CREATIVE WAYS
TO COOK/BAK E WITH AVOCADO
Table of Contents
JICAMA, AVOCADO AND SWEET PEPPER SALAD
Ingredients
1 Jicama peeled then julienned
1 yellow pepper, cut into match sticks
1 red pepper, cut into match sticks
2 ripe avocados, cut into 1/2 slices
1 lemon, squeeze the juice over the avocado
Leaves of budding lettuce, such as Romaine, Leaf, Mesclun or Watercress
Dressing
3 Tbsp olive oil
2 Tbsp fresh lime juice
2 Tbsp fresh orange juice
1 Tbsp fresh cilantro
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. freshly ground ginger
1/4 tsp. grated orange peel
Preparation:
A a delectable, crunchy salad featuring sweet, nut-like Jicama (Hick-ah-Muh), ripe avocado, and sweet red and yellow bell peppers tossed with a delicious dressing.
In a mixing bowl combine all dressing ingredients. In a separate mixing bowl, combine Jicama and sweet peppers with 3 tablespoons of dressing, toss and refrigerate along with the bowl of mixed dressing ingredients. Chill up to 4 hours. When ready to serve, have bedding lettuce on a salad plate, put julienned Jicama and sweet bell pepper on the lettuce, and top with the chunks of avocado. Drizzle remaining dressing over salad. Exceptionally crunchy and delicious.
AVOCADO AND KING PRAWN SALAD WITH ANDALUCIAN SAUCE
Ingredients
1/4 lb Shrimp, (cooked)
2 Avocados
1/4 lb Mixed Salad Leaves
1 Tomato, peeled, seeded & finely diced
1 Lime, juiced
1 Andalucian Sauce
Preparation:
Peel and slice the avocado, sprinkle with lime juice to stop discoloring. Place salad leaves on a plate. Arrange king prawns on the salad. Cover with sauce. Arrange avocado slices on top. Decorate with some tomato concasse.
KING CRAB AND AVOCADO SHOOTERS
Ingredients
2 small Hass avocados, 1 cut into 1/2-inch dice, 1 cut into 8 wedges
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
1 tablespoon finely chopped cilantro
Salt and freshly ground pepper
1/2 pound king crab in the shell or 6 ounces lump crabmeat
3 tablespoons unsweetened coconut milk
1/4 teaspoon finely grated peeled fresh ginger
Preparation:
In a shallow bowl, coarsely mash the diced avocado with a fork. Add the heavy cream and lemon juice and mash the mixture just until combined. Stir in the chopped cilantro and season generously with salt and pepper.
With kitchen scissors, cut the crab leg shells and pull out the crabmeat. Cut the crabmeat crosswise into 1-inch pieces and shred the crab. In a small bowl, combine the coconut milk and ginger. Fold in the crab and season with salt and pepper.
Spoon the crab and avocado into 8 small glasses. Top each shooter with an avocado wedge and serve.
EASY BANANA & AVOCADO SNACK
Ingredients
1/2 overly ripe avocado, mashed or pureed
1/2 overly ripe banana, mashed or pureed
1/4 cup cottage cheese or yogurt
Preparation:
Mix everything and serve!
CRACKED SANTA BARBARA ROCK CRAB CLAWS AND AVOCADO SLICES DRI
Ingredients:
3 ponds Santa Barbara Rock Crab Claws
3 Ripe Avocados
3 Limes cut into wedges, plus 2 tbs lime juice
Cilantro sprigs and a lettuce leaf for garnish
Lime Chipolte cream
1 cup crema, ( substitute 3/4 cup sour cream thinned with 1/4 cup whipping cream, add a bit of salt
1 tbs grated lime zest
3 tbs lime juice
1 tbs green garlic
1 chile chipotle (canned chipotles in adobo)
1 1/2 tsp sugar
1 small scallion, Coarsely chopped
salt to taste
Preparation:
Process for crab claws:
chill 6 salad plates
steam the crab claws for 7-8 minutes. Pour into a colander, and cover with ice. Allow chilling for at least an hour. (Can be prepared up to 2 days in advance and reserved in the refrigerator.)
Crack the claws with a mallet or rolling pin, removing enough of the shell to make the meat easy to pick out, but keeping some shell for display.
Rinse and cut each avocado into 8 slices, and drizzle with lime juice.
Pool a little lime-chipotle crema on each plate.
Arrange the Crab and avocado slices on the plates
Garnish with lime wedges and cilantro sprigs.
Serve with freshly baked bread or warm corn tortillas.
Lime chipotle cream:
Blend all ingredients except the scallions until smooth. Add the scallion, and process until scallion is almost blended, but still retains a bit of texture. Keep cold until ready to use
CHEESECAKE FACTORY AVOCADO EGG ROLLS
Ingredients
1 large avocado
2 tablespoons chopped sun-dried tomatoes, (bottled in oil)
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
Pinch salt
3 egg roll wrappers
egg, beaten
Vegetable oil for frying
Dipping Sauce
1/2 cup chopped cashew nuts
2/3 cup fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
Pinch ground saffron
1/4 cup olive oil
Preparation:
Filling: Peel avocado, remove the pit, and dice into bite-size pieces. Combine avocado with the tomatoes, red onion, the 1/2 teaspoon cilantro, and a pinch of salt, being careful not to mash the avocado
Spoon 1/3 of filling into an egg roll wrapper. With wrapper positioned so that one corner is pointing toward you, place the filling about 1 inch from the bottom corner and 1 inch from each side. roll the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. brush the remaining corners and edges of the wrapper with the beaten egg. Fold the left and right corners over by filling and seal the corners to the wrapper. Roll the wrapper and filling up over the top corner. Press on the wrapper to ensure it is sealed. Repeat with the remaining two egg rolls and keep them covered in the refrigerator while you make the Dipping Sauce.
Dipping Sauce: Combine cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender. Pulse until the mixture is well blended and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.
Combine the vinegar, honey, tamarind, and saffron in a small bowl. Heat mixture for about 1 minute in microwave and stir until tamarind pulp dissolves completely. Pour tamarind mixture into blender or food processor with the cashew mixture and pulse until well combined (about 20 seconds).
Pour Dipping Sauce into a small bowl; add oil and stir by hand. Cover and refrigerate at least 30 minutes before serving.
CALLE OCHO`S PUERTO RICAN RUM GLAZED JUMBO SHRIMP WITH CRISPY ONIONS AND AVOCADO SALAD RECIPE
Ingredients
Avocado Salad:
2 avocados, peeled, diced
1/2 cup tomatoes, diced
1/4 cup red onion, diced
2 tablespoons chopped cilantro, to taste
2 limes, juiced
salt, to taste
hot pepper sauce, to taste
Onion Rings:
4 (1- inch) wide onion rings
cajun seasoning mix
flour
buttermilk
vegetable oil, to fry
