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Avocado with Ginger & Carrot Dressing

Avocado with Ginger & Carrot Dressing

Avocado with Ginger & Carrot Dressing

2 tablespoon water

2 small carrots, peeled and diced

1/2 shallot, peeled and roughly chopped

2- inch knob of ginger, peeled and grated

1/4 cup grape seed oil

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon sweet white miso paste

1 avocado, fanned

Sesame seeds, for topping

 

To a blender or food processor, add the water, carrots, shallot and ginger. Pulse until carrots and shallot are thoroughly minced. Scrape down the sides and with the blender running, pour in the grape seed oil, rice wine vinegar, sesame oil and sweet white miso paste. Allow the blender to run for 30 seconds or so. Give it a taste and adjust the salt to taste. I added just a pinch of salt. To assemble the snack: half an avocado. Peel the avocado and place flesh side down on a cutting board. Slice it thinly and then gently press on the top, fanning it out. Place a liberal tablespoon of dressing onto the plate. Top with the avocado and then garnish with a few sesame seeds and a pinch of salt.

Avocado Fries with Spicy Mayo

Avocado Fries with Spicy Mayo

Avocado Fries1 avocado, sliced into ¼ inch slices
½ C. milk
½ C. flour
1 egg, beaten
Canola oil, for frying

½ C. mayonnaise
Juice from ½ lime
Sriracha, or other spicy chili sauce

Fill a skillet with oil until it’s about ¼ – ½ inch full. Heat on high until oil sputters when a drop of water is dropped in. Place the milk, flour and egg into three separate shallow dishes. Beat about a T. of water into the egg mixture. Take a slice of avocado and dunk in milk, then the flour, then the eggs, then back in the flour. Place each slice on a plate until you’ve dunked the whole batch in batter. Slowly add the slices to the oil. You don’t want to overcrowd the pan, so stop before they all start touching each other. After about a minute you’ll see the edges turning brown, this means it’s time to flip them over. Allow to cook for another minute and then remove them from the skillet and place on a plate lined with paper towels. To make the mayonnaise, mix together the mayo, lime juice and sriracha. Add the Sriracha to taste depending on how spicy you want it. Serve alongside your avocado fries and enjoy!

Avocado Egg Rolls

Avocado Egg Rolls

1 pkg (6″) egg roll wrappers

3 avocados, peeled and sliced into long chunks

1 small red onion, sliced thinly

1/4 C. cilantro, chopped

light oil, such as vegetable oil, for frying

soy sauce

 

Pour enough oil in a heavy pan to cover the bottom. Heat on medium high. While the oil is getting hot, chop avocado, onion, mango and cilantro. Run your knife through the cilantro thoroughly until it is almost a paste.   To assemble to egg rolls, place a single wrapper on your work surface at an angle so it looks like a diamond rather than a square. Spread a pinch of the cilantro across the center of the wrapper. Top with a slice of avocado, mango and red onion. Fold the corner closest to you over the filling. Fold the sides of the wrapper in and roll the whole thing away from you – much like you are wrapping a burrito. Seal the edge with a little bit of warm water. Repeat with the remaining wrappers.   To fry the egg rolls, place 3-5 in the hot oil, seam side down. Fry 2-3 minutes on each side and drain on paper.

 

 

 

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Avocado Salad

Avocado Salad

2 medium avocados, diced
1 medium tomato, diced
1/2 small red onion, thinly sliced
3 T. fresh lemon juice
2 cloves garlic, finely shredded

2 T. oil
1/4 tsp. salt
2 T. parsley, minced
1/8 tsp. cayenne

Mix all of the ingredients well, chill and serve.

 

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Shrimp-Stuffed Avocado

Shrimp-Stuffed Avocado

1/2 whole avocado

4 oz. fresh or frozen medium-sized, shrimp

2/3 T. olive oil

1/2 T. fresh lemon juice

 

Cut avocado in half and pit; set aside. If using fresh shrimp, shell, devein, rinse and pat dry and then cook for about 2-3 minutes in boiling water until it turns pink; remove from water and let cool. If using frozen shrimp, defrost per directions on package. Cut up shrimp and mix with olive oil and lemon juice. Place mixture on avocado half. Serve.

 

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Guacamole

Guacamole

2 green onions, cut in 1″ lengths

1 tsp. cilantro, chopped, or parsley

2 ripe avocados

2 tsp. lime juice, (1 lime)

1 tsp. medium or medium hot picante sauce

1/2 tsp. salt

1/8 to 1/4 tsp. liquid red pepper seasoning

 

Place green onion and cilantro in food processor. Whirl until chopped. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add about half of avocado to green onion mixture in processor. Add limejuice, picante sauce, salt and red-pepper seasoning. Whirl using on/off pulses until finely chopped. Add remaining avocado. Whirl with on/off motion to desired consistency. Scrape guacamole into serving dish.

