This giveaway is now closed. Thanks for stopping by. The winner is Gianna with her amazing Guacamole recipe. Congrats!
You know that little green fruit (yes…a berry!)…the one that grows on trees, is used to make guacamole and packs in 20 vitamins and minerals and phytonutrients? It also makes for a lovely ingredient in everything from appetizers and main dishes to breakfast shakes. And that’s not all! Avocados are great for your face, hair, and hands.
This month, Avocados from Mexico wants you to make it a Taco Night with their fresh, creamy avocados. You may remember that I received a generous basket filled with their scrumptious avocados earlier in the year. Whether you’re adding fresh avocado to your tacos or whipping up a batch of salsa, avocados add flavor and nutrition to your meals.
So…what’s your best avocado-inspired recipe? If you post it here, you could win one of ten $100 iCard Gift Cards. Enter your special taco, guacamole or avocado salsa recipe featuring Avocados from Mexico in a comment below for your chance to win!
I know…you’re wondering what MY recipe is…right? Well, my husband and I make an avocado-salsa dip that is delicious. I’ll update this post with the recipe once I double check the ingredients with him since it’s something we created. For now, I’ll leave you with a recipe for Avocado Mango Salsa which actually looks even better than the one my husband and I make:
Avocado Mango Salsa
Ingredients:
2 ripe avocados from Mexico, peeled, pitted and diced
1 ripe mango, peeled and diced
1 cup diced tomato
1/4 cup chopped cilantro
2 tablespoons chopped red onion
1 tablespoon minced jalapeño pepper
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon limejuice, 1 tablespoon olive oil
Preparation:
In bowl, combine avocados, mango, tomato, cilantro, onion, jalapeño, garlic, salt, pepper, limejuice and olive oil; toss gently. Serve, if desired, with sliced veggies and chips, in a stemmed glass with shrimp or with grilled chicken or fish.
Rules: No Purchase Necessary. Ends10/29/10. Open to legal U.S. residents who are 18 years of age or older. Winners will be announced on or about November 29, 2010. Recipe must be submitted as a comment below. You may receive an extra entry for tweeting about the contest with the hashtag #taconight and for posting about the contest on your Facebook page for a total of TWO extra entries.
For even more chances to win, just visit the following sites:
Scribbit – Motherhood in Alaska
And for even more chances to win, follow Avocados from Mexico @Guacgrl to win one of five weekly $25 iCARD gift cards! Each week, Guacgrl will tweet something related to Taco Night. The first five people to tweet back following her instructions will win a $25 iCARD gift card. Be sure to use the hashtag #TacoNight in your response. For official rules, click here
I am running this sweepstakes at the request of Avocados from Mexico, for which I will receive $100 gift card in appreciation
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Guacamole:
1 mashed avacado
juice of 1/2 lime
a few shakes of adobo seasoning
1/2 chopped tomato
1/2 cup corn
Serve with chips and enjoy!
What a fun contest! My mom & I had a Taco Night this evening, actually. We cooked Morningstar Farms meatless crumbles with finely chopped onions & some Ortega taco seasoning, then put out little bowls of toppings to choose from: spicy salsa, saffron rice, black beans, shredded jack cheese &… yes, guac!
My guac recipe comes from a blogger friend, & it’s kind of AMAZING even though it sounds, at first read, like it’ll be disgusting:
You need:
– ripe avocados (how many you use depends on how much guac you want!)
– any brand of Italian dressing – yes, really!
– any kind of Cajun seasoning (I use Tony’s)
– sour cream (I use lowfat)
After you mash up the avocados, add a splash of italian dressing & as much Cajun seasoning as you like, all to taste. Add a dollop of sour cream to make it creamier… & there you have it! Cajun Italian Guac. Amazing, right?
Fish Tacos
Two avocados from Mexico
2 tablespoons lime juice
1 pound firm white fish cut into 2-inch chunks
1/4 cup flour
1/2 teaspoon salt
Pepper
1/4 cup oil for frying
2 cups shredded red cabbage
1/2 teaspoon salt and pepper
4 flour tortillas
Directions
1.Cut avocados in half, remove pit, and peel. Cut in chunks and sprinkle with lime juice. Toss shredded cabbage with salt and pepper.
2.Mix flour, salt and pepper in a deep plate with a fork. Dredge fish chunks in mixture. In large skillet over medium high heat, heat oil. Add fish chunks, cook until browned on all sides.
