|
|
|
 |
|
Avocado
Advocating a healthy heart
A delicious and healthy fruit, avocados are a great addition to every diet. According to the California Avocado Commission, the monounsaturated fats found in avocados help to reduce the risk of heart disease, cancer, diabetes, depression and Alzheimer's disease. Cholesterol- and sodium-free, avocados offer nutrients such as potassium, magnesium, folate, dietary fiber, and Vitamins C, E and B6. In addition to all the health benefits, avocados are a versatile fruit, equally enjoyed in salads, sandwiches, dips or on their own.
|
|
|
California Avocado Mille Feuille |
|
4 heirloom or colorful tomatoes (red, orange,
yellow)
4 lettuce leaves (green leaf, Boston or frisée)
1 ripe California avocado, seeded, peeled and
cut into 15 thin slices
1 tablespoon virgin olive oil
1 tablespoon balsamic vinegar
4 slices (1/4-inch thick) buffalo mozzarella
1/2 cup prepared crab or tuna salad
Cut each tomato into four slices. Place a lettuce leaf on each salad plate. Place a tomato slice on lettuce, top with one tablespoon crab or tuna salad and one slice avocado, then sprinkle with oil and vinegar. Top with another tomato slice and one slice avocado, sprinkle with oil and vinegar. Top with another slice of tomato, one slice mozzarella, and one slice avocado; drizzle with oil and vinegar. Top with remaining tomato slice, remaining crab or tuna salad, and avocado slice; drizzle with oil and vinegar. Repeat process, preparing four stacks.
Tip: Before serving, stabilize each stack with a long sandwich-size toothpick. Serves 4.
This recipe created for the California Avocado Commission by celebrity chef Robert Wilson.
|
|
Avocado Fruit Stand Salad |
|
Light, fruity vinaigrette dresses refreshing grapefruit, strawberry, kiwi and creamy California avocado. Make this salad a cinch with pre-packaged European-style greens.
Dressing:
1/4 cup olive oil
2 tablespoons raspberry vinegar
2 tablespoons chopped walnuts,
toasted
1 teaspoon grated lime peel
1 tablespoon fresh lime juice
1 tablespoon chopped fresh basil
leaves
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Salad:
10 cups mixed baby greens (10 ounces)
3 kiwi, peeled, cut in half lengthwise and
sliced in half rounds
2 red or pink grapefruit, peeled and
segmented
2 cups sliced strawberries
1 ripe California avocado, seeded,
peeled, one-half sliced into 8 portions, remaining avocado cubed
In large salad bowl, combine all ingredients for salad except avocado slices. Whisk together dressing and pour over salad just before serving. Toss salad to coat with dressing. Arrange avocado slices on top. Serves 8.
|
|
|
|
|
|
|
|
Turkey Avocado Wrap-Up
|
|
4 fajita-size fat-free flour tortillas
2 slices ripe avocado, mashed
4 deli slices of sodium-free turkey
breast
2 teaspoons prepared barbecue
sauce, divided
4 thin slices of low-fat cheese,
divided
1 cup carrots, peeled and coarsely
shredded
Place two teaspoons mashed avocado on tortilla, spreading to within one inch of tortilla edge.
Place one slice of turkey breast over mashed avocado. Top with cheese and spread on one-half teaspoon barbecue sauce. Sprinkle one-quarter of the carrots over the sauce.
Roll up tightly. Place seam side down on plate. Using a serrated knife, slice in half. Serves 4.
|
|
/
|
|
|
|
Fresh Fiesta Vegetable Platter |
|
Hearty ingredients layered with some healthy favorites.
Guacamole:
2 ripe California avocados,
seeded and peeled
1/4 cup finely chopped onion
2 tablespoons fresh lemon or
lime juice
2 teaspoons chopped garlic
1 teaspoon ground cumin
Chopped jalapeño pepper to
taste
Vegetable Platter:
1 cup cauliflower flowerets
1 cup broccoli flowerets
1 cup jicama sticks
1 cup carrot sticks
1 1/2 cups whole radishes
1/2 cup small whole mushrooms
1/2 cup sour cream
1 cup Guacamole
For guacamole: Combine all ingredients; mash to desired consistency.
Arrange prepared vegetables on serving platter, along with the guacamole in a dipping dish or lettuce cup. serves 6.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
