4 reduced fat all beef frank hot dogs
4 hot dog buns
Zesty Avocado Sauce (see recipe instructions below)

Zesty Avocado Sauce:
1 medium yellow onion, roughly chopped
2 medium green peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic (partially boil if less garlic taste is desired)
1/2 bunch fresh parsley leaves
1/2 bunch fresh cilantro leaves
1/3 cup red wine vinegar
1 tablespoon salt, or to taste
1/4 teaspoon black ground pepper
1 cup virgin olive oil

To make Zesty Avocado Sauce:
Put all ingredients except the virgin olive oil into a food processor and process until mostly smooth. Add the virgin olive oil in a stream with the processor running and process until smooth. Add water to dilute if necessary. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning.  Serve sauce at room temperature with meats, poultry, fish, vegetables and grains. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving. Refrigerated shelf life is approximately 7 days.

Preheat grill or grill pan for medium-high heat. Grill hot dogs until well browned. If desired, lightly grill hot dog buns on both sides. To assemble: Add hot dog to bun and top with Zesty Avocado Sauce.

Serves

4

Ingredients

3 tablespoons olive oil
1 tablespoon sherry vinegar
1 1/2 teaspoons honey
1 medium tomato, peeled, seeded and chopped*
1 1/2 teaspoons chopped parsley
1/2 teaspoon chopped fresh thyme leaves
Salt and black pepper
4 (4-ounce) salmon filets
1 ripe Avocado from Mexico, pitted and peeled

In small bowl, whisk together olive oil, vinegar and honey. Stir in tomato, parsley, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season salmon with salt and pepper. Heat grill pan or gas or charcoal grill. Place salmon on grill, skin side down. Grill 8-10 minutes, depending on thickness. Turn carefully with a wide spatula and grill 8-10 minutes more or until flesh of salmon flakes easily. Place 1 salmon filet, skin side down, on each of 4 plates. Cut avocado lengthwise into 12 slices; place 3 slices on top of each salmon filet. Spoon vinaigrette over salmon, dividing it evenly. If desired, serve salmon on a bed of rice pilaf.

*To peel and seed tomatoes, cut a small X in the skin and place in boiling water 15 seconds or until skin can be peeled away easily. Remove skin, cut tomatoes in half crosswise and squeeze gently to remove seeds.

Ingredients for Chipolte Aioli

¼ cup mayonnaise
1 tbsp Dijon mustard
2 small (or 1 large) garlic clove, minced
½ of a Chipotle pepper in Adobo, chopped fine *
½ tsp of Adobo sauce
2 tsp sour cream
Salt and pepper

Ingredients for Avocado Relish

Juice of 1 lime
1 tbsp Extra Virgin Olive Oil
2 large garlic cloves, minced
1 whole avocado, peeled, pitted and diced into cubes
5 cherry tomatoes, quartered
¼ cup Vidalia (or other sweet onion), diced
Salt and pepper

Ingredients for the Dog

2 Niman Ranch Chorizo Hotdogs *
2 Hotdog buns, bread scooped out of the middle
* These ‘dogs can be found by the regular hot dog section in your grocery store, and they look like a regular hotdog. The Niman Ranch version is particularly good. Try to stay away from the dried Chorizo – it is tough and has a harsher flavor.

Whisk together all ingredients. Taste for salt and pepper and add accordingly. If you don’t like spice but still want the smokiness of the Chipotle, you can take out the seeds from the Chipotle and decrease the Adobo sauce to ¼ teaspoon.

In a small bowl, whisk together the lime juice, olive oil and garlic. Gently mix in the avocado, tomatoes and onion, being careful not to mash the avocado. You want the mixture to be chunky. Season with salt and pepper (you will probably need more salt than you think, so keep tasting!).

Directions for Hot Dog

Preheat a dry grill pan on medium-high heat. While the pan is heating up, slice each Chorizo ‘dog lengthwise, so it is thinner and the meat is exposed.

When the pan is hot enough, place the Chorizo skin-side up, and flip after 4 minutes. Grill another 3 minutes or until the inside is heated through.

Take the Chorizo off and set aside, but leave the heat on and don’t clean the grill. Grill each bun on the same pan until toasted. Spoon a good amount of the Chipotle Aioli on both sides of the bun.

Top with two pieces of Chorizo (should be one total ‘dog, but since you cut the Chorizo in half, it is two pieces). Put the Avocado Salsa on top of the Chorizo. Close the bun and enjoy. Don’t forget the napkins!

Serves

4-6

2 tablespoons finely chopped white onion
1 tablespoon minced fresh jalapeño or serrano chile, including seeds, or more to taste
1 teaspoon kosher salt, or ½ teaspoon fine salt
¼ cup chopped cilantro, divided

1 tablespoon freshly squeezed lime juice, or more to taste
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
¼ cup coarsely chopped smoked almonds, divided
3 tablespoons crumbled blue cheese, divided

Instructions

Mash the onion, chile, salt (the coarseness of kosher salt will help you make the paste), and half of the cilantro to a paste in a molcajete or mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl. Stir in the lime juice.

Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Add the rest of the cilantro and most of the almonds and blue cheese, toss well, and mash coarsely with a pestle or fork. Season to taste with additional lime juice and salt.

Garnish with the rest of the almonds and blue cheese. This guacamole is best served right away.

Recipe courtesy of
Truly Mexican by Roberto Santibañez

Serves

6-10

1 (10- to 12-ounce) cucumber, peeled, seeded, and diced (½ inch)
½ cup finely diced red onion
2 fresh serrano or jalapeño chiles, minced, including seeds, or more to taste
2 tablespoons freshly squeezed lime juice, or more to taste

¾ teaspoon fine salt, or 1½ teaspoons kosher salt
2 large or 4 small ripe Mexican Hass avocados, halved and pitted
½ pineapple, peeled, cored, and diced (½ inch)
½ cup chopped cilantro, divided

Instructions

-Stir together the cucumber, onion, chiles, lime juice, and salt in a large bowl. Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together (do not mash).
-Stir in half the cilantro and the pineapple last so the fresh acidity is distinct from the avocado. Season to taste with additional chile, lime juice, and salt. Transfer the guacamole to a wide dish and sprinkle the remaining cilantro on top. Because of the acid in the pineapple, this salsa will not discolor as quickly as other guacamoles.
-Store it in the refrigerator for up to 2 hours with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it.