3.Divide cabbage mixture between tortillas. Top with fish chunks, avocados and garnish with cilantro and additional lime or lemon slices.
I make a Green Avocado salad as a topping for fish tacos:
3 cloves garlic, peeled
3 fresh green chile peppers
6 green beans, cut into 1 inch pieces
1 large avocado from Mexico, peeled and cut into thin strips
1 tomato, halved and seeded
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon brown sugar
2 tablespoons finely chopped unsalted, dry-roasted peanuts
I coarsely chop the garlic, chile peppers, and green beans. Then, mix in the avocado, tomato, fish sauce, lime juice, and sugar in a blender/food processor. rocess the mixture until soft and slightly chunky and dump into a bowl. Then, mix in peanut and sometimes I even throw in chunks of mango for sweetness. This goes GREAT over grilled fish in tacos!
Creamy Avacado Salsa
Take 1 pkg. cream cheese (softened). Add an avacado. Add scoops of your favorite home-made or store-bought salsa (can strain out some of the liquid). Blend. Add more salsa as needed to get your desired taste. Dip with chips or spread on crackers. Beware – it is addictive! P.S. I sometimes use picante sauce instead of salsa.
Shared about giveaway on Facebook.
Take a pizza shell, sprinkle with olive oil, add two tomatoes chopped up into small pieces, 1 Avacado chopped, I onion chopped, Kalamata olives chopped, Feta cheese (I use about 1/2 cup, can add a little more or less depending on your like) and cook in oven at 375 for 15 minutes
I tweeted http://twitter.com/eyzofblu63/status/26572918385
Mash ripe avocado with mayo, lemon juice, garlic and salt for a quick and easy dip perfect for just about any dipping vehicle. I like cucumbers.
Guacamole Deviled Eggs
Ingredients
4 whole eggs in the shell
2 avocados – peeled, pitted, and mashed
1 tablespoon chopped cilantro
1 tablespoon minced green onion
2 teaspoons minced seeded jalapeno pepper
2 teaspoons fresh lime juice
1/2 teaspoon salt, or to taste
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon Worcestershire sauce, or to taste
1 teaspoon Dijon-style prepared mustard
1 pinch paprika
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl.
In the bowl with the yolks, combine the avocado, cilantro, green onion, and jalapeno. Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg white halves. Chill until serving. Sprinkle with paprika just before serving.
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Well, kind of simplistic, but quick, easy and very yummy! I make toast, spread with butter or mayo, and cover with thin slices of avocado (the warm toast really sets off the flavor). Season to taste with some sort of cajun spicy seasoning and devour!!!
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Guacamole:
ripe mashed avocado and 2 tablespoons fresh salsa
Avocado Contest Recipe:
* 3 ripe avocados
* Juice of 1 lime
* small red or yellow onion chopped
* 2 garlic cloves minced
* 15 cherry tomatoes diced (they give extra sweetness)
* 1/4 tsp cumin
* 1/4 tsp hot sauce
Mash avocados and combine all other ingredients. Delicious!
SIMPLE CHILLED AVOCADO SOUP
In a blender, combine the following and process until smooth.
the flesh from two avocados
2 cups of ice water
juice of 1-2 limes
2 tablespoons of brown rice miso (unpasteurized)
2 tablespoons of extra virgin olive oil
salt to taste
fresh pepper
Garnish with rough-chopped tomatoes and a dollop of sour cream if you like.
Quick and easy and even the kids will love it.
My favorite taco recipe includes Mexican avocados. I season meat with chili powder, garlic, basil and chlis to taste. We load taco shells with these ingredients and add lettuce, tomatoes and avocados which have been mashed with diced yellow onions and more garlic. Wonderful! Thanks for the chance.
Tweeted giveaway:
http://twitter.com/akds33/statuses/26662618484
Shared giveaway on facebook.
My favorite way to eat an avocado is ti simply cut it in half and sprinkle it with olive oil, good balsamic vinegar, salt and pepper. I just take a spoon to it and gobble it up!
My whole family loves this dip!
4 avocados, pitted and mashed into pulp
1 (16 ounce) container sour cream
1 can Ro-Tel diced tomatoes with chiles
1 tablespoon garlic powder
1 (4 ounce) can green chiles
2 teaspoons salt
1 teaspoon lemon juice 3 ounces cream cheese
In a blender, mix and blend all ingredients until smooth. Refrigerate for a couple of hours before serving. let the sauce chill and let the flavors develop and it will be wonderful!
