Favorite Avocado Recipes...

[Chocolate Rose]

I made the mistake of going to Costco hungry. One of the items that I came back with that I hadn't planned on was a bag of avocados. I need some new ideas for using them up other than guacamole, creamy white bean and avocado wraps, or in fajitas, burritos, tacos, quesadillas, etc. and salads.
Thanks for any help!

[Canice]

So rich, but so good!

Cowboy Cream of Jalapeno Soup
Source: Chef Grady Spears

1 1/2 tablespoons unsalted butter
5 jalapeno peppers, stemmed and seeded
3/4 cup finely chopped red onion (about 1/2 large onion)
3 cloves garlic, minced
1 avocado, peeled and diced
2 cups diced tomatoes (about two large tomatoes)
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
Kosher salt to taste
Freshly ground pepper to taste

Mince the jalapenos and set aside.
In a large, heavy saucepan, heat the butter over medium heat. Add the jalapeños, onions and garlic and saute, stirring, until the vegetables are soft. Remove the pan from the heat and stir in the avocados, tomatoes and cream. Lower the temperature and return the pan to the heat, watching and stirring so the cream does not separate. Bring the soup slowly back to a simmer and cook for about 30 minutes to reduce by one third and to blend flavors. Be sure to stir the soup occasionally to prevent sticking or scorching. Season with salt and pepper.
Just before serving stir the chopped cilantro leaves into the soup, reserving some for garnish. Ladle soup into bowls and garnish with remaining cilantro.

[sunnyshine]

4 large, ripe unblemished avocados (or 6 smaller)
3 cups low sodium chicken broth
1 cup sour cream
Salt and freshly ground pepper (preferably white) to taste
Grated zest of 1 lemon

Remove flesh from avocados.
Blend in food processor, using some chicken broth to make blending easier. (I find it very convenient to use a hand-held immersion blender rather than a large Cuisinart for this recipe.)
Add remaining chicken broth and sour cream and blend until smooth.
Add salt and pepper to taste.

Chill thoroughly and serve.
Sprinkle a small amount of grated lemon zest on each serving. Alternatively, you can also have a small dollop of thinned-out sour cream on top as well.

[acginkc]

Not too creative, but we do TAC sandwhiches. Turkey, avocado and cream cheese. You can add bacon and salsa as well. I also like toasted bagel with cream cheese, sliced avocado and a sprinkle of salt.

[HealthyinMN]

How about one of these two? Different and definitely tasty.

Avocado and Canadian Bacon Pizza (Adapted from the California Avocado Commission)



cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 to 3 teaspoons olive oil
1/2 teaspoon dried basil
salt
8 ounces (about 2 to 3) Roma tomatoes, thinly sliced and patted dry
fresh ground black pepper
3 ounces Canadian bacon, sliced into 1/4" cubes
1 avocado, cut into cubes
1 cup (about 4 ounces) shredded Monterey Jack cheese.

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Slide the crust onto the stone and cook until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place the crust, uncooked-side down, onto a wire rack.

Drizzle dough with olive oil and brush to coat. Season dough with basil and salt. Arrange tomato slices over the top and season lightly with salt and fresh ground black pepper. Scatter the Canadian bacon and cubed avocado over the tomatoes. Sprinkle the cheese on top.

Slide pizza back onto the stone and bake until the cheese has melted and the crust is crisp, about 7 to 12 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

I know you said no Guacamole, but this isn't the same.

Cumin-Dusted Chicken Breasts with Guacamole Sauce (Adapted from CL)



For the sauce

1/4 cup finely chopped parsley
1/4 cup sour cream
3 tablespoons finely chopped green onions
2 tablespoons fresh squeezed lime juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 ripe peeled avocado, seeded and coarsely mashed

For the chicken

2 tablespoons light brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 boneless/skinless chicken breasts
2 teaspoons olive oil

To make the sauce

In a small bowl, mix together parsley, sour cream, green onions, lime juice, salt, cumin, red pepper and mashed avocado.

To make the chicken

Preheat oven to 400

In a small bowl, stir together brown sugar, cumin, salt and pepper. Season chicken with sugar mixture and press to adhere.