Recipe courtesy of
Truly Mexican by Roberto Santibañez

Serves

3-4

2 tablespoons finely chopped white onion
1 tablespoon minced fresh serrano or jalapeño chile, including seeds, or more to taste
½ teaspoon kosher salt, or ¼ teaspoon fine salt

¼ cup chopped cilantro, divided
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
A squeeze of lime, if desired

Instructions

-Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.
-Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well, then add the rest of the cilantro and mash coarsely with a pestle or a fork. Season to taste with lime juice (if you’d like) and additional chile and salt.

Recipe courtesy of
Truly Mexican by Roberto Santibañez

Serves

4-6

4 ounces jumbo lump crabmeat, picked over
3 ounces cooked shrimp or lobster, cut into small pieces (½ cup)
3 tablespoons freshly squeezed orange juice
2 tablespoons chopped cilantro
1 tablespoon minced fresh jalapeño or Serrano chile, including seeds, or more to taste

1 tablespoon mild olive oil
2 teaspoons minced canned chipotles in adobo, including sauce, or 1 teaspoon Chipotle Chile Powder
¼ teaspoon fine salt, or ½ teaspoon kosher salt
1 recipe Classic Guacamole (recipe follows)

Instructions

-Mix the seafood together with the orange juice, cilantro, fresh chile, oil, chipotle and salt and let the mixture marinate for about 20 minutes.
-Make the Classic Guacamole, reserving the sprinkled cilantro. With a slotted spoon, transfer about half of the seafood mixture into the guacamole, and stir. Season to taste with additional salt, then garnish with the remaining seafood mixture and the reserved cilantro.
-The seafood mixture and the guacamole (with a piece of plastic wrap pressed against the surface) can be stored separately in the refrigerator for up to an hour. Let the guacamole come to room temperature and let the seafood mixture stand at room temperature just long enough to take some of the chill off before you assemble and serve the guacamole.

Recipe courtesy of
Truly Mexican by Roberto Santibañez

1 Avocado from Mexico
7 large, ripe plum tomatoes, diced
1 quart vegetable/chicken stock
1 cup heavy cream
1 large onion, diced

1 tsp dry oregano
1 tbsp chopped garlic
5 fresh basil leaves
Salt/pepper to taste

Heat a 3 quart soup pot to medium-high heat 3 minutes. When hot, add oil, sauté tomatoes and garlic for 3-5 minutes. Add pinch of salt and pepper, oregano, and basil. Cook another 5 minutes. Add stock and cook for 12-15 minutes until all ingredients are soft and well blended. Optional: Remove soup from stove top and stir in heavy cream. Blend using a hand or countertop blender. Be very careful to allow soup to cool for 10 minutes before blending.

For avocado garnish:
Cut Avocado length-wise and twist the two sides in the palm of your handsto separate the two sides. Remove the pit, scoop out avocado with a spoon, and cut into small pieces. Add as a garnish on top of the soup. For additional presentation and flavor, add a dollop of sour cream.

Serves

4

Ingredients

4 hot dogs of your choice
4 hot dog buns
1 fully ripened Avocado from Mexico, halved, pitted, peeled and sliced
Mayonnaise
Mustard
Pico de Gallo or fresh salsa
Pickled jalapeño slices

Instructions

Preheat grill or grill pan for medium-high heat. Grill hot dogs until well
browned. If desired, lightly grill hot dog buns on both sides. To assemble: spread mayo
and mustard on bun, add hot dog, and top with avocado slices. Then top with pico or
salsa and jalapeño slices to taste.

Serves

Makes 16 Pigs in a Blanket

1 can reduced fat Crescent Rolls
8 reduced fat all beef hot dog franks
½ cup pico de gallo
1 tbsp diced pineapple
½ cup reduced fat shredded mozzarella cheese
3 Avocados from Mexico

1 large Jalapeño
1 ½ cups low fat sour cream
1 can (4 oz) fire-roasted green chiles
Juice of two limes
2 tsp of garlic powder
1 tsp Kosher salt

Instructions for Pineapple Pico de Gallo:
Take ½ cup of premade Pico de Gallo (tomatoes, onions, cilantro and jalapeño mixture) and mix in about a tablespoon of diced canned or fresh pineapple.

Instructions for Avocado Dipping Sauce:
Combine diced avocado, 1 large chopped jalapeño (seeded), sour cream, green chilies, lime juice and spices into food processor and blend until smooth.

Pre-heat oven to 375 degrees and spray cooking sheet with non-stick spray. Cut each Crescent Roll in half (staring at the top center of the triangle and slicing down). Cut each hot dog frank in half. Place each hot dog frank half on top of the Crescent Roll dough and top with 2 tsp of the pineapple pico de gallo and 2 tsp of the shredded mozzarella chesse. Roll from corner to corner- creating the “pig in a blanket.” Place on cookie sheet about 1” apart and back for 11 to 13 minutes or until golden brown. Serve with Avocado Sauce for dipping

Serves

Makes 6 servings

Ingredients

1 (16-oz.) can vegetarian refried beans
1/2 cup tomato salsa
1 cup guacamole (recipe below)
1/3 cup non-fat Greek-style yogurt
1/3 cup shredded Jack or Cheddar cheese
2 tablespoons chopped black olives
2 tablespoons chopped green olives

To make guacamole:
With a fork, mash together 1 large, ripe avocado from Mexico, peeled and pitted; 1 tablespoon chopped cilantro; 1 tablespoon chopped onion; 1 teaspoon seeded minced jalapeño; 1 teaspoon lime juice and 1/4 teaspoon salt. (Yield: 1 cup)

Reserve 1 tablespoon each of olives, salsa and cheese. On a 10- or 12-inch square platter, layer, in order: beans, olives, yogurt, salsa, cheese and guacamole. Garnish with reserved olives, salsa and cheese.

