Tag Archives: Avocado

Avocado Egg Salad

Mayo-free! I love this about this recipe! Super tasty and super easy to make.

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6 eggs hard boiled
1 – 1 1/2 ripe avocados peeled and mashed
1 Tablespoon fresh lemon juice or lime juice
1/2 teaspoon sea salt to taste

1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil. Remove from heat, lid the pot and cook for 12-14 minutes.

2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 3 minutes. Peel the shell right away as it makes for easier peeling. Refrigerate peeled eggs until ready to use.

3. In a medium bowl, add the avocado, lemon juice and salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on toasted bread with greens of your choice.

Cucumber Avocado Rolls

This roll makes a great appetizer. It’s fresh and super tasty!

I used a potato peeler to peel my slices of cucumber, but you could also use a mandoline.

One batch of Avocado mixture filled one cucumber. Next time, I will double the recipe. An English cucumber is best for this recipe as a garden cucumber has too many big seeds.

I made this ahead of time, and it became soggy. For best results, make and serve right away. See step 5 in the recipe instructions for tips on how to prepare to bring to a party.

No toothpicks are needed, just make sure you spread the mixture from end to end.

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1 Avocado
1/4 cup basil leaves
1 clove garlic
2 teaspoons lime juice
1/4 teaspoon salt
Several grounds of pepper
1 cucumber
Smoked or sweet paprika for garnish

1. Add the Avocado, basil, garlic, lime juice, salt and pepper into a food processor or blender. You can also blend by hand, finely mince the garlic and basil, and mash all the ingredients together with a fork until smooth and creamy.
2. Use a mandoline or potato peeler to cut long thin strips from the cucumber.
3. Take a cucumber strip and spread a thin coat of the Avocado mixture along the length of the cucumber. A little goes a long way! Make sure to get some Avocado all the way to the end, so it will stick the roll together.
4. Roll it up! No toothpicks needed. Do the same with the rest of your cucumber strips. Sprinkle with a little paprika and serve right away.
5. Cucumber is watery and softens quickly, so if you plan on bringing these to a party, prepare the Avocado spread that morning, and store in an air tight container. Bring a whole cucumber and potato peeler and assemble at the party.

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Blueberry, Avocado and Toasted Pecans Quinoa Salad

I love this salad.  I can not wait to make it for lunch using fresh picked blueberries at the cottage.  This recipe is from http://www.ifoodreal.com.

I could not find fresh basil, so I did not add it. I missed it, but the salad is still good without.

Quinoablueberry

2 cups quinoa
1 cup blueberries
2 large avocados, diced
1 cup pecans

Lime Basil Dressing:
1 Tbsp olive oil, extra virgin
1 Tbsp maple syrup
1/2 large lime, juice of
3 Tbsp basil, finely chopped
3/4 tsp salt
1/2 tsp ground black pepper

1. In a large bowl, add quinoa, blueberries and avocados.
2. In a small skillet, toast pecans on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn. Transfer to a bowl with other ingredients.
3. In a small bowl, whisk together Lime Basil Dressing ingredients, pour over the salad and gently stir to combine. Serve cold.
STORAGE INSTRUCTIONS: Refrigerate covered for up to 3 days.
Servings: 6

Amount per serving = 3/4 cup:
Calories: 366.3
Total fat: 25.8g
Cholesterol: 0mg
Sodium: 297.1 mg
Total Carbs: 32.4g
Dietary Fiber: 8.3 g
Protein:7.0g
WW points: +10

Gwyneth Paltrow’s Grilled Halibut with Mango-Avocado Salsa

I can’t tell you how much I LOVED this recipe!!! I could have this once a week no problem.

I found this recipe on Pinterest.  The original recipe comes from Bon Appetit. http://www.bonappetit.com/recipe/gwyneth-paltrow-s-grilled-halibut-with-mango-avocado-salsa

I used frozen mango with great results!  I also used tomatoes from my neighbours garden since I had so many of them. I grilled the halibut on the BBQ.  One piece took no time at all since it was so thin.  The recipe says 5 minutes per side, but adjust to the thickness of your fillet.

This recipe is super easy and so delicious!

Halibut

1 medium ripe avocado, peeled and cut into 1/2″ dice
1 medium ripe mango, peeled and cut into 1/2″ dice
1 cup cherry tomatoes, quartered
4 large fresh basil leaves, thinly sliced
3 tablespoons extra-virgin olive oil, divided, plus more for brushing
3 tablespoons fresh lime juice, divided
Kosher salt and freshly ground black pepper
4 6-ounce halibut or mahi-mahi fillets
4 lime wedges

1. Prepare a grill to medium-high heat. Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, Gently tossing occasionally.
2. Place fish fillets in a 13x9x2″ glass baking dish. Drizzle remaining 2 tablespoons oil and 2 tablespoons lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
3. Brush grill rack with oil. Grill fish until just opaque in centre, about 5 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.
SERVES 4

One serving contains:
Calories(kcal) 417.8
%Calories from fat 48.1
Fat(g) 22.3
Saturated fat(g) 3.2
Cholesterol(mg) 58.1
Carbohydrates(g) 15.8
Dietary fiber(g) 4.8
Total sugars(g) 9.2
Net Carbs(g) 11.0
Protein(g) 39.5
Sodium(mg) 106.0

Southwestern Salad with Ranch Salsa Dressing

My husband and I seriously loved this salad! I added chicken to ours and made this salad our dinner. I took this recipe from “The Best of Rose Reisman” by Rose Reisman. You can find the ranch dressing recipe on this blog as well under “Ranch Dressing”.

