ire rack.
For the avocado cream, place avocado in a bowl. Mash
First make the avocado cream sauce: Melt the butter in
rom heat and add sour cream; mix well. Place in a
ooking spray.
To prepare Avocado Cream, place avocado in bowl and mash
74 degrees C).
Blend avocado, yogurt, 1 1/2 teaspoons
For the Avocado Cream: Place all ingredients into a
Sprinkle gelatin over 1 cup tomato juice in a medium saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Remove from heat; stir in remaining tomato juice, white wine vinegar and next 4 ingredients.
Chill until the consistency of unbeaten egg white.
Fold in tomato and the next 3 ingredients. Spoon into 10 slightly oiled 1/2-cup molds.
Chill until firm. Unmold onto lettuce-lined salad plates.
Top with Avocado Cream. Garnish, if desired.
Yields 10 servings.
Beat cream cheese until smooth. Add salmon, lemon zest, lemon juice, tomato sauce, chives and hot pepper sauce. Transfer to a 4 inch cake ring and smooth top.
To make the avocado cream, combine avocado, sour cream, char-grilled pepper and fresh dill. Season then transfer to cake ring. Chill for 30 mins.
To serve, carefully remove ring. Garnish with a sprig of watercress. Serve with crackers and crudites.
br>Next prepare the Avocado and Garlic Sour Cream by adding all
For avocado cream, mix avocado pulp with lime juice.
Toss potato with cornstarch and nutmeg and season to taste. Shape into 12 nests. Heat 2 tbsp oil in a pan and fry nests on both sides for about 4 mins until golden brown. Remove and drain on paper towels.
Add remaining oil and saute sliced mushroom for 2 mins until golden then remove from heat. Add diced mushroom and saute for 3 mins. Add parsley and season to taste. Serve with nests, pancetta, avocado cream and sliced mushroom.
ime.
For the avocado cream, blend the avocado, oil and lime juice
nd vegetables, mix the mango, avocado, onion, jalapeno, cilantro, red pepper
ake the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime
Puree cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth.
Whisk in yogurt, wasabi paste, chives, and pepper, to taste.
Just before serving, blend soup with ice in batches until smooth.
Serve topped with avocado cream.
Enjoy!
Note: Soup (before blending with ice) and avocado cream may be made 1 day ahead and kept, separately, chilled and covered.
Cook tortellini in boiling water according to packet instructions. Drain, set aside and keep warm.
Place avocado, cream, Parmesan cheese and lemon juice in a food processor or blender and process until smooth. Season to taste with black pepper.
Place tortellini in a warm serving bowl, add avocado cream and toss to combine.
Serve immediately.
Cut 18 rounds from cucumber (about 1/4 inch thick) and save any leftover for another use. Top each round with a thin slice of salmon cut to fit. Drizzle a little lemon juice over the salmon, then season with salt and pepper.
Place avocado, sour cream, 1 teaspoon pf lemon juice, salt, pepper, and cayenne pepper in a food processor and process until smooth and blended.
Garnish each cucumber slice with a dollop of avocado cream and sprinkle with green onions.
lender, puree avocados with sour cream, half of the lime juice
For the avocado cream:
Puree the yogurt, avocados,
ith salt.
Combine sour cream, onion, cilantro and sugar.
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.