Serves

Makes 48 tostada bites

1 Avocado from Mexico, peeled, pitted and diced
3/4 cup husked, rinsed and chopped tomatillos (3 large tomatillos)
1/4 cup chopped white onion
1/4 cup chopped cilantro
1 jalapeño, seeded and chopped
2 1/4 tablespoons lime juice
Teaspoon salt

1 tablespoon vegetable oil
1 teaspoon chipotle chile powder
1 (15-oz.) can black beans, drained (reserve liquid)
48 Round tortilla chips
12 ounces grilled chicken breast strips, diced
48 cilantro sprigs

Instructions

To make avocado-tomatillo salsa, in a food processor, pulse avocado, tomatillos, onion, cilantro, jalapeño, lime juice and salt to a chunky purée. In a small saucepan, heat oil and chipotle powder until it sizzles. Add black beans and 2 tablespoons reserved liquid. Mash with potato masher to form a rough purée. Spread 1 teaspoon avocado-tomatillo salsa and 1 teaspoon black bean purée onto each tortilla chip. Top with 3 pieces diced chicken and garnish with 1 cilantro sprig. Serve immediately.

Serves

Makes 4 dogs

Ingredients

4 whole wheat soft taco size low carb tortillas (or 4 whole wheat hot dog buns)
4 reduced fat all beef hot dog franks
1 cup fat free refried beans
½ cup reduced fat Mexican cheese blend
½ cup Pico de gallo –pre made (tomatoes, onions, cilantro, jalapenos)
1 large Avocado from Mexico- slightly mashed, salt and pepper to taste

Instructions

Start by slicing, pitting and dicing one large Avocado from Mexico. Warm hot dogs according to package instructions. Heat beans and tortillas until warm. Build each dog by spreading ¼ cup of refried beans on 1 tortilla. Sprinkle 2 tbsp of Mexican cheese blend on top of beans. Place hot dog in center of tortilla (or bun) and top with 2 tbsp of pico de gallo and a fourth of the mashed avocado. Roll up tortilla, serve and enjoy!

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 (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

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

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

4-8

Ingredients

3 tablespoons olive oil
1-1/2 cups peeled and diced  sweet potatoes
1 cup chopped celery
¾ cup chopped onion
1 tablespoon finely minced garlic
1 tablespoon cumin
5 cups lower sodium chicken broth
2-1/2 cups shredded or chopped cooked chicken (about 1 pound)
2 cups diced tomatillos
3 cups crisp tortillas cut in narrow strips (recipe follows)
2 fully ripened Avocados from Mexico, halved, pitted and diced
½ cup chopped cilantro
Ground black pepper to taste

Instructions

-In large saucepan, heat oil. Add sweet potatoes, celery, onion, garlic and cumin; cook and stir for 5 minutes. Add broth, chicken and tomatillos; bring to boil; reduce heat and simmer for 10 minutes.
-Just before ready to serve, stir in 1 cup of the tortilla strips along with the Avocado and cilantro. Season with pepper, if desired. 
-Serve in bowls topped with remaining 2 cups tortilla strips and sour cream, if desired. Yields about 10 cups.
 

Crispy Tortilla Strips
-Heat oven to 350°F. Cut 3 (12-inch) flour tortillas into 3/8-inch strips; cut strips into 2 inch pieces and toss with 1 tablespoon oil. 
-Spread out on rimmed baking sheet; bake until crisp, about 7 minutes, tossing occasionally. Yields 8 servings (about 3 cups).

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

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

4-8

Ingredients

2-1/2 cups buttermilk
3/4 cup sugar
3 tablespoons fresh lemon juice
1/8 teaspoon salt
1 ripe Avocado from Mexico, halved, pitted and diced

Instructions

-In saucepan, stir buttermilk and sugar over medium heat just until milk is warm and sugar dissolved; remove from heat; add lemon juice and salt.
-Place Avocado in food processor; whirl until fairly smooth. Add warm buttermilk mixture; process until smooth. Transfer to mixing bowl; cover; place bowl over ice cubes or in refrigerator; chill at least 1 hour.
-Pour cold Avocado mixture into container of 1-quart ice cream freezer; process according to manufacturer’s directions. Spoon into bowl; cover and freeze until frozen, about 2 hours.
-Serve with fresh fruit and mint leaves, if desired. Yields 8 servings (about 1 quart).

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

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

4

Ingredients

2 tablespoons finely chopped fresh cilantro leaves
2 teaspoons finely chopped yellow onions
2 teaspoons minced jalapeno or Serrano chilies, seeds and membranes removed, if desired
kosher or coarse salt
2 large ripe Avocados, peeled and seeded
2 tablespoons cored, seeded, and finely chopped plum tomato (1 small tomato)
2 teaspoons freshly squeezed lime juice
warm tortilla chips, for serving

Instructions

-Mash together 1 tablespoon of the cilantro, 1 teaspoon of the onion, 1 teaspoon of the chile, and ½ teaspoon of salt in the bottom of a molcajete or medium-size bowl.
-Add the Avocados and gently mash with a fork until chunky-smooth. Fold the remaining cilantro, onion, and chile into the mixture.
-Stir in the tomato and lime juice, adjust the seasonings to taste, and serve with a basket of warm corn tortilla chips. Yields 4 servings.

Serves

4-8

Ingredients

1/4 cup vinaigrette salad dressing
1/4 cup sliced scallions
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime peel
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
1/2 cup diced red pepper
1 fully ripened Avocado from Mexico, halved, pitted, peeled and diced

Instructions

-In large bowl, whisk together salad dressing, scallions, cilantro and lime peel. Stir in beans, corn and red pepper.
-Add Avocado; toss gently. Season with salt, if desired. Yields about 4 cups.

