Keto Bacon Wrapped Avocado Fries#SundayFunday

Crispy bacon-wrapped avocado fries are so satisfying – perfect keto snack, appetizer, finger food for cravings! They are easy, high protein low-carb and use just two ingredients!
Keto Bacon Wrapped Avocado Fries are easy to make! Simply wrap slices of bacon around sliced but firm wedges of avocado.

Ingredients
3 Just Ripe But Firm Avocados
Slices of Bacon - as required
Hot Sauce - optional
Toothpicks (optional, for securing the bacon)
Method
Preheat the oven to 210°C. Line a baking sheet with parchment paper. 

Cut the avocados in half and remove the pits. Carefully peel the avocados and slice each half into 4 even wedges, resulting in 8 wedges per avocado.
Take each avocado slice and wrap a slice of bacon around it, starting at one end and wrapping towards the other end.
If necessary, use a toothpick to secure the bacon in place. Place the bacon-wrapped avocado slices on the prepared baking sheet, making sure they are not touching. Drizzle hot sauce on each. 

Bake in the preheated oven for 12-15 minutes, or until the bacon is crispy and browned. You may need to turn the slices halfway through to ensure even cooking. Cool and Serve: Remove from the oven and let the avocado fries cool slightly before serving. 

Enjoy them on their own or with a dipping sauce like a keto-friendly ranch or spicy mayo.

My Notes 

For some of the smaller slices, I used half a slice of bacon, and on some of the larger ones, I used a whole piece. This will be up to you and how large your avocados are.

Labels: Keto, Low Carb, Avocado, Bacon, Sunday Funday, International Cuisine, Appetizer, Snack

See some of the other Avocado Recipes. 
Avocado Chicken by A Day in the Life on the Farm
Green Salad With Avocado Dressing by Mayuri's Jikoni
Keto Bacon Wrapped Avocado Fries by Sneha's Recipe
Papas con Salsa de Aguacate by Culinary Cam
Smooth Guacamole by Amy's Cooking Adventures
Spicy Avocado Coriander Chutney by Cook with Renu
Tomatillo Chicken Stew by Food Lust People Love

Super Delicious Keto Salad#SundayFunday

This is a sugar-free, sweet and tangy salad  and is favorite of ours. Since this salad & dressing contains a hard boiled egg, I would recommend using it up within 3 -4 days.

Ingredients 
2 Medium Tomatoes
1 Avocado - diced
1 Cucumber - diced
2 Boiled Egg - chopped
2 Tablespoons Coriander Leaves - chopped
1 Cup Lettuce Leaves - shredded - optional
3 Tablespoons Black & Green Olives - sliced
1 Green Chilly  - chopped
3 Tablespoons Keto Thousand Island Dressing
Method

Just mix all the salad ingredients together, drizzle the Keto Thousand Island Dressing . give a good mix. 

Serve & Enjoy!!

Labels: American, Egg, Keto, Avocado, Olives, Tomato, Salad, Homemade, International Cuisine, Sunday Funday

BBQ Chicken Ranch Salad from A Day in the Life on the Farm
Caprese Prosciutto Salad from Food Lust People Love
Mexican Street Corn Salad from Karen's Kitchen Stories
Roasted Beet & Blackberry Salad from Amy’s Cooking Adventures
Roasted Beet Salad with Horseradish Dressing from Palatable Pastime
Strawberry & Green Bean Salad from Mayuri's Jikoni
Super Delicious Keto Salad from Sneha's Recipe
Yam Nuea Yang (Spicy Thai Beef Salad) from Culinary Cam 

Mango Avocado Salsa#EatTheWorld

This mango avocado salsa is an amazing Costa Rican recipe, it's sweet, hot, and tangy! Great with chips for a summer appetizer or a side for grilled pork, chicken, or fish or use this to make tacos or wraps.

This recipe is a favorite, super simple to make, healthy, fresh, and fun, perfect for a relaxing day or for a pool party and everyone like it. The combination of tomato, avocado, and mangoes, makes is recipe simple perfect. Do not use too ripe mangoes; the best result is when using a semi ripped (yellow) mango.

Serves 4 
Ingredients

¼ Cup Chopped Coriander leaves - divided
1 Tablespoon Extra-Virgin Olive Oil
½ Teaspoon salt - divided
1 Large Mango - peeled and diced
1 Medium Avocado - diced
2 Medium Tomato - diced
1 Medium Onion - chopped
1 Green Chilly - finely chopped
1 Tablespoon Freshly Squeezed Lime Juice
2 Cloves Garlic - minced

Method

Combine half of chopped coriander leaves cilantro & salt with the garlic, mango, avocado, tomato, onion, green chilly and lime juice in a bowl. Make sure you don't overmix, since we are using avocado, if you mix it too much you could smash it and change the look of the salsa. 

Garnish with salsa with reserved chopped coriander leaves & sprinkle of salt before serving. This Costa Rican salsa is indeed a delightful and refreshing treat in summer. My favorite way to eat this salsa is with corn tortilla chips, but it is also great with tacos or wraps!

Labels: Costa Rica , Salsa, Salads, Eat the World, Tropical Fruits, Avocado, International Cuisine 

Join us as we Eat the World!!!

