Serves

3

Ingredients

6 whole wheat tortillas, 10 inches in diameter
1 cup cranberry mustard (see recipe)
12 slices roast turkey
6 slices Swiss cheese
3 Avocados, peeled, pitted and sliced lengthwise
Salt to taste

Cranberry Mustard
½ cup Dijon mustard
½ cup cranberry sauce

Instructions

-Lay tortillas flat on a clean work surface. Spread the cranberry mustard equally among the tortillas.
-Lay two slices of turkey on each tortilla; cover turkey with a slice of Swiss cheese.
-Top the Swiss cheese with four slices of Avocado on each and sprinkle with a little salt.
-Assemble wraps by folding in both sides and the bottom of each tortilla up over the filling, then roll to close.
-To serve, cut in half crosswise or into 2-inch slices crosswise and arrange on a serving platter.
-To make the cranberry mustard, whisk together the Dijon mustard and cranberry sauce, then chill.

Serves

1

Ingredients

3 slices of thinly sliced grilled chicken breast
2 slices Beefsteak Tomato
Small bunch of lettuce
3 slices of Hass Avocado from Mexico
2 cooked Bacon Strips
Basil Aioli (recipe below)
2 pieces of Toasted Tuscan Bread

Instructions

-Layer ingredients in between toasted Tuscan bread slices and enjoy!

Basil Aioli
½ cup of mayonnaise
¼ cup of pureed fresh basil leaf
¼ teaspoon of minced garlic
Salt & Pepper to Taste

-Combine ingredients in a mixing bowl.

Serves

2-4

Ingredients

2 fully ripened Avocados from Mexico, halved, pitted and peeled
1-1/2 tablespoons lime juice
1/2 teaspoon salt
¼ to 1/2 teaspoon chipotle hot sauce
8 slices whole grain bread, toasted
8 ounces sliced cooked turkey
1 large ripe tomato, sliced
1 cup alfalfa sprouts

Instructions

-In large bowl, mash together Avocados, lime juice, salt and chipotle sauce. Spread Avocado mixture on each bread slice.
-Top four of the bread slices with turkey, tomato and sprouts, dividing equally; cover with remaining bread slices. Garnish with sliced Avocado, if desired.
-Yields 4 servings (1 cup Avocado spread).

Serves

6

Ingredients

For the Crispy Avocado:
2 Avocados, peeled, seeded and sliced into 1/8th’s
Flour, seasoned liberally with salt and pepper as needed
1 egg, beaten
2 limes, fresh, juiced

2 Cups Panko Style Bread Crumbs
Vegetable Oil for Frying (as needed)
Salt, Kosher (as needed)

For the Pepita Mayonnaise:
¼ Cup Pepitas, toasted and chopped fine
2 Tbsp.Cilantro, chopped
1 Tbsp. Lime Juice, fresh
½ Cup Mayonnaise
1 tsp. Chipotle Pepper Powder
Kosher Salt to taste

For the Wrap:
6 Flour Tortillas 10”, lightly steamed soft
12 pieces Double Cut Bacon, cooked very crisp
6 slices ripe Yellow Tomatoes, cut in half
6 leaves Red Leaf Lettuce
Pepita Mayonnaise

Instructions

Avocados:
1. Bread the avocados by placing the seasoned flour in a shallow pan, reserve.
2. Combine the beaten egg, lime juice and a pinch of the salt in another shallow pan, reserve.
3. Place panko crumbs in a third shallow pan.
4. Working with 3-4 pieces at a time, coat avocados with flour and shake off excess, move to egg mixture and let excess drip off, move to panko crumbs and coat evenly.
5. Heat oil and deep-fry the breaded avocado when ready for service.  Season again with a small amount of kosher salt.

Pepita Mayonnaise:
1.  Combine all ingredients in a small mixing bowl, taste and adjust seasoning with salt and pepper if necessary.
2. Keep mayonnaise chilled until ready for service.

Sandwich Assembly:
1. Spread Mayonnaise on soft tortilla.
2. Place bacon, lettuce, tomato and crispy avocado on tortilla and wrap so the avocado is visible at the ends of the sandwich, top with additional mayonnaise.
3. Using sandwich picks, pick sandwich in two places and cut on a bias.

