~Avacado Recipes~

HEARTY PORK, AVOCADO AND BLACK BEAN SALAD
Prep: 15 minutes

2 fully ripened Mexican avocados, halved, pitted and peeled1 ripe tomato, diced
1 can (15 ounces) black beans, drained and rinsed
1 cup peeled jicama or celery cut in strips
1/3 cup crumbled queso fresco or mild feta cheese
1/4 cup chopped cilantro
1/2 cup prepared red-wine or Italian salad dressing, divided
12 ounces cooked, sliced pork or chicken


Dice 1 avocado and slice remaining avocado in thin wedges; set aside. In a medium bowl, combine diced avocado, tomato, beans, jicama, cheese, cilantro and 2 tablespoons of the dressing. Spoon onto four plates, lined with lettuce, if desired. Serve with avocado wedges and pork slices. Drizzle with the remaining dressing.

YIELD: 4 portions

HUEVOS A LA MEXICANA
Prep:10 minutes Cook:15 minutes

2 fully ripened Mexican avocados, halved, pitted and peeled
2 tablespoons vegetable oil, divided
1 cup chopped onion
2 cups coarsely chopped ripe tomato, (about 1 large)
1 to 2 serrano or jalapeo chilies, finely chopped*
8 large eggs, lightly beaten
1/4 teaspoon salt


Cut 1 of the avocados into 12 slices and coarsely chop remaining avocado; set aside. In a large skillet, over medium-high heat, heat 1 tablespoon of the oil. Add onion; cook and stir until softened, about 5 minutes. Add tomato and chilies; cook and stir just until the tomatoes are warmed, about 3 minutes. Remove the tomato mixture to a bowl; stir in the chopped avocados. In the skillet, heat remaining 1 tablespoon oil; add eggs and salt; cook, stirring often, until eggs are cooked, 3 to 5 minutes. Stir in the tomato mixture; cook until hot, about 1 minute. Divide egg mixture among 4 plates; top with reserved avocado slices. Serve, if desired, with warm tortillas and refried beans, or fill tortillas with beans, eggs and avocado slices.

YIELD: 4 portions

* For less heat, remove the seeds and veins of the chiles

AVOCADO AND REFRIED BEAN MOLLETES
Prep: 8 minutes Cook: 7 minutes
2 fully ripened Mexican avocados, halved, pitted and peeled
1 loaf French or Italian bread (16 inches)
1 can (16 ounces) refried beans
2 tablespoons thinly sliced green onion (scallion)
1/2 teaspoon ground cumin
4 ounces pepper Jack cheese, shredded (about 1 cup)
1 cup chopped ripe tomato (about 1 medium)
2 tablespoons chopped fresh cilantro
2 teaspoons lemon juice
Salt and ground black pepper to taste




Preheat oven to 450F. Slice 1 avocado and chop remaining avocado; set aside. Slice loaf horizontally in half; pull some of the bread out from each half to make a slight cavity. Place bread shells on a baking sheet. In a bowl, combine beans, onion and cumin; spread onto bread. Arrange avocado slices over bean filling. Top with cheese and bake until the filling is hot and cheese has melted, 5 to 7 minutes. In a small bowl combine chopped avocado with tomato, cilantro and lemon juice; season with salt and pepper. Serve sandwiches topped with avocado-tomato salsa.

YIELD: 4 portions

MEXICAN-SPICED CHICKEN WITH AVOCADO SALSA
Prep: 10 minutes Cook: 15 minutes
4 skinless boneless chicken breast halves (cutlets), 6 to 8 ounces each
2 teaspoons prepared taco seasoning blend
1 tablespoon vegetable oil
2 fully ripened Mexican avocados, halved, pitted and peeled
1 jar (16 ounces) tomato salsa




Sprinkle chicken breasts on both sides with taco seasoning. In a large skillet, over medium-high heat, heat oil; add chicken. Reduce heat to low; saut until well browned on both sides and cooked through, about 15 minutes. Meanwhile, chop one avocado and cut remaining avocado into 16 slices; set aside. Remove chicken from skillet; slice and keep warm. Add salsa to skillet; cook over low heat until hot; stir in reserved chopped avocado. On 4 dinner plates, arrange chicken, fanning the slices; top with avocado salsa, dividing evenly. Garnish with reserved avocado slices and, if desired, cilantro sprigs.

