It should really come as no surprise that there is constantly good news about the avocado industry and the amazing happenings around this fruit. Avocados have developed quite a following in the United States, and the green fruit’s popularity is spreading around the globe. From restaurant openings to health and wellness updates, the latest and greatest in avocado-related news is now served, just in time to enjoy with your morning avocado on toast.
Serves 4
Ingredients
3 ripe avocados, peeled and seeded
1/2 red onion, finely diced
2 tomatoes, diced
3 Tbsp. fresh cilantro, chopped
2 garlic cloves, minced
1 lime, juiced
1/2 tsp. sea salt
Instructions
Place the avocados in a mixing bowl and mash with a fork until it reaches the consistency you like.
Add the remaining ingredients and mix together. Transfer to a clean dish or bowl and serve immediately.
Serving Size: 2
Ingredients
3 Tbsp. coconut oil
¼ cup coconut sugar
3 Tbsp. maple syrup
2 Tbsp. almond or coconut milk
1½ Tbsp. cacao powder
1/3 cup cashew butter
¼ medium avocado, mashed
1¼ cups quick oats
Instructions
Heat coconut oil, coconut sugar, maple syrup, non-dairy milk, and cacao powder in a saucepan constantly stirring until boiling.
Remove from heat and stir in cashew butter and mashed avocado, mixing well.
Stir in the oats.
Place by the spoonful onto parchment paper.
Place in the refrigerator until hardened, then enjoy.
Serves 2 as a meal or 4-6 as an appetizer
Ingredients
4 long slices of ciabatta or baguette bread
1 clove garlic, peeled and crushed
1 cup cherry tomatoes, halved
1 large avocado peeled, pitted, and chopped
½ Tbsp. lemon zest
3 Tbsp. olive oil, plus extra for brushing
2 tsp. balsamic vinegar
1 cup lump crab meat
¼ cup fresh basil, finely chopped
½ cup French frisee lettuce
Sea salt and pepper, to taste
Instructions
Brush bread slices with olive oil and toast until lightly golden. Once toasted, rub each slice with crushed garlic.
Combine the tomatoes, avocados, crab meat, lemon zest, olive oil, balsamic vinegar, and any remaining garlic in a bowl and mix lightly.
Season as desired, then spoon the mixture over each slice of bread and top with lettuce. Arrange on a dish and serve immediately.
Ingredients
4 cups mixed greens: baby spinach, endive and arugula shown here
1 large avocado peeled, pitted, and sliced
1/2 cup pomegranate seeds
1/3 cup sliced almonds
Citrus Vinaigrette Dressing
1/2 cup extra virgin olive oil
3 Tbsp. freshly squeezed lemon juice
1/4 tsp. lemon zest
2 Tbsp. white wine vinegar
1 tsp. Dijon mustard (gritty with seeds)
1 tsp. honey
salt and pepper, to taste
Instructions
To make a wreath salad, place a ramekin for the vinaigrette in the center of a platter.
Whisk vinaigrette ingredients together in a small bowl.
Place greens and avocado slices in a bowl. Drizzle with half of the dressing and then lightly toss the salad.*
Arrange the greens on the platter around the ramekin.
Top salad with pomegranate seeds and almonds.
Pour the remaining dressing into the ramekin in the center of the platter.
Serve immediately.
*if you’d rather not toss the salad before assembling the dish, drizzle dressing on the avocado slices before adding to the salad to prevent browning.
Ingredients
1 French baguette bread loaf, sliced ¼-inch thick
¼ cup olive oil
1/8 tsp. garlic powder
2 ripe avocados, peeled and pitted
½ cup crumbled feta or goat cheese
2 limes, juiced
salt and pepper, to taste
1 Tbsp. water to thin spread, if needed
1/2 cup pomegranate seeds
Directions
Preheat oven to 375˚F. Place bread slices on a baking sheet. Mix olive oil with garlic powder and lightly brush onto bread slices. Bake for 10-12 minutes or until edges turn a slight golden brown. Set aside.
Add avocado, cheese, and lime juice to a food processor or blender and process until smooth. Add up to a tablespoon of water until mixture is spreadable. Season with salt and pepper to taste. Spoon mixture onto toasted bread slices, top with pomegranate seeds and more cheese if desired. Enjoy.
Photo courtesy Monique Volz and Sarah Fennel.
