Avocado Mousse.
Place avocado flesh, lemon juice and worcestershire
ith 3 chives.
Scoop avocado flesh into a food processor
b>mousse, mix the garlic, parsley and lemon juice. Mash in the avocado
efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
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.
he mousse into the mold, top with a layer of avocado slices
emove the stone from the avocado, then peel the bananas.
In a food processor, combine avocado, lemon juice and Worcestershire sauce. Process until smooth. Add mayonnaise and process until well combined. Fold in chives and Tabasco sauce.
Combine 1/4 cup avocado mixture with bloomed gelatin and gently heat until melted. Fold back into remaining avocado mixture. Season.
Distribute mousse between 6 slightly wet 4.25 oz molds. Chill for 3 hours, until set. When ready to serve, invert onto serving plates. Serve with Melba Toast.
*NOTE: Recipe suggested gold dragees. If you
treaks of cream in your mousse then to stir the mixture
arfait glasses.
Chill the mousse for several hours, preferably overnight
eat and cool.
Cut avocado in half and remove pit
re to ensure that the recipe is clear & easy to follow
Place avocado in a bowl. Drizzle with
ita half with chicken, lettuce, avocado salsa and the sour cream
ompletely.
Make the mango mousse: Put water in a small
hopped raw veggies.
Add avocado and mix together well with
nd gelatin, stir into pureed avocado.
Beat cream until it
br>Spoon a container of mousse into each glass/bowl.
For the mousse:
Place the heavy cream,