Avocado Recipes

 

BEVERAGES

Avocado Smoothie

  • 2 med avocados, peeled and pitted
  • 5 Tablespoons sweetened condensed milk
  • 1 Tablespoon dry milk powder
  • 2 teaspoons white sugar
  • ½ cup ice

Combine all ingredients in blender until smooth. Pour into glasses and serve.

APPETIZERS

Harvest Time Avocado Hors-d’oeuvres

  • 1 large Fuerte avocado
  • Ritz Crackers
  • Black Caviar
  • Lime Juice

Slice 1 large Fuerte avocado into semi-circles (slice around, not lengthwise). Put 1 slice of avo on a Ritz cracker and fill semi-circle with ½ tsp. black caviar and top with 3 drops of limejuice.

SOUP

Chilled Avocado Soup

  • 3 fully ripe avocados
  • 1 cup chicken broth
  • 1 cup whipping cream
  • 1-teaspoon salt
  • ¼ teaspoon onion powder
  • 1 teaspoon lemon juice
  • pinch white pepper

Blend avocados with broth and lemon juice. Add cream and seasonings. Store in glass container for at least 3 hours until cold. Garnish with lemon slices

Chunky Avocado Soup

  • 1 small cucumber, peeled, seeded, and chopped
  • 1 can (7 oz.) corn kernels, drained
  • 1 tomato, chopped
  • 1 jalapeno, seeded and minced
  • 2 Tablespoon cilantro, chopped
  • ¼ teaspoon ground cumin
  • 2 Tablespoons lemon juice
  • 2 Avocados, cubed
  • 1 ½ cups milk
  • 1 cup chicken broth

In 6 cup serving bowl, place first 7 ingredients. Mix gently. In food processor, blend avocados, milk and broth until smooth. Pour over vegetables in bowl. Press plastic wrap against top of soup (soup will discolor upon exposure to air); chill at least 2 hours.

Avocado Shrimp Bisque

  • 3 avocados, mashed
  • 1-½ cups chicken broth
  • 2 cups milk
  • 1 teaspoon lemon juice
  • 1 teaspoon minced onion
  • ½ lb. cooked fresh shrimp, chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

In medium saucepan combine avocado, broth, milk, lemon juice, and onion. Heat slowly, just to boiling, stirring frequently. Add shrimp, salt, and pepper. Heat through but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.

SALAD

  • Orange & Avocado Salad with Cumin Vinaigrette
  • Cumin Vinaigrette (recipe follows)
  • 4 Medium oranges
  • 2 large ripe Avocados
  • 2 green onions, thinly sliced

Prepare Cumin Vinaigrette and set aside.

With a sharp knife, cut peel and all white membrane from oranges. Cut crosswise into ¼ inch thick slices. Pit and peel avocados; cut lengthwise into ½ inch thick wedges. Arrange oranges and avocados on a platter; top with vinaigrette and sprinkle with onions. Serve, or let stand for up to 1 hour at room temperature. Serves 6-8.

Cumin Vinaigrette: Whisk together 5 Tablespoons salad oil, 1 Tablespoon balsamic or red wine vinegar, 1 Tablespoon orange juice, I teaspoon sugar, ¼ teaspoon ground cumin, 1 clove garlic, pressed. Season to taste with salt and pepper. Cover and let stand for at least 1 hour to let flavors blend.

Fruit Stuffed Avocados

  • Lettuce leaves
  • 2 Avocados, halved and pitted
  • ½ cup sliced strawberries, or whole berries such as blueberries, raspberries, or blackberries
  • 1 orange or tangerine, peeled and sectioned
  • ½ cup chopped peaches, papaya, or pineapple
  • Sour Cream Honey Dressing (recipe follows)

Prepare dressing and set aside.

Arrange lettuce leaves on a large platter or 4 individual plates. Place avocados cut side up on lettuce. Sprinkle berries, orange sections, and cut up fruit in centers of avocado halves. Serve with Dressing.

Sour Cream-Honey Dressing: ¼ cup sour cream, 1-teaspoon honey, 1 Tablespoon milk. Stir until well blended. Cover and refrigerate. Makes 1/3 cup.

Fiery Shrimp Pasta Salad

  • 8 oz. Penne pasta
  • ¾ lb. shrimp, peeled and deveined
  • 2 green onions, roughly chopped
  • 2 stalks celery, roughly chopped
  • ¼ cup olive oil
  • 3 Tablespoons lemon juice
  • ½ teaspoon dried thyme
  • ½ teaspoon crushed red pepper flakes
  • Tabasco sauce
  • 2 ripe avocados

Bring a large pot of salted water to a boil. Before you add the pasta, set the shrimp in a strainer and dip them in the boiling water to cook them through for a few minutes. Drain, cool, pat dry and cut into ½ inch pieces. Add penne to the same boiling water and cook for about 8-10 minutes or until tender but still firm.

