Serves

4-6

Ingredients

2 Hass Avocados from Mexico, sliced
2 ripe tomatoes
1 pound mozzarella
1 1/2 ounce bunch of fresh basil leaves
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
salt and pepper to taste

Instructions

 -With a small knife or “shark”, cut the little stem end out of the tomato using a serrated knife, cut the tomatoes into 1/3 inch slices.
 -Slice the mozzarella 1/4 inch thick.
 -Alternate slices of Avocado, tomato, mozzarella and basil leaves like playing cards on individual plates.
 -Drizzle on the olive oil and vinegar.
 -Season with salt and pepper. Serve with Italian bread or baguette (French bread).

Serves

4

Ingredients

8 ounce flank steak, grilled
3 cups mixed salad greens
1-1/2 cups thinly sliced red bell pepper
1/2 cup thinly sliced scallions (green onions)
3/4 cup snow peas
1/2 cup chopped cilantro
1/3 cup bottled or homemade Asian salad dressing (recipe below), divided
1 fully ripened Avocado from Mexico, halved, pitted, peeled and sliced

Instructions

-Slice steak thinly across the grain; set aside.
-In large bowl, combine salad greens, red pepper, scallions, snow peas, cilantro and 3 tablespoons of the salad dressing; toss gently.
-Place on 4 serving dishes, dividing equally.
-Top with sliced steak and Avocado; drizzle with remaining salad dressing.

Asian Salad Dressing
In a measuring cup, whisk together 2 tablespoons vegetable oil, 2 tablespoons rice vinegar, 1-1/2 teaspoons soy sauce, 1 teaspoons grated fresh ginger (or 1/4 teaspoon dried ginger), 1 teaspoon sugar and 1/2 teaspoon toasted sesame oil until well combined. Yields 4 servings (about 1/3 cup).

Serves

8

Ingredients

4 plum tomatoes
7 tablespoons olive oil, divided
1 tablespoon minced garlic
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
1 bunch (about 24 stalks) asparagus, trimmed
1/4 cup thinly sliced scallions (green onions), green part only
3 tablespoons sherry vinegar
2 ripe Avocados from Mexico, halved and pitted

Instructions

-Preheat oven to 250°F. Line rimmed baking sheet with parchment paper.
-Core and cut tomatoes in quarters lengthwise; squeeze out seeds. Place, cut side up, on baking sheet.
-In small bowl, combine 1 tablespoon of the olive oil, the garlic, thyme, 1/8 teaspoon each salt and pepper; sprinkle over tomatoes. Roast, turning occasionally, until very soft and shriveled, about 2-1/2 hours; set aside.
-Meanwhile, cut asparagus into thirds crosswise. Cook asparagus in 1-inch lightly salted water until bright green and firm, 3 to 5 minutes; rinse with cold water; drain well. In small bowl, toss asparagus with 2 tablespoons of the olive oil and the scallions; set aside.
-To prepare dressing: In small bowl, stir remaining 4 tablespoons olive oil, the vinegar, remaining 1/8 teaspoon each salt and pepper; set aside.-To serve: With a large spoon scoop Avocado from shells; cut each half into 8 slices lengthwise. On each of 8 salad plates, place asparagus and tomatoes in rows; top with Avocado slices. Stir dressing; drizzle over salads. Yields 8 portions.

Serves

4

Ingredients

1 cup cucumber or jicama cut in 1-inch matchsticks
½ cup thinly sliced red onion (2 oz.)
1 large grapefruit, sectioned (about 1 cup), reserving juice
2 fully ripened Avocados from Mexico, halved, pitted, and sliced
1 tablespoon olive oil
2 teaspoons honey
1-1/2 tablespoon minced jalapeno peppers
¼ teaspoon salt
8 Romaine lettuce leaves

