★Crispy avocado with tomato sauce★. all is right in the zucchini noodle world. The recipe makes lots of the zesty, lycopene-rich sauce--any leftover sauce will hold well for a few days. Try it in an omelet or as a sandwich spread.
The sauce is good but because we love roasted potatoes as such we weren't too crazy about this combination. The tomato sauce in this recipe is a rather common sauce in most Vietnamese homes and which is also delicious served with grilled fish or chicken. Golden and Crispy Tofu served with a Vietnamese Spicy Tomato Sauce. You can have ★Crispy avocado with tomato sauce★ using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of ★Crispy avocado with tomato sauce★
- You need 50 g of angel hair.
- Prepare 1 of avocado.
- It's to taste of salt.
- You need 3 tablespoons of olive oil.
- It's of for sauce (mix all).
- Prepare 3 tablespoons of cut tomatoes (tinned).
- Prepare 1/4 teaspoon of sugar.
- It's 1/8 teaspoon of salt.
- You need of grated garlic to your taste.
This dish will win over both vegetarians and meat-lovers alike! We're adding bold flavor to a simple, tangy-sweet tomato sauce with Italian seasoning and briny capers and olives. It's the perfect companion for crispy-skinned chicken and roasted potatoes. Serve the cooked chicken with the sauce and roasted potatoes.
★Crispy avocado with tomato sauce★ step by step
- Boil angel hair. you can use spaghetti as well..
- Cut avocado 6 pieces (skined and pitted).
- When anger hair done, drain and leave it dry(little bit).
- Heat olive oil in the frying pan. and wrap anger hair around avocado and put in the frying pan (one by one).
- Fry medium high heat to be golden brown. salt to taste..
- Mix all ingredients of sauce..
Top with a drizzle of olive oil. Tomato and Avocado Salsa, recipe follows. Pineapple hot sauce, store bought or recipe follows, for drizzling. Citrus Vinaigrette Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce. Remove the tortillas, and fill them with a few spoonfuls of the brussels sprouts filling, a heaping spoonful of sauce, and a few pinches of the crumbled cheese.