In food processor puree the green onions, celery, oil, lemon juice, and thyme. Season to taste with Tabasco sauce.

Drain pasta and rinse under cold water to cool thoroughly. Drain again.

Combine pasta and shrimp and toss with the dressing and red pepper flakes. Right before serving, peel pit and dice the avocados and add them to the pasta. Toss gently and adjust the seasoning to taste. Serves 4.

Stuffed Avocado with Cilantro Mayonnaise

Stuffing:

  • 2-3 ripe avocados, halved, pitted, and pulp removed
  • 2 tomatoes, diced
  • 1 small red onion, diced
  • 15 olives, chopped
  • Mayonnaise:
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 Tablespoons fresh cilantro, chopped
  • zest of 1 small orange
  • juice of ½ orange
  • salt and pepper to taste

Dice the avocado pulp. Combine pulp with tomatoes, onion, and olives and mix well. Fill the avocado shells with the avocado mixture. Prepare the cilantro mayonnaise, combining all ingredients and mixing well. Dollop the cilantro mayonnaise on top of each stuffed avocado half.

Corn and Avocado Salad

  • 8 slices bacon
  • 2 heads butter lettuce, bite sized pieces
  • 1 red bell pepper, chopped
  • 2 green onions, thinly sliced
  • 2 avocados, cubed
  • 4 ears sweet corn, cut off the cob
  • 2/3 cup red wine & vinegar salad dressing
  • 3 Tablespoons blue cheese salad dressing
  • 2 Tablespoons honey
  • Cook bacon until crisp. Drain well and crumble. Set aside.

In large bowl, combine lettuce, red bell pepper, green onions, and corn and mix together. Carefully stir in the cubed avocado. In separate bowl, whisk together the red wine salad dressing, blue cheese dressing, and honey. Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy. Makes 4 servings.

MAIN DISH

Harvest Time Chili Bowl

Place ½ an avocado in a deep dish. Cover with your favorite chili. Add onions, cheese, and jalapenos. Break up some corn chips and sprinkle on top……the only chili bowl you can eat!!

Hot Stuffed Avocado

  • 4 large avocados, peeled and halved
  • ¼ cup lemon juice
  • 1/8 teaspoon garlic powder
  • ¼ cup butter
  • 2 Tablespoons green onion, thinly sliced
  • ½ teaspoon celery salt
  • 1/8 teaspoon cayenne pepper
  • ¼ cup flour
  • 2 cup light cream
  • 2 cup cooked chicken, chopped
  • 1 cup sharp cheddar cheese, grated

Roll outside of peeled avocados in lemon juice to keep color. Put in large baking pan. Sprinkle with lemon juice and garlic powder. Melt butter; add green onions celery salt and cayenne pepper. Cook 5 minutes. Blend in flour and cook 2-3 minutes. Add cream. Cook, stirring constantly, until thickened. Fold in chicken and ½ cup of cheese. Bake avocado halves at 350 degrees for 15 minutes. Remove to serving plates and ladle filling over avocados. Top with remaining cheese. Serves 8.

DESSERT

(California) Avocado Cream Pie

  • 1 ea.  9-Inch Graham Cracker Crust
  • 2 ea.  California Hass avocados mashed
  • 1/2     Cup Lemon Juice
  • 1 ea.   5 oz. Can Sweetened Condensed Milk

In medium bowl, combine avocado, lemon juice and condensed milk.  Blend well.  Pour into crust.  Chill.  Garnish with whipped cream.

Avocado Pie

  • 1 (9 inch) prepared graham cracker crust
  • 2 avocados, pureed
  • ½ cup lemon juice
  • 1 (14 oz) can sweetened condensed milk
  • Combine avocado, lemon juice, and condensed milk. Blend well and pour into crust. Chill several hours. Garnish with whipped cream. Serves 8.

Avocado Cheese Pie

  • 1 (9 inch) graham cracker crust
  • 1 (8 oz) package cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 1 large avocado, mashed or pureed
  • ½ cup lime juice
  • ¼ teaspoon salt

few drops green food coloring (optional)

Beat cream cheese until fluffy. Gradually beat in condensed milk, then avocado, lime juice, salt and food coloring, until smooth. Pour into crust. Chill 4 hours or until set.

Garnish with whipped cream.

Pear Avocado Mousse

  • 2 very ripe pears, peeled and chopped
  • 1 ripe avocado, peeled and chopped
  • 2 Tablespoons lemon juice
  • 2 Tablespoons grated orange rind
  • 2 Tablespoons spiced or plain dark rum
  • ½ cup chopped peanuts or macadamias
  • 1 dash allspice

Combine all ingredients in blender or food processor. Puree for 1 minute. Pour the mixture into glass dessert dishes or parfait glasses and chill for at least 1 hour. Garnish with mint sprigs and serve cold. Serves 6.