Avocado Quinoa Salad With Spiced Chickpeas Food

BAKED AVOCADO

Steps:

• Preheat oven to 375 degrees F.
• Cut the avocado in half and scoop out the flesh, leaving the skin intact, and roughly dice the avocado. Place avocado in an ovenproof dish, and add the crumbled blue cheese, walnuts, pancetta, and Worcestershire sauce and season with salt and pepper.
• Spoon the mixture back into the avocado shells and bake for 5 minutes. Remove from oven and place in the broiler for 2 minutes right before serving.
• To serve, place on a serving tray with sliced baguette or crackers.

AVOCADO TOAST WITH SMOKED SALMON

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.

AVOCADO SALAD

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.

AVOCADO SMASH

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.

STRAWBERRY AVOCADO POPS

Steps:

• Combine the frozen strawberries, yogurt, honey and avocado in the bowl of a food processor and puree until smooth. Transfer to a bowl.
• Spoon about a tablespoon of the chopped fresh strawberries into each of 12 small paper cups. Fold the remaining chopped strawberries into the yogurt mixture. Spoon the yogurt mixture on top of the strawberries in each paper cup. Carefully insert an ice-pop stick into each pop. Freeze until solid, about an hour. Peel the paper cups off to serve.

AVOCADO TOASTS

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.

AVOCADO TOAST THREE WAYS

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.