Serves

5-8

Ingredients

5 ripe Hass Avocados from Mexico
3 Roma tomatoes, seeded and diced
1 Serrano chile, finely diced
3 heads of garlic, chopped
1/2 cup chopped cilantro
Juice of one lime
3 tbs. extra virgin olive oil
Sea salt to taste

Instructions

-Halve Hass Avocados and remove seeds.
-Cut into medium chunks (about a half inch thick) inside the Avocado shells, then scoop into a bowl with a spoon.
-Add remaining ingredients and mix well. (Don’t mash it into a paste; leave somewhat chunky.)
-Season with salt and taste, then mix a little bit more to combine thoroughly.
-All ingredients can be adjusted to suit your taste. Pair with corn chips.

Serves

2-4

Ingredients

2 ears grilled corn, kernels removed from cob
1/2 cup chopped tomatoes
1/2 Hass Avocado from Mexico, chopped or ½ cup guacamole
Greens from 1 scallion, chopped
Juice from 1 lime
Kosher salt

Instructions

-In a medium bowl, combine corn, tomatoes, Avocado, scallion, and lime juice.
-Season to taste and try as a unique topping for grilled hot dogs or sausages.

Serves

1-3

Ingredients

1 fully ripened Avocado from Mexico, halved and pitted
1/4 cup prepared salsa
1 tablespoon lime juice

Instructions

-Into small bowl, scoop avocado pulp; mash Avocado with a fork or potato masher until slightly chunky.
-Stir in salsa and lime juice. Yields about 1 cup.

Serves

12

Ingredients

18 Hass Avocados from Mexico
18 teaspoons red onion, diced
18 teaspoons Serrano chile, diced
18 teaspoons cilantro, chopped
18 teaspoons tomatillos, finely diced
18 limes
salt to taste
1 teaspoon Double Crema cheese de Chiapas or any other salty cheese

Instructions

-Cut the Avocados in half and remove the pit. Using a spoon, remove the flesh from the skin.
-Place the red onion, Serrano Chile and cilantro in a molcajete and mash them. (A molcajete is a traditional Mexican mortar and pestle made of volcanic rock. If you don’t have a molcajete you can use a fork to mash.)
-Add the Avocado and fold it in. Add the tomatillos.
-Place the guacamole in a serving dish and top with the cheese. Serve with lime wedges and totopos, fried tortilla chips.

Serves

4

Ingredients

2 Hass Avocados from Mexico
3 tablespoons prepared horseradish
½ bunch cilantro, chopped
Juice of one lime
1 clove garlic minced
¼ cup minced red onion
1 tablespoon extra virgin olive oil
1 serrano chile minced
Kosher salt

Instructions

-Peel and dice Hass avocados in a large mixing bowl, add rest of ingredients and mix thoroughly.
-Taste and adjust seasoning. Mixture should resemble guacamole in texture.

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

2-4

Ingredients

2 fully ripened Avocados from Mexico, halved, pitted and diced
1 cup chopped tomato
¼ cup finely chopped onion
3 tablespoons chopped cilantro
2 tablespoons chopped jalapeño pepper
2 tablespoons lime juice
½ teaspoon salt

Instructions

-In bowl, toss Avocado, tomato, onion, cilantro, jalapeño, lime juice, and salt just until combined.  Cover and refrigerate.
-Serve with tortilla chips or sliced vegetables, if desired. Yields about 2 1/2 cups.

Serves

6-8

Ingredients

3 ripe Hass avocados from Mexico
1 teaspoon seasoned rice wine vinegar
30 fresh corn tortillas
2 (6-8oz.) Sushi grade Ahi Tuna steaks, cut into small dice
1 teaspoon dark toasted sesame oil
1 teaspoon Thai sweet soy sauce
3/4 cup mayonnaise
2 Tablespoons of Thai Chili Sauce
½ teaspoon minced fresh garlic
1 teaspoon dark toasted sesame oil
½ bunch scallions
1 red bell pepper, brunoise
1 orange pepper, brunoise
1 yellow pepper, brunoise
1 TB. Finely chopped cilantro
Sea Salt & Freshly Ground Pepper to taste
2 Tablespoons toasted black sesame seeds

Canola or Grapeseed oil

Straight edge 3-4 inch Biscuit cutter

Instructions

Preheat oven to 425 degrees.

Cut corn tortillas into 3-4 inch circles. (Reserve trimmings for another use.) Line a sheet pan with parchment paper. Brush corn tortillas with oil on both sides and place on parchment lined pan. Top with an additional piece of parchment and another sheet pan to weight down.

Continue preparing pans of tortillas in this manner until all are used. Place pans in oven and bake until tortillas are crisp and golden brown, about 8 minutes. Remove from oven, remove top pan and top parchment, season with sea salt and allow to cool.

Meanwhile, take the ripe Hass Avocados from Mexico and puree them in a food processor with the rice wine vinegar. Remove from processor and place in a bowl. Season to taste with sea salt & freshly ground white pepper. Finely slice white part of scallions, leaving green lengths intact. Add in finely sliced white scallions and finely chopped cilantro to pureed avocado, stirring gently. Place one of the avocado seeds in the bowl of the prepared avocado puree, cover and chill.

In a separate bowl, combine mayonnaise, garlic, sesame oil and Thai chili sauce. Season to taste with Sea Salt and freshly ground white pepper. Place in a squeeze bottle and chill until use.

Place diced tuna in a medium bowl and gently toss with the sesame oil and sweet soy. Cover and chill until use. (Maximum 12 hours.)

Place green scallion lengths on a cutting board. Using a very sharp knife, cut the scallion lengths into very fine lengths of scallion, about 1/16th of an inch wide and 5 inches long. Place lengths in ice water until service.

When ready to serve, remove seed from avocado puree. Mix 3 colors of pepper brunoise. Drain scallion lengths and place on paper towels to dry. Spread 1 1/2 teaspoons of puree on each tostadita and top with a teaspoon or so of diced tuna. Garnish each tostadita with tricolor pepper mix. Squeeze a decorative line of spicy mayonnaise sauce atop each tostadita. Garnish with black sesame seeds and scallion lengths.

