Avocado Leaf Salad Food

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AVOCADO TOASTS



Avocado Toasts image

There are two secrets to these simple avocado toasts: rubbing the bread with garlic for just a hint of flavor and adding a pop of crunchy sea salt on top.

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

One 8-ounce ripe avocado, halved, pitted and peeled
Fine salt and freshly ground black pepper
4 slices whole grain or whole wheat bread
1 clove garlic, peeled and halved
2 tablespoons extra-virgin olive oil or unsalted butter, softened
Flaky sea salt, for serving
Crushed red pepper flakes, optional

Steps:

  • Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.
  • Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using.

Nutrition Facts : Calories 168, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 263 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams

AVOCADO TOAST THREE WAYS



Avocado Toast Three Ways image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 9 toasts (about 4 servings)

Number Of Ingredients 24

5 ripe Hass avocados
6 scallions, sliced
Juice of 1 lime
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
3 slices pumpernickel bread
Olive oil, for brushing
3 hard-cooked eggs, coarsely grated on a box grater
1 tablespoon creme fraiche
1 teaspoon Dijon mustard
1 small shallot, thinly sliced
1 tablespoon finely chopped fresh dill, plus springs for garnish
Kosher salt and freshly ground black pepper
1/2 cup torn radicchio
3 slices health bread
Olive oil, for brushing
3 ounces paper-thin slices smoked salmon
3 tablespoons creme fraiche
Dill springs, for garnish
3 slices sourdough or country white bread
Olive oil, for brushing
1 Fresno chile, thinly sliced
Grated zest of 1 lime
Cilantro leaves, for garnish

Steps:

  • For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky.
  • For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil.
  • Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.
  • Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs.
  • For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
  • Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of creme fraiche and some dill sprigs.
  • For the Fresno chile toast: Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
  • Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves.

AVOCADO SMASH



Avocado Smash image

Provided by Stephanie Izard

Time 10m

Yield 2 cups

Number Of Ingredients 3

2 ripe Hass avocados
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt

Steps:

  • Cut the avocados in half and discard the pits. Using the tip of a paring knife, score the avocado flesh into medium squares. Use a large spoon to scoop out the cubes into a bowl.
  • Add the lemon juice and salt. Mix, smashing gently with a fork or spoon. The dip should be chunky and well combined.

AVOCADO TOAST WITH SMOKED SALMON



Avocado Toast with Smoked Salmon image

Make this avocado toast with dill on pumpernickel bread.

Provided by Food Network Kitchen

Time 10m

Yield 4

Number Of Ingredients 9

1 ripe avocado
Kosher salt and freshly ground black pepper
4 slices pumpernickel bread
1 clove garlic, halved
2 tablespoons extra-virgin olive oil
4 thin slices smoked salmon
Flaky sea salt, for sprinkling
Dill sprigs, for garnish
For serving: Lemon wedges

Steps:

  • Halve, pit and scoop the avocado out into a shallow bowl. Mash with a fork until chunky. Season with salt and pepper.
  • Toast the bread. Lightly rub each slice with the cut side of the garlic clove and then brush each slice with some oil.
  • Divide and spread the mashed avocado evenly among the toasts. Lay a piece of smoked salmon over the avocado. Top with a pinch of flaky sea salt, a few grinds of pepper and some dill. Serve with lemon wedges on the side.

THE NEW AVOCADO TOAST



The New Avocado Toast image

In this reverse-engineered avocado toast, the avocado is coated with crispy garlic breadcrumbs before being topped with a perfect fried egg.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 slices white bread, torn into small pieces
2 cloves garlic, peeled and smashed
4 tablespoons olive oil
Kosher salt
2 ripe avocados, pitted, peeled and halved lengthwise
3 tablespoons fresh lemon juice
4 large eggs
2 radishes, thinly sliced
1 scallion, thinly sliced
Hot sauce and lemon wedges, for serving

Steps:

  • Process the bread in a food processor until you have very fine crumbs (you should have about 1 1/2 cups).
  • Heat the garlic and 3 tablespoons of the oil in a large nonstick skillet over medium high until very fragrant and brown, 3 to 4 minutes. Discard the garlic. Add the breadcrumbs and cook, tossing frequently, until golden brown and crispy, 5 to 7 minutes. Transfer to paper-towel lined plate and season with salt.
  • Wipe the skillet clean with a paper towel, add the remaining 1 tablespoon oil and heat on high. Fry the eggs on high until the outer edges are browned and lacy but the yolks are still slightly uncooked, 1 to 2 minutes. Remove from the heat and let sit in the skillet until the yolks are set, 1 to 2 minutes.
  • Liberally brush all sides of the cut avocado halves with lemon juice and generously season with salt. Working with 1 half at a time, dredge the avocados in the breadcrumbs, turning to coat and patting the crumbs lightly into the flesh and the pit cavity. Reserve the remaining breadcrumbs.
  • To serve, place 1 avocado half cut-side up on a small plate. Sprinkle with a few more breadcrumbs and top with a fried egg, some scallions, radishes and a drizzle of hot sauce.

Nutrition Facts : Calories 340, Fat 29 grams, SaturatedFat 5 grams, Cholesterol 185 milligrams, Sodium 140 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 9 grams, Sugar 2 grams

AVOCADO SALAD



Avocado Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

2 semi-ripe avocados
2 tablespoons torn fresh flat-leaf parsley leaves
1 mini cucumber, sliced
1/2 small red onion, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/4 teaspoon ground cumin
1 lime, juiced (about 2 tablespoons)

Steps:

  • For the salad: Peel the avocados, cut into 1-inch chunks and put all but 2 chunks into a large mixing bowl for the salad. Put the remaining 2 chunks into a small mixing bowl and set aside for the dressing.
  • Add the parsley, cucumber and onion to the avocado chunks in the large mixing bowl. Sprinkle generously with salt and pepper.
  • For the dressing: Mash the reserved 2 chunks of avocado with a fork until smooth. Add the oil, honey, cumin and lime juice and whisk until smooth.
  • Pour the dressing over the avocado salad and gently toss with your hands to combine. Serve immediately.

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