Serves

4 (about 2 cups salsa)

Ingredients

1 teaspoon salt, divided
1/2 teaspoon cumin
1/4 to 1/2 teaspoon ground red pepper
1 tablespoon olive oil
4 boneless skinless chicken breast halves (4 to 6 ounce each)
1 fully ripened Avocado from Mexico, halved, pitted, peeled and cubed
1 cup chopped tomato
1/2 cup diced cucumber
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice

Instructions

-In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken.
-In large non stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes.
-Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt.
-Serve over cumin rubbed chicken with whole grain couscous or rice, if desired.

Serves

4-6

Ingredients

3 fully-ripened Avocados from Mexico, halved, pitted, and peeled
¼ cup finely chopped onion
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
12 (6-inch) corn tortillas
2 tablespoons fresh lime juice
1 tablespoon jalapeño hot sauce
1 teaspoon finely chopped garlic
6 small tilapia or other mild white fish fillets (about 1-1/2 pounds), cut lengthwise
1 cup chopped tomato
1 cup shredded lettuce
½ cup coarsely chopped cilantro
½ cup jalapeño cream (recipe follows) or prepared ranch dressing

Instructions

 -Preheat oven to 325ºF. In medium bowl, mash together Avocados, onion, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
 -On large baking sheet, arrange tortillas in a single layer; heat for 2 to 5 minutes. Meanwhile, coat a broiler pan with nonstick spray.
 -In cup, combine lime juice, hot sauce, garlic and remaining 1/4 teaspoon each salt and pepper. Coat fish with mixture; arrange fillets on broiler pan.
 -Preheat broiler; broil fish, 4 inches from heat source, until cooked through, about 7 minutes.
 -Spoon Avocado mixture tortillas; spread to within 1/4 inch of edges. Top each tortilla with fish fillet, tomato, lettuce and cilantro. Drizzle with Jalapeño Cream.
 -To serve: lightly fold each tortilla in half. Yields 12 tacos.

Jalapeno Cream
-Combine 1/2 cup low-fat sour cream with 1 tablespoon jalapeño hot sauce. Makes about 1/2 cup.

Serves

4

Ingredients

Soup
1 1/2 LB tomatoes, cored (but not peeled)
1 medium cucumber, peeled and seeded
1/2 red onion
1/2 red pepper
2 radishes (medium sized)
1 stalk celery
1/4 cup picked parsley leaves
1 clove garlic
1/2 tsp. salt
1 tsp. sherry vinegar
1 tbs. extra virgin olive oil
1/4 tsp. freshly ground black pepper?
1 Hass Avocado from Mexico

Mousse
1 Hass Avocado from Mexico
1 shallot, grated
1/2 cup of sour cream
1 teaspoon of chopped cilantro
Pinch of salt

Instructions

Soup
-Prep the vegetables - core out the tomatoes, peel and seed the cucumber, top and tail the radishes, etc.
-Cut them in to medium sized chunks that will fit through the feed tube of a meat grinder.
-Set up your meat grinder with the medium sized disk (if you have used it for meat, be sure that the parts have been thoroughly washed and sanitized).
-Slowly feed the vegetables through the grinder to a bowl below (it might splash out the side a bit – so have a towel handy!).
-Season the puree with the salt, vinegar, olive oil, and black pepper.
-Taste, and adjust if necessary. Chill until cold.
-Best used the same day that it’s made.

Mousse
-Peel the Hass Avocado and place in a small bowl and mash it with a fork.
-Add the grated shallot, sour cream and cilantro and whisk to combine. Season with a pinch of salt.
-To serve: ladle cold Gazpacho into chilled bowls. Garnish with the Avocado mousse.

Serves

4

Ingredients

1 lb small shrimp, poached and peeled
 1/2 cup fresh tomato juice
 3 Tbsp cilantro, chopped
 2 clove garlic, minced
 3 slices sweet onion, finely diced
 1 small jicama, diced
 1 Jalapeno pepper, seeded, finely diced (optional)
 2 lime, juiced
 salt and pepper to taste
 2 ripe Hass Avocados from Mexico

Instructions

-Thoroughly mix together all ingredients. Refrigerate 30 minutes.
-Just before serving, cut each Hass Avocado into halves and take out the seed.
-Spoon marinated shrimp into the Hass Avocado halves and serve.

Serves

4

Ingredients

4 medium-sized portabella mushrooms (about 4 ounces each), stems removed
1 medium onion, cut in 1/2-inch slices
3 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 fully ripened Avocado from Mexico, halved, pitted and sliced
2 tablespoons low-fat plain yogurt
1/2 teaspoons minced garlic
4 whole grain hamburger buns, toasted
4 jarred roasted red peppers

Instructions

-Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
-Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once.
-Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
-Meanwhile, combine in small bowl, 1/2 of the Avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
-Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
-Top with remaining sliced Avocado. Cover with tops of buns. Yields 4 servings.

