Avacado Recipes

Avacado Chicken
If you have never cooked with avocado, this is an ideal way to start.

1/2 cup (125 mL) water
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) lemon juice
1 tsp (5 mL) chicken boullion powder
1 tbsp (15 mL) canola oil
3/4 lb (340 g) skinless, boneless chicken breast halves (about 3),
cut bite size
1 tsp (5 mL) canola oil
1/2 cup (125 mL) red pepper chunks
1 cup (250 mL) sliced fresh mushrooms
2 tsp (10 mL) curry powder
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 firm, ripe avacado, peeled and sliced
1 tbsp (15 mL) sesame seeds, toasted

Stir water into cornstarch in small bowl. Add lemon juice and bouillon powder. Stir. Set aside.

Heat wok or frying pan on medium-high. Add first amount of canola oil. Add chicken. Stir-fry until no pink remains in chicken. Transfer to bowl.

Add second amount of canola oil to hot wok. Add red pepper chunks, mushrooms, curry powder, salt and pepper. Stir-fry for about 2 minutes until moisture is evaporated. Add chicken.

Add avocado. Stir-fry for about 1 minute. Stir cornstarch mixture. Stir into chicken mixture until boiling and thickened.

Sprinkle with sesame seeds. Serves 4.


4 ripe hass avocados
2 tablespoons lemon juice
1 glove garlic minced
1 tomato chopped
1/4 cup onion chopped
1/4 teaspoon ground cumin
3 drops of hot pepper sauce

Coarsely mash avocados with lemon juice and garlic. Add remaining ingredients, stirring to blend. Serve with tortilla chips

Avocado with Groundnut Dressing

2 avocados – ripe
1 tablespoon lemon juice
2 tablespoons peanuts – shelled
1/2 teaspoon paprika
1/2 teaspoon cinnamon
cayenne – to taste
salt – to taste
fresh chives – to garnish

Peel the avocados; cut out the stone and cut into cubes. Sprinkle with
lemon juice and set aside. Grind the peanuts roughly with a rolling
pin or in a grinder for a few seconds. Mix the peanuts and spices
well. Sprinkle over the avocados with finely chopped chives.

Refrigerate until ready to serve.

Bacon-Avocado Potato Salad

6 medium boiling potatoes
2 avocados – cubed
8 slices bacon
1/2 cup chopped onions – chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
black pepper
1/4 teaspoon mustard powder
2 tablespoons fresh parsley – chopped
1 tablespoon fresh cilantro – chopped

Boil potatoes in their skins. While potatoes boil, cube avocados and
toss with lime juice. Chop bacon into one inch pieces and fry until
crisp in a large skillet. Remove bacon to paper towels to drain. In
bacon fat, saute onions until golden. Remove pan from heat and stir in
wine, vinegar, mustard, and salt, pepper, and paprika to taste.

When potatoes are tender, drain, peel, and dice. While still warm,
pour dressing over potatoes and toss. Allow to cool to room
temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at
room temperature or chill one hour or longer.

Blue Cheese Chicken Salad

6 cups Diced, cooked chicken

1 cup Blue cheese, crumbled

½ cup Chopped walnuts

¾ cup Olive oil

1/3 cup Red wine vinegar

1 clove Garlic, minced

½ cup Chopped shallots

½ teaspoon. Salt

¼ teaspoon. Pepper

1ea. Ripe avocado, peeled and sliced

½ Red onion, thinly sliced

1 Oranges, segmented

1 Croissant per person, if using for a sandwich

Mix the chicken, cheese, and nuts together. Whisk the olive oil, vinegar, garlic,

shallots, salt, and pepper together to make the dressing. Pour over the chicken and

toss well. Serve as a salad garnished with the avocado, red onion, and orange

segments. If making sandwiches; open the croissants, put a piece of lettuce, then

onion on the bottom. Pile on the chicken salad, then top with the avocado and the

top of the croissant. Serve with the orange segments on the side.

Sweet Potato Hash Browns with Beef Chili & Avocado Salsa

1 small onion, chopped

2 lb. sweet potato, boiled in the skin till soft

1/4 cup potato flour (in the health food dept.)


1 cup Italian (flat leaf) parsley

1/2 small onion, finely diced

1 Tbsp. vegetable oil for frying

1/8 tsp. chili powder

1/4 tsp. each; ground cumin and ground coriander

8 oz. very lean ground beef

1/3 Cup paprika relish

1 Tbsp. olive oil for browning

salt and fresh black pepper

1 lime, juiced

1 roma tomato, finely diced (without the seeds)

1 cup chopped fresh cilantro leaves

Hash Browns:

Pre-heat the oven to 425F and peel the sweet potato. Fry the onion in the oil until it

becomes opaque. Combine the potato flesh with all the ingredients. Press heaping

teaspoons of this mixture into non-stick mini muffin tins, making a large well in the

middle for the chili after baking. Bake for 15-20 minutes or until they are slightly

browned and come away from the side of the pans easily.


Sauté the onion in the oil until softened, add the spices and stir over high heat for

about 30 seconds. Brown the meat in the same pan, until it is cooked and has no

lumps. Add the paprika relish and simmer about 15 minutes or until very thick.

Season with salt and pepper to taste.


Pour the lime juice over the avocado and tomato, add the cilantro and toss to mix


Put a large spoon full of chili on each of the hash browns; top each with 1/2 tsp. of

the salsa.