YUM!! I want to make it taco night tonight!
We do burrito night sometimes, and most nights to make it easy, we go vegetarian.
It’s a “recipe” we made up in the early days of marriage:
Black beans
Corn
Avacados From Mexico
Salsa
Sour Cream
Cheese
Super easy–the beans and corn were from cans and everything else we usually had on hand.
This would go great in a taco shell, too, I’m sure!
Black Bean Salsa
1 can (16 oz.) black beans, rinsed, drained
1 pkg. (10 oz.) frozen whole kernel corn, thawed
1 medium tomato, chopped
1-2 avacados, peeled, pitted and cubed
1/4 cup chopped red onion
1/4 cup fresh lime juice
1 env. GOOD SEASONS Garlic & Herb Salad Dressing & Recipe Mix
2 Tbsp. chopped cilantro
1/2 tsp. minced fresh jalapeño pepper (optional)
1/4 tsp. ground cumin
Combine all in large bowl and then refrigerate at least 15 minutes. Scoop with tortilla chips or use as garnish for grilled chicken or fish.
Taco Layer Dip/Salad
This recipe is my own take on the seven-layer dip that is populates potlucks and social gatherings. Fun and simple to make, it feeds a crowd and works well as left-overs–if you can stop eating it!
Ingredients:
8 oz. sour cream
8 oz. cream cheese
8 oz. salsa (reserve 3 Tablespoons)
1.5 pounds ground beef
1 pkg. taco seasoning
1/2 head lettuce, shredded
1 large onion, chopped
1 pound cheddar cheese, grated
2 ripe tomatoes, chopped
1/2 can pitted black olives, sliced thin
1 avocado from Mexico
jalapenos (optional)
2 large bags plain tostado chips
Directions:
Brown Beef, drain
Mix taco season per directions and simmer 15-20 minutes.
Let cool to room temperature
Combine sour cream, cream cheese and salsa with mixer.
Layer is this Order: (I use a 13″x9″ pan)
Sour Cream Mixture
Ground Beef
Onions
jalapenos (optional)
Reserved salsa
Lettuce
Cheese
Tomatoes
Black Olives
Garnish with chips and Avocado from Mexico.
Put remaining chips in a bowl or basket.
This makes one VERY large platter.
Enjoy!
I make a simple salad: mix in chopped avocados, tomatoes, onions and cilantro. Add salt and pepper to taste. Drizzle some lemon juice on the top. Tastes like heaven. Thanks for the giveaway.
Tweeted the giveaway: http://twitter.com/Thabal628/status/26787397930
Guacamole
1/2 cup finely chopped white onion, rinsed under cold water
1 1/2 or 2 medium tomatoes, diced
4 tablespoons chopped fresh cilantro
3 teaspoons finely chopped jalapeno chile with seeds
Fresh minced garlic to taste
3/4 teaspoon salt
3 ripe avocados from Mexico, pitted and peeled
1 1/2 tablespoons fresh lime juice
Mix first 6 ingredients in small bowl. In a large bowl, coarsely mash avocados with fork. Add onion mixture and lime juice. Stir until mixed.
Serve with tortilla chips!
Enjoy!!!
My favorite is really simple: BLAT wraps: bacon, lettuce, tomato, avocado, ranch dressing on a spinach tortilla-style wrap.
Beer-Battered Fried Avocado Fries with Salsa
Makes 4 servings.
Ingredients
1 cup beer
1 cup all-purpose flour
1tsp of lime juice
1 ½ tsp cilantro, chopped finely
2 cloves garlic, chopped finely
2 avocados
Vegetable oil as needed for deep frying
Salt as needed
1 cup purchased salsa
Preparation
1. To make beer batter, whisk together beer,lime juice, flour, cilantro, and garlic until well blended.
2. Let stand at least 2 hours.
3. Peel avocados; cut each into 6 fries.
4. Dredge 6 wedges in reserved beer batter.
5. Deep fry in hot oil until golden about 3 minutes.
6. Repeat with remaining wedges.
Serve fries with salsa
Avocado Lime Pie recipe
Ingredients:
1 cup sieved avocado pulp.