Instructions

-In a small bowl, combine cucumber and onion.
-In a medium bowl, place 3 tablespoons grapefruit juice with oil, honey, jalapeno and salt.
-Add cucumber mixture; toss. Add grapefruit sections and sliced Avocado; toss gently.
-Divide Romaine among 4 serving plates. Top with Avocado and grapefruit mixture.
-Serving suggestion: wrap in lettuce

Serves

6 servings (about 1/3 cup vinaigrette)

Ingredients

2 fully ripened Avocados from Mexico, halved, pitted, and sliced
2 ripe plum tomatoes, sliced
2 tablespoons olive oil
2 tablespoon fresh lemon juice
1 tablespoon fresh oregano leaves or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Instructions

-In serving bowl, gently toss avocados and tomatoes. 
-In small cup, combine olive oil, lemon juice, oregano, salt and pepper. Drizzle over avocados and tomatoes. 
-Season to taste with additional salt and pepper, if desired.

Serves

4

Ingredients

1 fully ripened Avocado from Mexico, halved, pitted and cubed
1 large red apple, cored, cut into ¾-inch chunks (about 1-1/4 cups)
1 cup cooked, diced chicken
2 rubs celery, sliced (about a cup)
½ cup toasted walnut pieces
½ cup fast-free sour cream
2 tablespoons lime juice
2 teaspoons sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
3 cups mixed salad greens

Instructions

-In large bowl, toss gently Avocados, apple, chicken, celery, and walnuts.
-In a small bowl combine sour cream, lime juice, sugar and salt. Add to Avocado mixture; toss to combine. Serve over greens.
-Serving suggestions: Can be served without chicken in a pita pocket.

Serves

4

Ingredients

2 fully ripened Avocados from Mexico, pitted, peeled and diced (about 2 cups)
1 medium-sized red bell pepper, diced (about 1 cup)
1 medium-sized yellow bell pepper, diced (about 1 cup)
1 large cucumber, seeded and diced (about 1 cup)
1 small zucchini, diced (about 1 cup)
1/2 cup finely chopped jalapeños (no seeds or ribs)
2 green onions (scallions), chopped (about 1 cup)
2 tablespoons chopped parsley
1/4 cup fresh lime juice
3 tablespoons olive oil
1 teaspoon ground cumin
1 tablespoon sugar
1 tablespoon salt
1/2 teaspoon dried oregano

Instructions

-In a large bowl, combine Avocados, bell peppers, cucumber, zucchini, jalapeños, green onions and parsley.
-In a small bowl, whisk together lime juice, olive oil, cumin, sugar, salt and oregano. Pour over Avocado mixture; toss gently.
-Serve in lettuce cups or with chips, if desired. Yields 4 servings (about 5-1/2 cups)

Ingredients for Pork Rub

2 tsp salt
½ tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins
2 tbsp olive oil

Ingredients for Pork Glaze

1 cup firmly packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco

Ingredients for Salad

3 navel oranges
6 cups of baby spinach leaves
1 red bell pepper, cut into thin strips
½ cup golden raisins or ½ cup of orange flavored craisins
2 firm-ripe avocados

Instructions

Preheat oven to 350 degrees. Stir together salt, pepper, cumin, chili powder and cinnamon, then coat pork with spice rub. (Save the rest of the mixture in an empty spice jar to use on future dinners!)

Heat the olive oil in a skillet over medium heat and brown the pork, turning about 4 minutes total. Transfer pork to a baking dish.

Stir together pork glaze ingredients: brown sugar, garlic and Tabasco. Pat on top of each pork tenderloin. Roast in the middle of the oven until meat thermometer inserted in center of each tenderloin registers 140 degrees. (About 20 minutes). Let pork rest for about 10 minutes.

Prepare salad ingredients while pork rests: Peel and cut oranges into ¼ inch pieces. Toss spinach, bell pepper, and raisins in a large bowl. Halve, pit, and peel avocados, then cut diagonally into ¼ inch slices. Assemble salad: Cut pork at 45 degree angle into ½ inch thick slices and arrange in a row on top of salad with oranges and avocados on either side. Serve this one dish meal with your favorite balsamic vinaigrette dressing and enjoy.

