Avocado Recipes

nutristation

ALT (Avocado, Lettuce, and Tomato) Sandwiches
Ingredients:
Fat-free mayonnaise, whole-grain bread, romaine lettuce, tomato, avocado, cucumber, Swiss cheese
Preparation:

• Spread mayonnaise on the slices of bread.
  

• Layer slices with 1 lettuce leaf, 1 slice tomato, 1 slice avocado, 3 slices cucumber, and 1 slice cheese; top with remaining bread slices. Cut sandwiches in half diagonally.
  

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Avocado and Shrimp Sushi
Ingredients:
- 2 cups uncooked short-grain white rice
- 1/4 cup seasoned rice vinegar
- 1 tablespoon wasabi (Japanese horseradish)
- 1 avocado, peeled and mashed
- 1 1/2 tablespoons finely chopped fresh cilantro
- 24 large shrimp, cooked, peeled, and halved crosswise (about 8 ounces)
- 6 nori (seaweed) sheets
- 12 chives
- 12 (7-inch-long) julienne-cut seeded peeled cucumber strips

Preparation:
1. Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
2. Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.
3. Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice.
4. Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
5. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.

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Avocado Fries
Ingredients:
- Canola oil for frying
- 1/4 cup flour
- About 1/4 tsp. kosher salt
- 2 large eggs, beaten to blend
- 1 1/4 cups panko (Japanese bread crumbs)
- 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Preparation:
1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.

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Cool Southwestern Salad With Corn and Avocado
Ingredients:
- 2 small heads romaine lettuce, torn into bite-size pieces (about 12 cups)
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 1/2 cups fresh corn kernels (about 3 ears)
- 1 avocado, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup fresh cilantro sprigs
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 (9-ounce) bag baked tortilla chips (optional)

Preparation:
1. Combine lettuce and next 5 ingredients (through cilantro) in a large bowl.
2. Whisk together oil and next 4 ingredients (through pepper) in a small bowl. Drizzle over salad; toss. Serve with chips, if desired.

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Cilantro-Lime Shrimp Tacos
Ingredients:
- 3/4 pound medium shrimp, peeled, deveined, and cooked
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup sliced scallions
- 1 medium diced peeled avocado
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup bottled salsa verde
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 8 (6-inch) flour tortillas
- 1 1/4 cups red bell pepper, cut into 1/4-inch strips (about 1 pepper)
- Lime wedges, for serving
- Chopped fresh cilantro, for garnish

Preparation:
1. Combine shrimp, beans, scallions, and avocado. Season with pepper. In a separate bowl, stir together the salsa, cilantro, and lime juice. Toss shrimp mixture with 1/4 cup salsa mixture.
2. Arrange tortillas on a microwave-safe plate in batches of 2. Place a damp paper towel over the tortillas and microwave at HIGH for 30 seconds.
3. Arrange 3 or 4 pepper strips in the center of each tortilla. Top with 1/2 cup of the shrimp-and-bean mixture. Drizzle about 1 tablespoon of the salsa verde mixture over each taco. Serve with lime wedges and cilantro.

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Grilled Chicken Salad With Avocado and Mango
Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons mango chutney
- 1 tablespoon low-sodium soy sauce
- 3/4 teaspoon grated peeled fresh ginger
- 4 (4-ounce) skinless, boneless chicken-breast halves
- Cooking spray
- 8 cups mixed salad greens
- 1 cup diced peeled mango
- 3/4 cup diced peeled avocado

Preparation:
1. Prepare grill.
2. Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.
3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.
4. Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.

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Zucchini and Avocado Soup With Cucumber Salsa
Ingredients:
- 3 cups chopped zucchini (about 2 medium)
- 1/2 cup thinly sliced green onions, divided
- 1 (14-ounce) can vegetable broth (such as Swanson)
- 1 1/4 cups diced seeded peeled cucumber (about 1 large)
- 1 tablespoon chopped fresh cilantro
- 3 tablespoons fresh lime juice, divided
- 1/2 teaspoon salt, divided
- 3/4 cup diced peeled avocado (1 medium)
- 3/4 cup low-fat buttermilk
- 1/4 teaspoon ground cumin

Preparation:
1. Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender. Remove from heat; cool 30 minutes.
2. While zucchini mixture cools, combine remaining 1/4 cup green onions, cucumber, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well. Cover and chill.
3. Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, buttermilk, and cumin in a blender, and process until mixture is smooth. Cover and chill at least 2 hours. Pour soup into bowls, and top with cucumber salsa. Serve chilled.