In a large skillet, heat oil over medium-high. Add chicken and cook until browned on one side - about 3-5 minutes. Turn the chicken breasts over and set pan in the oven. Bake until the chicken is thoroughly cooked - about 6-10 minutes depending on thickness. Spoon sauce over chicken right before serving.

Makes 4 servings.

[oceanjasper]

These are two of my favourites...

Avocado Curry

Green on Greens

3 tbsp butter
1 onion, chopped
1 clove garlic
3 tbsp flour
1 tbsp + curry powder
1 dash Tabasco
1 pinch cayenne pepper
1 1/2 cups chicken stock
1 tbsp lemon juice
1 cup whipping cream
1 avocado, large chunks (large or 2 small)
1/2 apple, peeled and chopped
Shrimp

In a sauce pan, melt butter, sauté onion and garlic until onion is transparent. Add flour to make roux (remove from heat or turn down until chicken stock added).

Add chicken stock and lemon juice and stir until comes to boil and thickens. Add curry, hot pepper sauce, cayenne, and stir. Add apple, avocado and whipping cream. Add shrimp. Serve over rice.


Chicken Avocado Pizza

A deliciously different California inspired pizza made with avocado spread in place of pizza sauce, and topped with chicken and Monterey Jack cheese. Great for a light meal.

Prep Time: approx. 20 Minutes.
Cook Time: approx. 5 Minutes.
Ready in: approx. 25 Minutes.

Makes 4 servings.

Printed from Allrecipes, Submitted by MARTHASEVILTWIN

2 avocados - peeled, pitted and diced
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice, or to taste
salt to taste
1 clove garlic, peeled
4 (7 inch) pre-baked pizza crusts
1 tablespoon olive oil
1 cup chopped cooked chicken breast meat
1 cup cherry tomatoes, quartered
1 cup shredded Monterey Jack cheese
1 pinch cayenne pepper

Directions
1. Preheat your oven's broiler. If you have a pizza stone, place it in the oven while it preheats.

2. In a food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to taste. Cover, and set aside.

3. Slice the garlic clove in half, and rub the cut side onto the tops of the pizza crusts for flavor. Brush both sides of the crusts with olive oil. Spread the avocado mixture thickly over the top of each crust, then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper. Place pizzas on a baking sheet if you do not have a pizza stone.

4. Broil for about 5 minutes in the preheated oven, until the cheese has just melted and the crust is lightly toasted.

[drewberry4]

You could do all kinds of vegetable sushis or California rolls! I love this one.

Spicy Broccoli Sprout Sushi
Vegetarian Times, March 2009

Spicy sprouts, such as broccoli, arugula, or leek, give sushi rolls a delicate crunch and peppery flavor. A sushi mat makes it easy to wrap the nori and rice tightly around fillings, but it's not necessary.

1/2 cup sushi rice, rinsed and drained
2 tsp seasoned rice vinegar
2 sheets nori (roasted seaweed)
Hot sesame oil, for sprinkling, optional
4 sliced avocado
4 sliced red bell pepper
2 sliced baked seasoned Asian-style tofu, each cut into 4 thin strips
2 Tbsp pickled ginger, drained
1/2 cup broccoli sprouts
Soy sauce and wasabi for dipping

Place sushi rice and 1/2 cup water in small saucepan and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes, or until all liquid is absorbed. Remove from heat, and cool 20 minutes. Stir in rice vinegar.

Place 1 sheet nori on sushi mat or work surface. Spread half of warm rice over nori with back of spoon, leaving 1 1/2-inch edges on top and bottom to seal sushi, but spreading rice all the way to both sides. Sprinkle rice with hot sesame oil, if using.

Lay 2 avocado slices, 2 bell pepper slices, and 4 tofu strips in lines down center of rice. Top with 1 Tbsp pickled ginger and 1/4 cup broccoli sprouts. Brush edges of nori with water. Tightly roll nori around rice and f illing, pressing bare edge at top to seal. Cut into 8 pieces with sharp knife. Repeat with remaining ingredients. Serve with soy sauce and wasabi.

Yield: 4 servings

[Robyn1007]

Oddly, I just had an avocado stuffed with tuna for lunch which is very simple. But here's another recipe which I really enjoyed.


