irections for sauce:
This recipe makes enough sauce for about
eat and cool.
Cut avocado in half and remove pit
this will help acidulate the avocado and avoid any oxidation or
Put all ingredients into a blender.
First pulse blender to aid in crushing the ice well.
Blend until a smooth consistency.
Taste to see if it is sweet enough. Depending on the size of the avocado, you may need more.
Pour into cups and enjoy promptly. This recipe is best not left sitting because of the ice and the avocado.
orn (freshly cooked corn is best), toss in 1/4 cup
If you like your sandwiches toasted, go ahead and toast your bread.
Mix the mayonnaise, mustard, and balsamic together, then spread it thinly on one side of each slice of bread.
Place cheese on a mayo/mustard side of a piece of bread; if including proscuitto, place it on the provolone.
Spread the slices of avocado next, then the tomato, and season to taste with salt and pepper; then top with lettuce and the other slice of bread with the mayo/mustard side facing the lettuce.
Note: using a fully ripe avocado is very important.
Mix the avocado, condensed milk, and lemon juice until smooth and creamy, using a blender or mixer (whichever works best).
Pour the mixture into the graham cracker shell.
Whip the cream with a little sugar to taste and spread on top of the avocado pie evenly.
Refrigerate until firm (and then a little longer).
Place avocado in a bowl. Drizzle with
ith a little whipped cream (recipe follows) or cinnamon on top
nd vegetables, mix the mango, avocado, onion, jalapeno, cilantro, red pepper
hopped raw veggies.
Add avocado and mix together well with
Peel eggs and mash really well with a fork (more or less mince them).
Peel, pit, and cube the ripe avocado, then place in bowl.
Add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork.
Mix the egg mixture together with the avocado mixture and stir well.
Drain water from tuna and mix with onions, avocado/egg mixture, dill relish, salt, hot sauce, and mayonnaise.
Serve over lettuce.
he cooked green salsa and avocado chunks. Blend them together just
ith salsa, sour cream and avocado ranch dip.
To make
nglish muffin.
Slice the avocado into small slices and place
First make the avocado cream sauce: Melt the butter
nd chop the cucumber and avocado.
Once the ring is
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.
In blender, combine milk, yogurt, mayonnaise, chicken broth, salad dressing mix and avocado chunks.
Puree until smooth.
Pour mixture into large bowl.
Stir in tomato, cucumber and onion. Cover and refrigerate at least 4 hours.
Garnish each bowl with avocado slices before serving.
Serves 6.
Cut the potatoes into quarters.
Drop them in a quart of salted, boiling water and let cook for 10-15 minutes or until easily pierced by a fork.
Cut the avocado into four parts lengthwise and discard the rind and pit.
When the potatoes are done, drain them and immediately add the butter, avocado, salt and pepper to ensure the potatoes are still hot for best mixing.
Mash the ingredients together so that the avocado is mixed evenly throughout - I prefer a hand-held mixer with a blender or whisk attachment.