Ingredients:

• Cilantro Dip
• Slices of purple onion
• Cucumbers cut in half moons or cut into quarters
• Black olives sliced in half
• Cherry tomatoes
• Romaine lettuce
• Avocado
• Fresh cheese

Preparation:

Wash and drain the lettuce and place in a large bowl.
Combine the rest of the ingredients, add in bowl, and garnish with the cilantro dip.

Ingredients:

• Jalapeño Dip
• 3 large potatoes
• A little of the boiled potato water, set aside
• Chopped bacon (optional)
• Salt and pepper to taste

Preparation:

Boil the potatoes until they’re soft. Mash the potatoes and the potato water little by little to keep the consistency soft and homogeneous. Add salt, pepper, bacon and jalapeño dip to taste. Enjoy!

Ingredients:

• Chipotle Dip
• Rice
• Rice vinegar Sugar and salt
• Seaweed sheet
• Avocado
• Toasted sesame
• Soy sauce
• Crab sticks

Preparation:

1- Wash the rice, let it drain several times and put it to cook.
2- Mix the sugar, salt, and rice vinegar and stir it for a few seconds.
3- When the rice is ready, strain it and air it in a large bowl, add the vinegar mixture, stir, and continue to air.
4- Chop the avocado.
5- Spread the rice on the seaweed leaves, turn 180º, spread the chipotle dip, and put a whole crab stick alongside the chopped avocado.
6- Roll the seaweed, batter with semolina, and chop.

Ingredients:

• Spinach Dip
• Boneless chicken breast
• Bacon (optional)
• Salt and pepper to taste
• Oil

Preparation:

Wash and dry the breasts with paper towels. Season them with salt and pepper. Cut a slit in the side of each breast (not all the way through) so that you can stuff them. Fill the breasts with spinach dip, spread a little oil on top, (optional: wrap in bacon) and bake at 350 degrees until cooked through.