Avocado Recipes

» read about avocado
» back to the Ingredient Archive

Salsa de Aguacate (Avocado Sauce)

This savory, spicy sauce is a delicious accompaniment to seafood. When you prepare fresh avocado, reserve the seed and put it into the sauce or chopped avocado before you refrigerate it – this really does help to keep it from turning brown.

Yield: about 2 cups of sauce

  • 1 medium avocado* (peeled, seeded & cut into pieces)
  • ¼ cup green salad olives
  • 2 tablespoons capers
  • 1 clove garlic
  • ¼ small onion (peeled & quartered)
  • 1 fresh jalapeño pepper
  • 1 teaspoon ground black pepper
  • ¼ cup lime juice

*one if using the large smooth green-skinned variety grown in Florida and the Caribbean, two if using the smaller pebbly black-skinned Hass avocados from California and Mexico.

Steps

  1. In the bowl of a food processor fitted with a steel blade combine the avocado, jalapeño, onion, garlic, salad olives, capers, pepper & ½ of the lime juice, then process until smooth and creamy.
  2. Transfer the avocado sauce to a bowl, place the avocado pit into the sauce, pour the remaining lime juice over the top and refrigerate to chill.
  3. Remove the pit, stir the sauce thoroughly and serve.

Sopa de Aquacate y Pepino (Chilled Avocado and Cucumber Soup)

Serves: 10

  • 1 large avocado (peeled, pitted & cut in chunks)*
  • 1 large cucumber (peeled, seeded & cut in chunks)
  • 3 cups plain lowfat or nonfat yogurt
  • ¼ cup lime juice
  • 1 tablespoon cilantro leaves (finely chopped)
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon salt
  • 1 small tomato (finely diced) for garnish
  • Fresh herbs (finely chopped) for garnish

*one if using the large smooth green-skinned variety grown in Florida and the Caribbean, two if using the smaller pebbly black-skinned Hass avocados from California and Mexico.

Steps

  1. In a food processor bowl fitted with a steel blade, puree the avocado chunks.
  2. Add the remaining ingredients, except the tomato, and process until smooth.
  3. Refrigerate at least 2 hours.
  4. Serve in chilled bowls topped with a dollop of garnish.
  5. For the garnish toss the diced tomato with finely chopped fresh herbs (whatever you have on hand – I like chives, oregano and cilantro).

Aguacates Rellenos (Stuffed Avocados)

What a treat – fresh, luscious avocado and delectable seafood. It’s also as beautiful as it is delicious. Your guests are gonna love it.

Serves: 4

  • ½ pound medium shrimp (prepared, cooked and coarsely chopped)
  • ½ pound crabmeat
  • 4 scallions (cleaned & finely chopped)
  • 1 large egg (hard-boiled & finely chopped)
  • ¼ cup green salad olives (finely chopped)
  • ½ cup nonfat plain yogurt
  • 1 tablespoon ketchup
  • 1 teaspoon lime juice
  • ¼ teaspoon paprika
  • 2 tablespoons parsley (finely chopped)
  • salt & pepper to taste
  • 2 medium avocados
  • 1 package salad greens

Steps

  1. In a large bowl, combine the shrimp, crabmeat, scallions, egg and olives.
  2. In a small bowl, whisk together the yogurt, ketchup, lime juice, paprika and parsley.
  3. Pour the dressing over the seafood mixture, toss lightly to mix, season with salt & pepper and refrigerate to chill.
  4. Rinse avocados thoroughly, slice in half lengthwise, remove the pit but leave the skin on. Cut a small slice off the bottom of each half so the avocado will sit flat on the serving plate.
  5. Make a bed of salad greens on each plate, place an avocado half on top, and mound with the seafood salad.

Avocado Facial

Avocado is also an excellent remedy for dry skin. Rub the inside of the skins against clean skin. For a face mask, mix 1/4 cup each of avocado puree and sour cream. Gently rub on face and neck, avoiding the sensitive areas around the eyes, and let it soak in about 15 minutes. Rinse with tepid water. Then gently massage the invisible oil into the skin with an upward and outward motion.