Got avocados? We’ve got recipes
- 1
Total time: 1 hour Servings: 8 Note: Adapted from “Jamie at Home: Cook Your Way to the Good Life” by Jamie Oliver. 1 pound medium carrots, assorted colors, with a quarter inch of the leafy tops 2 teaspoons whole cumin seeds 1 or 2 small dried chiles, crumbled Sea salt and freshly ground black pepper 2 cloves garlic, peeled 4 sprigs thyme, leaves picked Best-quality olive oil Red wine vinegar 1 orange, halved 1 lemon, halved 3 ripe avocados 4 ( 1/2 -inch) slices of ciabatta or other good quality bread 2 handfuls colorful mixed salad leaves, such as Treviso, arugula or radicchio 2 bunches watercress 2/3 cup sour cream, optional 4 tablespoons mixed seeds, toasted 1.
- 2
Total time: 40 minutes Servings: 4 to 6 Note: If possible, use handmade whole-wheat tortillas. 1/4 cup plus 1 tablespoon walnut oil, divided Juice of 5 limes, divided 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly ground white pepper Pinch sea salt 6 whole-wheat tortillas 1 pint of strawberries, diced, about 2 cups 1 teaspoon sugar Grated zest of 1 lime 1 jalapeño, seeded and minced, or to taste 1 tablespoon chopped fresh mint 2 tablespoons chopped fresh cilantro 1 large ripe avocado, diced (about 1 cup) 1.
- 3
Total time: 55 minutes, plus chilling time Servings: 12 canapes Note: Adapted from “The French Laundry Cookbook” by Thomas Keller Avocado salsa 3 tablespoons very finely diced red onion 3 tablespoons peeled, seeded and very finely diced cucumber 1/4 cup plus 2 tablespoons very finely diced avocado 1 teaspoon olive oil Squeeze of lemon juice Salt Freshly ground black pepper 1.
- 4
Watercress and avocado salad with lemon-soy dressing Total time: 20 minutes Servings: 4 to 6 2 tablespoons olive oil 12 medium shiitake mushrooms, stemmed and sliced 2 teaspoons soy sauce, divided About 1-1 1/2 tablespoons lemon juice 3 tablespoons hazelnut or walnut oil Freshly ground pepper 2 bunches watercress, washed and dried, tough stems removed 1 large ripe avocado 4 small piquillo peppers, or 2 roasted red bell peppers, seeded and sliced 1/4 cup sliced almonds, toasted 1.
- 5
Total time: 10 minutes Servings: Makes 2 cups Note: Molcajetes, lava stone mortar and pestles, are widely available at Latino markets and selected cookware stores. 2 heaping tablespoons finely chopped white onion 3 serrano chiles, seeded and finely chopped 4 heaping tablespoons roughly chopped cilantro plus cilantro leaves with little stems for garnish 3/4 teaspoon salt or to taste 3 large avocados or 4 small avocados 4 ounces ripe tomatoes, finely chopped (about 2/3 cup) 1 tablespoon freshly squeezed lime juice 1.
- 6
Total time: 30 minutes plus chilling time Servings: 10 Note: Adapted from a recipe by Josef Centeno.
- 7
Total time: 15 minutes, plus chilling time Servings: 6 to 8 2 cups cooked, drained black beans (canned are fine, just rinse off the salt) 2 tablespoons minced white onion 3 tablespoons chopped fresh cilantro 3 tablespoons fresh lime juice 5 tablespoons best-quality olive oil 1 teaspoon ground cumin Salt Freshly ground black pepper 1 red bell pepper, roasted, peeled, seeded and cut into about 1/2 -inch dice 1 cup diced hearts of palm 1 cup grape tomatoes, quartered lengthwise 1 medium ripe Hass avocado, peeled, seeded and diced 1.
- 8
Total time: 40 minutes Servings: 4 Note: From the Lobster’s Allyson Thurber Lobster salad 1 pound cooked lobster meat cut into 1/2-inch chunks 1/2 cup mayonnaise 1/4 cup diced celery 1/4 cup thinly sliced green onions 1/4 cup peeled, seeded and diced tomato 1 tablespoon lemon juice Salt and fresh pepper to taste 1.
- 9
Time: 1 hour Servings: 12 Note: This corn relish is served with skirt steak at the Border Grill restaurants.
- 10
Total time: About 15 minutes Servings: 10 2 teaspoons kosher salt, divided 4 medium tomatillos, husked 1/2 cup cilantro leaves 1/4 cup coarsely chopped onion 1 to 2 teaspoons seeded, coarsely chopped serrano chile 1 ripe Hass avocado, peeled and cut into large chunks 1 tablespoon freshly squeezed lime juice 1.
- 11
Total time: 45 minutes, plus 2 hours chilling Servings: 10 Note: From Douglas Keane at Market. 6 cucumbers, seeded and cut into 2-inch chunks (unpeeled) 3 avocados, peeled, pitted and cut up 2 cups plain yogurt 2 cups buttermilk 1/2cup red wine vinegar 2 tablespoons sugar 1 tablespoon salt 6 fresh mint leaves, diced small 1.
- 12
Total time: 15 minutes, plus 2 hours, 45 minutes freezing time Servings: 6 Note: The glace is best made a day ahead and refrigerated in a rectangular glass dish.