Serves

4 - 6

Ingredients

1-1/2    cups peeled and seeded cucumber-diced
1/2     cup chopped red onion
2    tablespoons coarsely chopped Serrano chile
2    tablespoons fresh lime juice
3/4    teaspoon salt
2-1/2    cups pineapple in 1/2-inch pieces
2    fully ripened Avocados from Mexico, halved, pitted, peeled and diced

Instructions

In large bowl, combine cucumber, onion, chile, lime juice and salt. Add pineapple and avocado; toss gently. Garnish with chopped cilantro, if desired. Serve over steak or fish, or use as a salsa with chips. Yields about 6 1/2 cups.

Preparation time is about 20 minutes.

Ingredients

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe avocados
2 large red grapefruits

Instructions

Place the mustard, lemon juice, salt, and pepper in a small bowl. 
Slowly whisk in the olive oil until everything is well-mixed.
Before serving, cut the avocados in 1/2, remove the pit, and 
carefully peel off the skin. Cut each half into thick slices. Toss 
the avocado slices in the vinaigrette to keep them from turning 
brown and move them to another bowl or plate. Use a large, sharp 
knife to slice the peel off the grapefruits. You have to get rid of 
all the white stuff.  Then cut between the sections to release the 
grapefruit segments. Mix the segments with the avocado. Spoon the 
vinaigrette on top, sprinkle with salt and pepper, and serve.

Serves

4

Ingredients

2     cups cooked chicken or turkey cut in 1-inch pieces (about 9 ounces)
1    cup diced sweet red apple
1/2    cup thinly sliced celery
1/2    cup lightly toasted pecans, coarsely chopped
1/2    cup roughly chopped flat leaf (Italian) parsley
1/4    cup chopped red onion
1-1/2    tablespoons chopped mint (about 10 leaves)
1-1/2    tablespoons chopped jalapeño pepper
1/2     teaspoon salt
2    tablespoons fresh lemon juice
1    tablespoon olive oil
2    fully ripened Avocados from Mexico, halved, pitted, peeled and diced

Instructions

In large bowl, combine chicken, apple, celery, pecans, parsley, onion, mint, jalapeño, salt, lemon juice and olive oil; toss gently. Add avocado; toss gently until all ingredients are combined leaving some diced avocado visible while mashing some. Serve over mixed greens garnished with more avocado, parsley and grapes, if desired.

Serves

6-8

Ingredients

8 baking (russet) potatoes, 1 medium yellow onion (green onion can be substitued), 4-5 boiled eggs, 2 avocado’s

Instructions

Peel and boil potatoes. Let them cool and cut in small cubes. Chopped raw onion, chop boiled eggs. Peel and mash avocado. Mix all together, the avocado replaces mayonaise and is much healthier. Its green and delicious.

Serves

5 to 6 servings

Ingredients

Packet of salted codfish without the bones        
1 large tomato
1 red onion
1 avocado
2 teaspoons olive oil
1 teaspoon kosher salt
1 teaspoon pepper
1/2 teaspoon adobo
2 or 3 limes
Cilantro
Jalapeno (if you want it a liitle spicy)

Instructions

Boil the codfish for half hour, remove the water and boil in fresh water for another half hour. Remove and let it cool. chop up the cod fish not too small and put in bowl. Add the avocado cut up in small squares, chopped tomatos, chopped onions and a handful of chopped cilantro as well. Add the olive oil, salt, pepper, adobo and squeeze the lime into the bowl. Give it a couple of tosses then add more lime juice.  You can also add some hot pepper, preferably a chopped jalepeno if desired. Enjoy!

Serves

2

Ingredients

2 fresh pink grape fruit
1 ripe avocado
a few tablespoons of Newman’s Own Italian salad dressing- don’t go for cheep stuff instead!

