Press the mashed avocado into the botton of a 8\" or 9\" pyrex pie plate.
Sprinkle the chopped onion over the avocado.
Combine the egg and Mayo.
Place gently over the onion.
Spoon the Caviar very gently on top.
Chill& serve with crisp sesame seed crackers or or small pumpernickel rounds.
Melt ghee in the skillet over high heat. Add mushrooms and salt; cook, without stirring, until they release their moisture, 1 to 2 minutes. Continue cooking, stirring occasionally, until browned, 5 to 8 minutes. Add shallots; cook and stir until fragrant, about 2 minutes.
Mix avocado into the mushroom mixture; cook and stir until avocado is creamy, about 5 minutes. Season with salt and ground black pepper.
Split an avocado.
Chop up and mix together with hard-boiled eggs and onion that you have browned.
Add mayonnaise, salt and pepper.
Serve on crackers or as dip.
Avocado Tzatziki Sauce: Mix together all tzatziki ingredients (avocado thru salt & pepper); refrigerate until use.
The Rest: Marinate the salmon in the oil, lemon juice and zest, yogurt, garlic, oregano, salt and pepper for 20 minutes before placing it on a baking dish
Preheat oven to 400 degrees F. Place marinated salmon in oven and bake until the salmon just starts to flake easily, about 10 minutes.
Serve topping with the avocado tzatziki.
Peel and seed avocadoes, dice.
Dice tomatoes.
Chop green onion.
Mince garlic.
Add all ingredients to a mixing bowl.
Stir gently together. Be gentle about this as you don't want to mash the avocado.
Cover and refrigerate at least 4 hours for flavors to develop.
Serve with tostadas or hefty chips.
Enjoy all the compliments.
You may have to take copies of this recipe where ever you serve it.
Layer ingredients
in
order
listed:
Mash avocado and mix with mayonnaise
and lemon juice for first layer.
Combine taco mix and sour
cream,
mixing well for second layer.
Then layer onion, tomato
and cheese; top with black olives.
Serve with tortilla chips.
A\t9
x
5-inch dish works well for this recipe. Do not prepare far in advance.
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
eat and cool.
Cut avocado in half and remove pit
Marinate shrimp for 2 hours in oil, vinegar, lemon juice, Tabasco and onions.
Add tomatoes, olives, parsley, salt and oregano.
Marinate, stirring gently 3 or 4 times, for 2 to 3 hours (or longer).
When ready to serve, add avocado and place semi-drained in a lettuce lined glass bowl or for individual servings, serve in icers, large sea shells (for cooking and serving) or in individual ramekins.
Makes 6 appetizer servings.
Cut avocados in half lengthwise, separate and remove seed. Set aside.
Mix all other ingredients in top of double boiler and heat until sauce is smooth, stirring constantly.
Spoon hot sauce into halves and serve as an appetizer or cut avocado into cubes and serve with toothpicks to dip in sauce as an hors d'oeuvre.
il.
Dice mango and avocado- they should be small pieces
Place avocado in a bowl. Drizzle with
ll the black beans, Hass Avocado, pineapple, cured red onions, cilantro
ita half with chicken, lettuce, avocado salsa and the sour cream
Allow 1/2 avocado and 1/3 can of consomme per serving.
Dice avocado and toss with lemon juice.
Place in bottom of balloon wine glass.
Cover with consomme, sprinkled with a little additional lemon juice.
Add a dollop of sour cream and sprinkle with capers.
Serve as appetizer or first course.
Can be made ahead 1 hour before company arrives and kept in refrigerator.
hopped raw veggies.
Add avocado and mix together well with
he cooked green salsa and avocado chunks. Blend them together just
gently toss scallop mixture with avocado cubes, olive oil and cilantro
Peel and remove seed from avocado.
Slice avocado very thinly (or cube) and arrange in a 9 or 10-inch glass pie pan.
Sprinkle with lemon juice and salt.
Spread sour cream over slices and sprinkle with garlic powder.
Pour taco sauce over entire mixture and cover with plastic wrap.
Refrigerate for 2 hours or more. Just before serving, sprinkle with scallions and grated cheese. Serve with large corn chips or tostadas.
nd chop the cucumber and avocado.
Once the ring is