As the Avo­cado ob­ses­sion con­tin­ues, try these great recipes

Northwest Arkansas Democrat-Gazette - - WHAT'S UP -

Gua­camole 3 av­o­ca­dos 1 lime, juiced 1 tea­spoon salt ½ cup diced onion

3 ta­ble­spoons chopped fresh cilantro

2 roma (plum) toma­toes, diced 1 tea­spoon minced gar­lic

1 pinch ground cayenne pep­per

In a medium bowl, mash to­gether the av­o­ca­dos, lime juice, and salt. Mix in onion, cilantro, toma­toes, and gar­lic. Stir in cayenne pep­per. Re­frig­er­ate 1 hour for best fla­vor, or serve im­me­di­ately. -Bob Cody Ba­con Avo­cado Salad 1 lb ba­con, chopped 1 cu­cum­ber, diced

1 cup quar­tered cherry toma­toes

¼ cup sea­soned rice vine­gar

salt and ground black pep­per to taste

5 av­o­ca­dos – peeled, pit­ted, and diced

½ cup chopped fresh cilantro 4 green onions, chopped

Place ba­con in a large skil­let and cook over medium-high heat, turn­ing oc­ca­sion­ally, un­til evenly browned, about 10 min­utes. Drain ba­con on pa­per tow­els.

Stir cu­cum­ber, toma­toes, rice vine­gar, salt, and pep­per to­gether in a bowl. Gen­tly stir ba­con, avo­cado, cilantro, and green onions into cu­cum­ber mix­ture. 1 egg -Kris­ten Chicken Avo­cado Salad 3 av­o­ca­dos – peeled, pit­ted and diced

1 lb grilled skin­less, bone­less chicken breast, diced

½ cup finely chopped red onion ½ cup chopped fresh cilantro

¼ cup bal­samic vi­nai­grette salad dress­ing

In a medium bowl, com­bine the av­o­ca­dos, chicken, onion and cilantro. Pour the bal­samic vi­nai­grette over ev­ery­thing, and toss lightly to coat. -Ward2 Re­fried Bean Avo­cado Toast 1 slice whole-wheat break

¼ cup canned fat-free re­fried beans

½ avo­cado ½ tea­spoon lime juice 1 pinch gar­lic pow­der 1 dash of salt 1 dash chili pow­der 1 dash ground cumin 1 tea­spoon pico de gallo

1 tea­spoon crumbled queso fresco

1 dash hot sauce

Toast whole wheat bread un­til golden brown. Spread re­fried beans on top.

Mash avo­cado in a small bowl; stir in lime juice, gar­lic pow­der, salt, chili pow­der, and cumin. Spread avo­cado over re­fried beans.

Heat a small non­stick skil­let over medium heat. Crack egg into the skil­let; cook un­til white is set, about 2 min­utes. Cover skil­let and cook un­til yolk is set, about 2 min­utes more. Place egg over mashed avo­cado. Gar­nish with pico de gallo, queso fresco, and hot sauce. -Bites of Fla­vor Avo­cado Tzatziki 1 large avo­cado, peeled and pit­ted

2 cloves gar­lic, minced 1 lemon, juiced ¼ cup sour cream (op­tion)

½ cup chopped seeded cu­cum­ber

½ tea­spoon red pep­per flakes, or to taste

1 ta­ble­spoon chopped fresh cilantro

1 ta­ble­spoon chopped fresh mint

salt and pep­per to taste Recipes cour­tesy of

In a medium bowl, com­bine the avo­cado, gar­lic, lemon juice, sour cream and cu­cum­ber. Mash with a fork un­til smooth. If your avo­cado is not quite ripe enough, you may wish to use a food pro­ces­sor. Sea­son with red pep­per flakes, cilantro, mint, salt and pep­per, and mix well. Cover and re­frig­er­ate for 1 hour be­fore serv­ing. -am­bolu­cious Avo­cado and Tuna Tapas 1 (12 ounce) can solid white tuna packed in wa­ter, drained

1 ta­ble­spoon may­on­naise

3 green onions, thinly sliced, plus ad­di­tional for gar­nish

½ red bell pep­per, chopped 1 dash bal­samic vine­gar black pep­per to taste 1 pinch gar­lic salt

2 ripe av­o­ca­dos, halved and pit­ted

Stir to­gether tuna, may­on­naise, green onions, red pep­per, and bal­samic vine­gar in a bowl. Sea­son with pep­per and gar­lic salt, then pack the avo­cado halves with the tuna mix­ture. Gar­nish with re­served green onions and a dash of black pep­per be­fore serv­ing. -La Cocina de Re­dondita

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