YIELD: 4 portions

AVOCADO-TEQUILA SALSA
Prep: 15 minutes

2 fully ripened Mexican avocados
1 cup diced tomato
2 tablespoons chopped cilantro
1 to 2 tablespoons lime juice
1 tablespoon tequila
1/2 teaspoon salt

Cut avocados lengthwise around middle; remove pits with a knife blade; twist avocados to separate halves; scoop out halves with a spoon; dice. In a medium-sized bowl, combine avocados, tomatoes, cilantro, lime juice, tequila and salt; toss gently. Cover surface with plastic wrap; chill until ready to serve. Spoon salsa into a small serving bowl. Or, if desired, rub a lime wedge around the rim of a margarita glass; dip rim in kosher salt; fill glass with salsa (refill as needed). Garnish with a lime wedge or cilantro sprig and serve with tortilla chips, jicama slices or sweet red bell pepper slices.

YIELD: 3 cups

BAKED HALIBUT WITH AVOCADO LEMON CREAM SAUCE
Prep: 30 minutes Cook: 25 minutes

2 fully ripened Mexican avocados, halved, pitted and peeled
1-1/2 teaspoons lemon juice
1/4 teaspoon onion powder
1/4 teaspoon garlic salt*
3/4 cups heavy cream, divided
2 eggs
1/2 cup prepared salsa
1 cup all-purpose flour
Olive oil
6 halibut fillets (6 to 8 ounces each), skin removed

To prepare Avocado Lemon Cream Sauce: In a food processor, combine 2 avocado halves, lemon juice, onion powder and garlic salt; process until chopped. With machine running, slowly add 1/4 cup of the cream; process until smooth. Chill until ready to serve. To prepare halibut: In a bowl, whisk the eggs. Add remaining 1/2 cup cream and salsa; whisk until blended. Place flour in another bowl. Lightly coat halibut with flour; coat with egg mixture. Preheat oven to 400ºF. Add enough oil to large skillet to cover bottom; heat over medium-high heat. Add half of the fillets; cook, turning once, until browned on both sides. Transfer to large baking sheet. Repeat with the remaining fillets, adding more oil if needed. Bake until fillets are just cooked through, about 10 minutes. Cut remaining avocado in thin slices. Place halibut on plates and pipe or spoon sauce around edge; garnish with avocado slices. If desired serve with mashed potatoes sprinkled with diced peppers.

* Or, substitute 1/2 teaspoon chopped garlic and 1/4 teaspoon salt

YIELD: 6 portions

CHICKEN AND AVOCADO QUESADILLAS
Prep: 30 minutes Cook: 20 minutes

2 tablespoons olive oil, divided
2 tablespoons lime juice
1/2 teaspoon ground cumin
2 cups cooked, diced chicken
1 fully ripened Mexican avocado, pitted, peeled and cut in 1-inch cubes
4 flour tortillas (7 to 8 inches each)
1/4 cup shredded Jack or Pepper Jack cheese


Preheat oven to 450°F. In a medium-sized bowl, combine 1 tablespoon of the oil, the lime juice and cumin. Add chicken and avocado; toss gently. Lay tortillas on a baking sheet; brush both sides with the remaining 1 tablespoon oil. Spoon chicken and avocado mixture on each tortilla, dividing evenly; top with cheese. Fold tortillas in half to cover filling. Bake until tortillas are crisp, about 8 minutes. If desired, serve with salsa.

YIELD: 4 quesadillas

AVOCADO AND BEEF TORTA
Prep: 15 minutes Cook: 10 minutes

1 fully ripened Mexican avocado, halved, pitted and peeled
1 tablespoon lime juice
1/2 teaspoon salt, divided
Pinch ground red pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 pound flank steak
1 (12- to 14-inch) loaf Italian bread
1 cup torn salad greens
1 ripe large tomato, thinly sliced

