For the Avocado Lovers Out There

It’s Time to Get It On

Since our Avocado Tip du Jour, we’ve had some requests for other avocado inspired recipes. I know many people have texture issues with these alligator pears (as they are sometimes called) but here are three different ways to use this amazing fruit:

Sabrina’s Famous Guacamole:
3 California avocados (nothing else is creamy enough)
1 lime (or more depending on taste)
3 plum tomatoes (the brighter, the firmer, the redder the better)
cilantro – about 1 tablespoon chopped roughly (again to taste)
1 medium onion (I usually do red, because I like the color variety)
1 clove of garlic
½ green jalapeno (Optional)
1 ear of corn

Directions:
Cut avocados in half scoop out the green goodness into a large bowl. Squeeze juice of 1 lime to prevent browning. Blanch corn in a bot of boiling water for 3 minutes and cut off kernels.

Slice tomatoes in half (I rinse out the seeds, because the pulp waters down the guacamole – dice into ¼ cubes; do same for onion and finer dicing for garlic, cilantro and jalapeño.

Add corn if you are going the colorful route and then get to mixing. I am also a big fan of using my hands… it give me better control of the chunkiness.
From then on it’s just altering seasoning to taste… adding salt/pepper and sometimes the juice of another lime to get it where you want.

Enjoy with good chips, company and a few cold cervezas!

Fresh Wrap:
1 wrap of choice (spinach wrap, corn tortilla, whole wheat wrap, brown rice wrap, collard green leaf)
2 tbsp. hummus
1/2 avocado sliced
1/2 c. shredded carrots
handful of spinach leaves or other lettuce
sliced jalapeños (optional)

Directions:
First spread the hummus on the wrap and layer the other ingredients on top. Roll it up and enjoy! This is one of my favorites for an easy lunch or dinner. It’s packed full of nutrients, protein and healthy fats to keep you energized and full.

Avocado Pesto Pasta:
1 medium sized ripe avocado, pitted
1/2 lemon, juiced
2-3 garlic cloves
1/2 tsp sea salt, or to taste
1/4 c. fresh basil
2 tbsp. extra virgin olive oil
2 servings/6 oz. of your choice of pasta (we love brown rice pasta)
black pepper to taste

Directions:
Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

While the pasta is cooking, make the sauce. Place the garlic, lemon juice and olive oil into a food processor. Process until smooth. Add the avocado, basil and salt. Continue to process until smooth.

When the pasta is one, drain, rinse and place into a large bowl. Pour on the sauce and toss until the pasta is evenly coated. Season with black pepper and vegan parmesan cheese. I also added some freshly chopped cherry tomatoes that added an extra flavor kick.

Brazilian Inspired Avocado Mousse:
1 avocado peeled and pitted
2 tbsp. coconut cream
2 tbsp. powdered sugar or alternative sweetener
1 tbsp. fresh squeezed lime juice

Directions:
Place ingredients in a blender or food processor and blend until whipped and smooth. Eat as a snack or dessert.

Indonesian Inspired Avocado Shake:
1/2 c. ice
1 avocado peeled and pitted
1 c. coconut milk or your choice
1 tbsp. sweetener
1 tbsp. chocolate syrup

Directions:
First blend the ice and milk, adding the avocado and sweetener shortly after. Top off the shake with the chocolate syrup, check out Santa Cruz Organic for a vegan option.