ASK 100 people for a recipe using avocados and I'm willing to bet most of them will give you a recipe for guacamole.
There's nothing wrong with guacamole, but avocados are so healthy and delicious that they deserve a bigger repertoire.
Although avocados have a high fat content, it's the "good" kind of fat. They're also good sources of fibre, antioxidants and many vitamins and minerals. Their buttery texture and delicate flavour are unique. A ripe avocado should yield slightly when gently pressed. If you can't find any that are ripe, place hard avocados in a brown paper bag with an apple and they should be ready to eat in a day or two.
Avocado and Mango Chicken Salad
2 Tbsp freshly squeezed orange juice
2 Tbsp white wine vinegar
2 Tbsp shredded fresh basil 1 ?3 mayonnaise cup
Salt and freshly ground black pepper to taste
2 cups of chopped cooked chicken
2 firm, ripe avocados, peeled and cut into quarter-inch cubes
1 ripe mango, peeled and cut into quarter-inch cubes
Approximately 32 Belgian endive leaves (about four medium heads of endive)
In a large bowl, whisk together the orange juice, vinegar, basil and mayonnaise; taste and add salt and pepper as desired. Add the chicken, avocado and mango and stir very gently until combined. Place an equal amount in each of the endive leaves; serve immediately. Makes about 32 appetizers.
California BLT with Avocado and
Basil Mayonnaise
3 slices bacon, cooked until crisp
2 slices of the best bread you can find (sourdough, 12grain, or crusty Italian work well)
1 tomato, cut into quarter-inch thick slices
Half of a firm, ripe avocado, peeled and sliced
2 lettuce leaves your choice, be it romaine, green leaf lettuce, butter lettuce or good old iceberg
Basil mayonnaise:
¼ cup packed fresh basil leaves
2 Tbsp extra virgin olive oil
1 tsp fresh lemon juice
1 medium garlic
clove, chopped
Zest of one lemon
½ cup mayonnaise
In a blender or food processor, combine the basil leaves, olive oil, lemon juice, zest and garlic. Whirl until fairly smooth, occasionally scraping sides of bowl. Place the mayonnaise in the small bowl and whisk in the basil mixture until completely combined. To assemble sandwich, lightly toast the bread slices; spread each slice with a generous amount of the basil mayonnaise. Place lettuce leaves, tomato slices, avocado slices and bacon on one piece of bread and top with the second bread slice; cut in half.Makes one fantastic sandwich. You can also serve the mango-chicken mixture on top of mixed greens or as a filling for a wrap. You could substitute baby shrimp for the chicken.
GRILLED AVOCADOS WITH PARMESAN CHEESE
2 firm, ripe avocados, peeled and sliced
Tabasco sauce to taste
Juice of one lime
½ cup shredded Parmesan cheese, preferably Reggiano
Sturdy tortilla chips or warmed flatbread chunks; lime wedges
Preheat oven broiler. Place avocado slices in a small, shallow baking dish; sprinkle with lime juice and Tabasco to taste. Top evenly with the Parmesan; broil until cheese is melted and bubbly. Serve with tortilla chips or flatbread to scoop up the warm, cheesy avocado; serve lime wedges alongside to squeeze over top. Makes two to four servings.
AVOCADO AND CORN SALSA
2 medium firm, ripe avocados, peeled and cut into small cubes
1 cup canned or thawed frozen corn kernels
½ of a small red onion, finely chopped
2 medium tomatoes, seeded and finely diced
2 Tbsp freshly squeezed lime juice
1 Tbsp olive oil
2 Tbsp chopped cilantro
Finely chopped fresh jalapeno pepper to taste (optional)
¼ cup sliced black olives
Salt and freshly ground black pepper to taste
In a medium bowl, mix all ingredients together gently to combine. Cover and refrigerate until ready to serve. Makes about two cups.
Angela Shellard is a self-described foodie. She has done informal catering for sports and business functions. Contact: [email protected].