Serves

2-4

Ingredients

1 12-inch Boboli ready-made pizza crust
1/2 cup pizza sauce
1/4 teaspoon chipotle Tabasco
1 cup cooked shredded chicken
3/4 cup shredded mozzarella cheese
1 fully ripened Avocado from Mexico, halved pitted, peeled and sliced

Instructions

-Heat oven to 425°F. Place pizza crust on a baking sheet; bake crust 7 minutes.
-In small bowl, combine pizza sauce and Tabasco.
-Spread pizza with sauce; top with chicken, Avocado and cheese.
-Bake until crust is crisp on the bottom, 4 to 6 minutes longer. Yields 8 slices.

Serves

6

Ingredients

4 ounces sushi grade tuna, cut in 1/8-inch dice (about 3/4 cup)
1 medium-size cooked, peeled beet, cut in 1/8-inch dice (about 1/2 cup)
1/2 cup peeled Asian pear cut in 1/8-inch dice
1/4 cup peeled daikon radish cut in 1/8-inch dice
1/4 cup minced chives
2 teaspoons olive oil
2 teaspoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper, divided
1/4 teaspoon hot sauce (such as Tabasco)
2 tablespoons mayonnaise
1 tablespoon tobiko (flying fish roe) or other roe
1 ripe Avocado from Mexico, peeled, pitted, cut in 1/4-inch dice

Instructions

-In bowl, gently toss together tuna, beet, pear, radish, chives, olive oil, soy sauce, sesame oil, salt, 1/8 teaspoon of the pepper and the hot sauce.
-Stir in mayonnaise, tobiko and Avocado; gently toss to combine.  Cover and refrigerate until ready to serve.
-To serve: On each of 6 cold salad plates, place a 3-inch circular ring mold. Divide tuna mixture evenly among molds; with back of spoon, lightly spread until smooth.
-Top with Avocado mixture, diving evenly; lightly spread until smooth. Carefully remove molds. Garnish plates with arugula and sesame seeds; drizzle with olive oil, if desired. Yields 6 appetizer portions.

Serves

2-4

Ingredients

Wings
30 chicken wings, small wing joint removed
2 cups hot sauce
1/4 teaspoon Worcestershire sauce
Vegetable oil, for frying
1 1/2 cups all-purpose flour
Kosher salt
Cayenne pepper
2 large eggs
1/4 cup whole milk
Oil, for deep-frying

Avocado Blue Blue-Cheese Dressing
1 Hass Avocado from Mexico, small diced
1 cup sour cream
1/2 cup mayonnaise
1 lemon, juiced
1 tablespoon white vinegar
1/4 cup chopped parsley leaves
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 pound blue cheese, crumbled
Celery sticks, for serving

Instructions

Wings
-Place the wings in a glass or other non-reactive bowl and add 1 cup of the hot sauce and Worcestershire. 
-Mix thoroughly, making sure that all the wings are coated.
-Cover and refrigerate for a minimum of 30 minutes.
-Pour the oil for frying in a large pot to a depth of 2 inches and heat over medium heat to 375 degrees F.
-Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste.
-In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended.
-Working with all 3 bowls (wings, flour mixture and egg wash): first dredge each wing in the flour mixture, then dip the wing in the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly.
-Deep-fry the wings for 12 to 15 minutes or until the batter achieves a crisp, uniform texture.
-When cooked through, set aside to drain on paper towels or the non printed side of a paper grocery bag.

Avocado Blue Cheese Dressing
-In a mixing bowl and using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth.
-Gently stir in the crumbled blue cheese and diced Avocado with a fork until blended and creamy.
-Serve with celery sticks.

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

6

Ingredients

3   ounces low-fat cream cheese, softened
1 1/2 tablespoons seeded and finely chopped chipotle in adobo
3 large flour tortillas or wraps (1 each plain, tomato and spinach flavor)
3/4 cup low-fat refried black beans
6 tablespoons pico de gallo salsa
1 1/2 avocados from Mexico, peeled, pitted and diced
3/4 cup cilantro leaves

Instructions

Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each. Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.

