Recipes tagged with « Avocado »
Ranch Avocado Mash
Avocados halved, pitted, scooped out with a spoon then mashed until creamy but a few lumps remain. Lime juice folded in to brighten, mayo swapped with Greek yogurt for tang and texture. Ranch seasoning mix swapped for homemade blend with dried dill, garlic powder, and onion flakes. Salt and pepper balanced carefully. Serve fresh. Stir gently to keep chunks. Watch for color shift to avoid bitterness. Works great as dip or spread on toast.
Dark Mocha Shake
A quick blend of cocoa-rich chocolate and creamy coffee flavor. Uses oat milk instead of regular milk for lighter texture and almond butter for fat and depth. Bitter edge from espresso powder balances sweet maple syrup. Blended till velvety, creamy without over-thinning. Can swap out almond butter for peanut or sunflower seed butter. Great for mornings or afternoon jolt, chilled thick or thin with extra oat milk. No overblend or ice chips ruin the silkiness—watch the texture closely. This version swaps banana for avocado for a subtle earthiness, adds cinnamon for warmth, pulls back syrup for less sweet but more complex notes.
Smoky Avocado Hummus
Chickpeas, smoky chipotle peppers swapped with smoky paprika and roasted red pepper. Avocado adds creaminess and freshness. Olive oil swapped for grapeseed oil for lighter mouthfeel. Tahini remains but swapped out half with almond butter for nuttier tone. Chickpea liquid or water thinned to right spreading texture. Toasted pepitas replace pine nuts, punchier crunch. Salt and white pepper tuned to taste. A visual dance of colors with chopped red pepper, a drizzle of oil, pepitas scattered. Prep lean, about 12 servings. Keen on texture, layers of smoky and fresh, good fat balance.
Chicken Avocado Fajita Sandwich
Chicken mixed with mashed avocado, lime juice, and Greek yogurt alongside tomatoes and cilantro. Peppers, onions, jalapeño tossed in cumin, smoked paprika, garlic powder, salt, olive oil then sautéed until softened and slightly blistered. Ingredients built on sandwich thins layered with fresh spinach. Balanced flavor, healthy macros. Focus on sensory cues—soft but not mushy avocado; sweet, aromatic peppers with a hint of char; tender, crisp onion texture. Practical tips for substitution and timing included.
Flank Steak Cobb Salad with Avocado Dressing
Flank steak seared in cast iron pan, cooked medium-rare with butter basting. Salad components layered for contrast: ripe tomatoes, crisp onions, hard-boiled eggs, blue cheese crumbles, pine nuts, and peppery greens. Creamy avocado-based dressing thinned with water for pourable consistency. Substitutes: skirt steak or hanger steak for flank; feta or goat cheese in place of blue cheese. Onion swap: shallots or scallions. Timing based on color and texture cues not strict minutes. Rest steak before slicing against grain for tender bites. Salad assembled last moment, dressing drizzled to preserve freshness and texture.
Herb Avocado Dressing
A vibrant green dressing combining creamy avocado and fresh herbs, thick yet pourable, bursting with bright herbal notes. Uses substituted mayo for richer texture and lemon juice for a sharper acidity. Parsley replaces chives, adding earthiness, while cilantro adds vibrant color and complexity. Garlic and anchovy paste bring umami depth; Dijon mustard introduces slight heat and emulsification. Chill to let flavors marry. Pungent aroma hints at its boldness. Smooth, luscious texture contrasts crisp greens. Adjust salt carefully; over-salting kills herbs’ brightness. Store cold, use within a week, ideal for salads, grilled veggies, or as dip.