Spiced Turkey with Avocado-Grapefruit Relish

Avocado-Grapefruit Relish
1 large seedless grapefruit
1/2 small avocado, peeled pitted and diced
1 small shallot, minced
1 Tbs chopped fresh cilantro
1 teaspoon red-wine vinegar
1 teaspoon honey

Spiced Turkey
1 Tbs chili powder
1/2 teaspoon five-spice powder
1/8 teaspoon salt
2 turkey cutlets (8 oz)
1 Tbs canola oil

1. T prepare relish: Remove the peel and white pith from grapefruit with a sharp knife and discard. Cut the grapefruit segments from the surrounding membrane, letting them drop into a small bowl. Squeeze out remaining juice into the bowl and discard membrane. Add avocado, shallot, cilantro, vinegar and honey. Toss well to combine.

2. To prepare turkey: Combine chili powder, five-spice powder and salt on a plate. Dredge turkey in the spice mixture.

3. Heat oil in a medium skillet over medium-high heat. Add the turkey and cook until no longer pink in the middle, about 2 to 3 minutes per side. Serve the turkey with the avocado-grapefruit relish.

Makes 2 servings.
From Eating Well Serves Two.

[oct2189]

Here is a recipe for avocado frozen yogurt I got from Clean eating. I haven't made it yet b/c I don't have an ice cream maker, but I want to!

Avocado Lime Frozen Yogurt
makes about 5 cups

4 medium ripe avocados
1 cup strained plain nonfat yogurt(you could prob. use Greek yogurt)
1/2 cup skim milk
1/2 cup agave nectar
1/2 cup lime juice
pinch sea salt

Cut avocados in half, remove pits and scoop out flesh. Cut flesh into large chunks(should have about 3 cups) Place all ingredients into a food processor and puree until smooth,about 2 min, stopping every 30 sec to scrape down sides of bowl.
Scoop mixture into a ice cream maker and freeze according to manuf. directions.

Suggested to eat with tropical fruit like pineapple, mango, etc.

1/2 cup: 120 cal; 8g fat(1g sat.);14g carb;3gfiber; 10gsugars; 35mg sodium;2g protein

Good luck!

[Canice]

Originally Posted by Robyn1007

Oddly, I just had an avocado stuffed with tuna for lunch which is very simple.

Oh yea, how could I forget stuffed avocados? Especially stuffed with shrimp salad. Mmmm, now I may need to have one soon. Or stuffed with crab salad and drizzed with blood orange-infused olive oil.

[sunnyshine]

Mango-Avocado Margarita


For extra zip, rub the rim of each empty glass with a lime wedge, then coat the rims with salt and chili powder.


2 cups ice cubes
1 cup chopped peeled mango (about 1 large)
6 tablespoons chopped ripe peeled avocado
6 tablespoons fresh lime juice
1/4 cup tequila
1/4 cup orange juice
2 tablespoons sugar
2 tablespoons Triple Sec (orange-flavored liqueur)
4 lime wedges (optional)

Combine first 8 ingredients in a blender; process until smooth.

Divide the mixture evenly among 4 glasses. Serve drinks with lime wedges, if desired. Serve immediately.


Yield: 4 servings (serving size: 1 cup)

CALORIES 162 (22% from fat); FAT 4g (sat 1.1g,mono 2.1g,poly 0.7g); IRON 0.1mg; CHOLESTEROL 0.0mg; CALCIUM 10mg; CARBOHYDRATE 23g; SODIUM 2mg; PROTEIN 1.1g; FIBER 1.7g

Cooking Light, MAY 2006

[margeslp]

Golden State Avocado Boats
from California Cooking

3 avocados
1 I lemon juice
2 tomatoes, finely chopped
2 T chopped watercress
2 T diced green chilies
1 cup cooked small shrimp or crabmeat
1/2 t salt
1/3 cup sour cream or Fresh Herb Dressing )
Pitted ripe olives

Fresh-herb dressing
1/2 cup dairy sour cream
1/2 cup mayonnaise
2 T chopped fresh chives
1 T chopped fresh tarragon
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 T white wine vinegar
1 t Worcestershire sauce
1/2 t prepared mustard
1/4 t pepper
1/2 t salt
1 garlic clove

Scoop out pulp, leaving shell of peel; set aside.
In medium bowl, cut avocado pulp into bite size pieces; toss with lemon juice.
Add tomatoes, watercress, greeh chilies, shrimp or crabmeat and salt; mix well.
Spoon avocado mixture into avocado shells.
Place each filled shell on a plate.
Top with sour cream or herb dressing
Garnish each plate with olives.
Serves 6
Herb dressing:
Combine all ingredients in blender. Blend till smooth. Yield: 1 1/4 cups

[Gilgamesh37]

Alton Brown had an avocado ice cream on Good Eats--I've always been dying to try it, but never seem to get around to it.

