Post by Granny Smith on Apr 15, 2008 12:12:28 GMT -5
Avocado recipes
contributed by gayla
Avocado Salad
1 large ripe tomato, seeds squeezed out, large dice
1 avocado, seeded, peeled, medium dice
1 small red bell pepper, seeded, medium dice
1 small red onion, small dice
1 large head romaine, chopped, or ½ pound mixed greens
1/3 cup picked flat leaf parsley leaves
1 1/2 tablespoons white balsamic vinegar
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1/4 cup toasted pine nuts, optional
In a large bowl combine the tomato, avocado, bell pepper, onion, greens, and parsley. Using a small container with a lid, or a bowl with a whisk, combine the vinegar with 1/4 cup olive oil and shake, or whisk until emulsified. Lightly dress the salad, using just enough to taste. Season to taste and serve immediately with toasted pine nuts.
Avocado Butter
1/4 ripe avocado, seeded
1 large shallot, small dice
3 tablespoons Italian flat leaf parsley, chopped
1/2 cup unsalted butter, room temperature
1 tablespoon lemon juice
1 teaspoon lemon zest
Kosher salt and freshly ground pepper
Parchment paper or plastic wrap
In a medium sized bowl, using the back of a fork, mash the avocado. Mix together with the remaining ingredients and season to taste. Tear off a square of either parchment or plastic wrap and place it on a flat surface. Transfer the avocado butter to the lower half of the paper then slowly roll, pinching the edges as you roll so it resembles .a Tootsie-Roll. Chill in the refrigerator for at least an hour prior to use. A thin slice of Avocado Butter can be added to either the fish or the green beans near the end of their cooking process to add a nice punch of flavor.
contributed by gayla
Avocado Salad
1 large ripe tomato, seeds squeezed out, large dice
1 avocado, seeded, peeled, medium dice
1 small red bell pepper, seeded, medium dice
1 small red onion, small dice
1 large head romaine, chopped, or ½ pound mixed greens
1/3 cup picked flat leaf parsley leaves
1 1/2 tablespoons white balsamic vinegar
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1/4 cup toasted pine nuts, optional
In a large bowl combine the tomato, avocado, bell pepper, onion, greens, and parsley. Using a small container with a lid, or a bowl with a whisk, combine the vinegar with 1/4 cup olive oil and shake, or whisk until emulsified. Lightly dress the salad, using just enough to taste. Season to taste and serve immediately with toasted pine nuts.
Avocado Butter
1/4 ripe avocado, seeded
1 large shallot, small dice
3 tablespoons Italian flat leaf parsley, chopped
1/2 cup unsalted butter, room temperature
1 tablespoon lemon juice
1 teaspoon lemon zest
Kosher salt and freshly ground pepper
Parchment paper or plastic wrap
In a medium sized bowl, using the back of a fork, mash the avocado. Mix together with the remaining ingredients and season to taste. Tear off a square of either parchment or plastic wrap and place it on a flat surface. Transfer the avocado butter to the lower half of the paper then slowly roll, pinching the edges as you roll so it resembles .a Tootsie-Roll. Chill in the refrigerator for at least an hour prior to use. A thin slice of Avocado Butter can be added to either the fish or the green beans near the end of their cooking process to add a nice punch of flavor.