 

Charred Corn Guacamole with Chips

Charred Corn Guacamole with Chips

2 ears corn
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano chile, finely chopped
1 red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Blue, yellow and white corn chips, as accompaniment

Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob. Combine all ingredients in a bowl and season with salt and pepper. Serve with fried blue, yellow and white corn chips.

 

Yield:

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Very Green Avocado-Tahini Dip

Very Green Avocado-Tahini Dip

Very Green Avocado-Tahini Dip3 to 4 ounces baby spinach or arugula, or a combination
1 large, ripe avocado, peeled and diced
1⁄3 C. tahini (sesame paste)
Juice of 1 lemon
1⁄2 tsp. ground cumin
2 T. minced fresh parsley, cilantro, or dill
Salt and freshly ground pepper to taste

Rinse the greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook the greens until just wilted down. Remove from the heat. Place all the ingredients in the container of a food processor, and process until smooth. Add 1⁄4 C. water, as needed, to achieve a medium-thick consistency. Transfer to a serving bowl. Keep covered until ready to serve. Serve at once as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.

Instant Pot White Bean Salad with Skewered Shrimp

Instant Pot White Bean Salad with Skewered Shrimp

Instant Pot White Bean Salad with Skewered Shrimp

2 C. dry great northern beans

16 C. water, divided

24 shrimp, peeled and deveined

Salt and pepper to taste

2 Roma tomatoes, chopped

1 avocado, diced

½ C. freshly chopped parsley

¼ C. freshly chopped basil

2 T. extra-virgin olive oil

1 T. rice vinegar

 

Rinse uncooked beans. Be sure to pick out any little stones that may be present. Add prepared beans to the Instant Pot along with 8 C. water. Let beans sit for 30 minutes to rehydrate. Drain beans and add another 8 C. clean water to them.  Secure lid on Instant Pot and pressure cook beans on high for 10 minutes. Allow pressure to release naturally. Test beans to make sure they are tender; if not, pressure cook for an additional 5 minutes. Place six shrimp on each of four skewers (arrange so the shrimp lay flat on skewer). Salt and pepper shrimp, then grill on both sides until fully cooked. Set aside until ready to use. To make salad, drain and rinse cooked beans in cold water until cooled completely. Place in large bowl along with tomatoes, avocado, parsley, basil, extra-virgin olive oil, and rice vinegar. Gently toss everything together. Don’t smash avocado. Salt and pepper to taste. Divide between four plates. Top with grilled shrimp skewers.

Chicken, Bacon, Avocado Ranch Lettuce Wrap

Chicken, Bacon, Avocado Ranch Lettuce Wrap

Chicken, Bacon, Avocado Ranch Lettuce Wrap

2 chicken breasts or thighs

1/2 beefsteak tomato, diced

1/2 avocado, diced

1/2 lb. bacon

Ranch dressing

Boston Bibb, romaine, or iceberg lettuce

1/4 C. chopped cilantro

1/2 lime

Salt and pepper for seasoning (or chili lime seasoning if you have it)

 

Start by seasoning the chicken with salt and pepper, then grill them (you could do stovetop as well). Meanwhile, bake your bacon on a foil lined cookie sheet at 420°. Start checking for doneness at 15 minutes but it will likely take closer to 20. I had used ends and pieces so they came already chopped, but if you use regular slab bacon crumble it up after it’s cooked. When the chicken is done, cut it up into bite sized pieces and mix the cilantro in. Wash the lettuce, and carefully remove each leaf so that it creates a boat, or C. to put the yumminess in. Now set all your ingredients out so people can build their own lettuce wrap. Squeeze the half a lime over the avocado, tomato, and chicken. Take the lettuce leaf, fill it with the bacon, avocado, tomato, and chicken. Then drizzle with ranch. Eat it like a taco and enjoy!

Bacon, Avocado, and Cheese Omelets with Tomato Salsa

Bacon, Avocado, and Cheese Omelets with Tomato Salsa

2/3 C. finely chopped seeded tomato

2 T. finely chopped red onion

1 pickled or fresh jalapeno chile, or to taste, seeded and minced (wear rubber gloves)

2 T. minced fresh coriander

1 T. fresh lime or lemon juice

4 large eggs

2 T. water

1 T. unsalted butter

3 slices of lean bacon, cooked and crumbled

1 small avocado (preferably California)

1/2 C. coarsely grated Monterey Jack (about 2 oz.)

