Avocado On The Half Shell Food

AVOCADO ON THE HALF SHELL

Avocado on the Half Shell image

A memorable salad dish that is vibrantly fresh and beautiful - not to mention simple. It's nothing more than pico de gallo (tomato salsa) on an avocado. I had this at Little City in Austin, Texas and fell in love. Now I make it as a meal for myself or a starter for dinner parties.

Provided by Colean

Categories Vegetable

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 7

Ingredients

1 large tomatoes, small dices
1/2 medium red onion, small dices
1 fresh jalapeno, minced
1 teaspoon fresh cilantro, chopped finely (less (or more)
Tabasco sauce
1 avocado
tortilla chips

Steps:

Mix the tomato, onion, jalapeno, and cilantro together in a small bowl. Let sit at room temperature briefly to allow flavors to meld.
Halve and pit the avocado, leaving the skin on.
Using a table knife, cut the the avocado from the pulp down to, but not through the skin. Make cuts both laterally and horizontally, so that you essentially end up with avocado chunks still in the shell.
Place avocado on a plate. Divide and scoop the pico de gallo into each half where the pit was. Sprinkle liberally with Tabasco sauce. Don't skip the Tabasco -- it really makes the dish with a vinegary, spicy effect.
Serve immediately with thin, warm tortilla chips.

Nutrition Facts : Calories 381.7, Fat 30, SaturatedFat 4.4, Sodium 25.1, Carbohydrate 30.7, Fiber 16.8, Sugar 8.9, Protein 6.3

TURTLE SHELL SALAD

Turtle Shell Salad image

This is avocado halves covering cottage cheese mixed with green olives and onions and some avocado salsa. Kids love it! Great with grilled pork chops or grilled chicken.The kids said, "Mom, Mr. Turtle must have a head." Previously no head, feet or tail to poor Mr.Turtle so the kids put the olive for the head, and I went from there, and there you have it! Enjoy!

Provided by Montana Heart Song

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 avocados, halved, pitted, peeled
1/2 cup lemon juice
6 large romaine lettuce leaves
3/4 cup cottage cheese
1/4 cup chopped pimento-stuffed green olives
2 green onions, thinly sliced
1 tablespoon picante sauce
1/4 teaspoon salt or 1/4 teaspoon salt substitute
1/4 teaspoon cayenne pepper (optional)

Steps:

Pour lemon juice in flat bottom dish and roll each avocado half in lemon juice. Place flat side down in dish. Sprinkle salt on the top of each half.
In mixing bowl, take two halves and mash with picante sauce, add cottage cheese, green olives and onions. Mix well.
Lay romain lettuce leaf on each of six plates.
Take ice cream scoop and place a scoop of.
cottage cheese avocado salsa in the middle of lettuce leaf. Take one avocado half and place over the mound of salad.
Save the lemon juice to serve.
Note: you can score the avocado half with a toothpick and make marks on the shell and place a large green olive in the front of the "shell" You can make little "feet" by taking the top of a green onion and making cuts to fan on each end of a 2 inch section.
of green onion top, then cut the section in half and you have "four feet". You can take a small strip of pimento and cut in narrow pieces and tuck under the "shell" for a tail.

Nutrition Facts : Calories 253.6, Fat 20.9, SaturatedFat 3.6, Cholesterol 3.9, Sodium 231.7, Carbohydrate 15.3, Fiber 9.8, Sugar 2, Protein 6.5

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