T. White - Easy and Exciting Ways to Work with Avocado!: A Comprehensive Collection of Avocado Recipes (The Ultimate Avocado Cookbook)

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Table of Contents

The majority of people have only developed the habit of eating avocados raw.

If this is your story, you've been eating avocados incorrectly!

This statement is not to say that eating avocados raw is a sin or wrong, but that you have not been eating avocados to their full potential and are about to begin a new journey with this book!

So, I welcome you to this cookbook, where you will learn how to cook with avocado in various ways.

This recipe book will discover more reasons to keep avocados on your grocery list every weekend!

If you don't think you've eaten as many avocados as you should, this recipe book will prove you wrong!

All you have to do to be proven wrong is turn the page!!!

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Prep Time: 5 minutes

Total Prep Time: 10 minutes

Serving Size: 2 servings

List of Ingredients:

• 1 skinless, boneless chicken breast
• Salt and pepper
• a cup of fresh mozzarella balls cut in half
• 1 ripe avocado, peeled, pitted, and cut into cubes
• 6 ounces of mixed fresh salad
• a cup of cherry tomatoes cut in half
• cup of fresh basil, chopped

List of Ingredients for The Balsamic Vinaigrette

• 1 clove of minced garlic
• 1 tsp. of dry basil
• 1 tbsp. of Dijon mustard
• 1 tbsp. of lemon juice
• cup of balsamic vinegar
• 1/3 cup of olive oil
• Salt and pepper

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Methods:

1. Preheat the grill to 200 degrees C.
2. In a medium-sized bowl, combine the balsamic vinegar, lemon juice, Dijon mustard, basil, garlic, and salt and pepper. Whisk together thoroughly until the oil and the vinegar are combined.
3. Season the chicken breast with salt and pepper and cook it on the grill for 5 minutes on each side. Once cooked, remove from the grill and slice into cubes.
4. Divide the salad into three small bowls and top with the grilled chicken, mozzarella balls, basil, cherry tomatoes, avocado, and spring mix.
5. Drizzle the balsamic vinegar over the top and serve.

Prep Time: 10 minutes

Total Prep Time: 15 minutes

Serving Size: 4 servings

List of Ingredients:

• 2 skinless, boneless chicken breasts
• 3 tbsp. of extra virgin olive oil
• Kosher salt
• Ground black pepper
• a cup of mayonnaise
• 2 cloves of grated garlic
• cup of diced red onion
• 3 tbsp. of minced chives
• 1 large iceberg lettuce head sliced into 4 chunks
• 2 avocados, peeled and pitted

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Methods:

1. Preheat the grill to 200 degrees C.
2. Drizzle 1 tbsp. of olive oil over the chicken and season with salt and pepper.
3. Cook the chicken for 5 minutes on each side.
4. Once the chicken is cooked, please remove it from the grill and shred it with a fork.
5. Add the chives, red onion, garlic, red wine vinegar, remaining olive oil, mayonnaise, salt, and pepper to a medium jar. Put the lid on the jar and shake well.
6. Serve the iceberg wedges with half an avocado, shredded chicken on top, salad dressing, garnish with chives and serve.

Prep Time: 10 minutes

Serving Size: 4 servings

List of Ingredients:

• 5 ripe but firm avocados
• 1 tbsp. of grated lemon zest
• 5 tbsp. of fresh lemon juice
• 1 pound of crab meat
• a cup of diced radish
• cup of light mayonnaise
• a cup of fresh chopped basil

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Methods:

1. Slice 4 of the avocados in half. Chop one avocado into cubed pieces.
2. Drizzle the lemon juice over the avocados.
3. In a large bowl, combine the lemon zest, diced avocado, basil, mayonnaise, radishes, crab meat, and the remaining lemon juice.
4. Stuff the salad mixture into the avocado halves and serve.