Serves

2

Ingredients

1 cup canned black beans, rinsed and drained
1/2 teaspoon cumin
4 tablespoons salsa
4 whole-grain tortillas
1/2 avocado, chopped

Instructions

Mix black beans, cumin and salsa. Fill tortillas with bean mixture and chopped avocado. Serve.

Serves

2

Ingredients

1 avocado
4 tablespoons salsa
2 veggie burgers
2 whole-grain hamburger buns
3 cups pea pods and baby carrots
4 tablespoons low-fat ranch dressing

Instructions

Mash avocado with salsa. Heat veggie burger in microwave until warm. Put burger on bun and top with mashed avocado mixture. Serve with veggies and dressing.

Serves

1

Ingredients

toast, avocados

Instructions

toast bread, place avocados on and eat.

Serves

6

Ingredients

1 cup whole milk
2 large eggs
1/4 cup melted butter
3 Tlb brown sugar
1/3 cup crumbled bacon-not bacon bits
1/3 cup plus
3/4 cup cheddar cheese
1 cup all purpose flour
1/3 cup corn meal
2 tsp baking powder
2 Mexican Avocados
6oz reduced fat cream cheese
12 slices bacon
1 cup plus 2Tlb shredded lettuce
1 large slicing tomato

Instructions

Pre heat a waffle iron to high heat. Sift together the flour and corn meal and salt. Separate the egg yolks and egg whites. In a mixer whip the whites until stiff, set aside. In a separate bowl whip together the yolks, milk, sugar, and melted butter. Add the flour mixture, 1/3 cup cheese, and bacon crumbs, stir to combine. add egg whites and sprinkle the baking powder on top, stir until just combined. Spoon 1/6th of the batter in to the greased waffle iron, cook according to manufactures directions, or for about 3-5minutes or until golden brown. Set on a rack to cool. Repeat with the remaining batter. Peel, core and slice the Mexican Avocados. Cook the bacon in a large non stick skillet on med-high heat until crispy according to preference, break each in half when after cooking. Slice the tomato into thin slices. On each of the six waffles spread 1oz of cream cheese, sprinkle 3Tlb shredded lettuce, add 1/6th of the avocado slices, arrange 4 pieces of bacon, 1/6th of the tomato slices, and finally 3 Tlb cheddar cheese. Arrange all of the waffles on cookie sheets, and broil at 500F, for about 1-2 minutes or just until cheese is melted.

Serves

4-5

Ingredients

1 ripe Avocado from Mexico
¼ cup Samuel Adams Boston Lager®
¼ cup Dijon style mustard
2 tablespoons maple syrup

Instructions

Mix the mustard, maple syrup and beer in a bowl. Add avocado pieces, and mash the avocado with the back of a spoon or fork while mixing into the liquid. Leave a few small chunks of avocado in the mix. Let it sit for 30 minutes, or cover with plastic wrap if not serving immediately. Spread on burgers and enjoy! Adds a unique flavor kick to lean bison burgers, too! Enough for 4-5 burgers. Double or triple the recipe if you’re entertaining a crowd. Enjoy with Samuel Adams Boston Lager®.

© 2011 THE BOSTON BEER COMPANY, BOSTON, MA.
SAVOR THE FLAVOR RESPONSIBLY®.

Serves

1

Ingredients

1    fully ripened Avocado from Mexico, halved, peeled and finely diced
1    cup peeled, seeded, and chopped cucumber
1/3    cup finely chopped red onion
2    tablespoons minced jalapeño pepper
2    tablespoons jarred horseradish
2    teaspoons fresh lime juice
1    teaspoon minced garlic

In bowl, combine avocado, cucumber, onion, jalapeño, horseradish, lime juice, and garlic; mix well. Use in sandwiches, salads, quesadillas or with grilled meats

Yield: about 1-1/2 cups

Serves

12 small sandwiches

Ingredients

3 tablespoons mayonnaise
1 tablespoon snipped fresh chives
1 teaspoon lemon juice
1 cup chopped cooked fresh lump or jumbo crabmeat or drained pasteurized canned lump crabmeat, flaked and cartilage removed
1/8 teaspoon ground white pepper
Dash kosher salt or salt
8 slices thinly sliced firm-textured white or wheat sandwich bread
2 tablespoons butter, softened
1 avocado, halved, seeded, peeled and sliced
1/2 cup loosely packed watercress (thick stems discarded), rinsed and dried
Chives

Instructions

In a small bowl, combine mayonnaise, 1 tablespoon chives and lemon juice. Add crabmeat stir with a fork to combine. Season with white pepper and salt.
Spread one side of each slice of bread with butter. Arrange avocado slices on half of the buttered bread slices. Top with crab mixture. Add watercress. Top with remaining bread slices; buttered-side down. Trim the crusts from bread. Cut each sandwich into 3 equal pieces. (Sandwiches can be filled and refrigerated, covered tightly with plastic wrap, for one hour before serving.) Garnish with additional chives before serving. Makes 12 small sandwiches.