A tip from Rose: To bake a tortilla bowl, preheat the oven to 400F. Brush 2 large flour tortillas with a mixture of 1 Tbsp (15 ml) of olive oil and water. Place the tortillas over the 2 empty cans from the corn and beans and bake for 5 minutes just until browned. Fill with salad.

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1 cup (250 ml) corn
8 cups (2 L) chopped romaine lettuce
1/2 cup (125 ml) diced sweet onion
1 cup (250 ml) halved cherry tomatoes
1/2 cup (125 ml) sliced avocado
1/2 cup (125 ml) canned black beans, drained and rinsed
2 tsp (10 ml) minced jalapeño peppers
3/4 cup (185 ml) grated Monterey Jack cheese or aged cheddar (2 1/4oz/65 g)

RANCH SALSA DRESSING
2/3 cup (160 ml) Ranch Dressing (recipe on blog)
1/3 cup (80 ml) medium salsa

1/4 cup (60 ml) chopped cilantro
1 cup (250 ml) broken baked tortilla chips (1 oz/30 g)

1. In a skillet sprayed with vegetable oil, sauté the corn just until seared (about 5 minutes).
2. Meanwhile, arrange on a serving plate the lettuce, onion, tomatoes, avocado, beans, jalapeños and cheese. Add the corn.
3. TO MAKE THE RANCH SALSA DRESSING – Combine the ranch dressing and salsa. Pour overtop the salad and garnish with cilantro and tortilla chips.

MAKE AHEAD: Prepare the salad early in the day and dress just before serving
MAKES: 6 servings
CALORIES : 255 (per serving, not including tortilla chips)

Cobb Salad Wraps with Chicken, Avocado and Black Beans

This wrap is amazing!! I took it from “The Best of Rose Reisman – 20 years of healthy recipes”. In her notes, Reisman states that a Cobb salad traditionally has chicken, blue cheese, bacon and heavy dressing…this is her lightened up version made into a wrap.

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8 oz (250 g) boneless skinless chicken breasts (about 2 breasts)
1/2 cup (125 ml) diced plum tomatoes
1/2 cup (125 ml) diced red bell pepper
1/2 cup (125 ml) diced ripe avocado
1/3 cup (80 ml) canned black beans, drained and rinsed
1/4 cup (60ml) finely chopped green onions
1/4 cup (60 ml) chopped parsley
4 tsp (20 ml) lemon juice
1 Tbsp (15 ml) reduced-fat sour cream
1 Tbsp (15 ml) olive oil
1 tsp (5 ml) finely chopped garlic
1/2 tsp (2.5 ml) hot chili sauce
Pinch of salt and pepper
4 large whole wheat flour tortillas
1/2 cup (125 ml) shredded agreed cheddar cheese (45g)

1. Lightly coat a nonstick grill pan with vegetable spray and set over medium heat. Grill the chicken for 4 minutes on each side or until no longer pink. Cool slightly, then slice thinly.

2. Combine the tomatoes, red pepper, avocado, black beans, green onions and parsley in a large bowl. Add the lemon juice, sour cream, olive oil, garlic, chili sauce and salt and pepper and mix well.

3. Spread half of each tortilla with some of the tomato mixture. Top with slices of chicken and the shredded cheese. Fold the 2 sides in and roll up. Place the wraps in a clean grill pan and cook for 5 minutes, turning halfway, just enough to warm through. (Or heat in a 400F/200C oven for 5 minutes until warm.). Cut in half and serve.

Make ahead: Make wraps up to 2 hours in advance. Cover and refrigerate.
Makes 8 servings

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Panini Clubhouse with Crisp Prosciutto, Avocado and Cheese

You have to make this panini!!! I took this recipe from “The Best of Rose Reisman – 20 years of healthy recipes” by Rose Reisman.

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I do not have a panini press so I use a large skillet and press down on the wrap with a smaller skillet.