 

In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 T. of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing

Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing

Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing

 

1 T. plus 1/2 tsp. kosher salt, plus more as needed

1 T. grated lime zest

1 tsp. freshly ground black pepper

1/2 tsp. good chile powder, such as chipotle or New Mexico

1 spatchcocked chicken (4 1/2 to 5 pounds), patted dry with paper towels

1 avocado, pitted, peeled, and cubed

1 C. mixed soft herb leaves, such as tarragon, parsley, mint, and basil

1/4 C. buttermilk

3 T. extra-virgin olive oil

1 tsp. fresh lime juice

1 garlic clove, grated on a Microplane or minced

 

In a small bowl, stir together 1 T. of the salt, the lime zest, pepper, and chile powder if using. Rub this mixture generously over the chicken. Transfer the chicken, skin side up, to a rimmed baking sheet. Let it stand at room temperature for 30 minutes, or refrigerate, uncovered, for up to 24 hours. Heat the oven to 45O°F. Roast the chicken until it is just cooked through (the meat is no longer pink and the juices run clear), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes. While the chicken is resting, prepare the dressing: In a blender, combine the avocado, herbs, buttermilk, olive oil, lime juice, garlic, and remaining 1/2 tsp. salt. Puree until smooth. Taste, and add more salt, pepper, and/or lime juice as needed. Serve the chicken with the dressing alongside.

Avocado Fries

Avocado Fries

Canola oil for frying

1/4  cup  flour

About 1/4 tsp. kosher salt

2  large eggs, beaten to blend

1 1/4  cups  panko (Japanese bread crumbs)

2  firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

 

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.

Wild Pacific Salmon with Creamy Avocado Sauce

Wild Pacific Salmon with Creamy Avocado Sauce

6 wild pacific salmon fillets (6 ounces each), about 1″ thick 

1/2 large avocado, peeled, pitted, and quartered 

1/4 C. fat-free sour cream 

1 T. reduced-fat mayonnaise 

1 tsp. lemon juice 

1 tsp. minced garlic 

1/4 tsp. hot-pepper sauce 

1/4 tsp. worcestershire sauce 

1/4 tsp. salt 

1/4 tsp. ground black pepper 

 

Place the salmon fillets, skin side down, on an aluminum foil–lined baking sheet. Coat the fish with vegetable oil spray. Preheat the broiler. Cook the salmon for 10 to 12 minutes, or until the fish is opaque. While the fish is cooking, in the bowl of a food processor fitted with a metal blade, combine the avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper. Process, scraping down the bowl occasionally, until the mixture is smooth. With a spatula, lift each salmon fillet away from the skin and set on dinner plates. Serve a dollop of the sauce with each salmon fillet.

 

Yield: 6 servings

Calories: 290

Fat: 13g

Sunday Morning Quesadillas with Smoked Salmon, Avocado and Tomatoes

Sunday Morning Quesadillas with Smoked Salmon, Avocado and Tomatoes

1/2 C. peeled pitted finely chopped avocado
½ C. finely chopped Tomato
2 tsp. chopped cilantro
1/8 tsp. salt
2 flour tortillas—8 in
1 1/2 oz. cream cheese softened
2 large slices (about 2 oz.) smoked salmon
2 very thin red onion slices
2 tsp. drained chopped capers

Combine avocado, tomato, cilantro, salt. Mix until well combined. Spread tortillas with cream cheese. Lay 1 slice of salmon on half of each tortilla. Separate onion into rings and spread them over salmon. Sprinkle with capers. Fold over tortillas to form a half moon. Heat nonstick skillet over medium heat. Add quesadillas and cook until lightly browned and heated through, 3-4 minutes per side. Top with avocado mix to serve.

Crab Salad with Asparagus & Avocado

Crab Salad with Asparagus & Avocado

3/4 lb. asparagus, cut into 2-inch pieces
1/2 C. finely chopped scallions
1/4 C. plain nonfat yogurt
3 T. reduced-fat sour cream
2 T. chili sauce
1 T. minced fresh dill
2 tsp. grated lemon zest
2 tsp. fresh lemon juice
2 tsp. Dijon mustard
1/2 lb. lump crabmeat, picked over to remove any cartilage
2 C. slivered bottled roasted red peppers
5 C. shredded Romaine lettuce
Half a medium avocado, thinly sliced
1 lemon, cut into eight wedges

Cook asparagus in a vegetable steamer until just cooked through, one to two minutes. Set asparagus aside to cool. Meanwhile, in a medium bowl, combine scallions, yogurt, sour cream, chili sauce, dill, lemon zest and juice, and mustard, and stir to blend. Add asparagus, crab, and roasted peppers to dressing and toss very gently to combine. Dividing evenly, line four salad plates with lettuce. Top with fanned out avocado slices and top avocado with a mound of crab salad. Serve with lemon wedges.