Serves

6 burgers

Ingredients

1/3 cup plus 2 tablespoons chicken broth
1/2 cup uncooked couscous
7 tablespoons olive oil, divided
1 cup finely chopped onion (about 1 large)
1 teaspoon minced garlic
3 cups cannellini beans, rinsed and drained
1/2 cup minced fresh mushrooms
1/2 cup light mayonnaise
3 tablespoons prepared pesto
1 (12-ounce) package English muffins, split and toasted
6 tomato slices
2 avocados, pitted, peeled, and sliced

Instructions

In a small saucepan, bring broth to a boil. Pour boiling broth over couscous, stirring to combine; set aside.
In a medium skillet, combine 2 tablespoons oil, onion, and garlic; cook over medium-high heat for 4 minutes, or until onion is soft and beginning to brown. Remove from heat, and let cool slightly.
In the work bowl of a food processor, combine beans, mushrooms, onion mixture, couscous, and 3 tablespoons olive oil; pulse for 2 minutes, or until mixture is just combined. Form bean mixture into 6 medium-size patties.
In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook patties for 3 to 4 minutes per side, or until browned.
In a small bowl, combine mayonnaise and pesto. Spread desired amount of mayonnaise mixture over top halves of English muffins. Place bottoms of English muffins on serving tray, top each with bean burger, tomato slice, avocado slices, and top halves of English muffins. Serve immediately.

Serves

6 sandwiches

Ingredients

2 ficelle loaves, about 18 inches each
1/4 cup butter, softened
2 tablespoons Dijon mustard
1/8 teaspoon coarse black pepper
3/4 pound sliced Virginia ham
3 large avocados, peeled and sliced

Instructions

Cut each ficelle loaf into 3 equal pieces, and split each horizontally along one side, leaving the other side intact. Open the pieces so they lie flat. Stir the butter, mustard, and red pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado, and sprinkle with the sea salt. Wrap the sandwiches with parchment, and tie with a string to secure. Keep chilled and serve within 3 hours.

Serves

4

Ingredients

1 medium avocado
1 green onion, chopped
2 tablespoons bottled mild salsa
1 teaspoon lemon juice
1 tablespoon fresh cilantro leaves, chopped
1/4 teaspoon salt
2 packages (6.35 ounces each, 4 burgers) refrigerated vegetarian soy burgers
4 sandwich rolls, split
1 large tomato
4 large lettuce leaves
1 cup alfalfa sprouts

Instructions

Preheat broiler if manufacturer directs. Cut avocado lengthwise in half; remove seed and peel. In bowl, mash avocado; stir in green onion, salsa, lemon juice, cilantro, and salt.
Prepare vegetarian soy burgers as labels direct. Meanwhile, toast sandwich rolls and slice tomato.
On 4 dinner plates, arrange lettuce leaves on bottom halves of toasted rolls; top with tomato slices, burgers, and avocado mixture. Replace tops. Serve with alfalfa sprouts.

Serves

4

Ingredients

1/4 cup bottled tomatillo salsa
2 tablespoons chopped avocado
1 tablespoon chopped fresh cilantro
2 (1-ounce) slices white bread
Cooking spray
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 teaspoons fajita seasoning, divided
1/4 teaspoon salt, divided
1 tablespoon tomato paste
1 pound ground turkey
1 egg white
4 (1 1/2-ounce) whole wheat hamburger buns, toasted

Combine tomatillo salsa, chopped avocado, and cilantro; set aside.
Place bread in a food processor; pulse 10 times or until crumbs measure 1 cup.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell peppers; sauté 5 minutes or until tender. Stir in 1/2 teaspoon fajita seasoning and 1/8 teaspoon salt. Cool.