Another friend suggested a PABST sandwich--whole grain bread, mayo & mustard, Provolone, Avocado, Bacon, Sprouts and Tomato. It's really good.

[Chocolate Rose]

Wow! Thanks for all the great suggestions! I may have to go buy more avocados.
I'm totally open to additional suggestions.

[Canice]

Originally Posted by Gilgamesh37

Alton Brown had an avocado ice cream on Good Eats--I've always been dying to try it, but never seem to get around to it.

I thought about the avocado episode, too, but couldn't shake the memory of the avocado cake frosting, so retreated into denial

But about the sandwich: when I was in my late 'teens, avocado, cream cheese, tomato, and sprouts on whole grain bread was a stand-by! Maybe add red onions or, if feeling contrary, bacon.
I still find roast chicken and avocado sandwiches delicious, esp with spinach and red pepper pesto.

[drewberry4]

Originally Posted by Gilgamesh37

Another friend suggested a PABST sandwich--whole grain bread, mayo & mustard, Provolone, Avocado, Bacon, Sprouts and Tomato. It's really good.

HAH! I almost posted the PABST sandwich too. It's so yummy.

[dneilson]

Love toasted peasant bread slices with bacon, lettuce, tomato...and that's right, avocado slices. Avocado adds a wonderful creamy texture that pairs well w/ salty, crispy bacon, crisp lettuce, acidic tomato and mayo.

Actually, I think next time I'll mash an avocado WITH mayo and a smidgen of fresh garlic, and slather that on toast, instead of mayo on bread w/ avocado slices.

I may make this tomorrow!

Dolores

[nanetteb]

Here is one of our favorites. I omit the cheese and use whatever tomatoes I can find.

Rice and Beans with Avocado

"This is my favorite avocado recipe; it's a combination of suggestions from my mom and a friend." -Kathy McCullough, Los Angeles

1 cup long-grain brown rice
2 cups water
1 (15-ounce) can black beans, rinsed and drained
2 cups halved cherry tomatoes
2/3 cup diced peeled avocado (about 1 medium)
1/3 cup chopped green onions
1/3 cup (1 1/2 ounces) shredded cheddar cheese
1 tablespoon chopped ripe olives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine rice and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in beans; cook 10 minutes or until rice is done. Place rice mixture in a large bowl. Add remaining ingredients, tossing gently to combine.

Yield: 6 servings (serving size: 1 cup)
CALORIES 215 (25% from fat); FAT 6g (sat 2g,mono 2.8g,poly 0.8g); IRON 1.8mg; CHOLESTEROL 7mg; CALCIUM 81mg; CARBOHYDRATE 35.7g; SODIUM 349mg; PROTEIN 7.3g; FIBER 6.3g
Cooking Light, APRIL 2005

[kalebklein]

My wife and I love the ranch avocado dressing that Chilli's Restaurant offer with the french fries .

[DMurray]

Originally Posted by HealthyinMN

How about one of these two? Different and definitely tasty.

Avocado and Canadian Bacon Pizza (Adapted from the California Avocado Commission)

This is my new favorite avocado recipe!!!! (Thanks, Joe!)

[lswilson]

Avocado Salad with Lemon, Bacon and Watercress
Recipe courtesy Tyler Florence
Prep Time: 10 min Inactive Prep Time: hr min Cook Time: 15 min Level:
Easy Serves:
4 to 6 servings Ingredients
4 slices bacon
3 avocados, halved and pitted
1/2 bunch watercress, stems trimmed
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.

Lay the bacon in a saute pan and bake for 15 minutes, until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes.

Scoop out each half of the avocado using an oversized spoon and arrange on a platter. Scatter the watercress over the avocado and crumble the bacon over the top. Drizzle with the lemon juice and olive oil and sprinkle with salt and pepper.