Serve and enjoy!!

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

4

Ingredients

2 tablespoons olive oil
1 large onion, trimmed and sliced
3 cloves garlic, smashed
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon ground chile powder
3 tablespoons fresh lime juice
1/2 teaspoon salt
1 pound boneless, skinless chicken breast halves
1 can (14.5 ounces) low-sodium tomato sauce
1/2 of a firm, ripe avocado
1/2 cup shredded Monterey Jack or pepper-Jack cheese
4 tablespoons prepared tortilla strips (from a 3.5-ounce package, such as Fresh Gourmet) or see Note

Instructions

In a medium-size saucepan, heat oil over medium heat. Add onion, garlic, red pepper flakes, oregano and chile powder. Cook, stirring, for 5 minutes or until onions and garlic are softened.

Add 3 cups water, lime juice and salt. Bring to a simmer over medium-high heat. Add chicken and cook 12 minutes, or until cooked through. Remove chicken to a cutting board and let cool slightly. Using an immersion or upright blender, puree onion mixture until smooth (do this carefully, as mixture will be hot). Return to saucepan; add tomato sauce. Cook 5 minutes over medium heat.

Meanwhile, shred chicken into bite-size pieces (you should have about 2 cups). Pit avocado and reserve half for another use. Cut remaining half into chunks. Place about 1/2 cup shredded chicken into a bowl. Ladle 1-1/4 cups soup into bowl. Top with 1/4 of the avocado pieces and 2 tablespoons shredded cheese. Sprinkle with 1 tablespoon tortilla strips. Repeat for all servings.

Note: Instead of tortilla strips, crush a few tortilla chips over top of soup.

Serves

4 people

2 ripe Hass avocados
1 1/2 cups reduced-fat buttermilk and
1 1/2 cups chicken or vegetable broth
1 seeded jalapeño pepper

1/4 cup fresh cilantro leaves
1 tsp ground cumin
1/2 tsp salt

Instructions

In a food processor or blender, process the above ingredients until smooth. Serve in chilled bowls with hot-pepper sauce, if desired.

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

8

Ingredients

1 24-oz. jar medium tomato salsa
1 15.5-oz. can pinto beans, drained and rinsed
1 12-oz. pkg. crumbled soy “meat”
2 cups fresh or frozen corn kernels
1 1/2 cups frozen lima beans
1/4 cup chili powder, or to taste
1/2 tsp. hot pepper sauce, or to taste
1/4 tsp. ground black pepper
1 ripe avocado, diced, for garnish
1 cup chopped red onions, for garnish

Instructions

Combine all ingredients except avocado and red onions in 4-qt. slow cooker or large pot.
Cover slow cooker, and cook on low 4 to 6 hours. Or place lid on pot, and bring chili to a boil over medium-high heat; reduce heat to medium-low, and simmer, covered, stirring occasionally, 1 1/2 to 2 hours. Season to taste with salt and pepper.
Spoon chili into bowls, and garnish each serving with diced avocados and chopped red onion.

Serves

6

Ingredients

1 1/2 pounds ground beef, ground pork, bulk pork sausage, uncooked ground turkey or uncooked bulk turkey sausage
2 14-ounce cans reduced-sodium beef broth or chicken broth
1 16-ounce jar chunky salsa
1 15-ounce can black beans, rinsed and drained
1 15-ounce can golden hominy, rinsed and drained
2 cups loose-pack frozen diced hash brown potatoes with onions and peppers
1 to 2 canned chipotle chile peppers in adobo sauce, finely chopped*
2 teaspoons chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
Dairy sour cream, chopped avocado and/or shredded cheddar cheese (optional)
Tortilla chips or corn bread (optional)

Instructions

In a large skillet, cook ground beef until meat is brown. Drain off fat. Transfer meat to a 4- or 5-quart slow cooker. Stir broth, salsa, beans, hominy, potatoes, chipotle peppers, chili powder, oregano and cumin into meat in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-setting for 3 1/2 to 4 hours.
Top individual servings with sour cream, avocado and cheddar cheese and serve with tortilla chips, if you like. Makes 6 servings.

*Handling Hot Chile Peppers: Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

Serves

1

Ingredients

toast, avocados

Instructions

toast bread, place avocados on and eat.

Serves

10 people

3/4 cup shelled walnuts
1 cup graham cracker crumbs
1/2 cup plus 1 tablespoon sugar, divided
1/2 teaspoon crushed anise seeds
1/4 teaspoon salt
1 envelope unflavored gelatin

1 lemon
1 1/2 cups skim milk
1 teaspoon vanilla extract
2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced
8 ounces fat-free cream cheese, softened and cut in pieces

Instructions

Heat oven to 350°F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.

In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest. In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.

Cheesecake is best when served the same day; any leftover cheesecake should be securely covered with clear plastic wrap and refrigerated.

Serves

6

Ingredients

2 cans (14.5 oz each) fat free reduced sodium chicken broth
2 large Mexican Haas Avocados, diced
1 can (13 oz) unsweetened light coconut milk
1/2 cup low fat plain yogurt
1 Tbsp lime juice
1 tsp green curry paste
1 large clove garlic, pressed
1 green onion, minced
2 Tbsp snipped cilantro garnish
lime zest
pumpkin seeds

Instructions

Process all ingredients in a blender till smooth. (Best done in 2 batches)
Chill covered till cold, at least 1 hour.
At serving time garnish each serving with lime zest and pumpkin seeds.

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

Ingredients

2 large ripe avocados, cut into 1 inch pieces
1 cup all purpose flour
1 egg
1 tablespoon cornstarch
1 cup cold club soda
1/2 cup ice water
pinch of salt
Oil for frying

Instructions

Heat oil in a deep pan. Combine the flour, egg, cornstarch, club soda, ice water, and salt in a bowl. Mix well. Dip the avocado pieces in the batter, then drop gently into the hot oil. Fry the avocado pieces until they are crispy. Remove and serve with your favorite dipping sauce.

