| |
| |
|
Miss Lo-Cal Avocado
Recipes |
| |
| |
| |
|
Avocado and Crab |
| |
|
1 TB. Lemon Juice |
| 1
crushed Garlic Clove |
| Pinch
of Sea Salt |
| Black
Pepper to taste |
| Pinch
of Paprika |
| 1 Lg.
Florida Avocado |
| 6 oz.
Crab Meat |
|
Spring Onions - to garnish |
| |
|
Mix together the lemon
juice, garlic, and seasonings. Peel and remove the pit from
|
|
the avocado and mash
the flesh with the lemon mixture. Mix in the flaked crab
|
|
meat, with a fork.
Garnish with chopped spring onions. |
| |
| |
|
Avocado Bacon and
Swiss Cheese Omelet |
| |
|
3 Eggs |
| 3 TB.
of Half and Half |
| Salt
and Pepper to taste |
| 2 TB
Ripe Florida Avocado - diced |
| 1 oz.
Swiss Cheese - Grated |
| 1
Slice Crisp Bacon |
| |
| Combine
first 4 ingredients and beat well. Pour into well oiled omelet pan and
|
|
cook over medium heat
until puffy. Add avocado, cheese, and crumbled bacon. |
| Serve
either open-faced or folded over. |
| |
|
|
|
Avocado - Olive Dip |
| |
|
3 Florida Avocados
( Peeled, Seeded, and Mashed ) |
| 1 can
Black Olives, drained and sliced |
| 1 (
4oz ) can chile or jalapeno peppers |
| 7
small green onions, chopped |
| 3
large tomatoes, chopped |
| 13
Garlic Cloves, minced |
| 6 TB.
Extra Virgin Olive Oil |
| 2 TB
Lemon Juice |
| 5
Basil Leaves, finely chopped |
| |
| In a
large bowl, combine all the ingredients. Refridgerate at least 2 hours
for |
|
flavors to blend.
Excellent served with corn chips. |
| |
| |
|
Miss Lo-Cal Guacamole |
| |
|
1 Large ripe Miss
Lo-Cal Florida Avocado |
| 1/2
Cup Pace Salsa |
| 1/2
tsp. crushed garlic ( 1 small clove ) |
| 1/4
lime squeezed over top |
| |
|
Mix together
ingredients and serve on a sandwich, over a taco salad, with baked
|
| tortilla
chips, or whatever dish you enjoy. |
|
|
| |
|
Chili Lime- Avocados |
| |
|
2 large ripe Miss
Lo-Cal Florida Avocados |
| 2
Limes |
| 1
tsp. of sugar |
| 1
tsp. Chili powder |
| 1/2
tsp. salt |
| 3 TB
extra virgin olive oil |
|
Chopped chives or cilantro for garnish |
| |
| |
|
Halve avocados and
remove pit. Roll limes or heat in microwave for 10 seconds to get |
| juices
flowing. Halve the limes. Rub the avocado halves gently with 1/2
lime to retard |
|
the browning.
Juice limes into small bowl and mix with sugar, chili powder, and salt |
| using a
fork or small whisk. Add extra virgin olive oil in a slow stream while
mixing |
|
dressing. Pour
dressing into the cavities of the avocados, distributing it equally and
|
| serve.
Garnish with chives or cilantro as an optional garnish. |
| |
| |
|
Grilled Avocado,
Tomato, Red Onion Salad |
| |
|
10 tomatoes
quartered or sliced ( Plum tomatoes are best ) |
| 4
Miss Lo-Cal avocados peeled, halved, and pitted |
| Extra
Virgin Olive oil for drizzling |
| 1 red
onion, sliced |
| 1/2
lemon |
| 1 cup
pesto sauce |
| 1/2
cup pine nuts |
| Fresh
grated parmesan cheese |
| |
|
Pre-heat a grill over
medium heat. Cover a large tray with tomato slices and set aside. |
| Place
avocado halves in a bowl and drizzle with olive oil. Place each half
on open grill |
|
for about 30 to 45
seconds. Remove and place on top of the tomatoes arranged on |
| tray.
Drizzle with olive oil again. In another bowl cover the red onion
slices with the |
|
juice from the lemon
half and olive oil. Place onions in the empty avocado pit holes. |
| Cover
with the lemon/olive oil mix. Then top with pesto, distributing
generously on all |
|
sides. Sprinkle
pine nuts and cheese on top to taste. |