1 (14 ounce) can sweetened condensed milk.
1 teaspoon grated lime zest.
1/2 cup fresh lime juice.
2 egg yolks.
1 pinch salt.
1 recipe pastry for a 9 inch single crust pie.
Preparation Instructions:
1. Combine sweetened condensed milk, lime zest,
lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado pulp. Pour filling into pie shell.
2. Chill pie for several hours. Garnish with whipped cream, and serve.
my sisters recipe: mash avacado with fork, add salt peper and salsa you now have a yummy guacamole
nannypanpan at sbcglobal.net
Ingredients
• 2 medium ripe avocados
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 1 jalapeno, de-seeded and chopped
• 1/4 cup jarred salsa
• 1/8 teaspoon salt
Directions
1. Peel and chop avocados; place in a container along with jalapeno mixed in.
2. Sprinkle with lemon and lime juice.
3. Add salsa and salt; mash coarsely with a fork and top on tacos, nachos, or burritos!
My favorite guacamole recipe is very simple:
2 Tbs chopped fresh cilantro
2 tsp salt
2 tsp finely chopped yellow onions
2 tsp minced jalapeno
2 large ripe avocados, peeled and chopped
2 tbsp finely chopped plum tomato (1 small tomato)
2 tsp fresh squeezed lime juice
Mash together 1 tablespoon of the cilantro, 1 teaspoon of the onion, 1 teaspoon of the chile, and 1/4 teaspoon of salt in the bottom of a medium-size bowl.
Add the avocados and gently mash with a fork until chunky-smooth.
Fold the remaining cilantro, onion, and chile into the mixture.
Stir in the tomato and lime juice, adjust the seasonings to taste, and serve with a basket of warm tortilla chips.
Tweeted
http://twitter.com/jillyrh/status/27416939261
Thanks
We like avacado on turkey burgers!
Awesome contest! Thanks for entering me!
Janna Johnson
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http://www.feedyourpigblog.com
I’m really into eating healthy lately and here’s one from a cookbook I just tried:
Layered Crab Salad
8oz fresh lump crabmeat (I used imitation)
1TB finely chopped chives (divided)
2 1/2 Teaspoons lemon-flavored olive oil (divided)- I used reg. with lemon juice
Kosher salt and black pepper, to taste
2 medium vine ripened tomatoes, seeded and finely diced
1 avocado, peeled, pitted and cute into 1/4 in diced
Put crabmeat in small bowl and gently toss with 1 teaspoon of chives, 1 teaspoon of olive oil, and salt and pepper until combined. In a second bowl, mix the tomatoes with 1/2 teaspoon olive oil and salt and pepper. Put diced avocados in a third bowl, add remaining olive oil, 1 teaspoon of chives, salt and pepper and toss well.
to assemble, divide 3/4 of the crab among four 6 oz wide-rimmed glasses. Top crab with 1/4 of tomatoes, followed by 1/4 of avocado. Use remaining crab meat to garnish each glass and sprinkle the remaining chives evenly over each salad. Serve immediately or chill and serve within an hour.
(from 5 ingredient fix by Claire Robinson)
Your dip sounds great!
Here is our healthy recipe for inside out tacos.
Inside Out Chicken Tacos
*Chicken Taco Meat
4 chicken breast
1 lg can Ro-Tel tomatoes
4 tomatillos, chopped fresh or can
1 onion, chopped
2 T. Mrs Dash Fiesta Lime blend
Cilantro
2 Lettuce leaf per person
*Avocado Relish to top taco
Avocados
2 T. Mrs Dash Fiesta Lime blend
1 T. Lime juice
1 T. Lemon juice
1 small tomato, chopped
(To make relish, just chop up avocado and tomato and toss with rest of ingredients)
Cook chicken breast in just enough water to cover meat in a pan with a lid. Simmer for 1 hour to give the meat time to cook through. Drain liquid and freeze to use later for soup. Pull the meat into quarters and put back in pan.
Add tomatoes, tomatillos, onion and Mrs Dash and cook for 1 hour on med heat, lid on. This will give the meat time to break down. Then use two forks to pull meat into shreds. Finally cook on high to cook down all the juices. Before serving, toss in a handful of chopped cilantro. Scoop meat into a lettuce leaf and top with Avocado relish! Yum!