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Grilled Shrimp, Mango, and Avocado
Ingredients:
- 3/4 cup water
- 1 tablespoon sugar
- 6 tablespoons fresh lime juice (about 3 limes)
- 2 1/2 tablespoons fish sauce
- 1 garlic clove, minced
- 1 tablespoon finely grated carrot
- 1 tablespoon thinly sliced serrano chile (about 1 chile)
- 36 large shrimp (about 2 pounds)
- Cooking spray
- 2 ripe unpeeled avocados, halved
- 2 peeled mangoes, each cut into 6 wedges
- 12 lime wedges
- 6 large Bibb lettuce leaves
- Chopped fresh cilantro (optional)

Preparation:
1. Combine first 5 ingredients in a small bowl. Reserve 3/4 cup juice mixture. Stir carrot and chile into remaining 1/2 cup juice mixture, and set aside.
2. Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine reserved 3/4 cup juice mixture and shrimp in a large bowl, tossing to coat; cover and marinate in refrigerator 1 hour, tossing occasionally. Remove shrimp from bowl, reserving marinade.
3. Prepare grill for medium-high heat.
4. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
5. Thread 3 shrimp onto each of 12 (10-inch) skewers. Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done, basting frequently with cooked marinade.
6. Cut 3 avocado halves in half lengthwise; peel and dice remaining avocado half. Brush cooked marinade over mango and avocado wedges; coat with cooking spray. Arrange in a single layer on grill rack coated with cooking spray. Coat lime wedges with cooking spray; place on grill rack. Grill fruit 2 minutes on each side or until marked but not soft, basting frequently with marinade.
7. Place 1 lettuce leaf on each of 6 salad plates; top each leaf with 2 mango slices, 2 lime wedges, and 1 avocado wedge. Place 2 skewers on each plate; sprinkle evenly with diced avocado. Sprinkle with cilantro, if desired. Serve with carrot mixture.

cmf_Presa1200

how can u not have the famous guacamole? hehehe

xAthenax

Thanks for the avocado recipes..
I have some stock up..
normally I just turn them into guacamole..

serikandi_gurl

Yang sandwich tu nampak tempting. Tapi my aunt kata dia makan avocado ni tambah selera makan. Tapi tak kisah la warna avocado tu dan presentation dia mmg nampak sedap. Thanks for sharing the recipe and info

munchkin

Tq for the recipe. Cara nak elak avocado turning brown is to sapu sikit onion. Tengok kat youtube. Cara yang alin still akan turn brown sikit. Dulu pernah makan avocado burger kat bangsa. Memang sedap!

nirose

Dulu masa kecik2 mak selalu lecek2 kan avocado ni, pastu letak susu pekat sikit, letak milo, gaul2 then makan sejuk2. Sedap sangat!! Skrg dah jarang makan sbb pokok avocado kat umah atok dah kena tebang...

batricia

bila lah harga avocado kat malaysia nak murah. sekarang sebijik rm4.99.


selalu kalau beli, tak sempat buat apa dah, makan gitu je ....lazattt...

angelina_jollie

cuba ni...sedapp dan wangi semerbak je...

Kek Avocado

Bahan-bahan:

125g butter
70g gula halus
2 biji telur
1 sudu besar ovellete
1/2 cawan susu pekat
150g isi avocado (lenyek sampai halus) *anggaran daripada 1 1/2 biji buah
30g ground almond/ serbuk badam
100g super fine flour
1/4 tsp soda bikarbonat (ayak bersama tepung)

Cara-cara:

•     Pukul butter, ovellete dengangula hingga kembang dan gebu. Masukkan telur satu persatu. Pastikan telur yangpertama telah betul-betul dissolve barulah masukkan yang ke dua.

•     Pukul lagi hingga sebati.Masukkan susu pekat dan avocado. Pukul rata.

•     Masukkan serbuk badam dandiselang-selikan dengan tepung dan soda. Kacau rata.

•     Panaskan oven kira-kira 5-7minit. Bakar pada suhu 160-170 kira-kira 45 minit (jika kek) ataupun kira-kira12 minit (jika cupcakes).

myakayina

angelina_jollie posted on 26-4-2013 03:38 PM
cuba ni...sedapp dan wangi semerbak je...

Kek Avocado

thanks dear for the cake recipe..looks good, will try later..

siputsedut

nk try avocado fries tu..tu pon kalau ada balance...setakat dua bulan ni stok avocado mmg sentiasa ada sbb my daughter makan bubur mesti letak labu and avocado.. high maintenance...hukhuk..avocado mahal lerrrr...4 bijik dah RM15..