AVOCADO OIL VINAIGRETTE
Steps:
- In a small mixing bowl, whisk together the mustard and vinegar. Pouring slowly, add a thin stream of avocado oil to the bowl, whisking with the other hand. Continue to whisk until all of the oil has been poured into the bowl and the ingredients have come together homogeneously. Season with salt and pepper.
- Serve over your favorite green salad.
AVOCADO, BLOOD ORANGE AND FRISSEE SALAD WITH TOASTED PECANS AND WHITE TRUFFLE VINAIGRETTE
Provided by Food Network
Time 11m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Mix the vinegar and mustard; season to taste with salt and pepper.
- Slowly whisk in oils; reserve.
- To assemble salad, cut each avocado half into 3 slices; fan around the outside perimeter of the plate.
- Place the orange segments between the avocado slices; sprinkle both with salt and pepper.
- Toss the frisee with 1/2 tablespoon of vinaigrette; place in the center of the plate.
- Garnish with Roma tomato and toasted pecans; drizzle with remaining vinaigrette.
AVOCADO-CHILE SPREAD
Steps:
- Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.
STUFFED POBLANO CHILES WITH AVOCADO AND POTATOES
Provided by Priscila Satkoff
Categories Garlic Potato Vegetable Roast Vegetarian Cinco de Mayo Avocado Root Vegetable Poblano
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- 1. Put the potatoes in a medium saucepan and add lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender about 30 minutes. Drain and let stand until cool enough to handle. Peel the potatoes and place in a medium bowl. Mash the potatoes, leaving them a bit lumpy
- 2. Make a lengthwise cut in each chile and remove the seeds. Combine the mashed potatoes, avocados, olive oil, and ground peppercorns in a medium bowl and season with the salt. Stuff the chiles with the potato mixture. Place in a 9-by-13-inch baking dish. Cover with plastic wrap and refrigerate.
- 3. To roast the garlic: Position a rack in the center of the oven and preheat the oven to 350°F. Bring the garlic and milk to a boil in a medium saucepan over medium heat, then boil for 3 minutes, taking care that the milk does not boil over. Drain the garlic in a sieve, discarding the milk. In a small bowl, toss the garlic cloves in the olive oil. Spread the garlic in a single layer on a baking sheet and cover with aluminum foil. Roast until tender and golden, about 20 minutes. Set aside.
- 4. To make the marinade: Bring the water and piloncillo or brown sugar to a boil in a small saucepan over high heat. Boil, stirring often, until the sugar is dissolved and the water is reduced to 1 cup, about 5 minutes. Remove from the heat.
- 5. Heat the oil in a medium skillet over medium heat. Add the onion and cook until it begins to soften, about 1 minute. Add the sugar water, vinegar, oregano, peppercorns, cloves, allspice, and bay leaves and bring to a simmer (do not boil). Remove from the heat, add the roasted garlic, and let cool completely. Pour the marinade over the chiles, cover, and refrigerate for at least 6 hours or up to 12 hours.
- 6. To serve, remove the chiles from the refrigerator and let come to room temperature. Place a single chile on each plate, along with some of the marinade, including some of the onion and garlic cloves.
AVOCADO VINAIGRETTE
Avocado Vinaigrette is a traditional Australian recipe for an entrée, which acknowledges that so scrumptious is the avocado that it is in little need of embellishment. For many Australians, eating this dish may well have been their introduction to avocados. This recipe is from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often and others I know by name but have either never eaten or have not eaten not at all recently, as well as others I have never made.
Provided by bluemoon downunder
Categories Australian
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- The Vinaigrette: To make the vinaigrette, combine the olive oil, white wine vinegar, Dijon mustard and salt and pepper to taste in a screw top jar, and shake well to combine. Taste and adjust the seasoning, to taste.
- The Avocado: Cut the avocados in half lengthways and gently twist the halves to separate. To remove the seed, insert a sharp knife into it, then twist and lift out.
- Brush the surfaces with lemon juice and place the avocado halves on 4 serving plates, shake the dressing again and drizzle it evenly over the avocado halves.
- Serve with buttered toast triangles (more traditional) or warm crusty rolls.
- Notes: An avocado is ripe if it feels a little soft when held in your hand. To help ripen an avocado, put it in a paper bag with a ripe banana or apple and store in an airy spot. You can now buy avocados that don't discolour when cut, but are they, I wonder, genetically modified?
Nutrition Facts : Calories 401.3, Fat 41.8, SaturatedFat 5.9, Sodium 21.6, Carbohydrate 9, Fiber 6.8, Sugar 0.8, Protein 2.1
GRILLED CORN POBLANO SALAD WITH CHIPOTLE VINAIGRETTE
Haven been turned onto poblano chile's yet? Now's the time, you've gotta try this one! From Sunset.
Provided by gailanng
Categories Corn
Time 50m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Heat grill to high (450° to 550°). Rub corn and poblano with 1 tablespoons oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes and some corn kernels have browned, 10 to 20 minutes. Let cool.
- Working with one at a time, stand corncobs in a large bowl and slice down the sides; the bowl corrals flying kernels. Peel and seed poblano, cut into 1/2-in. pieces and add to corn.
- In a small bowl, whisk remaining 2 tablespoons oil with the lime juice, chipotle chile and salt.
- Stir avocado, cilantro and onion into corn mixture along with chipotle dressing.
Nutrition Facts : Calories 310.9, Fat 22, SaturatedFat 2.3, Sodium 339.7, Carbohydrate 29.9, Fiber 6.9, Sugar 6.7, Protein 5.2
More about "avocado poblano chile vinaigrette food"
THE YUMMIEST, EASIEST WAY TO EAT A PLAIN AVOCADO
From happyhooligans.ca
ROASTED TOMATILLO AND AVOCADO SALSA RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (13)Author Kendra VaculinServings 6-8
GUASACACA (VENEZUELAN AVOCADO SAUCE) - CHILI PEPPER MADNESS
From chilipeppermadness.com
CHARRED CORN AND AVOCADO SALAD WITH LIME, CHILI, AND TOMATO
From food52.com
RECIPE FOR AVOCADO-POBLANO CHILE VINAIGRETTE - MARLI AVE RECIPES
WILD WILD WEST: NATIVE AMERICAN CUISINE | COOKING LIVE
From foodnetwork.com
MEXICAN CHOPPED SALAD WITH POBLANO DRESSING - JOYFUL …
From joyfulhealthyeats.com
ROASTED POBLANO DRESSING RECIPE - GRACE PARISI - FOOD
From foodandwine.com
AVOCADO-POBLANO CHILE VINAIGRETTE – RECIPES NETWORK
From recipenet.org
THE BIT AND SPUR RESTAURANT - SPRINGDALE, , UT | OPENTABLE
From opentable.co.uk
CREAMY POBLANO SALAD DRESSING RECIPES
From findrecipes.info
MEXICAN SALAD VARIATIONS - FOOD & WINE
From foodandwine.com
AUTHENTIC AGUACHILE RECIPE! | FEASTING AT HOME
From feastingathome.com
GRILLED CORN AND POBLANO CHILE SALAD RECIPE | BON APPéTIT
From bonappetit.com
GRILLED CORN POBLANO SALAD WITH CHIPOTLE VINAIGRETTE - SUNSET …
From sunset.com
THE MEXICAN CHOPPED SALAD YOU'LL BE EATING ALL SUMMER LONG
From camillestyles.com
CHILE QUINOA SALAD WITH AVOCADO VINAIGRETTE – EARTH SHIFT PRODUCTS
From earth-shift-products.myshopify.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love