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.
inutes per side.
Cut avocado in half and remove pit
lice of jalapeno, chunk of avocado, and a wedge of jicama
nd vegetables, mix the mango, avocado, onion, jalapeno, cilantro, red pepper
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
ll the black beans, Hass Avocado, pineapple, cured red onions, cilantro
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.
read slices.
Mix together avocado, lemon juice, minced garlic, turmeric
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.
Cut avocado in half. Scoop out the
ook prepare the avocado salsa by combining the avocado, onion, pepper and
Combine& mix all the dressing ingredients and set aside.
In large bowl, toss lettuce, tomatoes, chillies, and olives.
To serve, layer in the following order: 1/2 lettuce mixture, 1/2 dressing, 1/2 picante, 1/2 cheese, 1/2 chips.
Repeat the step above layering the remainder ingredients in the same order.
This is one of those recipes that can be changed up by adding other ingredients such as beans and using different types of cheeses.
Blend avocado and lemon juice. Add anchovy, onion, red peppers and garlic powder.
Mix in a food processor or chop finely.
Add sweet sherry.
Cover the bowl and chill until ready to serve.
Serve with sesame crackers.
To serve as an appetizer arrange on lettuce cup and garnish with thin onion slices and tomato wedges with sesame crackers.
In blender or food processor, process beans to a paste consistency.
In a shallow serving dish with a rim, layer the ingredients as follows:
beans, sour cream, avocado dip, cheese, peppers, olives, scallions and tomatoes.
Serve with taco chips.
Mix avocado dip with sour cream, then layer in order listed. Serve with corn chips.