AVOCADO SMASH
I came up with this by accident - i was making guacamole and stopped following the recipe at this point just because i like the flavor of it so much. Everyone that has tried it really likes it - very quick and easy!!
Provided by elliebelle
Categories Mexican
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel, seed and mash the avocadoes. Add the onion, lime juice, garlic powder, salt & pepper. Mix well.
- Serve with tortilla chips.
Nutrition Facts : Calories 224.8, Fat 19.9, SaturatedFat 2.9, Sodium 10.1, Carbohydrate 13.5, Fiber 9.3, Sugar 1.6, Protein 2.9
POACHED EGGS WITH SMASHED AVOCADO & TOMATOES
Keep yourself full until lunchtime with this healthy breakfast boost. Delicious avocado serves as a butter alternative and goes well with a runny poached egg
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 6
Steps:
- Heat a non-stick frying pan, very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised. Meanwhile, heat a pan of water, carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny.
- Halve and stone the avocado, then scoop out the flesh and smash onto the bread. Add the eggs, grind over black pepper and add a handful of rocket to each portion. Serve the tomatoes on the side.
Nutrition Facts : Calories 385 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
SALSA STOUP WITH AVOCADO SMASH AND DOUBLE-DECKER BAKED QUESADILLAS
Thicker than soup and thinner than soup, this spicy veggie meal fills you up without filling you out!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 300 degrees F.
- Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes, add tomatoes, crushed tomatoes and stock and bring soup to a bubble. Reduce heat to a simmer and stir in cilantro.
- Paint 1 side of 2 tortillas with oil and place them next to each other, oiled side down, on a large cookie sheet. Mix cheddar with scallions and divide the cheese between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of Pepper Jack cheese. Set the last tortillas on top and brush tops with extra-virgin olive oil. Cook 10 minutes in the oven to melt cheese and crisp up tortillas. Cool quesadillas 5 minutes to set then cut each quesadilla into 6 pieces.
- Serve bowls of stoup with 3 wedges quesadilla along side each bowlful. Pass the Avocado Smash and the sour cream for topping soup or quesadillas.
- Remove 1 avocado flesh to a bowl. Add the cilantro and scallions. Pop the lime in the microwave for a few seconds. Add the juice of 1 lime, the sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good consistency.
- Chop and seed the plum tomato and fold into avocado. Serve.
SALMON CUCUMBER BITES WITH AVOCADO PEA SMASH
Healthy Smoked Salmon and Cucumber Bites with Avocado Pea Smash. An easy and tasty appetizer.
Provided by Hope Pearce
Number Of Ingredients 11
Steps:
- First make the avocado and pea smash. If you are using frozen peas then place in a bowl of hot water for 20 minutes to defrost, drain off any excess water.
- Add the lemon juice, olive oil, crushed garlic, salt and pepper, mash with a fork until the peas are crushed fairy well. Add the avocado and further mash with a fork until the mixture is the consistency you desire. I like mine a little bit lumpy. Taste and add more salt and pepper if desired.
- Cut the cucumber into rounds. Place a spoonful of the avocado and pea smash onto each cucumber round.
- Chop the smoked salmon or pull apart into small pieces. Place a small amount on top of the pea and avocado smash.
- Top each bite with fresh chives and a tiny squeeze of lemon and freshly ground black pepper as desired.
- Keep in the fridge until ready to serve.
Nutrition Facts : Servingsize 15 serving, Calories 42 kcal, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 71 mg, Carbohydrate 2 g, Sugar 0 g, Protein 1 mg
AVO SMASH
This avocado-Meyer lemon spread will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation.
Provided by Nick Korbee
Categories HarperCollins HarperCollins Condiment/Spread Condiment Avocado Lemon Juice Quick & Easy
Yield Makes 6 cups
Number Of Ingredients 3
Steps:
- Halve, pit, and peel the avocados. In a large bowl, use a fork to mash the avocado halves. Remember that you aren't making guacamole! The smash should have some funky chunk to it, with some smooth parts, some baby bits, and a few big mama bits! Add the lemon juice and salt and give one final mix to combine.
CAFE STYLED SMASHED AVOCADO
Steps:
- Toast bread to liking.
- In a small bowl roughly mash avocado, feta and pepper until just combined.
- Add cherry tomatoes and mix.
- Spread avocado mix on hot toast and drizzle with balsamic vinegar. Serve immediately.
AVOCADO SMASH
Provided by Stephanie Izard
Time 10m
Yield 2 cups
Number Of Ingredients 3
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.
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- Heat a skillet until it's nice and hot. Brush each side of the bread with olive oil.Toast both sides of the sliced bread until they are golden brown and the edges are charred slightly.
- Add the avocados to a bowl with 1/4 tsp each of sea salt and cracked black pepper. Using a fork mash the avocados until they are roughly mashed with some chunks. Don't over mash it.
- Heat some oil, I use olive oil, in a frying pan. Break two eggs into the pan and cook to your liking. I like my eggs for this sunny side up and runny, so they don't take long to cook. Carefully spoon some of the hot oil over the whites of the eggs until they are white.
- Spread the avocado over the toast, squeeze some lime juice over the avocado.Add the cherry tomatoes on top of the avocado then add the cilantro/coriander.Place the fried eggs on top of the tomatoes and avocado the sprinkle over the chilli flakes and finish it off with a small pinch of sea and cracked black pepper.
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- Place the avocado on a cutting board, and taking the back of a fork, smash until you get your desired consistency. For a smooth puree, add in the liquid and smash until smooth.
- Cut a slice of avocado with the peel on. Using a sharp knife, cut the peel 1/3-1/2 the way up the side of the avocado until you get to the flesh. Do not cut all the way through the avocado slice. Take the peel off and serve the avocado slice to baby with them holding the peel that is still on the avocado.
- Place the avocado and banana in a small blender or food processor. Puree for 1 minute or until smooth, adding in liquid if needed.
- Take the sliced and peeled avocado and roll in the hemp seeds, breadcrumbs or crushed baby puffs.
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4/5 Total Time 25 minsCategory BreakfastCalories 452 per serving
- 1 Preheat oven to 150°C. Heat 1 tablespoon oil in a large frying pan over a medium heat. Sauté onion and garlic until translucent. Remove from heat and mix in a large bowl with corn, salt, capsicum and pumpkin seeds. Add flour and cumin, then gradually stir in water and eggs until combined.
- 2 Increase heat to medium-high and add remaining oil. Place 1/4 cup scoops of the mixture in the pan and gently fry. For best results, cook fritters in batches for 3-4 minutes each side until golden-brown. Place fritters in a warm oven until ready to serve.
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- Pour the frozen peas in a bowl and cover with hot water to defrost quickly, or leave out on the bench for half an hour to defrost. Drain off any water.
- Add lemon juice, garlic, olive oil and salt, and mash the peas with a fork until most are crushed fairly well. Add cubed avocado and mash together until blended but with some chunks still remaining. Add herbs and mix through.
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