- 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 its 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 restof
the ingredients, pour over the avocados, and serve.
Bass with Avocado Sauce
1 ripe avocado, coarsely chopped
¼ cup skim milk
1 tbl. lime juice
1 clove garlic, minced
1 dash hot sauce
2 tbl. 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 and cook until tender, about
45 minutes. Drain and peel. Quarter beets lengthwise, then cut each quarter
into 1/4-inch thick slices. In a bowl, arrange lettuce, sliced beets, grapefruit
sections and avocado. Cover and refrigerate up to 1 hour. To serve, pour
dressing over salad and toss.
CREAMY YOGURT DRESSING:
In a bowl, whisk together shallots, vinegar, lemon juice and mustard. Slowly
add oil, whisking continuously until well blended. Add 2
tablespoons boiling water, yogurt, salt and pepper; whisk well. Makes about
1 cup.
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 its 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 restof
the ingredients, pour over the avocados, and serve.
Bass with Avocado Sauce
1 ripe avocado, coarsely chopped
¼ cup skim milk
1 tbl. lime juice
1 clove garlic, minced
1 dash hot sauce
2 tbl. 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 and cook until tender, about
45 minutes. Drain and peel. Quarter beets lengthwise, then cut each quarter
into 1/4-inch thick slices. In a bowl, arrange lettuce, sliced beets, grapefruit
sections and avocado. Cover and refrigerate up to 1 hour. To serve, pour
dressing over salad and toss.
CREAMY YOGURT DRESSING:
In a bowl, whisk together shallots, vinegar, lemon juice and mustard. Slowly
add oil, whisking continuously until well blended. Add 2
tablespoons boiling water, yogurt, salt and pepper; whisk well. Makes about
1 cup.
Avocado Recipes
Roasted Beet and 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 400F. 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 and 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.
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 400F. 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 and 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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