This is a delicious and fresh topping to fish. I used it on some BBQ’d salmon and it was delicious. I even ate the leftovers on some toast – does that make me a millennial with Avocado Toast? Now I know why they love it! Served with fist: 3 weight watcher poings
1/2 avocado, cut into small chunks
1 tomato, cut into small chunks
1/4 red onion, minced
1 T. fresh cilantro, chopped
1 T. olive oil
1 T. lime juice
Salt and pepper
Combine all ingredients and serve!
8 oz. ground pork
2 oz. Mexican chorizo, sliced
3 c. sliced onions
2 c. sliced peppers
1/2 t. cumin
1/2 t. chili powder
Cook the pork and chorizo until browned. Remove with a slotted spoon and set aside.
In the same pan, add the onions, peppers, cumin, chili powder and salt. Cook until tender. Return pork mixture to the pan and cook for a few more minutes.
Serve in a tortilla and top with the various toppings.
This sounds like a weird combination but it’s actually really refreshing and tastes great. I even tried to add some crumbled blue cheese and it was pretty good, too.
Fresh pineapple, cut into chunks
Avocado, cut into chunks
Red onion, sliced
Lemon or lime juice
Combine all the ingredients. Add some salt, pepper, and olive oil.
Easy and tasty! Another great combination!
Ingredients for the salmon:
6 oz. skinless salmon
1 minced garlic clove
1/2 t. paprika
Salt & pepper
Ingredients for the avocado top:
1 avocado, chopped
1/4 red onion, chopped fine
1 T. cilantro, chopped
1 T. olive oil
1 T. lime or lemon juice
Salt & pepper to taste
Preheat the oven to 400. Season the salmon with the salt, pepper, garlic, paprika and olive oil.
Bake for 12 minutes.
Meanwhile, mix the avocado topping ingredients and set aside until the salmon in done.
Spoon the avocado mix over the salmon.
The avocado in this recipe replaces the mayonnaise in traditional chicken salad and it is absolutely delicious. I cut everything up with a mezzaluna to get it all nice and fine and then I mashed it with a potato masher!
Rotisserie chicken, chopped fine
2 avocados, smashed
3/4 red onion, chopped fine
Fresh cilantro to taste, chopped
Juice of 2 limes
Salt & pepper to taste
Add everything together and mash it up until it’s all combined well.
Serve over crackers or in bread – or in lettuce cups!
I’m not sure about you, but I’ve never thought to bake avocados…and I was a little skeptical about it! But, to my surprise, they were delicious – especially when they were filled with this yummy shrimp!
2 avocados, cut in half and pit removed
12 medium sized shrimp – tail removed and cut into small pieces
1 T. flour
1 T. butter
1 cup non-fat milk
1 green onion, chopped
Preferred spices – I used a dash of cayenne pepper, some garlic powder, and a smidge of beef bouillon (Better than bouillon)
Preheat the oven to 400.
Scoop out a little of the avocado to make some room in the boats for the filling. Chop up the removed avocado and set aside.
Melt the butter in a saucepan. When it has melted and is starting to brown, whisk in the flour until it is all incorporated.
Add the milk and continuing stirring until it has thickened. Add your spices. Add in the chopped avocado from the steps above. Remove from heat and set aside.
In a small frying pan, sauté the shrimp for about 30 seconds in some olive oil (just until they start to turn pink).
Add the shrimp to the milk sauce and return the saucepan to the stove. Add the green onions and heat slightly.
Use some aluminum foil to wrap around the base of the avocado boats to hold them upright. Place them in an oven proof dish.
Spoon the shrimp mixture into each avocado boat. Sprinkle with parmesan cheese and place them in the oven for about 15 min, or until they start to brown.