Life without love is like a tree without blossoms or fruit.
♥ Avocado Love ♥
4 toasted slabs of whole grain bread, rubbed with olive oil and a bit of garlic
1/2 tablespoon olive oil
1/2 lb of asparagus stalks, trimmed roughly the length of your bread
1 clove garlic, thinly sliced
1/2 teaspoon caraway seeds
1 avocado, pitted and smashed
a couple handfuls of arugula, tossed in a bit of olive oil
a handful of toasted pepitas, or almonds, or sunflower seeds
A few minutes before you want to eat heat the olive oil in a large skillet over medium-high heat. When hot add the asparagus, and a pinch of salt and cook for about thirty seconds. Add the garlic and caraway, and cook another thirty seconds, or until the spears are a vibrant green. Remove from heat, and assembly the tartines.
Give each piece of bread a generous slather of mashed avocado. Top that with a bit of arugula, a few asparagus spears, and a generous sprinkling of pepitas or seeds.
Prep time: 5 min - Cook time: 5 min
Best Avocado Recipes
Oil For Frying
2 Eggs, beaten
1 and 1/3 Cup Bread Crumbs
1 Teaspoon Lemon Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Cumin
In a medium-sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin. Set it aside. Cut the avocados in half and then slice them vertically into 4 inch by 1 inch wedges. Set them aside. Heat the vegetable oil to 335 degrees Fahrenheit in a large frying pan, adding enough oil so that the oil is about 3 to four inches deep. Dredge the avocado slices in the breadcrumb mixture, then in the egg mixture, then in the breadcrumb mixture again. Place them in the hot oil and fry them for about 2-3 minutes, or until golden brown. Remove them with a slotted spoon or tongs, and set them on a plate lined with paper towels to absorb the excess oil. Allow them to dry for 10 minutes, then transfer them to a serving tray and serve them.
Starting with a base of crisp lettuce, slices of orange or yellow capsicum are layered with avocado and papaya. Toasted pepitas add protein and crunch.
Preparation time 15 minutes Cooking time 5 minutes
1 cos lettuce heart (about 170 g) 2 spring onions, thinly sliced 1 orange or yellow capsicum, deseeded and quartered 1 avocado 1 papaya 1⁄3 cup (50 g) pepitas
For the dressing Juice of 1⁄2 lime 1 tbsp extra virgin olive oil pinch of paprika pinch of ground cumin 1⁄2 tsp soft brown sugar
1. Shred the lettuce leaves and put them in a large shallow dish or individual serving dishes. Sprinkle the spring onions over the lettuce.
2. Cut the capsicum quarters across into thin strips and arrange them in the dish. Halve, stone and peel the avocado, and cut into 5 mm slices across the width. Peel, halve and deseed the papaya, and cut into 5 mm slices across the width. Scatter the avocado and papaya slices over the capsicum strips.
3. Whisk all the dressing ingredients together and pour over the salad. Heat a small heavy saucepan, add the pepitas and toss them in the pan for a few minutes to toast them lightly. Sprinkle the pepitas over the salad, then serve.
Avocado-Lime Soup With Chipotle Chile
225 calories per serving, 11 g fat (2 g saturated), 23 g carbs, 5 g fiber, 11 g protein
Yes, avocado is high in fat, but it’s the good, monounsaturated kind that helps increase satiety so you feel full with fewer calories.
2 ripe avocados, cubed
2/3 cup chopped red onion
2 large cloves garlic, chopped
2 teaspoons chopped canned chipotle chile in adobo sauce
3/4 teaspoon salt
1/2 teaspoon ground cumin
2 1/2 cups nonfat plain yogurt
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
4 lime-flavored (or plain) tortilla chips
1/4 cup store-bought salsa
Pulse avocados, onion, garlic, chile, salt and cumin in a food processor until pureed. Add yogurt and cilantro; pulse until well combined. Transfer avocado mixture to a bowl. Stir in 1/2 cup ice water and lime juice. (Thin with more water, if desired.) Cover and chill until cold, 1 hour. Divide soup among 4 bowls; garnish with chips and salsa before serving.
Guacamole - Avocado mashed with some lemon juice, tomato and garlic. Simply filling! It has vitamins and good fats for you to burn.
Blueberries with Greek yogurt – Instead of buying a blueberry flavored yogurt, make one for yourself with real blueberries. This yummy snack is packed with Vitamin C and proteins.
Avocado with Bananas - Mash slices of avocados and bananas. Sprinkle in some low-fat milk and you have a tasty treat rich in potassium, fats and fiber.
Apple slices with peanut butter - Dip freshly sliced apples in peanut butter for a snack that’s high in proteins, fiber and vitamins.
How to mash avocado
Mashing an avocado is a simple procedure, once you get it out of its skin. The important thing to remember about mashing avocados is that the meat inside turns brown very quickly once it is exposed to the air.
Wash your avocado by running it under cool water. Dry it thoroughly with paper towels. You will be peeling it, so this is more to help keep your hands clean of anything that might have been on the peel than to protect the finished result.
Cut the avocado in half all the way around lengthwise, cutting all the way down to the large pit inside of it.
Twist the halves of the avocado gently in opposite directions from each other to separate them. If the avocado is ripe, they will come apart fairly easily.
Hold the avocado half with the pit in it in your non-dominant hand and scoop out the seed with a spoon held in your other hand. Do this over the sink, because avocado pits can come unstuck suddenly and fly off in unexpected directions.
Discard the seed and use the spoon to scoop the avocado meat into a bowl. Repeat for any remaining avocados and then sprinkle the avocado meat with lemon or lime juice, according to your recipe.
Mash the avocado meat by pressing down on it repeatedly with the back of a fork. Stop to stir it around a bit every once in awhile and then resume gently mashing until the avocado has reached the consistency you desire.
Avocado and goat cheese omelet. (318 calories)