Avocado Dip

1 large ripe avocado, peeled and cut into chunks
1/2 cup sour cream
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper

Puree the avocado in a blender or food processor with the sour cream, mayonnaise, lemon juice, garlic, salt and pepper.
Place in serving bowl.
This is a tip I found for keeping the dip from darkening.
Spread a layer of sour cream over the top of the avocado dip and seal it to the sides of the serving dish.
Makes about 1 cup

Avocado Ice cream

1 avocado, just the right ripeness
2 teaspoons lemon juice or lime juice
1 1/2 teaspoons sugar

Cut the avacado in half, long ways.
Scoop out the pulp, remove pit and mash the pulp.
combine the sugar, lemon/lime juice with the avacado mashed pulp and refill the shells.
Wrap each half tightly with plastic wrap makesure no air is in there.
Freeze immediately.
To serve as a dessert, defrost just enough so you can put a spoon into the filling, flute the edges with whipped cream and sprinkle with finely chopped nuts i prefer pistachio myself .

Avocado Rice

1 cup basmati rice or jasmine rice
1/4 cup shredded coconut
1 teaspoon gourmet mustard dont use cheap mustard
1 medium avocado
1/2 teaspoon chili powder or cayenne pepper

Rinse rice, add coconut, and cook rice according to package directions.
Let cool a couple of minutes when done.
Seed& peel avocado, dice it up, and add to rice.
Add mustard and chili powder.
Stir well and serve.

Avocado Nut Bread

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 avocado, mashed (1/2 cup) as thesy very in size
1/2 cup buttermilk
1/2 cup pecans, chopped

Pre-heat oven to 375°F.
Grease a 9 X 5 inch loaf pan.
Combine dry ingredients.
In a separate bowl, beat together egg and avocado; stir in buttermilk.
Add the wet ingredients to the dry and blend well.
Stir in nuts.
Pour into pan and bake 50 minutes to 1 hour, until an inserted toothpick comes out clean.

This quick-bread is a great way to use up that lone avocado quickly passing it’s prime!

Avocado Fries With Chipotle Ketchup

oil (for frying)
2 avocados (just beginning to ripen)
1 cup flour
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1 teaspoon white pepper
2 eggs
1/2 cup milk
1 cup panko (Japanese bread crumbs)
2 tablespoons extra virgin olive oil
1 medium onion, diced
3 cloves garlic, diced
1 chipotle chile in adobo, chopped
4 roma tomatoes, chopped
1/2 teaspoon Chinese five spice powder
1/4 cup cider vinegar
1/2 cup light brown sugar

For ketchup, heat olive oil in saucepan and saute onion and garlic for 6 minutes.
Add chipotle pepper and tomatoes, cooking over low for 5 minutes.
Add spices, vinegar and brown sugar, simmer for 8 minutes.
Puree in food processor, add salt to taste.
Heat oil to 350 degrees in deep fryer.
Cut avocado in half, remove seed, quarter each half, gently peel skin away.
Combine flour, cumin, coriander, salt and pepper in flat bowl.
Put Panko in another flat bowl.
Lightly beat eggs and milk, and put in yet another flat bowl.
Dredge avocado slices in flour, then egg mixture, coat with Panko.
Deep fry until golden brown.
Remove from oil and place on paper towels to drain.
Serve with Chipotle Ketchup.

Avocado-tequila Linguine

3/4 lb linguine, cooked per package directions and drained
3 tablespoons olive oil
1/2 small bermuda onion, finely diced
1/2 red bell pepper, sliced thinly
2 cloves garlic, minced
1/2 jalapeno pepper, seeded and minced (more if you like)
4 tablespoons tequila
2 large tomatoes, seeded,chopped
2 tablespoons fresh oregano, minced
1/2 cup cilantro, minced (I generally use a little more)
4 ounces feta cheese, crumbled
1 avocado, peeled and chopped
salt and pepper

Heat oil in a large skillet.
Add onion and bell pepper; cook for 5 minutes.
Add garlic, chile pepper and tequila, cook another 5 minutes.
Add tomatoes, oregano, and cilantro; cook for another 5 minutes, or until tomatoes are soft.
Stir feta cheese and avocado into the skillet.
Season to taste with salt and pepper and add to the hot linguine.
Mix thoroughly; adjust seasonings again.

Avocado Cream Pie

=== crust ===
3/4 stick butter - – (3 oz)
1 tablespoon honey
1 1/2 cups graham cracker crumbs
=== filling ===
14 ounces sweetened condensed milk - – (1 can)
8 ounces cream cheese
2 ripe avocados – peeled, pitted
1/4 cup lime juice
1 teaspoon vanilla
1/8 teaspoon sea salt
1/2 cup coconut – toasted, for
– garnish

Preheat the oven to 325 degrees. To make the crust, melt the butter in a small saucepan, over low heat. Stir in the honey. Add the graham cracker crumbs and mix well. Pat the crumbs evenly onto the bottom and up the sides of a 9-inch pie plate. Bake the pie shell for 12 to 15 minutes. Remove from the oven and cool. In a medium bowl, combine the condensed milk and cream cheese. Blend well with an electric mixer. Mash the avocados with the lime juice and add to the milk mixture. Add the vanilla and salt, and beat until smooth. Turn into the cooled crust. Garnish with the coconut, cover, and chill for 2 to 6 hours before serving.

Avocado-Banana Soup

2 ripe avocadoes
2 large bananas
1 cup milk
1 cup sugar
4 tablespoons lemon juice
1 teaspoon cinnamon
1 quart plain yogurt
grated nutmeg for garnish

Puree avocados and bananas. Add the milk, sugar, lemon juice and cinnamon. Blend until smooth. Mix in yogurt and chill at least 3 hours prior to serving. Sprinkle with grated nutmeg.