Guest guest Posted March 2, 2000 Report Share Posted March 2, 2000 Bonni -- BonniThoza Adamant Dilettante, so keep it simple, please. My Obligatory Homepage http://home.att.net/~bonnithoza 1001 Things to do with Eggplant http://home.att.net/~ashburysaubergines/index.html * Exported from MasterCook * California Avocado Salad With Eggs, Green Leaves, Radicchio Recipe By : http://www.avocado.org/ Chef Heriberto Sanchez Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 medium California avocados 15 large hard-boiled eggs 5 radicchio leaves 3 lbs. combination of green leaves 5 medium tomatoes Salad Dressing (recipe follows) ----Salad Dressing---- 16 oz. extra virgin olive oil 2 tbsp. Dijon mustard 1 medium yellow lemon (Sweet Meyer) 2 oz. nut oil 3 medium eggs 1/2 tbsp. salt 1/4 tbsp. white pepper 1 small bunch chopped scallions Place a combination of green leaves (already rinsed) in the middle of a plate. Slice the eggs in half horizontally. Discard the yolks. Place three egg halves in the middle of the plate (in a " Y " position). Peel one avocado. Cut avocado into small pieces and place on the eggs. Place two slices of avocados on each side of the eggs. Cut tomatoes into small pieces and place them between the slices of avocados. Decorate the edge of the plate with radicchio chopped into very small pieces. Salad Dressing: Mix and whip all the ingredients together. Add dressing to taste - - - - - - - - - - - - - - - - - - * Exported from MasterCook * California Avocado Tacos--5 A Day Recipe Recipe By : http://www.avocado.org/ Serving Size : 12 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ripe California avocado -- peeled and seeded 1 medium onion -- julienned 2 large green peppers -- julienned 2 large red peppers -- julienned 1 cup fresh cilantro -- finely chopped 1 1/2 cups fresh tomato salsa (see below) 12 flour tortillas non-stick cooking spray ----Fresh Tomato Salsa---- 1 cup tomatoes -- diced 1/3 cup onions -- diced 1/2 clove garlic -- minced 2 tsp. cilantro 1/3 tsp. jalapeño peppers -- chopped 1/2 tsp. lime -- juiced 1 pinch cumin Spray skillet with cooking spray. Lightly saute onion and green and red peppers. Cut avocado into 12 slices. Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa. Fold tortillas and serve. Salsa Preparation: Mix together all ingredients and refrigerate in advance. Per Serving (tacos with salsa): 170 calories; 6 grams fat; 3 mg cholesterol; 167 mg sodium. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * California Avocado Veggie Tacos--Diabetic Diet Recipe By : http://www.avocado.org/ Serving Size : 12 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 med. California avocado as needed Non-stick cooking spray 1 1/4 cups Onion -- julienne strips 1 1/2 cups Sweet green pepper -- julienne strips 1 1/2 cups Sweet red pepper -- julienne strips 1 cup Cilantro 1 1/2 cups Fresh tomato salsa (recipe below) 12 Flour tortillas -- 8-inch ----Fresh Tomato Salsa---- 1 cup Fresh tomatoes -- diced 1/3 cup Onions -- diced 1/2 clove Garlic -- minced 1/3 tsp Jalapeno peppers -- minced 2 tsp Cilantro -- minced 1 pinch Cumin 1 1/2 tsp Fresh lime juice Prepare fresh tomato salsa in advance (see below). Spray skillet with non-stick cooking spray. Lightly saute the onion and green and red peppers. Mince cilantro and cut avocado into 12 slices. Warm tortillas in oven and fill with sauteed peppers and onions, cilantro, avocado slices, and salsa. Fold tortilla over and serve. Salsa Preparation: Mix together all ingredients and refrigerate. Serving Suggestions: This makes a quick snack for children after school or easy lunch. The fresh salsa can be made ahead and keeps for 2 days under refrigeration Per Serving: 158 calories, 5g fat, 0.8g saturated fat, 1.3g polyunsaturated fat, 2.7g monounsaturated fat, 0mg cholesterol, 175mg sodium, 25g total carbohydrate, 2g dietary fiber, 3g sugars, 4g protein. Exchanges Per Serving: 1 bread, 1 vegetable, 1 fat - - - - - - - - - - - - - - - - - - * Exported from MasterCook * California Avocado-Horseradish Spread Recipe By : http://www.avocado.org/ Serving Size : 8 Preparation Time :0:00 Categories : Pickles & Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 California Avocado (8 ounces) 2 tablespoons onion -- finely chopped 2 tablespoons lemon juice 1 tablespoon prepared horseradish (or to taste -- depending on the strength of the horseradish) 1/8 teaspoon salt Roughly mash avocado. Stir in remaining ingredients. Chill 1 hour to marry flavors. Serve on roast beef and corned beef sandwiches and alone on a bagel or with smoked salmon. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * California Avocado-Pineapple Relish Recipe By : http://www.avocado.org/ Serving Size : 6 Preparation Time :0:00 Categories : Pickles & Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup diced pineapple -- fresh or canned 1/4 cup finely chopped onion 1 1/2 tablespoons lemon juice 1 tablespoon chopped -- fresh mint 1/4 teaspoon salt 1 Large pinch crushed red pepper flakes 1 California Avocado (8 ounces) -- diced Combine pineapple with next 5 ingredients. Gently fold in avocado. Let chill 1 hour to marry flavors. Best served the day it's made. Serve with grilled meat, poultry or fish or layer it on a turkey, ham, or cheese sandwich - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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