Tweeted! http://twitter.com/#!/susieqtpies/status/27965274745
Posted on Facebook http://www.facebook.com/posted.php?id=280232662619&share_id=163424110348787&comments=1#s163424110348787 Susieqtpies Scraps of Life
Recipe for Avocado Tacos
Anyone hungry for Avocado Tacos??
I love to have family get togethers throughout the year,everyone brings a plate to share.Its ok for everyone to switch up their choice of plates they bring however,the family always expect me to have the same dish each time!Now,im no great cook as a matter of fact i dont like to cook so i try to keep things simple.I make the Avocado Tacos and everyone is pleased!! They go with just about any type of get together and taste so delicious! Below is the recipe if anyone would like to try out~ WARNING-once you serve the avocado tacos to your family they will always expect them!! lol.
Avocado Tacos:
1 ripe California avocado, peeled and seeded
1 medium onion, julienned
2 large green peppers, julienned
2 large red peppers, julienned
1 cup fresh cilantro, finely chopped
1½ cups fresh tomato salsa (see below)
12 flour tortillas
non-stick cooking spray
Fresh Tomato Salsa
1 cup tomatoes, diced
1/3 cup onions, diced
½ clove garlic, minced
2 tsp cilantro
1/3 tsp jalapeño peppers, chopped
½ tsp lime, juiced
pinch of cumin
Spray skillet with cooking spray. Lightly sautè onion and green and red peppers.
Cut avocado into 12 slices. Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa. Fold tortillas and serve
This recipe will serve 12..
Have fun and enjoy!
Thanks,Shannon
shannpf1977 @ yahoo dot com
tweeted @shannon717717
http://twitter.com/shannon717717/status/28030416564
Have fun and enjoy!
Thanks,Shannon
shannpf1977 @ yahoo dot com
posted on facebook- shannon flora johnson
http://www.facebook.com/avocadosfrommexico#!/permalink.php?story_fbid=164271336935924&id=1647698783
Have fun and enjoy!
Thanks,Shannon
shannpf1977 @ yahoo dot com
i love all of these great recipes!
easy avocado cheese dip
3 avocados from mexico
8 oz. cheese dip (jar)
½ cup sour cream
½ cup cilantro, finely chopped
1 tsp. rosemary
1 tbs. garlic powder
½ cup pimentos, diced
1/3 cup water
Mash avocados; add cheese dip, sour cream and garlic. Combine all other ingredients, thoroughly mix.
Add 1/3-cup water to hold the green color.
Salt & pepper to taste. Cover & refrigerate.
thanks clallen at ntin dot net
i posted my recipe on fb
http://www.facebook.com/#!/permalink.php?story_fbid=163489747002384&id=742786748
I make my tacos (they are vegetarian)
refried beans, cheese, lettuce, tomatoes, seasoning, avocado and top it with cilantro.
My family has thursday as taco night.
shared :heta s
My favorite avacado recipe is mash 3-4 ripe avacados, add some diced tomatoes, garlic powder, 2 tbsp. lemon juice and 2-3 tbsp. mayonaise. Voila! Instant dip/topping for any meal.
Tweet: https://twitter.com/mrssquigg/status/28563117885
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Brandy B
These Quesadillas have avacados and olives inside for a tasty crunchy and cheesy delight!
10 (6 inch) corn tortillas
2 cups shredded mozzarella cheese
1 (2 ounce) can sliced black olives
2 avocados – peeled, pitted and sliced
2 teaspoons hot pepper sauce
Directions:
1. Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. After 1 minute flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on the tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich. Cover the quesadilla with a lid. After one minute, flip the quesadilla. When the cheese has melted on the inside, remove the quesadilla. Repeat with remaining ingredients.
2. Cut the quesadillas into triangles and serve.
Following @guagrl via Twitter.
(@erinxduh)
One can black beans, one can corn, one can kidney beans, one chopped onion, five cloves of diced garlic, 3 diced tomatoes, 1/2 cup sliced black olives, one avocado peeled and diced. Drain the beans and corn and stir together with the onion, garlic, tomatoes, black olives and avocado. Stir in one cup of your favorite salsa, and use salt and pepper according to taste. Garnish with fresh cilantro and serve with chips.
My favorite guac recipe is adapted from Alton Brown’s recipe. Everyone RAVES about it.
