Avocado Chipotle Coleslaw Food

CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING

Steps:

• In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
• To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
• When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.

CHIPOTLE CHICKEN & SLAW

Steps:

• Heat the oven to 200C/180C fan/gas 6. Whisk the oil, chipotle paste and honey together in a large bowl. Add the chicken and toss to coat, then spread out on a non-stick baking tray. Roast for 30 mins, turning halfway through.
• Put the lime zest and juice, avocado flesh, yogurt and a good pinch of salt into a blender and blitz until completely smooth. Put the sauce in a large bowl with the cabbage, carrot and spring onion and toss to combine.
• Serve the drumsticks with the slaw and steamed corn, if you like.

CREAMY AVOCADO COLESLAW

Steps:

• Purée the first eight ingredients in a blender.
• Slowly pour the olive oil into the blender and blend until the dressing starts to emulsify. Adjust seasoning with salt and pepper.
• Put the cabbage in a large bowl, pour the dressing over it and toss to combine. Allow the salad to sit at least 10 minutes prior to serving.
• Garnish salad with the green onion.

AVOCADO AND CHIPOTLE SLAW

Steps:

• Place the cabbage, carrots, avocado and cilantro in a bowl. In a separate bowl, mix the ingredients for the dressing together and whisk until blended. Pour the dressing on the cabbage and combine until well covered, being careful not to mash the avocado. Refrigerate until ready to serve. Can be made a hour before using.

AVOCADO-CHIPOTLE COLESLAW

Steps:

• Combine coleslaw, peppers, celery, and onion in a large bowl.
• In a smaller bowl, thoroughly mash avocado flesh. Add the mayonnaise, Tabasco sauce, salt, cayenne, and milk. Stir well. You may need to add a bit more milk -- or even a bit more mayo to get a "dressing" consistency.
• Pour dressing over coleslaw veggies and toss well. Cover and chill the coleslaw for at least an hour.
• Remove from refrigerator, taste, and adjust seasonings as needed. Squeeze with fresh lime juice just before serving, and toss well.

CHIPOTLE COLESLAW

Steps:

• Combine red cabbage, cabbage, carrot, mayonnaise, sour cream, chipotle chiles, adobo sauce, cilantro, lime juice, salt, and pepper in a bowl and mix thoroughly. Let sit for at least 1 hour before serving.

CHIPOTLE-AVOCADO SANDWICH

Steps:

• Mash beans, chipotle,and sauce until combined.Spread on bread. Top withavocado, radishes, escarole,and sprouts. Season withsalt and pepper.

BAJA AVOCADO TACOS WITH CHIPOTLE CREMA & PICKLED SLAW

Steps:

• First, make the batter. Mix the flour, garlic, lime zest, white pepper, cumin and a pinch of salt in a large bowl. Whisk in the beer until you have a smooth batter, then set aside until needed.
• For the slaw, combine the radishes, cabbage, red onion and coriander in a bowl. Whisk the vinegar, sugar or honey and a pinch of salt in another bowl. Pour over the veg, toss thoroughly and set aside.
• To make the crema, put all the ingredients in a blender or mini chopper and blitz until smooth.
• Heat the coconut oil in a saucepan with high sides. Drop in some batter after a few mins - if it sizzles and turns golden brown quickly, the oil is ready. Dip the avocado slices in the batter, shake off the excess and fry, one or two at a time for 30 secs or until lightly golden and crispy. Remove from the oil, drain on kitchen paper and season with salt.
• Warm the tortillas on both sides for 1-2 mins in a griddle or non-stick frying pan, then divide the slaw between them. Top with the avocado, drizzle over the crema and garnish with coriander leaves.

CHIPOTLE GRILLED PORK TENDERLOIN W/ STRAWBERRY-AVOCADO SALSA

Steps:

• For the Tenderloin:.
• In a large ziplock bag combine chipotle chiles, lime juice, onion and garlic. Add pork, then seal and marinate in the refrigerator for two hours, turning bag occasionally.
• When ready to cook, preheat gas grill to high.
• Lightly coat the rack with cooking spray.
• Remove pork from bag and discard marinade. Sprinkle the pork evenly with salt.
• Place pork on on the rack and grill over indirect heat, turning occasionally for 20 minutes or until inside core temp of 150 degrees.
• Remove from heat and let stand for 10 minutes.
• Slice crosswise.
• For the Salsa:.
• In a medium bowl, combine the strawberries, avocado, scallions, cilantro, lime juice and salt.
• Toss gently.
• Serve immediately with the sliced pork.

AVOCADO CLUB SANDWICH WITH CHIPOTLE MAYONNAISE

Steps:

• To make the chipotle mayonnaise, mix in the chipotle puree, cilantro, and lime juice to taste.
• Toast 3 thin slices of bread and spread each slice with the chipotle mayonnaise.
• Cover one slice with a crisp lettuce leaf and 3-4 slices avocado, and season with salt and pepper.
• Add the second piece of toast, mayonnaise side up, and cover with 3 slices of Swiss cheese, sliced tomato, and another layer of lettuce.
• Set the third piece of toaste, mayonnaise side down, over the lettuce and press down gently.
• To be traditional, trim the crusts, then cut the sandwiches diagonally to make 4 triangles and secure each with a skirted toothpick.
• Great served with pickles and coleslaw. Enjoy!

SMOKY CHIPOTLE COLESLAW

Steps:

• Prepare dressing:.
• In a medium bowl, stir the dressing ingredients together.
• In a large bowl, toss the cabbages, green onion, 3/4 cup cilantro or parsley.
• Pour the dressing over the salad, toss well and chill at least 30 minutes and up to 4 hours.
• Before serving, taste and add more salt if desired.
• Scatter remaining 1/4 cup cilantro(or parsley) over the top. Enjoy!