| Avocadoes Recipes |
- Avocado Dressing
- Avocado Salad
- Bass with Avocado Sauce
- Grapefruit, Avocado & Beet Salad
- Roasted Beet & Avocado Salad with a Citrus Vinaigrette
- Romaine, Avocado & Corn Salad
- Spaghetti Squash & Avocado Salad
Avocado Dressing
2 avocados, medium, ripe
2 tbsp lemon or lime juice
1 ½ tbsp onion, finely chopped
1 clove garlic, crushed
4 oz green chiles, diced
1 tsp salt
1 tomato, peeled and chopped
Cut avocados in half. Remove seeds and skin. Put avocados, lemon/lime juice, onion, garlic, green chiles and salt in
blender and blend until well mixed. Stir in tomato. Chill in refrigerator until ready to serve. This dressing will keep it's
color because of the citrus juice. Serve as a dressing for cooked or raw vegetables, such as cauliflower, carrots,
tomatoes, green beans or on any salad.
Avocado Salad
2 avocados
romaine lettuce leaves
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dried oregano
1 clove garlic -- minced
1 sprig fresh thyme -- (optional)
2/3 cup olive oil
1 tablespoon red wine
1 tablespoon vinegar
Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice cream dipper, and shape into
little balls. Place them on two plates lined with lettuce leaves. In a small bowl, whisk together the rest of the
ingredients, pour over the avocados, and serve.
Bass with Avocado Sauce
1 ripe avocado, coarsely chopped
¼ cup skim milk
1 tbsp lime juice
1 clove garlic, minced
1 dash hot sauce
2 tbsp lemon juice
1 tbsp light soy sauce
1 tsp lemon rind, grated
1 tsp Dijon mustard
16 oz bass fillets
1/3 cup dry bread crumbs
Vegetable cooking spray
Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice
and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a
baking sheet coated with cooking spray. Bake at 450øF for 7 minutes; turn fillets over, and bake an additional 7
minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado
sauce.
Grapefruit, Avocado and Beet Salad
2 beets, trimmed
2 heads red leaf lettuce, clean and torn into pieces
1 large grapefruit, peeled, segmented
½ cup creamy yogurt dressing
1 ripe avocado, peeled, pitted and cut into ¼-inch cubes
1 tsp honey
CREAMY YOGURT DRESSING
2 shallots, peeled, finely chopped
4 tsp fresh lemon juice
3 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
2 tsp Dijon mustard
¼ cup nonfat plain yogurt
1/8 tsp ground black pepper
Bring a saucepan of water to a boil. Add beets & cook until tender, about 45 minutes. Drain & peel. Quarter beets
lengthwise, then cut each quarter into 1/4-inch thick slices. In a bowl, arrange lettuce, sliced beets, grapefruit
sections & avocado. Cover & refrigerate up to 1 hour. To serve, pour dressing over salad & toss.
CREAMY YOGURT DRESSING:
In a bowl, whisk together shallots, vinegar, lemon juice & mustard. Slowly add oil, whisking continuously until well
blended. Add 2 tablespoons boiling water, yogurt, salt & pepper; whisk well. Makes about 1 cup.
Roasted Beet & Avocado Salad with Citrus Vinaigrette
From Bon Appetit
4 large beets
2 tbsp balsamic vinegar
2 tsp plus 7 tbsp olive oil
6 tbsp fresh orange juice
3 tbsp fresh lime juice
1 shallot, chopped
¾ tsp grated orange peel
15 oz. mixed greens
8 oz. queso fresco, crumbled
4 ripe avocados, halved, pitted, peeled, sliced
Preheat oven to 400. Line rimmed baking sheet with foil. Peel beets. Cut into ½-inch thick wedges. Place beets in foil
in single layer. Sprinkle with vinegar, 2 tsp oil, salt, and pepper. Cover tightly with another sheet of foil. Bake until
juices form, about 20 minutes. Uncover and bake until juices evaporate and beets are tender, tossing occasionally,
about 40 minutes. Cool.
Whisk orange juice, lime juice, shallot, and orange peel in medium bowl. Gradually whisk in 7 tbsp oil. Season with
salt and pepper.
Place greens and cheese in bowl. Toss with ½ cup dressing. Mound greens on platter. Surround with beets and
avocados. Drizzle remaining dressing over beets and avocados. Sprinkle with salt and pepper.
Romaine, Avocado & Corn Salad
Chop ½ head romaine lettuce into ½ inch strips; place in bowl with 2 cups corn kernels and 1 cup diced tomatoes.
Peel, pit and cut 1 avocado into cubes; ¾ of cubes to bowl. In a blender, puree the rest with 1/3 cup water, 1 to 2
tablespoons fresh lime juice, and ¼ teaspoon chili powder. Season with salt and ground pepper. Pour over salad;
toss gently.
Spaghetti Squash and Avocado Salad
6 mushrooms, sliced
2 avocados, seeded and sliced
1 medium spaghetti squash
½ cup each, red and green bell pepper, sliced
4 oz. sliced olives
Avocado Oil Vinaigrette
¾ cup avocado oil or vegetable oil
¼ cup white wine vinegar
2-3 cloves crushed garlic
1 tsp each – oregano, basil, rosemary, dry mustard, and Worcestershire
Salt and pepper to taste
Shake all ingredients together on covered container. Let stand for at least 24 hours.
1. Prepare vinaigrette at least 24 hours before serving. Halve squash lengthwise.
2. Place halves in large saucepan cut side down; add 2 inches if water. Cover and bring to a boil.
3. Reduce heat; simmer squash for 20 minutes. Drain off water; cool squash and shred into strands Mix squash,
peppers, olives, and avocados in serving bowl.
