Recipes for avocado that is NOT guacamole?

Question

Does anybody have any suggestions of what to do with avacado.. that isn't guacamole (and without any tomato)

Thankyou

Well..thank you for all the ideas!!!!
I think I have lots to experiment with :)

Answer 1

in a blender add:

1 avocado
ice
sweetened condensed milk
1 cup of milk

Blend until smooth.

It makes an excellent smoothie! I tried them while traveling in Indonesia and I was hooked!

Answer 2

Avocado Bread

Ingredients
2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup mashed avocado (1 medium avocado)
1/2 cup buttermilk
1/2 cup chopped pecans


Instructions
Preheat the oven to 375 degrees F. Generously grease a 9x5-inch loaf pan. Combine the flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly. In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans. Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.

Yield: 1 loaf.

Answer 3

Beer-Battered Fried Avocado Wedges
3 Cups Lager beer or ale
3 Cups Flour
2 Tbsp Paprika
6 Garlic, large cloves chopped finely
3 Pounds California Avocados
Vegetable oil - for deep frying
Salt - as needed
3 Cups Salsa

To make beer batter, whisk together beer, flour, paprika and garlic until well blended; let stand at least 2 hours.

Peel and cut half an avocado into 6 wedges. Dredge each wedge in reserved beer batter. Deep fry until golden brown, about 3 minutes. Drain well; season with salt. Serve with 1/4 cup salsa or aioli sauce.

Enjoy!

Answer 4

Ceviche with red onion, avocado and sweet potato

Ceviche is a South American dish of fish marinated in citrus juice and onion, which has a similar effect to cooking, making the fish opaque and firm in texture.

Serves six as a starter.

INGREDIENTS
500-675g white fish fillets, skinned
1 red onion, finely sliced
pinch of dried red chilli flakes
grated rind of 1 small lime and juice of 5 limes
450-500g sweet potatoes
5 tbsp olive oil
3-5 tbsp rice vinegar
1/2-1 tsp caster (superfine) sugar
1/2 tsp ground toasted cumin seeds
1/2-1 fresh red or green chilli, seeded and finely chopped
1 large or 2 small avocados, peeled, stoned and diced
225g peeled cooked prawns (shrimp)
3tbsp chopped fresh coriander (cilantro)
2 tbsp roasted peanuts, chopped
salt and ground black pepper

1. Cut the fish into strips or chunks. Sprinkle half the onion in a glass dish and lay the fish on top. Add the chilli flakes and pour in the lime juice. Cover and chill for 2-3 hours, spooning the lime juice over the fish once or twice. Drain, and discard the onion.

2. Steam or boil the sweet potatoes for 20-25 minutes, or until just tender. Peel and slice, or cut into wedges.

3. Place the oil in a bowl and whisk in the rice vinegar and sugar to taste, then add the cumin, season, and whisk in the fresh chilli and grated lime rind.

4. In a glass bowl, toss together the fish, sweet potatoes, avocado slices, prawns and most of the coriander, and the dressing.

5. Toss in the remaining half of the sliced red onion. Sprinkle with the remaining coriander and the peanuts and serve at once.

Answer 5

Here is my favorite recipe that has avocado's in it. It does contain tomatoes, but I am not too crazy about them and have left them out on several occasions and they still rocked!!

Avocado Quesadillas

2 vine-ripe tomatoes, seeded and chopped into 1/4 inch pieces
1 ripe avocado, peeled,pitted,and chopped into 1/4 inch pieces
1 tablespoon chopped red onions
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
salt and pepper
1/4 cup sour cream
3 tablespoons chopped fresh coriander
4 6-inch flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups shredded monterey jack cheese

In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
Season to taste with salt and pepper.
In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
Put tortillas on a baking sheet and brush tops with oil.
Broil tortillas 2 to 4 inches from heat until pale golden.
Sprinkle tortillas evenly with cheese and broil until cheese is melted.
Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
Transfer quesadillas to a cutting board and cut into 4 wedges.
Top each wedge with a dollop of sour cream mixture and serve warm.

