Browse Ingredients

Avocados

Avocados are fruits native to Central and South America and have been cultivated for thousands of years—evidence points to their consumption as far back as 10,000 BC. Known also as “alligator pears,” they are grown mostly in California, Florida, Mexico, Dominican Republic, Brazil and Colombia. Avocados are high in beta-sitosterol (a compound that lowers cholesterol) and are high in folate (which combats heart disease and reduces the incidence of strokes). In addition to heart healthy monounsaturated fats, avocados are an excellent source of glutathione, an important antioxid..

Read more.....

  • Healthy Avocado salad dressing

  • Adapted from Food.com
    By Izzy Knight on  June 24, 2002

    Ingredients:

    1  ripe avocado, peeled,cored
    3/4 cup water
    1 teaspoon lime zest
    3 tablespoons lime juice
    1/2 teaspoon cumin
    1/2 teaspoon salt
    1/2 teaspoon pepper
    2  green onions, chopped
    1 clove garlic
    1/2 teaspoon chili powder

    Directions:
     
    Prep Time:  1 mins
    Total Time:  3 mins

    1. Chop avocado and place in a blender.
    2. Add water, lime peel, lime juice, cumin, chili powder, salt and pepper, green onion, and garlic.
    3. Blend away until smooth.
    4. Adjust seasoning.

  • Quinoa Avocado Verrines

  • Source: Food.com

     By Sharon123 on  May 09, 2010



    Ingredients:



    Servings: 8



    1/3 cup red quinoa (or regular, or couscous or bulgur)
    1/2 teaspoon chili powder, divided
    3 teaspoons lime juice, divided
    2 teaspoons olive oil
    1  ripe avocado
    2 -3 drops Tabasco sauce
    1/2 cup alfalfa sprout (or broccoli or lentil or wheatberry, etc.)
    salt (optional)
    black pepper (optional)

    Directions:



     
    Prep Time:  15 mins

    Total Time:  30 mins



    1. Bring the quinoa, 1/4 teaspoons chili powder, and 1 cup water to a boil in a small pan.
    2. Cover, reduce heat to medium low and simmer 12-15 minutes, or until most of the liquid is absorbed.
    3. Whisk together 2 teaspoons lime juice, oil, and remaining 1/4 teaspoons chili powder in a bowl. Add the quinoa, and toss to coat thoroughly.
    4. Season with salt and pepper if desired.
    Divide quinoa among glasses. (The recipe can be prepared up to this point; 5. cover, and chill up to 24 hrs.).
    6.Dice avocado, season with salt and pepper if you wish and toss with Tabasco sauce and remaining 1 teaspoons lime juice.
    7. Divide avocado among glasses and top each with a pinch of sprouts.
    8. Serve immediately, with small forks or spoons. Enjoy!

  • Avocado Ahdi

  • Source: Food.com

    By Aunt Cookie on  August 18, 2006



    Ingredients:



    Servings: 4



    2 small avocados
    1/2 cup red bell pepper, finely chopped
    1/4 cup green bell pepper, finely chopped
    1/4 cup carrot, finely diced
    1/4 cup cucumber, finely diced
    1/4 cup tomato, finely chopped
    1/4 cup red onion, finely chopped
    10 whole Spanish olives, finely chopped
    1  lime, juice of
    1/2 teaspoon salt
    pepper
    Tabasco sauce
    cilantro, for garnish


    Directions:

     
    Prep Time:  20 mins

    Total Time:  20 mins



    1. Cut the avocados in half (carefully, if you want to use the shells to serve the salad). Scoop out the insides and chop finely.
    2. Combine all of the chopped vegetables with the olives, and season with lime juice, salt, pepper and tabasco to taste.
    3. Add the avocado and stir carefully, trying not to mash the avocado.
    4. Heap the salad into the avocado shells and serve. Garnish with cilantro if desired.

  • Easiest Guacamole Ever

  • Source: Food.com

    By megs_ on  October 14, 2007

    Ingredients:

    Servings: 4



    1 cup pico de gallo
    1 large Hass avocado
    1 teaspoon garlic powder
    salt, to taste
    pepper, to taste

    Directions:



     
    Prep Time:  5 mins

    Total Time:  5 mins

    1. Cut avocado in half, remove skin, and put it [including the pit] into a mixing bowl. [Adding the pit will help keep your guacamole fresher longer!].
    2. Mash avocado.
    3. Add pico de gallo, garlic powder, salt, and pepper and mix well.
    4. Enjoy!

  • Avocado-Peach Salsa

  • Source: Food.com

    By Dibs on May 13, 2003

    Ingredients:

    1 cup peeled diced peach
    1 large tomato
    1/2 cup diced avocado
    2 tablespoons diced red onions
    1/4 cup diced jicama
    1 small jalapeno, diced
    1 -2 tablespoon fresh lime juice
    1 teaspoon olive oil
    1/4 teaspoon salt
    Directions:

    Prep Time: 5 mins

    Total Time: 5 mins

    1. Combine all ingredients in a medium bowl and mix well.
    2. Chill until ready to serve.

  • Easy and Aunthentic Mexican Guacamole / Avocado dip

  • Adapted from Food.com

    By Amy Duchesne on  May 19, 2003

    Ingredients:

    Servings: 4-6



    3 ripe avocados (ripe as in really dark in color and slightly soft when squeezed)
    1 small onion, finely diced
    1 medium tomato, diced
    1 lime (juice of )
    salt and pepper (to taste )
    Tabasco sauce (optional)

    Directions:

    Prep Time: 20 mins

    Total Time: 20 mins

    1. Take avocados and cut into and around the circumference of the avocado\\\'s pit.
    2. With both hands twist the two halves in opposite directions and pull apart.
    3. Remove the pit with a knife or a spoon.
    4. Carve out the flesh of the avocado with a tablespoon.
    5. Place avocados into a medium bowl and mash and stir until moderately creamy. I use a fork or a pastry blender.
    6. Some people like the avocados more chunky than others-- either way it 8. Add salt, pepper, tabasco sauce and lime juice and taste to see if seasoned enough to your liking.
    9. In a separate small bowl put in 2 tablespoons of the dip.
    10. Add 1 tbsp of greek yogurt (instead of sour cream) and adjust your seasonings again.
    11. Taste it and decide if you prefer your guacamole with or without greek yogurt.
    12. If you like with the yogurt, add 4 tablespoons or more to the avocado mixture and adjust your seasonings again. If not, do nothing and leave it like it is.
    13. Serve chilled with chips or add a little to your taco salad, tacos

  • Avocados Hummus

  • Source: Food.com

    By FloridaNative on November 28, 2009

    Ingredients:

    Yield: 2 cups approximately

    1 (14 ounce) can chickpeas, drained and rinsed
    1 avocado, pit removed, peeled and sliced
    5 tablespoons sesame tahini
    3 tablespoons olive oil
    1 lemon, juice of (or more to taste)
    4 -5 garlic cloves (pressed or minced)
    1 teaspoon seasoning salt (I used recipe#282645)
    1/2 teaspoon fresh ground black pepper or 1/2 teaspoon ground mixed peppercorns
    3/4 cup water (can use less to get the \\\'right\\\' consistency)

    Directions:

    Prep Time: 10 mins

    Total Time: 10 mins

    1. Peel and cut avocado, removing the pit.
    2. Combine all ingredients in food processor or blender and blend until smooth.
    3. Serve with warm pita wedges, pita chips, or vegetable crudites.