Check out all the wonderful Costa Rican dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Amy’s Cooking Adventures: Costa Rican Garbanzo Bean and Chicken Soup 

A Day in the Life on the Farm: Taco Ticos 

 Sneha’s Recipe: Mango Avocado Salsa 

Culinary Cam: Ceviche De Tiquicia 

 Kitchen Frau: Tamal de Maicena (Sweet Cornstarch Tamale Cake)

Keto Chilled Cucumber & Avocado Soup#SundayFunday

This Keto chilled soup is very refreshing with fresh cucumber and creamy avocados.

Serves 2
Ingredients
1 Cucumber - peeled, seeded and diced
1 Avocado
½ Cup Plain Whole Milk Yogurt - mine is homemade
1 Tablespoon Cup Fresh Parsley / Coriander Leaves
1 Tablespoon Fresh Dill
1 Scallion - green only - chopped
1 Lime - zest and juice
Salt and pepper to taste

Method 

Add the cucumber, avocado, yogurt, parsley, dill, and green onion to the blender. Add the lemon zest, lemon juice, and season with salt and pepper to taste. Blend the mixture until it is smooth.

Serve immediately or chill in the refrigerator for 30 minutes before serving.
Nutritional Info : Per Serving - Total Carbs - 12
Labels: Keto, Cold Soup, Cucumber, Avocado, Healthy, Vegetarian, Sunday Funday, Yogurt, Gluten free

• Creamy Cucumber Pasta Salad from Amy's Cooking Adventures
• Crockpot Mexican Butternut Squash Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Fresh Fig Salad from A Day in the Life on the Farm
• Golden Moon Milk from Culinary Cam
• Instant Pot Pumpkin Sambar from Cook with Renu
• Keto Chilled Cucumber & Avocado Soup from Sneha's Recipe
• Smashed Potatoes from Karen's Kitchen Stories
• Warm Root Vegetable Salad with Pomegranate Molasses Dressing from Food Lust People Love

Keto Avocado & Basil Green Goddess Dressing#SundayFunday

4

You will love this finger licking creamy keto, vegan, whole30, gluten free dressing. It's such a pleasing and beautifully green, full of and herby flavors and nutrition.

You can use this creamy, he4rby dressing on top of a fresh salad or as a dipping sauce for fries., snacks, drizzle it on top of eggs, or use it inside wraps and even bake chicken.

Ingredients
1 Large Ripe Avocado
6 -7 Tablespoon Water
1 Tablespoon Lemon juice
2 Cloves Garlic
2 Tablespoons Fresh Parsley
2 Tablespoons Fresh Chives
3 Tablespoons Fresh Basil
¼ Cup Extra Virgin Olive Oil
Salt & Black pepper to taste

Method

4

Add all the ingredients except oil to your blender. Pulse until everything is broken down slightly.
Turn the blender on low-medium, and slowly drizzle the oil in as it blends until incorporated. Season to taste. 

Tran4sfer to an airtight container and pour extra virgin olive oil on top about an inch above it ( this helps the dressing not to turn black or mild dew).

My Notes
Store in the refrigerator it stay's good for 4-5 days.

Nutritional information & Macros
Servings: 4
Amount Per Serving
Calories 191
Fat 19.6g
Protein 1.2g
Total Carbs 4.7g
Net Carbs 1.7g

Labels: Whole30, Dressing, American, Keto, Avocado, Basil ,Low Carb, Gluten free, Olive Oil, Creamy, Vegan, Sunday Funday

Sunday Funday: Fresh Basil  

• Sicilian Caponata from Pandemonium Noshery
• Creamy Turkey Pesto Risotto from Amy's Kitchen Adventures
• Honeydew Caprese Salad from Mayuri's Jikoni
• Keto Avocado & Basil Green Goddess Dressing from Sneha’s Recipe
• Pad Kee Mao (Thai Drunken Noodles) from Palatable Pastime
• Pesto Bread from Karen’s Kitchen Stories   

Guacamole#Improv

Guacamole, a dip made from avocados, from Mexico. This is my daughter's favorite, she can have it with anything she fancies.

Ingredients 
1 Avocado
Salt to taste
2 Teaspoon Fresh Lime Juice
2 Small Baby Onions - finely chopped
¼ Teaspoon Cayenne pepper
1 Teaspoon Coriander Leaves

Method

Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.

Add lime juice then use a fork to mash until creamy, but still chunky. Stir in the , cioriander leaves, cayenne pepper, onions and salt . Taste the guacamole and adjust with additional salt, peppers, or lime juice. 

Serve immediately or cover with  cling film and refrigerate up to one day. 

Serve with tortilla chips or next to your favorite fajitas or tacos
Labels :  Avocado, Lime, Guacamole, Dipping Sauce, Healthy, Improv Cooking Challenge, Vegan, Gluten free, Single Serving

Check out what the other bloggers have made!
Improv Cooking Challenge: June 2019
Ingredients: Avocado & Lime

Avocado & Lime

Improv Cooking Challenge

• • Grilled Shrimp Tacos with Avocado and Lime by Palatable Pastime
  • Strawberry Avocado Salsa by Kate’s Recipe Box
  • Guacamole by Sneha’s Recipe
  • Lime Avocado Hummus by Jolene’s Recipe Journal
  • Avocado Toast with Lime Mayo by Our Good Life
  • Carne Asada Fries by Cookaholic Wife