I hope you will try these. They are so good. Have a Blessed day! :)

Answer 6

Ingredients
100g/3½oz crabmeat, preferably fresh (substitute drained, canned crabmeat if necessary)
1 mango, peeled and chopped
100ml/3½fl oz sour cream
1 shallot, peeled and finely chopped
1 tsp lemon juice
2 tsp brandy
good pinch sweet paprika
salt and freshly ground black pepper, to taste
8 fresh lettuce leaves, washed and dried
2 ripe avocados, peeled and de-seeded
sprigs of fresh dill and cherry tomatoes, to garnish

Method
1. Using two forks, separate the crabmeat into very small pieces (chop up if necessary) and put in a mixing bowl.
2. Combine the crabmeat and mango pieces and mash together.
3. Add the sour cream, shallot, lemon juice, brandy, paprika, salt and freshly ground black pepper.
4. Stir to combine. Taste and adjust the seasoning if necessary.
5. Arrange the fresh lettuce leaves on a flat serving platter.
6. Place the avocado halves on the leaves and fill with crab mixture.
7. Chill for at least one hour and, before serving, garnish with the dill sprigs and cherry tomatoes. Great for a hot summer day.

Answer 7

Avocado, peach and peach salad.

Use fresh, rip peaches cut into slices or peache slices tinned in juice well drained. Cut the avocado into slices the same shape but perhaps not as thick as the peach slices.

Shred the chicken; you can do this by pulling it apart with two forks.

Use a mix of salad leaves.

Toss in a bowl. If you want to ad a light dressing, simply use the juice the peaches were tinned in.

Enjoy!

Answer 8

Fill make a hole in the centre of the Avacado
Fry some finely chopped onions with mince beef and salt and pepper to taste and some Lea & Perrins sauce let the beef cook through. put the cooked beef in the centre of the avacado and put it in the oven at 190 C until the avacado is cooked through

Answer 9

Dice avocado and add some salt and paper.
Stir fry srimp marinaded in italian dressing.
Boil some green beans.
Add the beans and the shrimp and add some corn and baked beans. Then put the avocados on top.
Eat it with tortilla bread and a hearty tomato soup.

Answer 10

Try marinating them in whatever sounds best to you and grilling on the barbecue. Really good.

There is a restaurant in my town that batters & deep fries slices of avos and serves them with a spicy mayo dip.

Stuff them with tuna, shrimp or mixed veggies. Use dressing or not.

A friend makes avacado sorbet as a pallette clenser for between courses.

Answer 11

here are some recipes from www.allrecipes.com....these make 5 serving

avocada frappe:
INGREDIENTS
2 avocados
1 tablespoon orange zest
1/8 teaspoon ground ginger
1 teaspoon salt
1 pinch ground black pepper
3 cups milk
DIRECTIONS
Peel avocados and remove the pits. Cut flesh into chunks.
Put into blender with orange peel, ginger salt and pepper. Blend, adding milk a little at a time, until mixture is smooth.
Pour into dish, cover and refrigerate. Serve chilled. Garnish with avocado slices if desired.

fried avocado:
INGREDIENTS
5 cups vegetable oil (for frying)
2-1/2 cups all-purpose flour
1/4 cup and 1 tablespoon salt-free herb seasoning blend
2-1/2 pinches ground cumin
2-1/2 avocado - peeled, pitted and sliced
2-1/2 egg, beaten
DIRECTIONS
Heat oil in a large heavy skillet or deep-fryer to 365 degrees F (180 degrees C).
In a small bowl, mix together the flour, seasoning blend and cumin. Place the beaten egg in a shallow dish. Dip avocado slices in beaten egg, and then in the flour mixture. You may repeat the dipping process if you prefer a thicker batter.
Fry the coated avocado slices in the hot oil for 3 to 5 minutes, until golden brown, turning once. Drain on paper towels, and serve hot.

cucumber and avocadao sushi:
INGREDIENTS
1 1/4 cups water
1 cup uncooked glutinous white rice (sushi rice)
3 tablespoons rice vinegar
1 pinch salt
4 sheets nori (dry seaweed)
1/2 cucumber, sliced into thin strips
1 avocado - peeled, pitted and sliced
DIRECTIONS
Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments

avocado dressing:
INGREDIENTS
5/8 large ripe avocado, peeled and diced
5/8 (8 ounce) container sour cream
5/8 (1 ounce) package French onion soup mix
1-1/4 cloves garlic, minced
2 teaspoons curry powder
5/8 lemon, juiced
DIRECTIONS
Place avocado, sour cream, onion soup mix, garlic, curry powder, and lemon juice into blender container. Blend on high speed until smooth. Pour into glass jar and chill.

well there more at www.allrecipes.com............good luck