Yield: 8 servings
Calories: 193
Fat: 6.5g
Fiber: 5.6g

Chicken Avocado Risotto

Chicken Avocado Risotto

2 T. olive oil
1/2 C. frozen corn kernels
11/2 C. tomato, diced
4 C. white rice, cooked
3/4 C. fresh basil, chopped
1/2 medium avocado, diced
1/2 C. fresh capers
3/4 C. lemon juice
1/2 C. fresh parsley, chopped finely
1/2 medium avocado, sliced (for garnish)
2 C. green bell pepper, diced
6 skinless, boneless chicken breasts (4.5 oz. each)

Risotto: Put 1 T. olive oil in a skillet and saute the bell pepper, corn, and tomato for approximately 5 minutes. Add the precooked white rice and basil. Simmer for approximately 5 more minutes and set aside. Add the diced avocado. Chicken: Saute the chicken breasts in 1 T. olive oil for approximately 5 minutes on each side over low heat. Remove chicken from skillet and set aside. In the same pan saute the capers for approximately 1 minute. Remove from heat and add lemon juice and parsley. To serve, place the risotto mixture on plate and top with chicken breast. Pour the caper and lemon juice mixture over the chicken and rice. Garnish with the avocado slices.

Yield: 6 servings
Calories: 452
Fat: 13g
Fiber: 3g

Creamy Bacon Tomato and Avocado Pasta Salad

Creamy Bacon Tomato and Avocado Pasta Salad

6 slices bacon, chopped into one inch pieces

1/2 pound dried rotini pasta

1/2 cup mayonnaise

juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

1 teaspoon dried dill

1 cup halved cherry tomatoes

1 avocado pitted and sliced

 

Cook bacon until crisp. Transfer to a paper towel lined plate. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine.  Refrigerate for 30 minutes. Serve.

Guacamole Salad

Guacamole Salad

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 C. small diced red onion

2 T. minced jalapeno peppers, seeded (2 peppers)

1/2 tsp. freshly grated lime zest

1/4 C. freshly squeezed lime juice (2 limes)

1/4 C. good olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 tsp. minced garlic

1/4 tsp. ground cayenne pepper

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

 

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Duck Meat Quesadillas with Avocado Cream

Duck Meat Quesadillas with Avocado Cream

8 large flour tortillas (7-1/2-inch diameter)

4 ounces Monterey Jack cheese with jalapenos, grated

4 ounces Montrachet or other soft goat cheese, crumbled

7 cup shredded cooked duck or dark meat chicken

4 large white mushrooms, stems trimmed and thinly sliced

2 scallions (2 inches green left on), very thinly sliced crosswise

1 tsp. finely chopped fresh cilantro leaves or flat-leaf parsley

2 limes, quartered, for serving

Fresh cilantro sprigs, for garnish

1/2 cup Avocado Cream (recipe follows), for serving

Salsa

 

Place 4 tortillas on a work surface and sprinkle each with 1 tsp. Monterey Jack and 1/2 ounce Montrachet, making sure the cheeses are evenly distributed over the surface. Scatter 1/4 cup shredded duck or chicken over each, then sprinkle evenly with the sliced mushrooms, scallions, and chopped cilantro.  Cover with the remaining cheeses. Place a second tortilla over each, creating a sandwich, and press down on the ingredients with the palm of your hand. Head a dry nonstick large skillet over medium heat until very hot. Using a large spatula, place a quesadilla in the skillet and cook, pressing down with the spatula, and turning once, until the cheese melts and the tortillas brown slightly, 3 to 4 minutes per side. Remove to a low oven (250 F.) to keep warm. Repeat with the remaining quesadillas. To serve, cut each quesadilla in quarters and serve hot, garnished with quartered limes, cilantro sprigs, and a dollop of avocado cream. Serve with a bowl of salsa alongside. Yield: 4 servings


Avocado Cream

1 ripe avocado,  pitted, peeled, and cut in large pieces

Juice of 1 lime

1/2 C. sour cream

Salt, to taste

 

Place all the ingredients except the salt in a food processor and process until completely smooth. Scrape into a bowl and season to taste with salt. Serve Immediately.

 

Avocado Stuffed Cherry Tomatoes

Avocado Stuffed Cherry Tomatoes

20 cherry tomatoes

2 avocados

2 tablespoons lemon juice

1 tablespoon onions, minced

6 to 10 drops Tabasco sauce

 

Slice the tops off the cherry tomatoes.  Working carefully,  use a small spoon to remove the pulp and seeds.  Reserve pulp.  Turn the tomatoes over on paper towels and drain for 20 minutes. Peel the avocados; then mash them by hand, in a blender or food processor.  You should have 1 cup.  Mix in the remaining ingredients into the pulp.  Fill the tomatoes with the mixture.

