Avocado Sliders

Serves 1 person.

Ingredients:

• 1/2 fresh avocado slices
• 2 “Ozery Bakery” Multi-grain Sliders, minis (found at Whole Foods)
• 1 slice pepper jack cheese
• 1/4 cup of any brand Bruschetta sauce (marinara sauce works)
• marinated artichokes (optional)

Instructions:

1. Slice the Multi-grain sliders in half.
2. Spread the Bruschetta sauce on both sides.
3. Top with avocado slices, cheese and artichokes.
4. Toast until cheese melts. Serve warm.

Romaine Salad with a Mexican twist.

Salad:

• 2 cups chopped romaine lettuce
• ½ cup fresh/frozen corn kernels
• 1 cup tomato, chopped
• ½ cup pinto beans, rinsed and drained

Dressing:

• 1 ripe avocado
• ¾ cup prepared salsa
• ½ cup yogurt
• 3 tablespoons lemon juice
• 4 drops Tabasco sauce (optional)
• Salt and Pepper (to taste)
• ¼ cup chopped green onion
• ¼ cup chopped cilantro
• about 20 crushed tortilla chips (optional)

Directions:

1. Arrange all the salad in a bowl.
2. Sprinkle the green onion and cilantro over the salad.
3. Mash avocado in separate bowl and add salsa, yogurt, and lemon juice.
4. Season with hot sauce (optional) and Salt and Pepper, if desired.
5. Pour dressing over salad, toss well, and top with chips.

Mouth-Watering Avacado-Bean Dip

Ingredients:

• 19 oz can of black beans
• 1 tbs. lime juice
• 1 1/2 tsp.chili powder
• 1/2 tsp. minced garlic
• guacamole (see below)
• tomato salsa (see below)
• sour cream (to taste)
• shredded cheddar (to taste)
• 1 cup chopped tomatoes
• 1/4 cup chopped scallions

Directions:

1. Mash the black beans with the garlic and chili powder; spread this on the bottom of a bowl.
2. Layer the guacamole, salsa, and sour cream on top.
3. Sprinkle the cheddar, tomatoes, and scallions and serve.