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2 oz (60 g) sliced prosciutto
8 oz (250 g) boneless skinless chicken breast
2 Tbsp (30 ml) reduced fat mayonnaise
2 tsp (10 ml) lemon juice
1 tsp (5 ml) Dijon mustard
1/2 tsp (2.5 ml) crushed fresh garlic
Pinch of ground black pepper
4 large whole wheat tortillas
2/3 cup (160 ml) grated Parmesan or Swiss cheese
1/3 cup (80 ml) diced, seeded plum tomatoes
1/3 cup (80 ml) diced sweet onion
1/2 diced ripe avocado

1. Spray a nonstick skillet with cooking oil and place over medium heat. Sauté the prosciutto for 5 minutes or just until dry and beginning to crisp. Remove from the pan, cool slightly and crumble. Wipe the skillet and respray.
2. Working with one at a time, pound the chicken breasts between two sheets of waxed paper to an even 1/4-inch (6 mm) thickness. Sauté the chicken for 5 minutes, or just until cooked and no longer pink in the centre, turning halfway. Cool for 5 minutes, then dice.
3. Combine the mayonnaise, lemon juice, mustard, garlic and pepper in a small bowl and mix thoroughly. Spread evenly over the entire surface of the tortillas. Scatter the chicken, prosciutto, cheese, tomato, onion and avocado overtop. Fold in the sides of each tortilla and roll it up tightly.
4. Preheat a nonstick grill pan to hot and spray with cooking oil. Sear the rolls on both sides until browned, approximately 2 minutes per side. Slice in half before serving.

Make ahead – Make the panini early in the day. Cover and refrigerate and heat just before serving.

Guacamole

It amazes me sometimes at how old my blog is, but yet the recipes I make almost weekly just never end up here.

This recipe is taken from “The New Moosewood Cookbook” by Mollie Katzen. I use 3 avacodos in my recipe since I take some out for my son, then I mix the rest with diced tomatoes which he doesn’t like.

I add 1/2 tsp of cumin and 1/2 tsp of chili powder.  I use either lemon or lime, whatever I have on-hand.

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Basic Guacamole:
2 Tbs fresh lemon or lime juice
2 medium-sized ripe avocados
1 to 2 medium cloves garlic, minced
1/2 tsp salt (possibly more, to taste)

Optional Augmentations:
1/2 tsp cumin (possibly more, to taste)
1/2 tsp chili powder
Black pepper and cayenne, to taste
Tiny amounts of: minced green or red pepper peeled, seeded, and finely minced cucumber or diced ripe tomatoes
2 to 3 Tbs mayonnaise

1. Place the lemon or lime juice in a medium-sized shallow bowl.
2. Add the avocado (you can just cut it open and spoon it out of it’s skin), and mash with a fork to whatever consistency you like.
3. Stir in remaining ingredients. Cover tightly and chill. NOTE: To help the guacamole retain it’s color, add the avocado pits. Remove them just before serving.

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Bacon Avocado and Corn Salad

This salad is amazing!! I found it on Twitter. The link to the original recipe posted is at: http://www.pbs.org/parents/kitchenexplorers/2013/04/25/bacon-avocado-and-corn-salad/
I did not use the 4 ears of corn, rather I used 2 (341 ml)cans of peaches and cream corn.  I find the ears of corn in the stores right now are not so great, although come September in Manitoba the corn is awesome.  I will use the ears then.  I also did not add the feta cheese since my husband doesn’t like it.  I love it, but it was not missed without it.  I made my salad ahead of time and put it in the fridge for dinner.  The recipe does say to bring it to room temperature before serving.  I actually really preferred it warm right after I made it.  Next time, I will make ahead the bacon and cook the corn right before serving.

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5 strips thick-cut bacon
4 ears corn, husks and silks removed
2 ounces cotija cheese (feta cheese may be substituted)
2 tablespoons chopped fresh cilantro
Juice of 1 lime
1 Hass avocado
Coarse salt and freshly ground black pepper to taste

1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet
2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cotija cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon onto the corn mixture and toss to combine.
3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado onto 1/2-inch pieces. Transfer the avocado to the skillet and toss.
4. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.

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Lime-Grilled Chicken Breasts with Avocado Salsa

This is a family favorite!  The recipe was taken from the August 2010 edition of Canadian Living magazine.  I use 2 avocados instead of one and 4 tomatoes instead of 2, as the salsa is in high demand! 

 
 
4 boneless skinless chicken breasts
1/3 cup (75ml) lime juice
1/4 cup (60 ml) fresh cilantro, minced
1/4 cup extra-virgin olive oil
2 cloves garlic
1 tsp (5ml) salt
1/4 tsp (1ml) pepper
2 tomatoes, chopped
Half red onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
1 tbsp (15ml) red wine vinegar
1 avocado
 
Cut chicken breasts in half to create 8 pieces.  Pound each to even thickness.
In glass bowl, combine 1/4 cup (60 ml) of the lime juice, 3 tbsp(45ml) of the cilantro, 2 tbsp(30ml) of the olive oil, garlic and half each of the salt and pepper.  Add chicken, tossing to coat.  Cover and refrigerate for 30 minutes.
 
Meanwhile, combine tomatoes, onion, jalapeno peppers, vinegar and remaining lime juice, cilantro, oil, salt and pepper.  Peel and cut avocado into large dice; gently toss with salsa, without breaking up.  Set aside.
 
Place chicken on greased grill over medium-high heat; close lid and grill until no longer pink inside, about 3 minutes per side.  Serve with salsa.