Avocado Lime Butter Food

MASHED AVOCADO WITH LIME

Steps:

• Put all ingredients in a mixing bowl and mash with a fork until the avocado reaches the consistency of a chunky salsa. Chill before serving with empanadas.

BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING

Steps:

• Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
• Whisk together all the dressing ingredients.
• Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

AVOCADO BUTTER

Steps:

• In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients.
• Place in a decorative dish and refrigerate until firm and ready to use.
• A melon baller works great to scoop out balls to place on the hot fish.

LEMON BUTTER AVOCADO SAUCE

Steps:

• In a small sauce pan combine all ingredients without the lemon juice and stir to an even (unlumpy) consistency over low heat.
• Once the consistency is achieved, remove from heat and add the lemon juice to taste.
• This sauce goes great over any white meat or fish.

AVOCADO AND LIME

Steps:

• Halve or quarter a small avocado and remove pit. Drizzle with 1 teaspoon of your highest-quality olive oil and sprinkle with coarse salt and fresh pepper to taste. Spark with a squeeze of fresh lime.

AVOCADO LIME BUTTER

Steps:

• Peel, pit and dice avocado.
• Using a food processor or potato masher, cream avocado and butter together until smooth.
• Add remaining ingredients one at a time until well blended.
• Spoon onto plastic wrap creating a log about 6 inches long. Wrap plastic wrap around the butter and roll into a tube shape. Place in the refrigerator for at least one hour or until firm.
• When ready to serve your fish or veggies, slice off half inch pat of butter and place on top of each serving to melt. If serving food on platters or in bowls, slice cold butter 30 minutes ahead of time, lay out on small dish and allow to reach room temperature for individual serving.