Ingredients
3 avocados, halved, seeded and peeled
1 lime, zested and then juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium red onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice and zest, toss to coat. Using a potato masher add the salt, cumin, and cayenne and mash to your desired consistency (I leave it a slightly chunky). Then, fold in the onions, tomatoes, cilantro, and garlic. Let sit at room temperature for 1 hour and then serve.
Facebook’d http://www.facebook.com/simplydab/posts/106571979409178
An avocado is best eaten on its own, there is no food more perfect in my eyes. I do, however, occasionally enjoy an avocado and tomato sandwich.
– Toast two pieces of your favorite bread.
– Once toasted, brush with olive oil.
– Place some sliced or shredded mozzarella on the toast.
– Microwave the toast for 10-20 seconds (you want the cheese to soften without the bread becoming soggy)
– Place 4-5 slices of avocado on the toast.
– Dice/slice 5-6 cherry or grape tomatoes and place on toast
– Salt and pepper to taste
http://twitter.com/#!/hminnesota/status/28651334379
My taco recipe is multi-grain or whole wheat tortillas filled with fresh diced tomato, shredded lettuce, cooked black beans, mild salsa, and topped with slices of Avocados from Mexico sprinkled with season salt.
emilynwins[at]gmail dot com
One can black beans, one can corn, one can kidney beans, one chopped onion, five cloves of diced garlic, 3 diced tomatoes, 1/2 cup sliced black olives, one avocado peeled and diced. Drain the beans and corn and stir together with the onion, garlic, tomatoes, black olives and avocado. Stir in one cup of your favorite salsa, and use salt and pepper according to taste. Garnish with fresh cilantro and serve with chips.
its simple but delicious and i love making this and putting it on a salad and skipping the dressing
* 2 ripe avocado,
* 4 tomatillos, husks removed
* 1/4 cup cilantro leaves
* 1/2 cup green onion
* 1 tablespoon lemon juice
* 1/2of a jalapeno, fresh, seeded
* 1 teaspoon salt
* 1 large garlic cloves, minced
* 1/2 of a small onion
Just dice everything into small salsa size pieces
http://twitter.com/cneiding/status/28853836479 tweet
i facebooked it clarissa neiding
My favorite is simple except for the bread. Make Indian Fry Bread. Grill half chicken breasts and cut into slices. Put avocado slices, chicken breast strips, mayonnaise, finely shredded lettuce and tomato slices on an Indian Fry Bread round and fold it up like a taco. This is stellar!
This is a favorite for summer:
1 avacado, diced
2 cups sweet corn kernels
1 cup black beans, drained
1/4 cilantro
1 tsp olive oil
Toss together and serve
I LOVE avocados!! My fave recipe is here:
Mushroom and Avocado Salad
(it’s really good!! lol)
12 Italian bread slices, grilled
6 lettuce leaves (I use romaine!!)
1 medium avocado
1 lb white mushrooms
12 oz red bell pepper, diced
12 oz green bell pepper, diced
1/2cup of sherry wine vinegar
1/2cup of basil leaves, chopped
1/4 cup of whole grain mustard
1/8 cup of olive oil
In a bowl, mix the mustard, vinegar, basil, bell peppers and olive oil, then set that aside
Wash and slice the white mushrooms
Add the mushrooms to the dressing and marinate for 15 minutes
Place each salad portion on a lettuce leaf
Slice the avocado and place it on top
Serve with two slices of grilled Italian bread
EAT!! lol..yumo!!
Thanks for the chance to win!!
ajoebloe(at)gmail(dot)com
tweeted
http://twitter.com/JoeyfromSC/status/28927347536
ajoebloe(at)gmail(dot)com
My recipe:
1 avocado,
1/4 c. red onions
8 cherry tomatoes
1 lime
1/4 c. coriander
Directions: chop avocado and squeeze lime over it. Chop red onions, tomatoes and coriander. Mix everything together.
I love avocados! Around here we have them on taco night of course, but I also like to use them is a carrot and avocado salad that includes:
-about 1 1/2 cups rough chopped carrots
-1 avocado, sliced
-1 Tbsp lemon juice
-1 tsp cumin
-dash of salt and pepper
-Olive oil
I saute the carrots in the olive oil and add the cumin and salt and pepper until they start to shrivel and brown a little, so they are slightly crispy outside and softer inside. Then I pour them in a bowl, gently mix in the avocado slices, and stir in the lemon juice. A great, easy and tasty veggie side!