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

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

4

Ingredients

1/2 pound tomatillos, husked and rinsed
1 small fresh jalapeño, stemmed
1 small garlic clove
4 tablespoons chopped cilantro, divided
1/4 teaspoon ground cumin
Salt
4 tablespoons vegetable oil, divided
1/4 cup heavy cream
1 large or 2 small avocados from Mexico, peeled, pitted and cubed
2 tablespoons chopped red or white onion
2 teaspoons lime juice
4 (4-oz) thin chicken cutlets
4 round or square thin slices ham
1/2 cup all-purpose flour

Instructions

In small pot, cover tomatillos and jalapeño with water; bring to a boil. Lower heat and simmer gently 15-20 minutes or until tomatillos are uniformly khaki-green and soft to the core, without falling apart. In blender, purée tomatillos, jalapeño, garlic, 2 tablespoons cilantro and cumin until smooth; season with salt.  In saucepan, heat 1 tablespoon oil over medium heat until it shimmers. Add tomatillo mixture; fry, stirring, 8-10 minutes or until slightly thickened. Add cream; simmer 2 minutes or until slightly thickened. Season with salt. With fork, mash avocado, onion, remaining cilantro and lime juice; season with salt.

With meat pounder, flatten chicken between sheets of plastic wrap into 1/8-inch-thick, 8- x 5-inch rectangles. Season with salt.  Place a slice of ham in the middle of each rectangle; top with avocado mixture. Fold in short sides of chicken slightly; roll up from long side to enclose filling completely, shaping chicken into a log. Season with salt. Dredge chicken in flour, patting off excess. In 10-inch heavy skillet, heat remaining oil over medium heat until it shimmers. Add chicken; brown on all sides and both ends, about 5 minutes in total or until chicken is just cooked through. Cut in half on a diagonal to expose filling. Divide tomatillo salsa among 4 plates; arrange chicken on top.

Serves

8

Ingredients

2 pounds Yukon Gold Potatoes  
2 tbsp Chicken Base
6 Cloves of Garlic
2 tbsp Olive Oil
4oz Butter
1 cup Heavy Cream ~ warmed
1 Avocado from Mexico
Kosher Sea Salt and White Pepper to taste

Instructions

Wash potatoes, do not peel.  Fill a large pot with cold water and add chicken base and potatoes.  In a small pan, sauté garlic in olive oil.  Add sautéed garlic to the potatoes.  Cook potatoes until tender, approximately 45 minutes.  Drain potatoes and put them in a large mixing bowl.  Whisk in butter until melted.  Add warmed heavy cream and season with salt and pepper.  Cut avocado in half and remove pit.  Gently fold into potatoes just before serving.  Bon Appetit!     

Serves

4 – 8

Ingredients

1    pound elbow pasta
1-1/2    cups skim milk
3    small garlic cloves
1/4    teaspoon ground nutmeg
1/4     teaspoon chili powder
1    cup flat leaf parsley leaves
2    fully ripened Avocados from Mexico, halved, pitted, peeled and diced (about 2 cups), divided
5    ounces reduced fat sharp cheddar cheese (from 10-ounce package) cut in 1/2-inch cubes
1    tablespoon lime juice
1/2    cup chopped chives

Instructions

In large sauce pot, cook pasta in salted water according to package directions. Meanwhile, in a small saucepan, combine milk, garlic, nutmeg and chili powder. Bring to a boil; reduce heat; simmer for 5 minutes. When pasta is almost cooked, place in blender the parsley leaves, 1-1/2 cups of the diced avocado, the cheese, lime juice and hot milk with garlic cloves; whirl until smooth. Drain pasta and return to sauce pot. Pour cheese sauce over pasta; toss to combine. Add chives and remaining 1/2 cup diced avocado; toss gently. Serve hot or at room temperature.

Yields 8 portions (about 8 cups). Preparation and cooking time is about 15 minutes.

Best when served the day of preparation.

variations
Use linguine in place of elbow macaroni and add sautéed bay scallops; use rotini (spiral shape) in place of elbow macaroni and add steamed shrimp; add spring vegetables to basic recipe.

Serves

Makes 8 avocado halves.

Ingredients

1 pound Skinless Red Snapper Fillets ~ cubed
2 cups Fresh Lime Juice
1 cup Diced Tomato
¼ cup Diced Red Onion
¼ cup Chopped Cilantro
1 Medium Diced Jalapeno
¼ tsp. White Pepper
1 ½ tsp Kosher Sea Salt
½ cup Ketchup
2 oz. Tomato Juice
4 Avocados from Mexico

Instructions

Clean and cube snapper fillets into ¼” pieces and place in a ceramic or glass dish.  Combine snapper with lime juice, mix and cover.  Refrigerate for one hour and stir.  Let sit covered in refrigerator for 3 more hours.  Stir mixture every hour.  Rinse snapper in cold water and drain.  In a large bowl, mix snapper and all remaining ingredients. 

Cut the avocados in half lengthwise and remove pit.  Fill avocado half with the red snapper ceviche.  Enjoy!