What is a good recipe for avocados besides guacamole?

Answer 1

We just put the A in BLT. It's really good.

Answer 2

CRAB STUFFED AVOCADO
What a great combination for an elegant brunch!




--------------------------------------------------------------------------------
•INGREDIENTS:

2 large Hass avocados
1 1/2 cups fresh cooked Dungeness crab meat
1/4 cup chopped celery
1 tablespoon chopped green pepper
Few drops of onion juice
4 tablespoons mayonnaise
1 cup Mascarpone cheese or Cream cheese thinned with 4 teaspoons of cream
1 teaspoon nutmeg
Kosher salt to taste
Paprika
2 teaspoons capers
1 Eureka lemon, wedged into quarters


•PREPARATION:
Wash the avocados in cold water. Cut the avocados in half lengthwise. Remove the seed and leave the skin on. Place the avocado on a bed of Romaine leaves with a wedge of lemon.

Mix the crab meat, celery, green pepper, onion juice Mascarpone cheese and mayonnaise together; add nutmeg, salt and paprika. Heap this on the avocado half and decorate with the capers.





..............
Avocado Soup

Ingredients
2 cups peeled, cored, and chunked avocado
1 can Chalet Suzanne Chicken Consomme Condensed, reconstituted with 1 can of water
2 Tablespoons lemon juice
1 Tablespoon chopped onion
Dash pepper
Dash Tabasco pepper sauce
1/2 cup light or heavy cream
Salt, if needed
Put all ingredients but cream into blender. Cover and blend until avocado liquefies. Add cream and combine to blend until well mixed. Chill well before serving. Garnish with freshly ground pepper, chopped chives, parsley, or thinly sliced lemon. This has a wonderful, velvety-smooth consistency, especially when heavy cream is used.

Answer 3

This is EXCELLENT!

Ingredients

Avocado Cream
1 California avocado, about 8 ounces each, roughly diced
2 Tbsp prepared herbed vinaigrette
2 Tbsp sour cream
1 Tbsp fresh lemon juice
½ tsp salt or to taste
¼ tsp freshly ground black pepper or to taste
Salad:
9 Cups mixed baby salad greens
1 1/8 Pounds fresh lump crab meat
2 California avocados, about 8 ounces each, sliced thinly
Fresh pea shoots or watercress sprigs, as needed for garnish

Instructions

In a blender or food processor, puree avocado until almost smooth. Add vinaigrette, sour cream, and lemon; puree until smooth. Season with salt and pepper. Toss greens with half of Avocado Cream; divide half of the greens among 6 serving plates. On top of the greens, divide half the crab among the plates. On top of the crab, divide half the avocado slices. Repeat layers with remaining greens, crab, and avocado. Garnish each plate with dots of Avocado Cream.

Answer 4

Avocado and Scallop Ceviche

1/2 cup Fresh lime juice
3 tablespoons Peanut oil or vegetable oil
24 Green peppercorns; crushed
Salt
Freshly ground black pepper
3/4 pounds Sea or bay scallops finely chopped
1 large Ripe avocado; peeled
2 tablespoons Fresh chives, chopped or scallions, chopped
40 small White mushrooms
1/4 cup Vegetable oil
2 tablespoons Fresh lemon juice
1 medium Garlic clove peeled and crushed
Salt and pepper to taste
Additional chives, optional (or scallions), for garnish

COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired.




Avocado with Smoked Fish

1/2 pound Smoked fish
4 Eggs, hard Boiled
1/4 cup Milk
1/4 cup Lime juice
1/4 teaspoon Sugar
1/2 teaspoon Salt
1/3 cup Vegetable oil
2 tablespoons Olive oil
2 large Avocados, ripe
1 large Red bell pepper, or 12 Pimientos

Remove the skin and bones from fish and flake the flesh with a fork. In a deep bowl, mash the egg yolks with the milk until they form a smooth paste. Add sugar, salt, and 1 tablespoon of the lime juice. Then beat in the vegetable oil, a teaspoon or so at a time. Add the olive oil in the same gradual manner. chop egg whites finely and add them to the bowl, along with the fish. Combine thoroughly but gently. Just before serving, cut the avocados in half, remove pits, and fill cavities with the fish mixture. Garnish with pepper or pimento, and pass around the remaining lime juice to sprinkle on individual servings.




Avocado and Shrimp Salad

3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 pound shrimp
1 cup mayonnaise
2 tablespoons bottled chili sauce
1 clove garlic, crushed
Tabasco sauce
1 avocado
1/2 lemon, juiced
2 tablespoons fresh dill weed
2 tablespoons fresh chives

Cook and cube shrimp. Whisk together first 3 ingredients until well blended. Add to shrimp, toss thoroughly, cover and marinate. Meanwhile, whisk mayonnaise, chili sauce, garlic, Tabasco, salt and pepper until smooth. Set aside. Cube avocado; sprinkle with lemon juice. Drain shrimp. Add avocado, dill and chives and toss lightly. Fold in enough mayonnaise mixture to coat lightly. Taste and adjust seasoning. Cover and chill until ready to serve. Divide salad among chilled plates.

Answer 5

Avocado Shake (asian recipe)
put in a blender.. add evaporated milk, sugar & ice.
good to serve on a hot sunny day

Answer 6

Mix 1 cup very ripe avacado with 2 tablespoons of melted butter, acouple dashes of hot sauce, and salt and pepper to taste. Use as a spread on turkey sandwiches, or in a pita with roasted vegetables. let your imagination run wild.

Answer 7

I like them fresh- just peel, slice and squeeze lemon juice, salt and pepper on top.

They are also good in salads. You can make a cucumber, tomato, avocado salad and season it with salt, olive oil and lemon juice.

Answer 8

Make a tortilla soup with shredded chicken and add cubed avocado and a sqeeze of fresh lime just before serving . . .delicious!

Answer 9

i recognize avocados too! the way i devour them is i reduce them in 1/2 and do away with the vast seed out of one 1/2. then i placed olive oil, balsamic vinegar and pink wine vinegar on the halves of avocado then I placed some salt, pepper and slightly of garlic salt for some style..... its extremely strong... i wager.. purely make efficient you do not placed too a lot garlic salt on it in the different case its extremely nasty.

Answer 10

Slice them in half, remove the pit and fill the hole with fresh Salsa! Salt it over and eat it with spoon!

Answer 11

Add them to a salad....mmmmmmmmm

or just plain, with a dash of salt! YUM! Hand me a spoon!