  1. Pour 2 tablespoons of lime juice over avocado to season and prevent browning and toss until well coated.

  2. In a large bowl, combine dressed avocados, drained tomatoes, corn, black beans jicama, bell peppers and cilantro.

  3. To create dressing, combine ¼ cup of reserved tomato juice, the remaining 2 tablespoons of lime juice, garlic and salt. Whisk in avocado oil until well incorporated. Pour dressing over salad and refrigerate until needed.

  4. Before serving, sprinkle on bacon and serve.

 

 

Serving suggestions

This salad can be served as a delicious side dish or even as an appetizer with tortilla chips. For a complete meal idea, toss in cooked shrimp or leftover rotisserie chicken!

Creates 12 servings

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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