Citrus-Glazed Scallops with Avocado Salsa

Citrus-Glazed Scallops with Avocado Salsa

Scallops:
1 1/2 lb. large sea scallops, cut in half horizontally
1/4 tsp. salt
1/4 tsp. black pepper

Glaze:
1/4 C. fresh lime juice
1/4 C. fresh orange juice
2 T. fresh lemon juice
1 T. grated peeled fresh ginger
2 T. honey
1 tsp. olive oil
1/4 tsp. ground red pepper
1 garlic clove, crushed
1/2 C. chopped green onions
1/4 C. finely chopped fresh cilantro

Salsa:
1/2 C. chopped seeded plum tomato
1/2 C. diced peeled avocado
1/4 C. finely chopped red onion
1 T. finely chopped fresh cilantro
1 T. chopped jalapeo pepper
1 T. fresh lime juice
1/2 tsp. olive oil
1/8 tsp. salt
1/8 tsp. black pepper
1 garlic clove, crushed
8 Bibb lettuce leaves (optional)

To prepare scallops, heat a large nonstick skillet over medium-high heat. Combine first 3 ingredients in a bowl; toss well. Add scallops to pan; cook 2 minutes on each side or until browned. Remove from pan; keep warm. To prepare glaze, combine lime juice and the next 7 ingredients (lime juice through 1 garlic clove) in a small bowl; stir with a whisk. Add juice mixture to pan. Cook 7 minutes or until glaze becomes shiny and begins to thicken. Drizzle the citrus glaze over the scallops; add green onions and 1/4 C. cilantro. Toss well. To prepare salsa, combine chopped tomato and remaining ingredients except lettuce; toss well. Serve on Bibb lettuce leaves, if desired.

Yield: 4 servings
Calories: 262
Fat: 6.1g
Fiber: 2.2g

Arugula, Fennel, and Avocado Salad

Arugula, Fennel, and Avocado Salad

6 C. trimmed arugula (about 4 oz.)
4 C. thinly sliced fennel bulb (about 2 small bulbs)
1 3/4 C. sliced peeled avocado (about 1 small)
1/3 C. fresh lemon juice
1 T. extra-virgin olive oil
1/2 tsp. salt
2 T. shaved Parmigiano-Reggiano cheese

Combine all ingredients except the cheese; toss gently to coat.
Divide the salad among 8 salad plates. Sprinkle the cheese evenly among salads.

Yield: 8 servings
Calories: 93
Fat: 7.4g
Fiber: 2.3g

Chicken and Avocado Salad

Chicken and Avocado Salad

1 1/2 T. extra-virgin olive oil
1 T. fresh lime juice
1/2 T. chopped fresh cilantro
1/8 tsp. salt
1/2 (1-lb.) head romaine lettuce, chopped (4 C.)
1 medium tomato, diced
1/2 medium cucumber, peeled, seeded, and sliced
1/2 lb. cooked chicken breasts, shredded
1/2 avocado, pitted, peeled, and sliced
Freshly ground black pepper

Whisk together oil, lime juice, cilantro, salt, and a pinch or two of pepper in a small mixing bowl. Combine lettuce, tomato, and cucumber in a large mixing bowl. Toss with half of the dressing and season to taste with salt and pepper; divide among 2 plates. Toss chicken with 1/2 T. of the remaining dressing and divide among salads. Top with avocado slices, drizzle with remaining dressing, and serve.

Yield: 2 servings
Calories: 380
Fat: 21g
Fiber: 5g

Shrimp and Avocados with Chiles and Lime

Shrimp and Avocados with Chiles and Lime

1 lb. medium shrimp, thawed if frozen, peeled and deveined
1/2 tsp. grated lime peel
3 T. fresh lime juice, divided
1 tsp. ground cumin, divided
1/2 tsp. salt, divided
1/4 tsp. freshly ground black pepper
1/8 tsp. ground red pepper
1 lb. ripe tomatoes, cut into 1/2″ chunks
1/2 C. coarsely chopped sweet white onion
1/4 C. + 2 T. coarsely chopped fresh cilantro
2 T. chopped pimiento-stuffed green olives
1-2 T. finely chopped fresh jalapeo chile pepper, with the seeds (wear plastic gloves when handling)
2 T. extra-virgin olive oil
1 ripe avocado, pitted, peeled, and cut into chunks
4 C. mixed greens

Place the shrimp in a medium bowl and add the lime peel, 1 T. lime juice, 1/2 tsp. ground cumin, 1/4 tsp. salt, black pepper, and red pepper. Mix well, cover, and set aside while preparing the salad. In another medium bowl, combine the tomatoes, onion, 1/4 C. cilantro, olives, jalapeo, oil, and the remaining 2 T. lime juice, 1/2 tsp. cumin, and 1/4 tsp. salt. Mix well. Let stand for 10 to 15 minutes to blend the flavors. Add the avocado and mix gently. Place the greens in a large shallow bowl and mound the avocado mixture in the center. Spray a medium nonstick skillet with cooking spray. Warm over medium-high heat. Add the shrimp and cook, turning often, for about 4 minutes, or until just opaque in the thickest part. Add the shrimp and any pan juices to the salad and sprinkle with the remaining 2 T. cilantro. Serve immediately.

