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)

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.

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.