Serves

8

2 avocados, peeled and mashed
3 cups white sugar
5 eggs
1 1/2 tsp vanilla extract
2 tbsp lime juice
1/2 cup sour cream
3 cups AP flour
1 tsp baking powder
zest 1 lime (reserve a tsp for glaze)
1 cup sweetened flake coconut (plus a little extra for garnish)

Glaze :
1 cup confectioners sugar
3 tbsp lime juice
reserved lime zest

Instructions

Preheat oven to 350 degrees . Throroughly spray standard size bundt pan with baking spray. Sift together the flour and baking powder. Set aside.  In a large bowl, cream together the avocado and sugar until thoroughly mixed. Beat in the eggs one at a time, then stir in the vanilla, lime juice, sour cream, lime zest and coconut. Beat in the flour mixture, mixing just until incorporated. Pour batter into prepared pan.  Bake for 1 hour or until pick inserted in center comes out clean. Cool 10 minutes, then invert onto another plate.  Combine glaze ingredients and drizzle on warm cake. Sprinkle with coconut.

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®.

Chicken Ingredients

2 lbs of boneless chicken breast
½ tsp salt
1 tsp pepper
3 tbsp olive oil

Salsa Ingredients

2 ripe/firm medium peaches
2 ripe avocados
1 tbsp vegetable oil
1 tbsp fresh lime juice
¼  cup minced red onion
½  cup diced red and/or green bell pepper
1 tbsp chopped cilantro
1 tsp (or to taste) minced jalapeno pepper
½  tsp salt
fresh ground black pepper to taste

Preheat oven to 350 degrees. Mix all ingredients in a mixing bowl. Dip each chicken breast in the mixture and place in a glass baking dish (pour remaining over top of chicken). Bake until cooked through (about 45 minutes depending on size of chicken breasts).

Dice the avocados, peaches, green and/or red peppers, chop cilantro and mince the onions and jalapenos (peel peaches prior to dicing). Blend the oils and fruit juices together, then slowly mix in the other ingredients. Let the relish sit for at least five minutes before dressing over top of the chicken. Prepare the relish at least an hour, or as much as day, before serving, to allow the flavors to fully mix.

To Finish

Drizzle avocado peach relish over the baked chicken and serve.

Serves

Makes 4 serving

Ingredients

2 avocados
1/4 cup mayo
1/4 cup ranch dressing
1 tbsp cilantro
1 lime
1 jalapeno
1/4 tsp salt
1/4 tsp crushed black pepper
1 lb cooked lobster meat
1 loaf brioche
2 cloves of garlic

Instructions

In food processor combine add avocado immediately followed by the juice from the lime (so as not to allow for browning). Add mayo, 2 cloves of garlic, ranch dressing, cilantro, jalapeno (seeded and deveined), salt and pepper. Combined until smooth.

Slice the brioche and butter the bread. Grill the bread until it is toasted. On the toasted bread, spread the avocado mayonnaise on both pieces of bread. Evenly distribute roughly 1/4 lb of lobster meat.

Ingredients

1 cup fresh Maryland crabmeat
2 ripe avocados, peeled, pitted and chopped
2 tbsp sour cream
2 tbsp lemon juice
1 tbsp Old Bay seasoning
4 tbsp mayonnaise
1 tbsp basil
Salt and freshly ground pepper to taste

Instructions

Combine all ingredients in bowl and gently mix until blended

Carolina Pimiento Cheese
3 slices of bacon
1/2 avocado, peeled,pitted and sliced
2 slices seedless rye bread
butter

2 cups grated sharp cheddar
14 oz. jar of chopped pimientos, drained
1/4 cup of mayonnaise
1 tbsp vinegar
1/8 tsp garlic powder
Catenne pepper to taste

Instructions

Mix all ingredients together and refrigerate for half an hour befor using.

Cook bacon in skillet over medium heat until crisp. Remove and drain on paper towels. Place two slices of rye bread on a plate. Spread desired amount of pimiento cheese onto one slice. Top with cooked bacon and sliced avocado, evenly.

Place the second slice on top. Spread even layer of butter on top of the bread. Slip over the sandwich and do the same to the other side. Heat a skillet over low heat. Once heated, place sandwich on skillet. Heat over low heat for a few minutes, checking occasionally to make sure it doesn’t get too brown.

Flip the sandwich over. Lightly press on the sandwich with a spatula. Let it cook for another few minutes, until the cheese is somewhat melted, and the bread is golden brown. Remove from heat, cut in half, and enjoy!

2 avocados - peeled, pitted and diced
1 tbsp chopped fresh cilantro
1 tbsp fresh lime juice, or to taste
salt to taste
1 clove garlic, peeled
4 (7 inch) pre-baked pizza crust ( or make your own - see below)
1 tbsp olive oil
1 cup chopped cooked chicken breast meat
1 cup cherry tomoatoes, quartered
1 cup shredded Monterey Jack cheese
1 pinch cayenne pepper

1 package active dry yeast
2 tsp sugar
1 1/4 cups warm water
2 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
3 tbsp olive oil
1 tsp salt
12-inch (of 14-inch) deep dish pizza pan (you can also use a heavy duty cake pan)

Preheat your oven’s broiler. If you have a pizza stone, place it in the oven while it preheats.

In a food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to tast. Cover, and set aside. Slice the garlic clove in half, and rub the cut side onto the tops of the pizza crust for flavor. Brush both sides of the crusts with olive oil. Spread the avocado mixture thickly over the top of each crust, and then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper.

Place pizzas on a baking sheet if you do not have a pizza stone. Broil for about 5 minutes in the preheated oven, or until the cheese has just melted and the crust is lightly toasted.

Spinkle yeast and sugar into warm water in small bowl; allow stand until foamy, about 5 minutes. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture.

Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes.

Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down dough. On a lighlty floured surface, roll dough to a 13-inch circle. Transfer to an oiled 12- inch pizza pan, folding the excess over to make a small rim.

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.