Yield: 4 servings
Calories: 296
Fat: 16g
Fiber: 7g

Cream of Cheddar Soup and Lime Chicken Avocado Salad

Cream of Cheddar Soup and Lime Chicken Avocado Salad

2 T. butter

1 large yellow onion, chopped

3 garlic cloves, chopped

1 tsp crushed hot red pepper flakes

salt and pepper

2 T. ground cumin

2 T. flour

1 quart chicken stock or broth 

1 C. heavy cream (half and half works just fine)

Extra Virgin Olive Oil (aka EVOO)

5 thin chicken breast cutlets (I used two breasts)

1 T. ground coriander

2 limes

1 ripe avocado

1/2 head iceberg lettuce 

cherry tomatoes, cut in half

1/4 C. fresh cilantro leaves, chopped

4 C. good-quality aged Cheddar Cheese, grated

Heat a soup pot over medium heat with the butter. When the butter melts, add the onion, garlic, red pepper flakes, salt, pepper, and 1 T. of the cumin (a palmful). Cook for 3 minutes. Add the flour and cook for 1 minute more. Whisk in the chicken stock and heavy cream, bring up to a simmer, and cook for 10 minutes. In the mean time. Preheat a large skillet over medium-high heat with 2 T. of the EVOO. Season the chicken breasts with the remaining T. of cumin, the coriander, and salt and pepper; add to the hot skillet and cook for 2-3 minutes on each side, or until cooked through. Remove the chicken to the cutting board, squeeze the juice of 1 lime over the chicken, and allow it to cool slightly. Dice avocado and scoop it out. Place lettuce (or spinach) on plates, followed by chopped cilantro, avocado and tomatoes. Cut the chicken into strips and add to each plate. Squeeze the juice from the other lime in a small dish and mix in 3 T. of EVOO. Divide the dressing among each plate. Season with salt and pepper. To finish the soup, turn the heat off. While whisking, add the grated cheddar cheese in 3 additions. Service the cheddar soup immediately alongside the lime chicken avocado salad.

Guacamole Cucumber Salad

Guacamole Cucumber Salad

2 medium Hass avocados, pitted and sliced

2 medium tomatoes, seeded and chopped

1/2 English (seedless) cucumber, chopped

1/2 red onion, sliced

1 jalapeno, seeded and finely chopped

3 T. lemon juice

1 small clove garlic, chopped

A few drops hot sauce

1 tsp. salt

1/3 C. extra-virgin olive oil

 

Arrange vegetables on platter. Mix lemon and garlic, hot sauce and salt. Stream in extra-virgin olive oil while whisking dressing. Pour lemon dressing over the salad and serve.

Turkey Loco Burgers with Chunky Guacamole

Turkey Loco Burgers with Chunky Guacamole

1 lb. ground turkey

1 tsp. Ground cumin

1-2 T. chopped fresh oregano (a handful of leaves)

1/4 onion, grated

1 lime, juice of

 Hot pepper sauce (to taste or a few shakes)

 Coarse salt

 Cracked black pepper

4 crusty rolls, split

 Romaine lettuce leaves

Chunky Guacamole

2 avocados, peeled and pitted

1/4 medium Spanish onion, grated

1 jalapeno pepper, minced (or serrano)

 Coarse salt

1 plum tomato, seeded and diced

 

In a bowl, combine the turkey and the next 7 ingredients. Form mixture into 4 patties and grill over medium-high heat for 6 minutes on each side. While the burgers are cooking, mash the avocados with the onion, chile pepper, salt, and tomato—leave it chunky. Place each burger on a bun and pile it with chunky guacamole and a piece of romaine.

Avocado & Sun-Dried Tomato Omelet

Avocado & Sun-Dried Tomato Omelet

2 ripe avocados, preferably Hass, pitted, peeled and cut into 3/4-inch dice
Juice of 1 lime
8 oil-packed sun-dried tomato halves
8 egg whites
4 whole eggs
2 T. skim milk
1/4 tsp. each salt and pepper
1 tsp. olive oil

In a small bowl, gently toss avocado with lime juice to coat. Cut tomato halves lengthwise into thick strips. In a medium bowl, combine egg whites, eggs, milk, salt and pepper; whisk until blended. In large nonstick skillet, heat oil over high heat. When oil is hot but not smoking, pour eggs into skillet. Reduce heat to medium. Cook, lifting edges to let uncooked egg flow underneath, until omelet is nearly set but still moist in center, 3 or 4 minutes. Quickly spread tomatoes over half of omelet. Scoop avocado from juice with slotted spoon and arrange over tomatoes. Fold plain side over filling. Cook 1 more minute. Slide onto platter and serve immediately.