Here’s my favorite recipe that uses avacados. We have burrito night in our house weekly and we always serve it with homemade guacamole:
INGREDIENTS:
-4 ripe avacados from Mexico (peeled, halved, seeded)
-juice of 2 limes
-1/2 t. sea salt
-1/4 t. ground black pepper
-1/2 t. ground red pepper
-1/2 white onion, diced
-2 hot house tomatoes, seeded and diced
-2 cloves garlic, minced
-2 T. Cotija cheese
Combine avacados and lime juice and toss to coat. Add seasonings and mash mixture with potato masher until avacados are well mashed with some chunks remaining (for added texture). Fold in onion and tomatoes. Top with Cotija cheese and enjoy!
Thanks for the great giveaway!!! 🙂
I just Tweeted about this giveaway as @katygmorris here: http://twitter.com/katygmorris/status/29060872162
Thanks!!! 🙂
I just shared this giveaway on my Facebook page as Katy Morris. You can see my post here: http://www.facebook.com/profile.php?id=100001107442249#!/permalink.php?story_fbid=162897080399989&id=100001107442249
Thanks!!! 🙂
I do vegetarian tacos
Zatarans Black Beans and Rice Mix
Avacados
Tomato
Red Pepper Flakes
Mexican 3 Cheese Shredded Cheese
Taco shells
Just cook the black beans and rice as directed on the package and pile on the rest of the ingredients to taste. You can add in any other ingredients you prefer.
The avacados and tomatoes are good for you, It’s easy, and vegetarians don’t have to miss out on all of the taco goodness. I make them when I make regular meat tacos for my family.
ewalsh40(at)gmail(dot)com
Avocado and Zucchini Salad
Ingredients
* 3 cups shredded zucchini
* 1 medium-size firm-ripe avocado
* 1 cup arugula or watercress sprigs, rinsed and crisped
* 1/4 cup Safeway SELECT Verdi Olive Oil
* 2 tablespoons lemon juice
* Salt and pepper
* 8 Greek olives
Directions
Place zucchini in a wide, shallow bowl. Peel, pit, and slice the avocado. Arrange avocado and arugula over zucchini.
In a small bowl, combine oil and lemon juice; season to taste with salt and pepper, then mix well. Pour dressing over salad and mix lightly. Garnish with olives, if desired.
I use chicken tenders and cook them in some olive oil, with fresh garlic, cumin, chili powder, and granulated onion. Cook till tender, shred, and add some water. Keep hot.
Take your avocados and slice up. Dice tomatoes, and onions, if you like. Clean lettuce.
Put the chicken and all the veggies on tortillas and add cheese and sour cream.
Tweet!~ http://twitter.com/dresdenrain/status/29126586227
Avocado Tortilla Soup
Ingredients:
1 onion, sliced.
1 cup of chicken broth
1 cup of water.
2 teaspoons of butter.
½ teaspoon of freshly chopped cilantro leaves.
¼ medium avocado from Mexico, peeled and sliced.
8 tortilla chips.
Directions:
Melt the butter in a saucepan over medium heat.
Separate the onion slices into rings and sauté in the melted butter until golden brown.
Add the chicken broth and cilantro.
Stir gently to blend.
Lower the heat and allow to simmer for 5 minutes.
Pour into soup bowls.
Add avocado slices and tortilla chips.
Serve.
Yumm!
I shared on facebook http://www.facebook.com/barbarawr/posts/171532902858683
Avocados rule ~
Avocado Dipster Delight
4 large avocados
1 tablespoon grated onion
1/2 cup sour cream
1/4 teaspoon salt
1 teaspoon hot chili sauce
Cut the avocados in half lengthwise and remove the seeds.
Scoop out the meat and mash with a fork.
*Do not process in a food processor or blender@!
Stir in the onion, sour cream, salt and hot sauce.
Serve with tortilla chips, or fill a pita or whatever Makes about 3 cups.
I shared on the facebook
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One of my favorite comfort foods would have to be avocado soup, which is a breeze to make but so delicious:
1 small onion, finely chopped
Olive oil for saute
1 med. avocado
2 teaspoons soy sauce
2 1/2 cup of water
sea salt
Saute the onion until its transparent. Peel avocado and remove the pit. Combine the onion, avocado, soy sauce and water in a food processor or blender and beat well. When the mixture is smooth put into a saucepan and let it come to a boil. Simmer for 2 or 3 minutes.