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

4 - 6

Ingredients

1    fully ripened Avocado from Mexico, halved, pitted and diced
1    cup plain thick Greek-style yogurt
1    teaspoon finely minced ginger
1    teaspoon salt
1/2    teaspoon wasabi
1/2    teaspoon minced garlic
1    tablespoon fresh lime juice

Instructions

In bowl, combine avocado, yogurt, ginger, salt, wasabi, garlic, and lime juice; stir until well mixed. Cover and chill until ready to serve. Garnish with chopped chives, if desired. Serve as a dip with chips or vegetables or topping for iceberg lettuce wedges or romaine hearts. Preparation time is about 5 minutes.

Yields about 1-1/2 cups.

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

Ingredients

1 bag of tortilla corn chips, preferably Red, White, and Blue corn chips
2 cups of shredded cooked chicken
1 can of Rotel diced tomatoes, drained
1 can of black beans, rinsed and drained
1 ear of white corn, husk removed
2 avocados, diced
1 cup of shredded pepper jack cheese
1 cup barbeque sauce
3 tbsp oil & vinegar dressing
Salt and pepper

Instructions

Preheat oven to 325. Season corn with salt and pepper, wrap in aluminum foil, and place on the grill. Turn frequently until corn is cooked with light grill marks.
Mix drained Rotel with drained black beans in a small saucepan over low heat. Season with salt & pepper. Cut corn off of cob and add into saucepan. Simmer on low heat for 5 minutes. In a small bowl, add the Oil & Vinegar dressing to the barbeque sauces, spoonful by spoonful, to taste. Mixture should be thin and tangy

Assemble the tortilla chips into a low baking dish or cookie sheet and sprinkle the shredded chicken on top. Add the Rotel, black bean, and grilled corn mixture. Drizzle with the barbeque vinaigrette. Cover with shredded pepper jack cheese and diced avocado. Place in oven until cheese has melted. Serve hot and enjoy!

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.

Ingredients

1 lb sushi-grade fresh tuna, chopped into bite size pieces
1/2 cup plus 2 tablespoons fresh lime juice
1/2 medium white onion, chopped into 1/4 inch pieces
1/3 cup chopped fresh cilantro
1/2  cup tomato juice
1 diced fresh tomato
2 cloves of garlic minced
10 oz can Rotel diced tomatoes and chilies
1 cup diced peeled jícama
2 ripe avocados, peeled, pitted and cubed
Salt to taste
Tostadas for serving

Instructions

Mix everything in a large bowl.  Chill for several hours while the  
lime juice “cooks” the tuna.  Garnish with a little cilantro and  
serve with tostadas.

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

5-10?

Ingredients

4 avocados cubed
4 roma tomatoes seeded and diced
1 bunch cilantro, leaves only
1 jalepeno finely minced
2 garlic cloves pressed or minced
1/2 cup red onion diced
1 juice of lime

Instructions

mix onion, cilantro, jalepeno, lime juice and garlic. Add chopped tomatoes and mix.Gently fold in avocados. Serve with fresh veggies or tortilla chips.

Serves

4 to 6

Ingredients

3 cups fresh Nopales
2 tablespoons crushed oregano
1/3 cup chopped cilantro
1/3 cup thinly sliced scallions
1 cup crumbled Queso Fresco or Cotija
1 sliced Avocado
2 tablespoons olive or vegetable oil (optional)
Squeeze of fresh lime juice (optional)

Instructions

To prepare fresh Nopales, carefully scrape off the thorns with a knife. I recommend wearing garden gloves so as not to get stuck in your fingers. Cut the Nopales first into narrow strips, and then into squares measuring about 1/2 inch. Bring a pot of salted water to boil and add the Nopales. Keep the Nopales at a low boil for 20-25 minutes, until they turn a dark green color. You may have to skim off the viscous juices they exude once or twice during the cooking if the water gets too frothy. Check for tenderness - they should still be slightly firm and not at all mushy. Drain the Nopales and rinse well. Then toss together all the ingredients and season to taste with salt. Garnish with chop cilantro and slices of Avocado.

Serves

6-20

Ingredients

6 Hass avacados
1/4 cup water
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1/4 cup pace picante sauce (hot)
1/4 cup chopped onions
1 tsp. cilantro

Instructions

Cut and scoop avacados into bowl, add water to soften, mix and mash till desired consistency.  Add spices, sauce, onion and cilantro. Mix well.  Serve with tostadas.

Serves

2

Ingredients

bread of your choice
avocados
limes - if you’d like
toaster

Instructions

make toast, spread butter if you like, otherwise, just top the toast with some smashed avocados and salt and pepper, and squeeze on some fresh lime juice—it’s wonderful!!!

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 cups

Ingredients

1/2 seedless cucumber, chopped
1 medium avocado, peeled and pitted
1 shallot, chopped
2 tablespoons plain yogurt
2 tablespoons fresh mint, plus 1 sprig
4 teaspoons fresh lime juice
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1 radish, chopped

Instructions

Place the cucumber, avocado, shallot, yogurt, 2 tablespoons mint, lime juice, salt, pepper, cumin, and 1 cup cold water in a blender, and process until smooth. Chill for at least 1 hour. Serve garnished with the radish and remaining mint leaves.

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 bottle (32-ounce) spicy cocktail vegetable juice
2 large tomatoes, seeded and coarsely chopped
2 medium avocados, seeded, peeled, and cut into 3/4-inch pieces
1 large celery stalk, thinly sliced
1 medium yellow pepper, cut into 1/2-inch pieces
1 medium cucumber, seeded and cut into 1/2-inch pieces
1/2 bunch radishes, finely chopped
1 can (16-ounce) Great Northern beans, drained
1/4 cup red wine vinegar
1 teaspoon salt
1 1/2 teaspoons fresh cilantro, chopped, (or 1/2 teaspoon dried cilantro leaves)
1/2 teaspoon chili powder

Instructions

In large bowl, combine all ingredients. Cover and refrigerate soup at least 30 minutes or until ready to serve.

