Wednesday, June 20, 2012

avocado time (x4)

Avocados are getting a lot of attention recently...and for good reason. They're nutritious and easily blended into a recipe for some healthy creaminess.

Here is one of my favorite avocado recipes (super healthy substitutions and super duper easy)! Recipe One: Green goodness pasta.

Ingredients (serves 2 generously):
 1 lb pasta of choice
3 avocados
1 lemon
3 cloves garlic
1/3 cup olive oil   
Pinch of salt
Small handful of fresh basil
Parmesan to grate on top

1. Bring pot of salted water to a boil, add pasta. Cook until almost fully cooked.

2. Remove skins and pits of avocados and scoop flesh into blender with juice from 1 lemon, garlic, olive oil, salt, and basil. Blend until creamy (about 45 seconds).

3. Reserve 1/2 cup of pasta water and drain the pasta.

4. Return pasta to pot over medium heat with reserved water and the avocado mixture. Continually mix under pasta is fully covered, cooked, and warm!

If you happened to buy the avocados in a bulk bag here are 3 other simple but nutritious recipes:

Recipe Two: Avocado Strawberry + Goat Cheese Sandwich (recipe and picture from here) 

2 slices of bread 
1 avocado 
4 medium strawberries, thinly sliced 
2T goat’s milk mozzarella, crumbled 
1t lemon juice 
1/8t salt 
Black pepper to top 

1. Toast the bread and place on a cooling rack [avoids sogginess] to stay crisp but not hot. 

2. Mash the avocado with a fork and then mash in the lemon juice + salt.

3. Add as much avocado to the toast as desired and add 1 layer of thinly sliced strawberries.

4. Top with salt, pepper, and about 1T crumbled goat cheese per slice.

Recipe Three: Salmon Sliders with Tangy Avocado Sauce (Recipe and photo from here)

1 pound fresh salmon filet, skin removed, and thinly sliced 
1/2 red bell pepper, sliced 
1/2 yellow bell pepper, sliced 
1/2 cup Panko bread crumbs 
1/4 teaspoon Kosher salt 
1/4 teaspoon cracked black pepper 
1 egg  
1 ripe avocado, peeled and sliced 
1/4 cup mayonnaise 
1/4 cup sour cream (or greek yogurt)
1 tablespoon milk 
1 1/2 teaspoons distilled white vinegar 
1/8 teaspoon salt 
1/4 teaspoon cracked black pepper 
12 mini buns

1. Place sliced salmon and bell pepper into a food processor. Pulse 2-3 times until mixture is coarsely chopped.

2. Remove mixture and place in a medium bowl. Add Panko bread crumbs, Kosher salt, pepper and egg and mix with a spoon until well mixed. If mixture is not holding together, add additional Panko bread crumbs, 1 tablespoon at a time.

3. Shape salmon mixture into small patties that will eventually be able to fit your buns.

4. Heat a skillet to medium-high. Cook patties for 3-4 minutes on each side, or until completely cooked through.

5. Remove and place on individual mini dinner rolls or buns
6. For the sauce: In a medium bowl, mash the avocado. Sit in mayonnaise, sour cream (or greek yogurt),milk, and vinegar until smooth and creamy. Add salt and cracked black pepper and stir until mixed.

7. Spoon Tangy Avocado Sauce over cooked salmon sliders. Top with a slice of fresh Avocado and the bun. Serve warm.

Recipe Four: Hot Tuna
No photograph available because I eat it too quickly after I make it...

Ingredients (for 2 sandwiches)
4 slices of bread of choice
1 can of tuna
1 tbs mayonnaise
2 tsps hot sauce of choice (I use Frank's red hot)
Pinch of pepper and salt
1/2 tsp onion powder
1 avocado
*any other add-ins of your typical tuna salad--celery seed, raw onions, mustard, relish, etc.*

1. Toast bread and set aside.

2. Flake tuna in a bowl, mix in 1 tbs mayonnaise, 2 teaspoons hot sauce, pinch of pepper and salt, and 1/2 tsp onion powder.

3. Peel and slice avocado.  

4. Layer in the following way: toast, topped with slices of avocado to cover toast, and top with tuna mixture. 

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