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These are Bacon Avocados
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Basil Guacamole.
Kind of like a sophisticated, grown-up guacamole.
Italian Guacamole
Juice of 1 lemon
scant tsp. kosher salt
2 cloves of garlic (more if you like garlic)
2 medium ripe avocados
1 c. basil leaves, chopped
1/4 c. finely chopped scallions
Mash the avocados and stir everything else in to taste. Adjust as desired.
Avocado Horseradish Spread adapted from the CA avo commission
Nutrition Information per Serving: 50 calories, 4.5g of fat, 45mg of sodium,
and 1g of protein.
Ingredients
1 Avocado (about half a pound)
2 Tbsp onion or scallion, finely chopped
2 Tbsp lemon juice
1 Tbsp prepared horseradish (or to taste, depending on the strength of the horseradish)
1/8 tsp salt
Instructions Roughly mash avocado. Stir in remaining ingredients. Chill 1 hour to marry flavors. Serve on roast beef and corned beef sandwiches and alone
Avocado Pasta
Ingredients
400 g Pasta
2 Tbsp Olive Oil
2 Cloves Garlic
1 large Avocado
1 Tbsp Lemon Juice
Salt & Pepper
½ Cup grated Parmesan Cheese
2 Tbsp Cream
Instructions: Cook Pasta according to package instructions. Peel & remove pit from Avocado. Mash with fork. Mix in Lemon Juice & Salt & Pepper. Heat oil in pan, add crushed garlic & then avocado mixture. Heat without boiling, stir in cream & pour over cooked pasta. Sprinkle over Parmesan cheese.
JUICE ALPOKAT (INDONESIAN AVOCADO DRINK) * I lived in Indonesia for 3 months many years ago, this was the most popular use for the large avocados the cook would bring home each day from the market. Adults and kids would go nuts for this drink. I thought they were playing a practical joke at first, since I came from L.A.: the land of Guacamole! -julia
2 servings
5 T Sugar
5 T ;Water
2 Avocados, med
1/2 c Milk, cold
1 c Chocolate milk
Ice; crushed
Make simple syrup by combine sugar and water in small saucepan over medium-high heat. Stir until clear. Remove from heat and let cool. Spoon out avocado pulp and place in blender. Add syrup and blend to mix, then add cold milk and blend. Divide between 2 tall glasses. Top each serving with1/2 cup chocolate milk (to form separate layer) and crushed ice.
Chilled Avocado Soup
2 cups buttermilk
2 cups avocado pulp -- (about 2 ripe -- avocados)
1 cucumber -- peeled, seeded and - coarsely chopped
2 tablespoons diced white onion
zest and juice of 1 lime -- divided use
1 teaspoon salt
1 teaspoon white pepper
2 cups milk
1 cup water
2 tablespoons jalapeno sauce or another smooth green -- hot sauce with a tangy
finish
sour cream for garnish
Blend buttermilk and avocados in blender then add cucumber, onion, lime juice (reserving the zest), salt and pepper. 2. With blender running, add milk, water and hot sauce. Chill soup. Serve garnished with a dollop of sour cream and a little lime zest. Yield: 8 servings Nutritional information (per serving): 147 calories, 10.1 grams fat, 2.7 grams saturated fat, 10 milligrams cholesterol, 128 milligrams sodium, 62 percent calories from fat adapted from The Great Hot Sauce Book by Jennifer Trainer Thompson
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