Thanks!
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I tweeted: http://twitter.com/guettel78/status/29152050706
Creamy Guacamole
2 ripe Avocados from Mexico
1/4 cup Cream cheese spread
2 tblsp. Finely chopped onions
1/4 cup Finely chopped tomatoes
2 tblsp. Lime Juice
1 Minced garlic clove
1/8 teasp. Salt
1 dash Black Pepper
Mash the avocados in a medium-sized bowl, then add the remaining ingredients and mix well. Makes 12 2-tablespoon servings.
My go to salsa for fish or chicken is the following:
2 avocados, diced.
1/2 red onion diced
1 mango diced
1/4 cup cilantro, chopped
juice of 1 lime
1/2 jalapeno diced finely
Salt and pepper to taste
Mix all ingredients together and enjoy on fish or chicken. It’s an easy, but great taste!
michelle (at) harrisbb (dotcom)
Hah! I’m so tired I just realized that you posted a mango salsa recipe too! Ours are a little different, but it’s the only one I use with avocados. You can delete entry if you want. But it’s a legit recipe for me. 🙂
My favorite recipe is old fashioned guacamole. I use 2 avocados, add a pinch of sea salt, chopped tomato, onion, cilantro, and a touch of lime juice.
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Fb posted
This is super simple, but I take a flour tortilla, put very thin slices of avocado on top, dot with salsa and sprinkle with shredded cheese. Top with a second tortilla and toast in the toaster oven until starting to brown.
tweet http://twitter.com/LuckyJinxy/status/29156088803
Gianna’s Italian style guacamole
1 mashed avocado
1 teaspoon of lemon juice
1/2 cup of sour cream
1/2 cup of canned diced tomatoes with garlic.
1/2 clove of garlic minced finely
1/4 cut of minced sweet onion
Mix together, chill and serve with tortilla chips.
My Taco Avocado recipe is:
1 Avocado
4 tbsp of Walmart White Con Caso Cheese dip
1 teaspoon of Taco seasoning
2 tbsp of rotel
Combine together & eat with chips or atop a juicy steak!
Thanks for the giveaway…our all-purpose Guacamole for tacos, burritos, dipping chips, etc.:
2 Avocados, pitted & mashed
1/2 cup plain nonfat yogurt
1/2 cup diced onions
1 cup of chopped bell peppers
1 cup chopped tomato
1/2 cup of your favorite brand chunky salsa
…add chopped Jalapenos peppers to taste.
Simply mix ingredients together & then chill in refrigerator for a few hours before serving.
senorpiero [at] yahoo [dot] com
Ingredients
1 oz. 30 g ripe avocado.
2 Tbs. Low fat natural yogurt.
1 Tsp. Lemon juice.
Salt and pepper.
Few lettuce leaves shredded
1 Shallot or 3 spring onions
Trimmed and sliced.
1 Tomato cut into wedges.
Quarter small green or red Pepper finely chopped.
2 Taco shells.
2 oz. 60 g roast chicken sliced.
Directions
1. In a small bowl mash the avocado with a fork until smooth.
Add the
yogurt and lemon juice and stir until blended. Season with salt and pepper. 2. Mix together the lettuce, shallot or spring onions, tomato and green or
red pepper. 3. Warm the taco shells under a moderate grill for 2 to 3 minutes. Remove
them and fill with the salad mixture. Top with the chicken and spoon over the avocado dressing. Serve immediately. Preparation 10 minutes, cooking 3 minutes.
Tweet: http://twitter.com/#!/brianpiero/status/29160372767
Shrimp Stuffed Avocados! yummo!
1 lb peeled and deveined shrimp
chipotle pepper
2 tablespoons butter
2 cups pico de gallo
4 avocados
sautee the shrimps in the butter, sprinkle with chipotle pepper. Cut the avocados in half, take out the pit, and peel. Put 2 avocado halves on a plate. Top with 1/4 of the shrimp and 1/4 of the pico de gallo. This makes a delicious dinner or, you can make it appetizers for 8.
I like guacamole topped with salsa and served with tostitos.
Here is how I make my guacamole (I think I learned this from Betty Crocker Book) Mix 3 large avacados pitted and peeled, 2 tsp lemon juice, with 1/2 tsp hot sauce continue mixing until consistency is reached.