Four Fabulous Avocado Recipes

This summer four fabulous  avocado recipes were among our guests’  favorites.  I’m going to share the recipes with my readers in this article.

About Avocados

“Avocado”  is derived from the Aztec word “ahuacatl”. The avocado ( Persea americana ) tree is native to the Caribbean, Mexico, South America and Central America,  where they have been cultivated for over 10,000 years.  It’s thought  to have originated in southern Mexico but was cultivated from the Rio Grande to central Peru before the arrival of Europeans.

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit. Discover what’s inside every Avocado and see also this  Avocado nutrient contents list.

Avocados and health

Recent research suggests that adding healthy monounsaturated fats such as those found in avocados have numerous health benefits.  Depending on your weight, adding avocados to the diet could be an excellent idea.

OSU scientists believe that consuming avocados may help prevent oral cancer. In another  study extract of avocado inhibit the growth of both androgen-dependent and androgen-independent prostate cancer cell lines in the laboratory.

Avocado, Parsley and Pistachio Pate

Serves 4 – 6

Chill 6 – 8 hours or overnight prior to serving

Serve with toasted tortilla wedges (or tortilla chips, rusks or crackers)

Ingredients

• 4 ripe avocados, peeled and stones removed
• 18 oz.  (500 g)  cream cheese at room temperature
• 2 Tbsp  (30 ml) very finely chopped green onion
• 1 Tbsp  (15 ml)  lemon juice
• 2  garlic cloves very finely chopped
• 1/4 tsp (2.5 ml) chili powder
• dash of sea salt, to taste
• 1/4 cup (60 ml) chopped parsley
• 2 Tbsp chopped pistachios
• kalamata olives
• 4 tomatoes
• toasted tortilla wedges (or tortilla chips, rusks or crackers)

Instructions

1.   Line a 4″ x 8″ wide loaf pan with 3 layers of baking paper to extend 2 inches (5 cm)  over the longest sides.  Brush the top sheet with oil.

2.   Combine avocados and cheese in a good processor until smooth. Add onion, lemon juice, garlic,  chili  and sea salt and process again until well combined.

3.   Transfer the mixture to the prepared loaf pan and level off the top. Press a apiece of plastic wrap on the surface and make the surface as smooth as can be.  Chill for 6 – 8 hours or overnight.

4.   Remove the plastic wrap and upturn the pate onto a platter. remove the baking paper.

5.   Combine the parsley and pistachios in a bowl and then sprinkle over the pate.

6.   Cut the tomatoes into wedges.

7.   Serve the pate with the tomato wedges, kalamata olives, toasted tortilla wedges (or tortilla chips, rusks or crackers).

Salsa Fresca

*Tip: Buy chilis fresh and freeze them for later use. When you need one, take it them and, still frozen, grate on a cheese grater. This creates a really, really fine mince.

Ingredients

• 2 tomatoes, finely chopped and drained
• 1 small white or yellow onion, minced
• 1 (or more) whole serrano or jalapeno chili, seeded and minced*
• 1/4 cup finely cut cilantro (coriander)
• 1 tbsp lemon or lime juice
• Sea salt to taste
• 2 cloves roasted garlic, mashed (optional)

Toss ingredients together in glass bowl. Refrigerate for at least two hours, drain, and serve with tortilla chips.

Guacamole

My guests couldn’t get enough guacamole. Some liked it smooth and others like it chunky so we made both.

Serve with toasted tortilla wedges (or tortilla chips, rusks or crackers)

Ingredients

• 2 ripe avocados, peeled and seeded
• 1/3 recipe Salsa Fresca (see above)
• 1 tbsp lemon juice
• sea salt to taste

Instructions

1.   Mash avocado coarsely with a fork in a straight-sided bowl. Add salt and lemon juice and stir together.

2.   Make sure salsa is drained well, then add to avocado mix. Stir together and refrigerate, covered, for at least two hours.

3.   Serve with Serve with toasted tortilla wedges (or tortilla chips, rusks or crackers).

Avocado Salsa

Serves 4- 6

We make healthy food that our guest gobbled up, and this summer we had an abundance of Roma tomatoes.

Ingredients

• 6 Roma tomatoes, seeded, chopped (or 15 oz. canned diced tomatoes, drained)
• 2 avocados, pitted, peeled and diced
• 3/8 cup red onion, chopped fine
• 4 1/2 tablespoons cilantro, fresh, chopped coarsely
• 3 tablespoons extra virgin olive oil
• 1/2 tablespoons fresh lime juice
• zest of one lime

Instructions

1.   In a bowl, combine chopped avocado, tomato, onion, cilantro, and lime zest.

2.   Whisk together lime juice and oil and drizzle over salsa.

3.   Cover and refrigerate to let the flavors blend about 1- 2 hours before serving.

Are you an avocado lover?