Serves

4

Relish:
2 tablespoons chopped fresh cilantro
1 teaspoon grated lemon rind
1 teaspoon finely chopped red onion
1 teaspoon extra virgin olive oil
8 ounces peeled and deveined medium shrimp, steamed and coarsely chopped

Soup:
2 cups fat-free, less-sodium chicken broth
1 3/4 cups chopped avocado (about 2)
1 cup water
1 cup rinsed and drained canned navy beans
1/2 cup fat-free plain yogurt
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 small jalapeño pepper, seeded and chopped
1/4 cup (1 ounce) crumbled queso fresco cheese

Instructions

To prepare relish, combine first 5 ingredients in a small bowl, tossing gently.

To prepare soup, combine broth and next 9 ingredients (through jalapeño) in a blender; puree until smooth, scraping sides. Ladle 1 1/4 cups avocado mixture into each of 4 bowls; top each serving with 1/4 cup shrimp mixture and 1 tablespoon cheese.

Per Serving:
Nutritional Information
Calories: 292 (41% from fat)
Fat: 13.2g (sat 2.2g,mono 7.8g,poly 2.6g)
Protein: 23.9g
Carbohydrate: 22.5g
Fiber: 7.3g
Cholesterol: 118mg
Iron: 3.4mg
Sodium: 832mg
Calcium: 146mg

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

Ingredients

Instructions

Serves

any amount

Ingredients

1 banana to 2 avocados

Instructions

In blender, blend 1 banana and 2 avocados until smooth like pudding. Enjoy.

Ingredients

Instructions

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

2

Ingredients

1 avocado
1 banana
1 Light & Fit yogurt with strawberry
1/2 cup grape and pomegranate juice
1/2 cup frozen wild unsweetened blueberries

Instructions

blend all and enjoy

Serves

10-15 people

Ingredients

1-8 0z soften cream cheese
1-Haas Avocado - peeled and diced
1/4 cup sour cream
1 1/2 tablespoons of very good Balsamic Vinegar
1 loaf of Italian bread - cut into serving cubes

Instructions

In a mixing bowl whip the cream cheese, add avocado and mix very well.  Add sour cream and then the vinegar.  Pour into serving bowl and surround with bread cubes.

Serves

4

Ingredients

1 lb peeled medium shrimp
3/4 cup clam juice
1/3 cup ketchup
3 tablespoons lime juice
1/3 cup chopped cilantro
2 tablespoons finely chopped white or red onion
2 to 3 tablespoons finely chopped fresh jalapeno, including seeds
2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced

Instructions

- Cook shrimp in a medium pot of boiling salted water (the water should taste like the sea; about 1 tablespoon kosher salt or 1/2 tablespoon fine salt to 1 quart of water) 1 minute.
- Drain shrimp, let cool and chill in refrigerator for 1 hour.
- Stir together ketchup, lime juice, cilantro, onion and jalapeno in a medium bowl.
- Stir in chilled shrimp, then gently stir in avocado.
- Fill 4 cocktail glasses.

Serves

1

Ingredients

1/2 avocado
1/2 medium pineapple
1 peeled lime (leaving most of the pith on)
1 large handful of ice

Instructions

In juicer, juice pineapple and lime. Pour in blender with ice and avocado. Blend well. Enjoy.

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

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

6 ounces Mexican chorizo
8 large eggs, lightly beaten
4 six-inch corn tortillas, heated
1 avocado from Mexico, peeled, pitted and sliced
1/2 cup pico de gallo salsa
Cilantro sprigs, for garnish

Instructions

In a skillet over medium heat, cook chorizo, breaking it up with a wooden spoon or spatula, about 5 minutes or until cooked. Drain off fat. In a non-stick skillet over medium-low heat, cook eggs, stirring with a spatula, until scrambled. Gently mix in chorizo. Spoon scrambled eggs onto tortillas, dividing them evenly. Top each tortilla with avocado slices and salsa; garnish with cilantro.

Serves

4

Ingredients

2 avocados from Mexico
2 bananas
2 oranges
Sugar

Instructions

Peel and pit avocados; cut into 1-inch cubes. Peel banana and cut into 1-inch pieces.  Cut away peel and white pith of oranges. Cut into 1/2-inch rounds and cut each round into quarters. In a bowl, combine avocado, bananas and oranges.  Sweeten to taste with sugar.

Serves

Makes 12 muffins

Ingredients

1/2 cup (about 1 medium) mashed avocado from Mexico
1/2 cup (about 2 small) mashed ripe bananas
2 large eggs
1/2 cup low-fat milk
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts

Instructions

Heat oven to 375°F. Grease 12 muffin tin wells or line with paper cups. In a large bowl, mix avocado, bananas, eggs and milk. In a separate bowl, whisk or sift together flour, sugar, baking soda and salt. Stir into avocado mixture; do not over-mix. Stir in walnuts. Spoon batter into prepared muffin tin; bake 15-20 minutes or until tops start to brown and a toothpick inserted into a muffin comes out clean.

Serves

6 cups

Ingredients

2   teaspoons instant espresso powder
2   cups milk
2   cups ice cubes
1   can (14 oz) sweetened condensed milk
1   fully ripened Avocado from Mexico, halved, pitted and diced

Instructions

In small cup, dissolve espresso powder in 2 tablespoons water.  In blender, combine milk, ice cubes, condensed milk, dissolved espresso powder and avocado; blend until very smooth.  Serve immediately.

Serves

4

Ingredients

1 1/2 cups picked crabmeat
2 tablespoons minced red onion
1 small jalapeño, seeded and chopped
1 tablespoon chopped cilantro
1 tablespoon lime juice
Salt and pepper
4 English muffins, split and toasted
2 avocados from Mexico, peeled, pitted and sliced
1 cup shredded Swiss cheese

Instructions

Heat broiler. In a bowl, mix together crabmeat, onion, jalapeño, cilantro and lime juice; season with salt and pepper. Spoon 3 tablespoons crabmeat mixture onto each muffin half; top with 3 slices avocado and sprinkle with 2 tablespoons cheese. Broil until cheese is melted and bubbly.