By Sarah Lasry’s Kosherstreet.com recipes for Matzav.com
Avocado. You should know that this American Health Association proclaimed super food and despite being high in fat, it is high in good fat and nutrition! Avocado is one of the best tasting things that we can eat daily on our menu and the reason my clan eats Avocado by the dozen. The buttery cream like texture of avocado is the perfect ingredient in many deliciously wonderful dishes I make. From salads, sandwiches, dips, sushi , soups, and the odd dessert the added taste of avocado’s subtle oily nutty flavor makes that dish just a little more sublime. Avocado is mainly used in savory dishes, paired with hard cheeses, tomatoes, onions and is used consistently as garnish for meat, chicken and fish recipes. Use ripe, mashed avocado as a sandwich spread instead of mayonnaise, or diced avocado as a soup garnish. Incorporate it into salad dressing, bread, or even be daring and add to a chocolate cake batter; creaminess to dessert dishes where you would otherwise use butter or heavy cream to achieve the same results. Many people today opt to incorporate avocado to smoothies and chocolate cake batter, for a healthier alternative. Ultimately, avocado really needs little enhancement, when served with a touch of coarse salt, a little black pepper and a spritz of lemon. This Super Food is Super Tasty & Super Healthy!
For more great Avocado recipes and Summer Meal Ideas go to www.kosherstreet.com.
The Perfect Summer Avocado Salad
1 medium shallot, sliced very thin into rings
2 Tbsp. rice vinegar
3 Tbsp. olive oil
1 tsp. red wine vinegar
2 cups baby spinach
¼ cup roasted, salted pistachios, coarsely chopped
2 tsp. fresh mint
1 Tbsp. fresh basil, thinly sliced
Ground black pepper
3 medium ripe avocados, pitted, peeled and sliced lengthwise
2 kiwis, peeled, halved, and sliced thin
1 medium mango, pitted, peeled, and sliced lengthwise
½ medium pineapple, peeled, cored, and ½ inch diced
In a small bowl, toss the shallots with the rice vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallots into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into shallot vinegar.
In a medium bowl toss, 1 Tbsp. of the vinaigrette with the pickled shallots, spinach, pistachios, mint, basil, ¼ tsp. salt, and a pinch of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette. Top with the spinach mixture and serve immediately.
2 garlic cloves
1 cup parsley
1 cup canned chickpeas, drained and rinsed
2 Tbsp. lemon juice
2 Tbsp. olive oil
1 tsp. toasted sesame oil
Salt to taste
In a food processor, mince garlic. Add parsley and process until minced. Add chickpeas, avocado, lemon juice, olive oil, sesame oil, and a pinch of salt. Process until smooth, scraping the side of bowl as needed. Transfer chummus to a serving bowl and drizzle with a little olive oil.
BEST GUACAMOLE EVER
5 ripe avocados, cut into large chunks
1 large tomato, diced
1 red onion, diced
juice of 1 lemon
1/4 cup extra virgin olive oil
fresh minced garlic, to taste
salt and pepper
In a large bowl, combine the avocado, tomatoes, onions, lemon juice, olive oil, and garlic.
Using your hands, mix the ingredients together, slightly mashing the avocados as you toss. Add salt and pepper to taste.