[Canice]

What a great idea for a salad!
Am I reading it correctly that the avocado is served in halves? I'm not quite picturing the presentation.

[tovie]

There's a restaurant here that makes a veggie eggs Benedict that's really, really good. I've made it at home several times. On each half of the English muffin you put 2 tomato slices, a poached egg, Hollandaise sauce and 1/4 of an avocado on top, sort of next to the egg.

Of course, now that I really think about eggs, Hollandaise and avocado, I really don't want to know the calorie count or the fat grams. Yikes!

[jjsooner73]

Originally Posted by oceanjasper

These are two of my favourites...

Avocado Curry

Green on Greens

3 tbsp butter
1 onion, chopped
1 clove garlic
3 tbsp flour
1 tbsp + curry powder
1 dash Tabasco
1 pinch cayenne pepper
1 1/2 cups chicken stock
1 tbsp lemon juice
1 cup whipping cream
1 avocado, large chunks (large or 2 small)
1/2 apple, peeled and chopped
Shrimp

In a sauce pan, melt butter, sauté onion and garlic until onion is transparent. Add flour to make roux (remove from heat or turn down until chicken stock added).

Add chicken stock and lemon juice and stir until comes to boil and thickens. Add curry, hot pepper sauce, cayenne, and stir. Add apple, avocado and whipping cream. Add shrimp. Serve over rice.

I never would have pictured this combination, but am going to have to try it. If I didn't already have chili on the stove, I'd make it right now!

[lswilson]

Originally Posted by Canice

What a great idea for a salad!
Am I reading it correctly that the avocado is served in halves? I'm not quite picturing the presentation.

Yes, when we watched the episode they scooped the avocado half out of the shell in one piece though we have also sliced the avocado and served it that way. We also added some roasted cherry tomatoes to add some color.

[TexasCook]

With football season just starting, this is one of our favorite dips and so easy to prepare. Enjoy.

LAYERED AVOCADO DIP
4 avocados, finely chopped or mashed
lemon juice
1 pint sour cream
1 onion, finely chopped
1 jar Pace picante sauce, medium or hot - to your liking
2 cups shredded Monterey Jack cheese

Chop or mash avocados finely and sprinkle with lemon juice. Spread in an oblong dish.
Spread sour cream over avocados. Sprinkle chopped onion over sour cream.
Next, pour picante sauce over all. Top with shredded cheese. Chill and serve with tortilla chips.

[ADM]

Originally Posted by dneilson

Actually, I think next time I'll mash an avocado WITH mayo and a smidgen of fresh garlic, and slather that on toast, instead of mayo on bread w/ avocado sliices.

I spread smoothly mashed avocado on the bread INSTEAD of using any mayo at all, when making sandwiches.

[cherylopal]

Originally Posted by nanetteb

Here is one of our favorites. I omit the cheese and use whatever tomatoes I can find.

Rice and Beans with Avocado

"This is my favorite avocado recipe; it's a combination of suggestions from my mom and a friend." -Kathy McCullough, Los Angeles

1 cup long-grain brown rice
2 cups water
1 (15-ounce) can black beans, rinsed and drained
2 cups halved cherry tomatoes
2/3 cup diced peeled avocado (about 1 medium)
1/3 cup chopped green onions
1/3 cup (1 1/2 ounces) shredded cheddar cheese
1 tablespoon chopped ripe olives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine rice and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in beans; cook 10 minutes or until rice is done. Place rice mixture in a large bowl. Add remaining ingredients, tossing gently to combine.

Yield: 6 servings (serving size: 1 cup)
CALORIES 215 (25% from fat); FAT 6g (sat 2g,mono 2.8g,poly 0.8g); IRON 1.8mg; CHOLESTEROL 7mg; CALCIUM 81mg; CARBOHYDRATE 35.7g; SODIUM 349mg; PROTEIN 7.3g; FIBER 6.3g
Cooking Light, APRIL 2005

Thanks for sharing- might have to give this one a go- missed it the first time around.

[ADM]

For pages and pages of beautifully illustrated avocado recipe ideas go to -

http://foodgawker.com/?s=avocado&key

(click on picture to reach the website and recipe)

[eguill3]

This whole thread makes my mouth water! I LOVE LOVE LOVE avocado.