Instructions

peel grapefruit, remove sections from casing and slice in half. ( this is usually a messy process so do it over your bowl to catch the yummy juices!)
slice avocado into about the same size pieces as the grapefruit.
Mix avocado, grapefruit and dressing in the bowl with the yummy juices.
Serve in small bowls or in a leaf of lettuce.

Serves

4

Ingredients

2 cups (about 12 ounces) cooked chicken or turkey breast, cut in 1” pieces
1 cup diced sweet red apple
1/2 cup thinly sliced celery
1/4 cup lightly toasted pecans, coarsely chopped
1/2 cup roughly chopped flat-leaf (Italian) parsley
1/4 cup chopped red onion
11/2 tablespoons chopped mint (about 10 leaves)
11/2 tablespoons chopped jalapeño pepper (optional)
1/2 teaspoon salt
2 tablespoons lemon juice
1 teaspoon olive oil
1 fully ripened avocado, halved, pitted, peeled, and diced
4 cups mixed baby salad greens

Instructions

In a large bowl, combine the chicken, apple, celery, pecans, parsley, onion, mint, jalapeño pepper (if desired), salt, lemon juice, and oil; stir. Add the avocado; toss gently until all the ingredients are combined, leaving some diced avocado visible while mashing some. Serve over the mixed greens.

Serves

4

Ingredients

2 avocados from Mexico, peeled, pitted and diced
1 (15-oz.) can black beans, drained and rinsed
1 cup diced jicama
1 cup cherry tomatoes, cut in half
1/4 cup chopped cilantro
1 jalapeño, seeded and chopped
1/4 cup olive oil
1/4 cup orange juice
2 tablespoons lime juice
1/2 teaspoon salt
1/2 cup crumbled queso fresco or feta cheese

Instructions

In bowl, gently mix together avocados, black beans, jicama, tomatoes, cilantro and jalapeño. Add olive oil, orange juice, lime juice and salt; mix gently until ingredients are evenly coated. Sprinkle with queso fresco.

Serves

8

Ingredients

3 tablespoons lime juice
1 tablespoon chopped fresh jalapeño, including seeds
1 tablespoon soy sauce
1 tablespoon honey
1 clove garlic, minced
1/2 teaspoon salt
1/4 cup extra virgin olive oil
2 cups sugar snap peas, trimmed
1/2 fresh pineapple, peeled, cored and cut in half lengthwise
1 large carrot, peeled and cut into 2-inch matchsticks
1 cucumber, peeled, halved, seeded and thinly sliced
2 cups shredded cabbage
2 avocados from Mexico, peeled, pitted and quartered

Instructions

In small bowl, whisk together lime juice, jalapeño, soy sauce, honey, garlic and salt; slowly whisk in oil. In medium pot of boiling water, cook sugar snap peas 15 seconds; drain and chill in ice water. Drain; slice thinly into thirds lengthwise. Slice pineapple quarters thinly crosswise. In large bowl, toss snap peas, pineapple, carrot, cucumber and cabbage with dressing. Cut avocados crosswise into 1/4-inch-thick slices; add to salad and toss gently.

Salad:
2 cups orange wheels (oranges peeled and cut in rounds ¼ inch thick)
save the fresh juice for your vinaigrette
2 fresh Avocado’s from Mexico- sliced
Fresh baby arugula

Vinaigrette:
1 cup extra virgin olive oil
½ cup white balsamic vinegar
1/3 cup fresh orange juice
1 tbsp Dijon mustard
½ ripe Avocado from Mexico medium dice
pinch sugar
pinch salt and white pepper
2 tbsp fresh chopped chives

Instructions

Combine all top seven ingredients, blend and adjust taste. Then mix in by hand chopped fresh chives,

Arrange a bed of arugula on a platter, place avocado and orange slices on top and drizzle with Dijon citrus vinaigrette. Garnish with fresh cilantro.

Chef Pablo J, Sanchez
New York City,
The Soigne Chef LLC
http://www.chefpablo.net