Combine breadcrumbs, onion mixture, remaining 1 1/2 teaspoons fajita seasoning, remaining 1/8 teaspoon salt, tomato paste, turkey, and egg white in a large bowl. Using damp hands, divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. Heat pan over medium heat. Recoat pan with cooking spray. Add patties; cook 4 minutes on each side or until done. Place 1 patty on bottom half of each bun. Top each serving with 1 1/2 tablespoons salsa mixture; top with remaining halves of buns.

Per Serving:
Nutritional Information
Calories: 349 (30% from fat)
Fat: 11.5g (sat 3.1g,mono 1g,poly 1.1g)
Protein: 30.4g
Carbohydrate: 34.5g
Fiber: 4.6g
Cholesterol: 71mg
Iron: 2.7mg
Sodium: 876mg
Calcium: 110mg

Serves

1

Ingredients

1 whole egg
1 egg white
1 toasted whole wheat English muffin
1/4 cup mashed Hass avocado
1 slice reduced-fat cheddar cheese
2 tomato slices

Instructions

Scramble 1 whole egg with 1 egg white in a skillet coated with cooking spray. Place on toasted whole wheat English muffin spread with 1/4 cup mashed Hass avocado, and top with 1 slice reduced-fat Cheddar cheese and tomato slices.

Ingredients

2 15-ounce cans white beans, rinsed and drained
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)
1 4-to-5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)
2 avocados, pitted and thinly sliced

Instructions

In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.
Place 8 of the bread slices on a work surface. Divide the mashed beans among the slices. Top with the onion, cucumber, sprouts, and avocado.
Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread. Slice each sandwich in half, if desired, and serve.

Copyright 2009 Time Inc. Lifestyle Group. Real Simple is a registered trademark of Time Inc. Used under license

Serves

4

Ingredients

3/4 pound white fish fillets, such as tilapia or flounder
1/2 lime
Salt and black pepper
1/2 cup all-purpose flour
1/4 cup vegetable oil
1/2 cup chopped cilantro
1/3 cup finely chopped white onion
1/4 cup finely chopped celery
2 tablespoons lime juice
1 tablespoon chopped fresh jalapeño
1 large or 2 small avocados from Mexico, peeled, pitted and diced
1/2 cup mayonnaise
1 chipotle in adobo, minced, plus 1 tablespoon adobo sauce
4 Portuguese rolls or 6-inch lengths of baguette, split lengthwise
1 cup finely shredded cabbage

Instructions

Squeeze lime juice over both sides of fish; let stand 5 minutes. Season generously with salt and pepper. Dredge fish in flour, patting off excess. In large skillet, heat oil over medium-high heat until it shimmers; add fish and cook, turning once, 4-6 minutes or until browned on both sides and just cooked through. Cool fish slightly; chop coarsely. In bowl, toss fish with cilantro, onion, celery, lime juice and jalapeño. Season with salt; gently stir in avocado. In small bowl, stir together mayonnaise, chipotle and adobo sauce. Slightly hollow out each roll to make room for fish; spread cut sides of rolls with chipotle mayonnaise. Put about 1/4 cup cabbage on bottom of each roll and mound about 3/4 cup fish on top of cabbage. Cover with tops of rolls, squeezing gently to compact. Cut sandwiches in half.

Serves

4

Ingredients

8 slices rye bread
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup dark beer
3/4 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/4 cups shredded Pepper Jack cheese
4 thin square slices ham
1 large or 2 small avocados from Mexico, peeled, pitted and thinly sliced

Instructions

Preheat broiler and place rack about 6 inches from heat. Arrange bread on baking sheet. In saucepan, melt butter over medium-low heat. Brush 1 tablespoon butter lightly on bread slices; toast bread under broiler until golden on one side. Whisk flour into remaining butter over medium heat; cook about 2 minutes. Gradually whisk in beer and cream; bring to a boil, whisking constantly. Reduce heat; stir in mustard, Worcestershire sauce, salt and pepper. Simmer, whisking occasionally, about 3 minutes or until thickened. Remove from heat; whisk in cheese until it melts.  Turn 4 bread slices over; top each with a slice of ham and a few slices of avocado. Spoon 2 tablespoons cheese sauce over avocado, spreading it evenly. Place remaining slices of bread, toasted side up, on top of avocado. Spread remaining sauce on top of sandwiches; broil 2-3 minutes or until sauce is bubbling and golden.