Combine avocado oil, egg yolks, lime juice, mustard, and salt in a large mason jar. Puree mayonnaise slowly using an immersion blender until smooth. Store in the refrigerator.
nd brush lightly with olive oil. Season to taste. Bake for
mall saucepan, add garlic and avocado oil, and place over medium heat
Cook asparagus for 4 minutes until tender.
Refresh in a bowl of icy water to retain color.
Halve strawberries.
Cut up avocado and put 1 tbsp lemon juice over to prevent browning.
Cut asparagus in half.
Place all items in serving dish.
Avocado Oil Dressing:
Whisk dressing ingredients in a bowl.
Drizzle over salad.
Pour avocado oil, olive oil, vinegar, lemon juice, and sesame oil into a blender. Cover and blend until smooth and emulsified, about 2 minutes. Add avocado; blend well to combine, about 2 minutes. Add garlic and cumin; blend until vinaigrette flavors are combined, about 1 minute. Season with salt and pepper.
Transfer vinaigrette to a container; chill in the refrigerator for 1 hour. Shake well before using.
Place the tomatoes, balsamic vinegar, avocado oil, and 1 teaspoon of salt
Peel the avocado and kiwifruit.
Dice the flesh of both before tipping into a mixing bowl.
Stir in the chopped green onion, chervil, chilli sauce, lemon juice and avocado oil.
Season to taste and serve.
Yams Cut Sweet Potatoes and avocado in a blender or food
Place jicama, cucumber, red onion, and bell peppers together in a mixing bowl. Toss with lime juice and avocado oil until combined; refrigerate until chilled, about 20 minutes.
Season the mashed avocado with garlic salt. Spread the avocado mixture evenly over tostada shells. Top evenly with jicama mixture and grape tomatoes. Garnish with cilantro and serve with lime wedges.
bowl. Drizzle 1 tablespoon avocado oil and vinegar over sorghum mixture
Sprinkle shrimp with sugar and salt.
Combine chili powder, cumin, coriander, and oregano.
Lightly coat shrimp with spice mixture.
Heat a large nonstick skillet over medium to high heat.
Add 1 teaspoon oil and half the shrimp; saute 4 mins or until done.
Remove from pan.
Repeat procedure with 1 teaspoon oil and remaining shrimp.
Place shrimp in a platter, drizzle with remaining oil over shrimp.
Serve with lime wedges.
Mix the oil, vinegar and sugar together.
Add salt and pepper to taste.
ndividual sections.
Remove avocado peel and slice into serving
0 mins.
Add olive oil to frying pan and saute
lacing 2 tbsp of the avocado oil in a cast iron pan
reheated broiler pan brushed with oil. Broil 5-6 minutes on
bowl and toss with avocado oil. Arrange strips in a single
aute function. Heat 1 tablespoon avocado oil and tilt the pot to
kin.
Drizzle 1 tbsp Avocado oil over garlic.
Roast in
Avocado Dressing: In a blender or mini-chopper, blend avocado, oil, lemon juice, garlic, cumin, salt, cayenne pepper and water, until smooth. Thin dressing with additional water if desired.
Salad: Divide salad greens among individual plates. Place a mound of chicken in center of each. Arrange turkey-style bacon, tomatoes, egg wedges and red onion around chicken. Sprinkle with blue cheese. Drizzle with dressing just before serving.