Spicy Guacamole

Adapted from Food52

Printable Recipe


Prep time: 5 minutes
Makes 2 cups


Ingredients:
3 large Hass avocados, halved & pitted
1 small new onion, cut into chunks
1/2 jalapeno pepper, seeded and chunked
2 cloves garlic
1/4 cup fresh cilantro leaves, chopped
1 large pinch coarse sea salt
Juice of 1 lime

Directions:
1. With the motor on, drop the onion chunks, jalapeno pepper and garlic down the feeding tube.  Keep the motor running until the mixture is finely chopped.

2.  Add meat of 1 1/2 - 2 avocados, along with the lime juice and most of the cilantro and pulse until well combined.

3.  Place the guacamole into a large bowl.  Cube the last avocado.  Mix into the guacamole and taste for seasoning.  You might want a little extra cilantro or lime juice.

Delicious Chocolate Mousse - and a Secret Ingredient

Adapted from food52


Printable Recipe


Prep Time: 15 minutes
Fridge Time: 20-25 minutes

Makes 4 small ramekins

Ingredients:
1 ripe Hass avocado
4oz/114g bittersweet chocolate, coarsely chopped
1/4 cup thick coconut milk (gently poured from the top of the tin before stirring - it's thicker)
1/2 tsp good vanilla extract
3 tbsp maple syrup
pinch of sea salt
Garnish: coarsely chopped pistachio nuts, freshly toasted

Directions:

1. Melt the chocolate with the coconut cream in a non-reactive bowl over hot water or microwave until the chocolate is melted.  Stir occasionally and when melted, remove from heat and allow to cool to room temperature

2. Combine avocado, vanilla, maple syrup, cooled chocolate and sea salt in a blender.  Blend until smooth.


3.  Place equal portions in small ramekins and refrigerate for at least 30 minutes.  Although it tastes great even the next day.   


To serve - sprinkle with toasted chopped pistachio nuts.  

Marty's Guacamole

Marty's Guacamole
From Marty's World Famous Cookbook

Prep time: 5 minutes
Standing time: 1 hour or so (we ate it right away)

Makes: 1½ -2 cups

Ingredients:
2 ripe Haas avocados, peeled and pitted
1 ripe tomato diced ( I only had grape tomatoes on hand, but delicious)
1 small red onion, minced
1 large garlic clove, minced
½ bunch cilantro, chopped (about ½ cup or so)
Juice of ½ lime (or more to taste)
½ - 1 jalapeno pepper, seeded & finely minced
2 tbsp olive oil
Salt & freshly ground pepper to taste

(Ruth's note: I like a little ground cumin in my guacamole)
Marty suggests serving with tortilla chips, but toasted pita works too

Directions:
1. In a bowl, add everything (except the tortilla chips or pita). Mash with a fork and let stand for 1 hour or so tor the flavors to fully develop.

2. Toast the tortilla chips on a cookie sheet under the broiler just until the edges brown slightly.

To serve, place the tortilla chips or pita on a platter and place a bowl of guacamole in the center.

Romaine, Avocado & Cherry Tomato Salad with Chili Grilled Shrimp

Romaine, Avocado & Cherry Tomato Salad with Grilled Chili Shrimp
From: Grill It!

Prep time: 5 minutes

Serves 4

Ingredients:
Dressing:
Juice of 3 limes (about 1/3 cup)
1/3 cup extra virgin olive oil
2 tbsp fresh cilantro, roughly chopped
1 large clove garlic, minced
1 tsp ground cumin
Kosher salt & freshly ground black pepper to taste

Salad:
1 lb/450g large shrimp (16-20) shrimp, peeled and deveined
2 tbsp olive oil
1 tsp chili powder
Kosher salt & freshly ground pepper to taste

1 head romaine lettuce (I like to use the hearts – crunchier), cut or torn into bite sized pieces
12 cherry tomatoes
2 firm, ripe avocados, halved, and cut into wedges

Directions:
1. Combine all the dressing ingredients in a small bowl and whisk together.

2. In another small bowl combine the shrimp, oil, chili powder, salt & pepper and toss to coat the shrimp. (Ruth’s note: several grilling options…bbq on presoaked skewers; use an indoor grill pan; use the broiler element in the oven; use a panini maker like The Griddler.) Cook shrimp for 2-3 minutes per side.

3. In a large serving bowl, combine romaine, tomatoes, avocado wedges and toss with the dressing. Add the shrimp and toss again.

I also make this as a side salad for grilled fish or steak without the shrimp. Or you can toss in some cooked chicken and some crumbled feta for a lovely light supper or lunch.

Tuna, Tomato & Avocado Salad

Tuna, Tomato & Avocado Salad

Prep time: 5 minutes

Serves 2 (for lunch or more as part of a buffet)

Ingredients:
1 avocado, cut in chunks
1 tin (5.6oz /170g good quality white solid tuna, chunked (I prefer the kind that comes in vegetable broth & oil) I actually used tuna salad that I had left in the fridge. It had finely chopped red onions and some red peppers),
1 ripe tomato (I like mine vine ripened), coarsely chopped
¼ cup ( ½ small) red onion, thinly sliced and then chopped
1-2 tbsp fresh basil, shredded or chiffonade (leaves rolled and sliced across)
Dressing:
1-2 tbsp mayo (I love Hellman’s new olive oil mayo)
½ - 1 tsp Dijon mustard
1 tsp apple cider balsamic vinegar (or more if you like things tangy)
Salt & pepper to taste

Directions:
1. Place the tomatoes, tuna, avocado and chopped basil in a serving bowl.

2. In a small bowl, combine all the ingredients for the dressing. Taste for seasoning and then add to the tuna, tomato & avocado mixture. Toss, taste again and serve.