How Do You Make Avocado Dressing?

Making this silky, delicious, healthy Avocado Dressing is a cinch. To start, simply toss your
avocado into a blender or food processor.

Then add some unsweetened almond milk, fresh cilantro, garlic powder, salt, and pepper

Snap on the lid and whiz it all up! Add additional almond milk (a tablespoon at a time) and extra
seasonings until the dressing reaches your desired thickness and tastes just right.
Easy Avocado Tuna Salad

Ingredients Needed:
 Canned White Tuna – Drained of water
 Avocados – Peeled and diced into cubes
 Cucumber – sliced in half with the skin left on. English is my preference but you can use a
regular cucumber as well. It gives the best fresh crunch!
 Red Onion – sliced thin.
 Fresh Cilantro – chopped
 Lemon juice – freshly squeezed is best but you can substitute with bottled if that’s what you
have.
 Extra Virgin Olive Oil – helps to blend the flavors together
 Salt and Black Pepper to taste
Caldo de Pescado (Mexican Fish Soup)
Caldo de Pescado is a delicious Mexican fish soup very popular during the Lent season. Is made
of tender fish and vegetables simmered in a hearty broth made of chilies, tomatoes, and spices.

Useful Tips Before Starting

There are many different things you can do to make sure your caldo de pescado is as authentic
and flavorful as possible. Here are some of the best tips you can follow before making this
recipe:

 Use fish heads. Fish heads are packed with flavor, so they are a very important part of the broth. I
recommend you cut them in half to get the most flavor out of them. *You can always take them out of
the soup before serving if you don’t plan on eating them.

  Use ripe tomatoes. Make sure the tomatoes you pick for the sauce are nice and ripe so the broth
will be not only flavorful but achieve a bright red color too.

  Always cook the vegetables first. Fish is quite delicate and it doesn’t take long to cook, so it’s the
last thing you add. Except for the fish heads, which are added to the soup before the fish meat so they
can provide as much flavor as possible.

  Balance spices. When it comes to spices, you shouldn’t overdo it. The natural flavors of the fish and
the vegetables shouldn’t be drowned out. The key to a good Mexican fish soup is a balance of flavors.
   Avoid overcooking the fish meat. When you add the fish, you should wait for the
soup to boil and then bring the heat down. Allow the soup to simmer until the fish is
cooked and don’t stir often to keep the meat from breaking.

How To Make It
Remove the guajillo chilies stems, cut them longwise, and discard the seeds and veins. Set aside.

Place the tomatoes in a medium saucepan and cover with water. Place them over high heat and
bring them to a boil. Reduce heat to medium and simmer until tomatoes are soft and their skin is
falling off.

Turn off the heat, add guajillo chiles and, with a spoon, push them down to immerse them well
into the hot water. Allow resting for 15 minutes.

Meanwhile, prepare the vegetables needed to make the recipe and place them in a bowl. Make
sure to cut them more or less the same size so they will cook at the same time.
Add tomatoes and guajillo chilies into a blender or food processor. Add chipotle chilies, onion,
garlic, peppercorns, and 1 cup of water.

Blend at high speed for 1 minute or until smooth. Strain the sauce through a fine sieve into a
bowl and set aside.

Heat the olive oil in a stockpot over medium heat. Add the vegetables and sauté for 3 minutes.
Pour in the tomato sauce and season with salt. Add shrimp bouillon and oregano. Mix well and
cook for 5 minutes.

Next, add 6 cups of water and cilantro. Mix, and bring to a boil.

Now, if you are adding fish heads and tails to the soup, this is the time to add them as they can
start releasing their flavor right away, otherwise, keep cooking the vegetables for 10 more
minutes before the next step.

After 10 minutes have passed, add the fish chunks to the pot, set heat to high to bring the soup to
a boil.
Once the soup starts to boil again, return heat to medium-low and allow to simmer from 5 to 7
minutes or until fish is cooked through and all flavors are combined.

Adjust salt to taste, turn off the heat and serve.