4. Pour vinaigrette over, toss gently, and serve.
2 avocados, medium, ripe
2 tbsp lemon or lime juice
1 ½ tbsp onion, finely chopped
1 clove garlic, crushed
4 oz green chiles, diced
1 tsp salt
1 tomato, peeled and chopped
Cut avocados in half. Remove seeds and skin. Put avocados, lemon/lime juice, onion, garlic, green chiles and salt in
blender and blend until well mixed. Stir in tomato. Chill in refrigerator until ready to serve. This dressing will keep it's
color because of the citrus juice. Serve as a dressing for cooked or raw vegetables, such as cauliflower, carrots,
tomatoes, green beans or on any salad.
Avocado Salad
2 avocados
romaine lettuce leaves
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dried oregano
1 clove garlic -- minced
1 sprig fresh thyme -- (optional)
2/3 cup olive oil
1 tablespoon red wine
1 tablespoon vinegar
Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice cream dipper, and shape into
little balls. Place them on two plates lined with lettuce leaves. In a small bowl, whisk together the rest of the
ingredients, pour over the avocados, and serve.
Bass with Avocado Sauce
1 ripe avocado, coarsely chopped
¼ cup skim milk
1 tbsp lime juice
1 clove garlic, minced
1 dash hot sauce
2 tbsp lemon juice
1 tbsp light soy sauce
1 tsp lemon rind, grated
1 tsp Dijon mustard
16 oz bass fillets
1/3 cup dry bread crumbs
Vegetable cooking spray
Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice
and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a
baking sheet coated with cooking spray. Bake at 450øF for 7 minutes; turn fillets over, and bake an additional 7
minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado
sauce.
Grapefruit, Avocado and Beet Salad
2 beets, trimmed
2 heads red leaf lettuce, clean and torn into pieces
1 large grapefruit, peeled, segmented
½ cup creamy yogurt dressing
1 ripe avocado, peeled, pitted and cut into ¼-inch cubes
1 tsp honey
CREAMY YOGURT DRESSING
2 shallots, peeled, finely chopped
4 tsp fresh lemon juice
3 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
2 tsp Dijon mustard
¼ cup nonfat plain yogurt
1/8 tsp ground black pepper
Bring a saucepan of water to a boil. Add beets & cook until tender, about 45 minutes. Drain & peel. Quarter beets
lengthwise, then cut each quarter into 1/4-inch thick slices. In a bowl, arrange lettuce, sliced beets, grapefruit
sections & avocado. Cover & refrigerate up to 1 hour. To serve, pour dressing over salad & toss.
CREAMY YOGURT DRESSING:
In a bowl, whisk together shallots, vinegar, lemon juice & mustard. Slowly add oil, whisking continuously until well
blended. Add 2 tablespoons boiling water, yogurt, salt & pepper; whisk well. Makes about 1 cup.
Roasted Beet & Avocado Salad with Citrus Vinaigrette
From Bon Appetit
4 large beets
2 tbsp balsamic vinegar
2 tsp plus 7 tbsp olive oil
6 tbsp fresh orange juice
3 tbsp fresh lime juice
1 shallot, chopped
¾ tsp grated orange peel
15 oz. mixed greens
8 oz. queso fresco, crumbled
4 ripe avocados, halved, pitted, peeled, sliced
Preheat oven to 400. Line rimmed baking sheet with foil. Peel beets. Cut into ½-inch thick wedges. Place beets in foil
in single layer. Sprinkle with vinegar, 2 tsp oil, salt, and pepper. Cover tightly with another sheet of foil. Bake until
juices form, about 20 minutes. Uncover and bake until juices evaporate and beets are tender, tossing occasionally,
about 40 minutes. Cool.
Whisk orange juice, lime juice, shallot, and orange peel in medium bowl. Gradually whisk in 7 tbsp oil. Season with
salt and pepper.
Place greens and cheese in bowl. Toss with ½ cup dressing. Mound greens on platter. Surround with beets and
avocados. Drizzle remaining dressing over beets and avocados. Sprinkle with salt and pepper.
Romaine, Avocado & Corn Salad
Chop ½ head romaine lettuce into ½ inch strips; place in bowl with 2 cups corn kernels and 1 cup diced tomatoes.
Peel, pit and cut 1 avocado into cubes; ¾ of cubes to bowl. In a blender, puree the rest with 1/3 cup water, 1 to 2
tablespoons fresh lime juice, and ¼ teaspoon chili powder. Season with salt and ground pepper. Pour over salad;
toss gently.
Spaghetti Squash and Avocado Salad
6 mushrooms, sliced
2 avocados, seeded and sliced
1 medium spaghetti squash
½ cup each, red and green bell pepper, sliced
4 oz. sliced olives
Avocado Oil Vinaigrette
¾ cup avocado oil or vegetable oil
¼ cup white wine vinegar
2-3 cloves crushed garlic
1 tsp each – oregano, basil, rosemary, dry mustard, and Worcestershire
Salt and pepper to taste
Shake all ingredients together on covered container. Let stand for at least 24 hours.
1. Prepare vinaigrette at least 24 hours before serving. Halve squash lengthwise.
2. Place halves in large saucepan cut side down; add 2 inches if water. Cover and bring to a boil.
3. Reduce heat; simmer squash for 20 minutes. Drain off water; cool squash and shred into strands Mix squash,
peppers, olives, and avocados in serving bowl.
4. Pour vinaigrette over, toss gently, and serve.
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