We’d like to take a moment and say a few words to our faithful friend, avocado. No, dearest companion, we didn’t forget about you. We know there’s so much hype over so many other ingredients – fads we hope – but who’s to say? You’ve always been our constant, our rock, whether it be on toast, accompanying crudite, a main ingredient in our morning smoothie, even a face mask when no one believed that you could be. It’s why we can never forget about you, so here are five recipes where you’re front and center; because admit it, you always love to be.
Blackened Shrimp with Avocado Black Bean Salad
1 1/3 pound Medium Shrimp, peeled and deveined
3 tablespoons Blackening Seasoning
1 tablespoon Canola Oil
2 Avocados, cut into large pieces
1 can Black Beans, rinsed
1 cup Tomatoes, diced
2 tablespoons Lime Juice
1 1/2 teaspoons Kosher Salt
1/4 cup Cilantro, roughly Chopped
In a bowl, toss shrimp and blackening seasoning. Toss to coat shrimp well. In a large skillet over medium-high heat, heat canola oil. When oil is hot, add shrimp to sear. Cook the shrimp, stirring occasionally for 5-7 minutes until cooked through. Let cool slightly before adding to the salad.
In a large bowl, combine avocado, black beans, tomatoes, lime juice, salt, and cilantro. Let sit in the refrigerator for 20 minutes. When ready to serve, top with blackened shrimp.
Cream Dream Smoothie
From Mikaela Reuben
1 cup Spinach
3 Brazil Nuts
1/3 cup Pink Grapefruit
3 tablespoons Hemp Hearts
2/3 cup Coconut Water
1/3 cup chopped Mango
1/3 cup fresh Raspberries
1 inch peeled Ginger
Cut rind and pith off of grapefruit. If you don’t like bitter flavors, do not add grapefruit. Blend all ingredients together well.
Healthy Kale Caesar Salad
5 oz. Kale (Massage the kale for 5 minutes. This makes it really soft and much easier to eat, but not any more pleasant to watch you chew).
2 – 3 garlic cloves (Repel man/everyone here)
2 teaspoons of dijon mustard (You’ll need a good, grainy version for extra “you’ve-got-something-stuck-in-your-teeth” potential and heightened deliciousness.)
1/2 an avocado
Juice of 1/2 a lemon
1/2 cup of olive oil
Sunflower Seeds (As far as dates go, anything of the “seed” persuasion typically isn’t your friend, but if you meet someone who happily tells you, “You’ve got something riiight there,” then self-demonstrates, he’s a keeper.)
1/2 of a Jicama, finely chopped
Massage the Kale. Mix the avocado, mustard, olive oil and garlic in a food processor until it becomes super creamy. This is your “Caesar” dressing.
Toss the kale with dressing, flax seeds, sunflower seeds and jicama. Squeeze lemon over the top and garnish with extra seeds for good health/measure and general makeout-sesh unappealing-ness.
Breakfast Tacos with Avocado Radish Salsa
From Kimberley Hasselbrink
For the salsa:
1 large avocado, scooped out of skin and diced
1 small bunch radishes, thinly sliced (7-8 radishes)
1/2 small onion, minced
1/4 cup minced cilantro
1 jalapeno, minced
juice of 1 lime
1/4-1/2 teaspoon sea salt, to taste
For the tacos:
8 corn tortillas
8 pastured eggs
1 cup crumbled feta
oil for cooking
hot sauce if desired
First, prepare the salsa. Slice the radishes with a mandoline if you have one, or carefully with a very sharp knife. Combine the radishes with the avocado, minced onion, jalapeno, cilantro and lime juice. Add 1/4 teaspoon sea salt and adjust according to your taste.
Next, heat a large skillet over a medium flame. You may have to fry the eggs in batches – use two skillets if serving at the same time is important. When the skillet is hot, add enough oil to cover the bottom. Fry eggs according to your taste, about 4-5 minutes, until whites have set. Set eggs aside and warm the tortillas in the skillet.
Place one egg atop each tortilla. Serve with the salsa, feta cheese and hot sauce.
Free-Range Turkey Burger with Chunky Avocado Topping
From Spike Mendelsohn
2 Tablespoons butter
1 cup diced celery
1 cup diced scallions
2 green apples, diced
1/2 cup canned chipotle chiles in adobo sauce
1 cup Major Grey’s Chutney
30 ounces group turkey
1/2 cup freshly grated lemon zest
1/2 cup fresh lemon juice
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
Chunky Avocado Topping
3 large avocados, pit and peel removed and diced
1 cup chopped fresh cilantro
1/2 red onion, diced
Grated zest and juice of 2 lemons
2 teaspoons olive oil
6 multigrain potato buns, cut in half
Sea salt and freshly ground black pepper
6 slices od Muenster cheese
6 leaves iceberg lettuce
6 ruby red tomato slices
6 red onion slices
To make the turkey mixture, melt the butter in a skillet over medium heat. Add the celery, scallions, and apples and cook, stirring, 15 to 20 minutes. Remove from the heat and set aside. Put the chipotle peppers and chutney in a blender. Puree until smooth. Transfer to a bowl with the turkey, celery mixture, lemon zest, and lemon juice and combine well. Set aside until ready to use.
To make the topping, in a bowl, combine the avocado, cilantro, onion, lemon zest and juice, olive oil, and salt to taste and mash together until well blended. Set aside until ready to use.
To make the patties, roll six 5-ounce turkey balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.
Heat a large skillet over medium-high heat and add just enough oil to cover the entire bottom. After 2 minutes, reduce the heat to medium, and place the patties into the skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minutes. Place 1 slice of cheese on each patty and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 3o seconds to melt the cheese.
To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and a spoonful of avocado topping. Cover with the bun top. Repeat with the remaining ingredients. Let rest for 2 to 3 minutes and serve.