Avocado
233 recipes found
Avocado And Crab Meat Mousse
Green Sauce With Avocado
Tomatillo, Tomato and Avocado Gazpacho
Avocados contribute a creamy texture to this spicy gazpacho.I wanted to make this with tomatillos only, but found that what makes a great salsa doesn’t necessarily make a great gazpacho. So I added tomatoes to the creamy mixture. I don’t like the color as much, but I love the taste. If you can find green zebra tomatoes, use them for the nice green color. Make sure to strain this because the tomatillo seeds won’t blend.
Avocado Tacos
Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both “a comfort,” he said, and “a cultural expression.” In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos.
Crab-Filled Tortillas With Avocado Sauce
Intricate Green Gazpacho
Grilled Steak Salad With Chile and Brown Sugar
In this summery beef salad, pieces of grilled, marinated flank steak and charred red onions are tossed with a mound of spicy greens, avocado and a tangy lime-spiked dressing. Keep the flank steak on the rare side — this lean cut is best when still very juicy — then slice it thinly against the grain for the most tender meat.
Avocado And Potato Salad
Costa Rican Coleslaw
Here is a version of a recipe I learned from Chris Schlesinger and John Willoughby, in their indispensable guide to beachfront cooking, ‘‘Let the Flames Begin.’’ It has been central in my summer cooking repertory for more than a decade. Opinions may vary on the idea of hearts of palm and avocado in a coleslaw, but only until this dish is eaten.
Haitian Cornmeal Porridge (Mayi Moulen)
About as humble as a dish can be, with simple ingredients and cooking instructions no more complicated than boiling water, this Haitian recipe may shock you with its deliciousness — a base of warming, garlicky polenta-like porridge topped with a velvety purée of black beans and coconut milk (see the corresponding recipe for black-bean sauce). Slices of nutty avocado offer a gentle contrast in texture and another element of richness. It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it being made in her grandmother’s house.
Corn, Avocado and Cucumber Salad
This straight-from-the-garden vegetable salad is the essence of summer on a plate. It’s very easy to make, but you’ll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers. Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.
Avocado Fattoush With Mint Vinaigrette
The crunchy, juicy salad known in the Middle East as fattoush is just one of the region’s many thrifty and tasty uses for day-old or dried-out bread. Stale bread is better than fresh for some dishes because it will absorb more liquid, such as the juices from a ripe tomato or — in this recipe — a lively dressing with mint leaves, lemon juice and a bit of honey to smooth out the flavors. The Israeli-American chef Einat Admony, who created this rewrite of the classic, took the radical step of leaving out the tomato and adding avocado, a very American ingredient. To make the bread shards very crisp, toast and let cool before breaking. To make them more luxurious, tear up the bread and toast it in a hot skillet with a few tablespoons of olive oil, butter, or both.
Causa With Shrimp and Avocado
A causa is layered potato terrine that is popular in Peru. For this recipe, avocado and shrimp salads are stacked on a base of spicy mashed potatoes. Each layer is simple to make and, together, they add up to an impressive appetizer. You'll need a ring mold about 3 1/4 inches in diameter and about 2 inches in height to shape the causa. Many Peruvians improvise with clean cans of similar dimensions, removing both ends first. Use a soup or bean can, which tend to be a little less than 3 inches in diameter.
Chilled Avocado Soup with Crab meat Salad
Sea Trout Tartar With Avocado and Herbs
Marinated Tofu Sandwich With Greens
You won’t use all of the marinade for this sandwich, so add more tofu to it for another meal.
Spiced Pasta, Avocado and Onion-Feta Salad
Stuffed Avocado, With Herbed Scallop Ceviche
Freds’ Chicken Salad With Balsamic Dressing
This salad is a perennial favorite at Freds, the glittery see-and-be-seen restaurant inside Barneys New York. The recipe calls for a whole roasted chicken, so you'll need to build in time to allow one to cool after roasting, or you can use leftovers or a store-bought rotisserie chicken instead. When prepping the vegetables and pear, make sure the pieces are more or less the same size. And remember to sprinkle the pear with lemon juice to keep it from discoloring, and cut the avocado just before serving. Precision never goes out of fashion.
Bread Pudding Frittata
At El Rey Coffee Bar and Luncheonette, you can get this rich, silky egg terrine all day long, but it’s particularly wonderful at breakfast or brunch. Although it does take time to put together, you can do all of it well ahead – up to 24 hours. And the last minute work is minimal (slice an avocado, chop up some fresh herbs). Don’t be tempted to skip the frequent stirring while the dish bakes. It may seem fussy, but in fact is the key to the luscious texture, which is somewhere between custard and bread pudding.
Roasted Carrot and Avocado Salad
In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish. Well, maybe a touch of bacon. This salad begins with carrots roasted in a spicy paste. It's finished with smooth avocado, sprouts, sour cream and pumpkin seeds.
Tomato-Watermelon Gazpacho With Avocado
After several days of sitting out on the counter feeding the fruit flies, even the firmest tomatoes start to slacken. That’s when you know it’s gazpacho time.This time I added watermelon, because I had it and because I wanted a slightly sweeter soup than usual. For color and voluptuous texture, I floated buttery avocado cubes on top. It was pretty enough to serve to company, and expandable enough to use up all the soft tomatoes on the oozing brink.
Nava Atlas’s Spinach, Leek and Potato Matzo Gratin
This closely resembles the layered matzo casseroles, called minas, which are commonly served at Sephardic Seders. Consisting of layered matzos and vegetables, these make great main dishes for the vegans at the Passover table, and a nice side for everyone else.