Preheat broiler. In a small bowl, mash avocado with a fork; stir in lime juice, 1/4 teaspoon of the salt and the red pepper; set aside. In a cup, combine cumin, chili powder and remaining 1/4 teaspoon salt. Rub seasoning mixture over both sides of steak; place on a rack in a broiler pan. Broil steak, 2 to 3 inches from heat source, until cooked as desired (about 5 minutes on each side for medium). Remove to a cutting board; let rest for 5 minutes; cut diagonally in thin slices. Split bread horizontally almost through. Spread avocado mixture on top half; layer salad greens, beef and tomato on bottom of loaf; close sandwich. Cut crosswise in 4 pieces.
YIELD: 4 portions

SHRIMP, AVOCADO AND WINTER FRUIT SALAD
Prep: 25 minutes

1 fully ripened Mexican avocado, halved, pitted and peeled
3 cups bite-sized salad greens
1 mango, peeled, pitted and cubed (about 2 cups)
1-1/3 cups seedless red grape halves
1/2 cup prepared salad dressing (from an 8-ounce bottle)
1 pound cooked shrimp, peeled and deveined
1 lime, cut in wedges

Cut avocado in thin wedges. In a large bowl, toss greens, mango and grapes with half of the salad dressing. Arrange avocado and shrimp on top; drizzle with the remaining dressing. Serve with lime wedges.
YIELD: 4 portions

Ah, Cittie, avocados...now you're talking!! Love those things!

I LOVE avocados! And they were one of my baby's first foods!! Thanks for the recipes.

Avocado Salad

Make sure to use large, ripe avocados and Walla Walla sweet, or Vidalia onions in this recipe. Original recipe yield: 6 servings.



INGREDIENTS:
2 avocados - peeled, pitted and diced
1 sweet onion, chopped
1 green bell pepper, chopped
1 large ripe tomato, chopped
1/4 cup chopped fresh cilantro
1/2 lime, juiced
salt and pepper to taste




DIRECTIONS:
In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.

California Avocado Bisque Soup


Nutrition Information per Serving: 280 calories, 24g of fat, 15mg of cholesterol, 360mg of sodium and 6g of protein.


Ingredients

3 quarts milk
1/3 Cups fresh tarragon leaves, chopped
1 Tbsp salt
12 California Avocados (about 6 lbs.)
½ Cup fresh lemon juice
¼ tsp cayenne pepper, or to taste
Sour cream, as needed for garnish

Instructions

Combine milk, tarragon, and salt;bring to a simmer. (Do not boil.)
Remove from heat, let stand 1 hour.
Meanwhile, puree avocado and lemon juice until smooth
When milk is ready, whisk in avocado mixture; stir in cayenne.
Chill at least 2 hours to marry flavors.
Per Order:
To serve chilled, garnish 1 cup soup with a swirl of sour cream.
To serve hot, heat 1 cup soup, garnish with a swirl of sour cream.

Avocado Roasted Garlic Dip


Ingredients


3 Pounds California Avocados
1/3 Cups Lemon juice
4 Roasted garlic heads
½ Tbsp Chopped garlic
¼ Cup Chopped parsley
½ Tbsp Dried oregano
½ Tbsp Salt
½ tsp Coarsely ground black pepper

Instructions

METHOD
Roughly mash avocado. (Texture should not be smooth.)
Fold remaining ingredients into avocado. Chill 1 hour to marry flavors.
Serve 1/4 cup dip with onion flowers, fried vegetables, chicken wings or use as a topping for grilled meat, poultry, fish or egg dishes.

Pizza, California Confetti

Nutrition Information per Serving: 270 calories, 12g of fat, 15mg of cholesterol, 530mg of sodium, and 10g of protein.


Ingredients

1 California avocado, diced
1 twelve-inch purchased, baked pizza bread shell
1 Tbsp olive oil (+ as needed)
6 cloves garlic, chopped finely
½ Cup corn kernels, fresh or canned
½ Cup tomatillo or tomato salsa
½ Cup thinly sliced green onion
¼ Cup chopped Anaheim chile
¼ Cup red bell pepper
1 Cup Feta cheese
1 Tbsp chopped, fresh oregano, or 1 teaspoon dried

Instructions

Gently toss avocado with lemon juice. Reserve.
Brush pizza bread shell with olive oil. Sprinkle with garlic.
Spread salsa over shell.
Sprinkle with corn, green onion, Anaheim chile, bell pepper, avocado, cheese and oregano.
Drizzle with 1 tablespoon olive oil.
Bake at 450 degrees F until cheese is lightly browned, about 10 minutes.