Yield: 4 servings
Calories: 298
Fat: 22g
Fiber: 5g

Chunky Guacamole

Chunky Guacamole

4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Kosher salt and freshly ground pepper

Halve and pit the avocados. Scoop out the flesh with a spoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving

Yield: 16 servings
Calories: 84
Fat: 7.5g
Fiber: 1.2g

Garlic Avocado Burger with Horseradish Mustard

Garlic Avocado Burger with Horseradish Mustard

1 lb. ground sirloin

2 large cloves garlic, minced

1/2 tsp. Tabasco sauce

1 T. Worcestershire sauce

Salt and pepper to taste

2-3 slices sharp cheddar cheese

2-3 slices Muenster cheese

2 or three hamburger buns, toasted the on grill

Sliced avocado

Sliced baby dill pickles

Horseradish mustard (recipe follows)

 

Combine ground sirloin, garlic, Tabasco, Worcestershire, salt and pepper in a bowl and mix well. Form into 2-3 larger patties and place on grill. For medium burgers, grill for 4 minutes at 500 degrees then flip burgers and turn down the heat to 275 degrees for about 3 or 4 more minutes. Turn the grill off and add the cheese to the tops of the burgers. Cover the grill and let cheese melt for about 1 minute, then remove burgers. Place buttered buns on the grill to let toast while cheese is melting on the burgers. Remove burgers and buns from the grill and assemble burgers with horseradish mustard, avocado, pickles, and serve.

  

 

Horseradish Mustard

 

1 T. horseradish

2 T. Dijon mustard

 

In a small bowl mix horseradish and Dijon mustard. Spread on burgers or chicken to add a kick to your meat.

 

Chili Lime Avacodos

Chili Lime Avacodos

2 ripe Haas avocados
2 limes
1 tsp. sugar
1 tsp. chili powder
1/2 tsp. salt
3 T. extra-virgin olive oil
Chopped chives or cilantro for garnish, optional

Halve avocados and remove pit. Roll limes or heat in microwave for 10 seconds to get juices flowing. Halve the limes. Rub the avocado halves gently with 1/2 lime to retard the browning. Juice limes into small bowl and mix with sugar, chili powder and salt using a fork or small whisk. Add extra-virgin olive oil in a slow stream while mixing dressing. Pour dressing into the cavities of avocados, distributing it equally and serve. Garnish with chives or cilantro as an optional garnish.

Yield: 4 servings
Calories: 220
Fat: 22g
FIber: 1.9g

Lightened Up Guacamole

Lightened Up Guacamole

1/2 – 1 C. frozen peas, thawed
1 avocado
1/4 C. finely chopped red onion
1/4 C. chopped cilantro
1 T. fresh lime juice
1-1/2 tsp. finely chopped jalapeo (pickled or fresh)
1/2 tsp. salt

In food processor, process peas until finely chopped. With potato masher or fork, mash avocado until not quite smooth (leave it just a little lumpy). Stir in onion, cilantro, lime juice, jalapeo, salt, and peas. If not serving right away, place a sheet of plastic wrap on the surface and refrigerate until serving. Optional: You can add some diced Tomato to further bulk up a serving while adding few calories.

Yield: 6 servings
Calories: 83
Fat: 5.2g
Fiber: 3.3g

Guacamole and Turkey Sandwiches

Guacamole and Turkey Sandwiches

1/2 cup coarsely mashed avocado
1 tablespoon fresh lime juice
8 1-ounce slices whole grain bread
4 plum tomatoes, each cut into 4 slices
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2/3 cup alfalfa sprouts
1/2 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
8 ounces thinly sliced deli turkey
Optional: minced jalapeo peppers

Combine avocado and lime juice. If you like hot foods, add minced jalapeo peppers to the avocado mixture. Spread 2 tablespoons avocado mixture on each of 4 bread slices. Arrange the tomato slices over avocado mixture; sprinkle evenly with salt and pepper. Divide sprouts, onion, cilantro, and turkey evenly over tomato slices. Top with remaining bread slices.

