Picture this: a delightful Avocado Paratha Roll—a yummy mix of creamy avocado, juicy cherry tomatoes, and fresh green onions all snuggled up in a warm flatbread. First, let’s talk avocado. It’s like nature’s butter, all smooth and creamy. We mash it up and add a sprinkle of salt and pepper to make it even better. Then come the cherry tomatoes, all plump and sweet. We slice them in half, letting out bursts of flavor that mix with the creamy avocado. It’s a match made in foodie heaven. Now, the green onions step in. They’re like the cool sidekick, giving a bit of freshness and a subtle kick to the mix. Chop them up real fine and sprinkle them all over.
And the stage for this tasty drama? The paratha—a flatbread that’s warm and golden. It’s like a soft and flaky hug for our avocado-tomato-onion party. Assembling this tasty creation is like an art project. Start with a flat paratha, spread that creamy avocado all over like you’re painting a masterpiece. Add those halved tomatoes, letting their vibrant red peek through. Sprinkle those green onions like confetti, and you’ve got a party on your plate. Now, let’s spice things up a bit. A pinch of salt and pepper to wake up the flavors. Feeling fancy? Squeeze some lime or lemon juice for that extra zing.
Roll it all up, and there you have it—a bite-sized adventure. Each munch is a mix of creamy, juicy, and a little crispy, thanks to those green onions. It’s like a flavor explosion in your mouth. In the world of simple and tasty, the Avocado Paratha Roll takes the crown. It’s like a flavor party that’s easy to make and even easier to enjoy. So, roll one up and take a delicious bite!
Avocado Paratha Roll
Ingredients
- 1 ripe avocado mashed
- 1/2 cup Cherry tomatoes halved
- 2-3 stalks Green onions finely chopped
- 2 Parathas
- Salt and pepper to taste
- 1 tsp lemon juice optional
Instructions
- In a bowl, mash the ripe avocado with a fork. Season with a pinch of salt and pepper.
- Add sliced cherry tomatoes, chopped green onions, lemon juice and combine well.
- Place a paratha on a flat surface. Spread half of the avocado mix on each paratha.
- Fold and serve immediately.
![Quinoa & Black Bean Salad with Creamy Dill Dressing
Ingredients:
Salad Base:
1 cup cooked quinoa
½ cup cooked black beans
½ avocado, diced
1 medium tomato, diced
½ cucumber, diced
1 medium persimmon, diced
1 cup lettuce, roughly chopped
Dressing:
3 tbsp Greek yogurt
1 tbsp lemon juice
¼ tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp dried dill or 1 tbsp fresh dill, chopped
Optional Toppings:
¼ cup roasted crispy edamame
Siracha sauce (to taste)
Method:
- Mix Greek yogurt, lemon juice, salt, black pepper, and dill in a small bowl. Set aside.
- In a large bowl, combine quinoa, black beans, avocado, tomato, cucumber, persimmon, and lettuce.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Sprinkle with roasted edamame and drizzle siracha (if using), then serve immediately.
[soupsandsunsets, black bean salad, quinoa salad, salad recipes, dinner recipes, #HealthyEats #Iblackbeansalad #VeganRecipes #QuickMeals #saladrecipe]](https://soupsandsunsets.com/wp-content/plugins/instagram-feed/img/placeholder.png)