Avocado Recipes

California Avocado Coleslaw

1/3 cup rice wine vinegar
2 Tbsp. honey or agave nectar
1/2 tsp. dry mustard
1/4 tsp. orange zest
1/2 tsp. salt
1 Tbsp. toasted sesame oil
1 (1-lb.) bag coleslaw mix
1/2 small red onion - very thinly sliced
1/4 cup chopped cilantro leaves - optional
2 ripe, Fresh California Avocados
1/2 cup diced apple - pineapple or other fruit
In a large bowl make the dressing by whisking together the vinegar, honey, mustard, orange zest and salt until the seasonings are dissolved. Whisk in. sesame oil.
Add coleslaw mix, onion and cilantro (if desired) to the dressing. Toss well to combine. Refrigerate to let the flavors blend (may be refrigerated for up to 24 hours.)
Just before serving, peel, seed and dice the avocado. Add the avocado and apple (or pineapple) to the coleslaw. Use a slotted spoon to serve.
Serving Suggestions: Stir in coarsely chopped peanuts or cashews for a nutty variation.
*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Avocado Steakhouse Burger

1/4 cup finely diced white onion
1/8 cup finely diced bell pepper
3/8 cup cut in half and thinly sliced white mushrooms
2 tsp. steak sauce
1 lb. lean ground beef
4 whole wheat buns
2 tsp. steak sauce
8 leaves lettuce
4 slices large beefsteak tomato
1 ripe, Fresh California Avocado - peeled, seeded and sliced
1 batch Steakhouse Lite Ranch Sauce - (optional, recipe follows)
Steakhouse Lite Ranch Sauce:
4 Tbsp. light ranch dressing
2 Tbsp. steak sauce
In a bowl mix together the onion, bell pepper, mushrooms, steak sauce and lean ground beef. Mix very thoroughly with your hands to combine all ingredients.
Divide the mixture into equal portions. With your hands press each portion into a ball and then shape into a patty.
In a sauté pan or on a flat griddle over medium low heat place the patties and grill for about 4 minutes, flip and grill an additional 4 minutes or until meat is thoroughly cooked.
While beef and veggie burgers are grilling toast the buns.
Top each bun base with the beef and veggie burger, then drizzle each with 1/2 tsp. steak sauce. Top with the lettuce, tomato, Fresh California Avocado and bun top.
Optional: serve with Steakhouse Lite Ranch Sauce for dipping.
Steakhouse Lite Ranch Sauce Instructions:
In a bowl mix together all ingredients for sauce.
Variation:
A vegan veggie patty may be substituted for the beef and veggie Burger.

Potato Salad with Avocados

6 medium russet potatoes
6 large eggs - hard boiled and sliced
1/4 cup chopped green onions
3 stalks celery - chopped
1 cup sweet pickles - diced
1/3 cup sweet pickle relish
1 cup low-fat mayonnaise
1/4 cup honey mustard
Salt - to taste
pepper - to taste
2 ripe, Fresh California Avocados - plus optional extra for garnish
1 Tbsp. lemon juice
Boil the potatoes in their skins until they are tender when pierced by a fork. Remove from heat and rinse with cold water to stop the cooking. Allow to cool completely. When cool, peel the potatoes and cut into large dice. Place in a large salad bowl.
Reserve some of the sliced eggs for decoration. Chop the remaining egg slices. Add the eggs, green onion, celery and pickle to the bowl; stir to combine with the potatoes.
Combine the pickle relish, mayonnaise and honey mustard. Stir into the potato salad mixture until well coated. Taste and add salt and pepper as desired. The salad may be made up to 24 hours in advance of serving up to this step. If you do so, taste and adjust the mayonnaise and seasonings, if needed, before proceeding to the next step.
Peel, seed and dice the avocado. Toss gently with the lemon juice; fold into the potato salad.
Garnish with reserved egg slices and additional avocado slices if desired; serve.
Serving suggestion: For individual servings, place in hollowed-out tomato halves or lettuce cups for a pretty presentation.

Avocado Cupcakes

Fresh California Avocado replaces the butter or oil in a traditional cupcake recipe and creates a delicious, light green cupcake. Topped with a simple cream cheese frosting and cake decorations they are a symbol of the American dream!
Serves: 12
1/2 cup pureed California Avocado
3/4 cup granulated sugar
2 large eggs
1 1/2 cup all-purpose flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 cup low-fat buttermilk
1 1/2 tsp. vanilla
Cream Cheese Frosting - (recipe follows)
cake decorations

Cream Cheese Frosting:

4 oz. cream cheese - softened
1 Tbsp. low-fat milk - or more as needed
1 cup powdered sugar
Preheat oven to 350 degrees F. Line muffin tins with foil or non-stick cups.
In the bowl of a stand mixer or large mixing bowl, combine avocado puree and sugar. Beat until very smooth and even in color.
Add eggs. Beat on high speed for 2 minutes.
Combine flour, salt and baking powder in a small bowl. Gradually blend in flour mixture alternating with buttermilk and vanilla into the batter, starting and ending with the flour mixture.
Divide batter among the prepared muffin cups. Bake at 350 degrees F for about 20 minutes. Cupcakes are done when a toothpick inserted into one of the center cupcakes comes out clean. Remove from oven and cool in the cupcakes tins for 5 minutes, then remove to a rack and cool to room temperature. Frost with Easy Cream Cheese Frosting and decorate with patriotic cake decorations.
Cream Cheese Frosting
Beat softened cream cheese in a medium mixer bowl until light and creamy. There should be no lumps.
Beat in milk and then about ¾ of the powdered sugar. Taste and add more powdered sugar and/or milk depending on your preference for sweetness and spreadability. ✍ Print this post