Yield: 4 servings
Serving size: 1 sandwich

Calories: 205
Fat: 5g
Fiber: 10.4g

Lobster Salad With Avocado

Lobster Salad With Avocado

1 T. fresh lime juice
2 T. olive oil
1 clove garlic, minced
Salt and pepper to taste
4 green onions, thinly sliced
2 1/2 C. chopped cooked lobster
Avocado slices, tossed with lemon juice
Lettuce leaves
Ripe olives

Combine the lime juice, olive oil, garlic, salt and pepper in a small bowl. Combine green onions and lobster in large bowl. Pour lime dressing over lobster mixture, and gently toss to combine. Clover and refrigerate at least 1 hour. To serve, arrange lettuce leaves on 4 plates. Divide lobster salad among lettuce leaves. Garnish with avocado slices and ripe olives.

Yield: 4 servings
Calories: 245
Fat: 9.3g
Fiber: 3.8g

Papaya-Avocado Salsa

Papaya-Avocado Salsa

2 ripe medium avocados, peeled, pitted and diced
1 ripe papaya, peeled, halved, seeded, and diced
1 large ripe tomato, diced
1/4 C. finely chopped red onion
2 cloves garlic, minced

Combine all ingredients in medium bowl and mix thoroughly. Let set in refrigerator for one hour before serving.

Yield: 12 servings
Calories: 72
Fat: 5g
Fiber: 2g

Chunky Red Pepper Soup with Avocado Toast

Chunky Red Pepper Soup with Avocado Toast

4 large red sweet peppers
1 tsp. olive oil
1/2 C. finely chopped onion
4 roma tomatoes, peeled, seeded, and chopped
4-5 C. reduced sodium chicken or vegetable broth
1/8 tsp. salt
1/8 tsp. fresh ground black pepper
1 T. balsamic vinegar

Avocado Toast:
6 bias cut slices (1/4 inch each) French baguette loaf
1 T. roasted garlic paste
1 ripe avocado, peeled and sliced
1/8 tsp. salt
1 T. lime juice

To roast the peppers: Preheat oven to 425*F. Remove stems, seeds, and membranes from peppers. Place peppers, cut side down, on a lightly oiled baking sheet. Roast 20 to 25 minutes or till skins char and blister. Remove from heat. Wrap peppers in foil and let stand 15 minutes or until cool. Peel off skin. Use immediately or refrigerate up to several days. Heat the one tsp. of olive oil in a large saucepan over medium heat. Cook and stir onion in oil for 2 minutes, or till soft. Add peppers, tomatoes, broth, salt, pepper, and vinegar. Bring just to boiling. Reduce heat; simmer uncovered for 10 minutes, stirring occasionally. Cool slightly. Transfer half of mixture to a blender container or food processor bowl. Process until smooth. Return mixture to saucepan and stir well. Heat thoroughly. To make Avocado Toast: Preheat broiler. Toast bread slices under broiler until lightly browned, turning once. Remove from oven. Spread each piece of toast with about 1/2 tsp. roasted garlic paste; set aside. Toss avocado slices with lime juice and salt. Arrange several slices of avocado on each piece of toast and garnish with a fresh basil leaf, if desired.

Yield: 6 servings
Serving Size: About 1 C. Soup + 1 Avocado Toast

Calories: 158
Fat: 6g
Fiber: 5g

Avocado Salsa

Avocado Salsa

1/2 Avocado, peeled, pitted, chopped
2 T. Lime juice
1/4 C. Chopped Tomato
1/4 C. Chopped Red Onion
1 T. Dried Cilantro
1/4 C. Plain Nonfat Yogurt
1/4 tsp. Chili Powder

Combine all ingredients in small bowl and chill in fridge 1/2 hour to allow flavors to mingle.

Guacamole Salad

Guacamole Salad

2 Tomatoes, diced
1 C. Sliced Red Onions
1 C. Red and/or Yellow Bell Pepper Strips
1/4 Avocado, pared and diced
2 slices Bacon, cooked crisp and crumbled
2 T. jalapeo or milder Chili, seeded and diced
2 T. Lime Juice
1 T. Apple Cider Vinegar
Pepper
2 C. Lettuce, torn into bite sized pieces

In large bowl combine all ingredients except lettuce and toss to combine. To serve, line serving dish with lettuce and top with avocado mixture.

Avocado Fettuccini

Avocado Fettuccini

2 T. Olive Oil
1/4 C. Sherry wine vinegar
1/2 C. Chopped fresh basil
2 T. Chopped green onion
1/4 C. Diced green bell pepper
1/2 C. Dried tomatoes, soaked until soft, drained and halved
2 T. Chopped walnuts
1 Whole California avocado, peeled and diced
1 lb. Dried Fettuccine noodles or other dry pasta

In a large bowl whisk together the olive oil, vinegar, basil and green onion. Add bell pepper, dried tomatoes, walnuts and half the avocado. Toss ingredients well so they are evenly coated with the oil and vinegar. Cook pasta following package directions. Drain pasta and add to bowl with other ingredients while pasta is still hot. Toss all ingredients. Serve immediately. Use the remaining avocado to garnish the top of the pasta.