Avocado With Lemon And Olive Oil Food

AVOCADO WITH LEMON AND OLIVE OIL

Avocado with Lemon and Olive Oil image

Because this recipe is so simple, using excellent ingredients is important. Choose a ripe avocado that gives slightly when pressed. Use smooth, richly flavored extra-virgin olive oil, and splurge on good sea salt; we recommend Fleur de Sel. Serve with toasted rustic bread, and let guests spread the avocado on it as they would fresh butter.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 4

Ingredients

2 ripe Hass avocados
2 tablespoons extra-virgin olive oil, or to taste
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
Sea salt and freshly ground pepper

Steps:

Halve avocados lengthwise. Twist halves to separate them, and remove pits. Run a large spoon between the flesh and skin, scooping out the flesh in one piece; discard skins. Slice into wedges, and place avocados on a serving platter. Drizzle with oil and lemon juice. Season with salt and pepper. Serve at room temperature.

COBIA POACHED IN OLIVE OIL WITH JICAMA, AVOCADO AND LEMON BASIL GRANITA

Cobia Poached in Olive Oil with Jicama, Avocado and Lemon Basil Granita image

It's easy to overcook cobia and here we give it just a brief poach in an extra-virgin olive oil marinade so it's only a step away from raw. The granita starts to melt the moment it hits the fish, creating a tangy chilled sauce and a nice texture contrast.

Provided by Food Network

Categories main-dish

Time 10h

Yield 4 servings

Number Of Ingredients 31

Ingredients

3 cardamom pods, cracked
2 large shallots, peeled and thinly sliced
1 serrano chile, thinly sliced
1 tablespoon kosher salt
1/4 cup sugar
8 ounces lemon basil leaves
Zest of 3 lemons
1/2 cup cucumber juice (from peeled cucumber), made with a juicer
1/4 cup Champagne vinegar
1 cup white wine vinegar
1/2 cup sugar
1 tablespoon kosher salt
4 cups extra-virgin olive oil
2 cups sliced shallots
1/4 cup minced garlic
1 tablespoon kosher salt
1/4 teaspoon sugar
2 tablespoons chopped thyme
1/2 tablespoon tarragon leaves
1 ripe avocado, pit and skin removed
Juice of 2 limes
1 tablespoon kosher salt
1 pound cobia loin, bloodline and bones removed
1 tablespoon kosher salt
3 blood oranges, peeled and sliced into 24 segments ("supremes")
1 avocado, pit and skin removed, thinly sliced
2 cups julienned jicama
Chile oil, for dressing
Kosher salt and freshly ground black pepper
Fresh lemon basil leaves, for garnish
Jalapeno pepper, thinly sliced, for garnish

Steps:

For the lemon basil granita: Place the cardamom, shallots, chile, salt, sugar and 2 cups water in a pot and bring to a simmer over medium-high heat. Cook for 1 minute and remove from the heat. Add the basil, lemon zest, cucumber juice and vinegar and stir. Cover and let steep for 20 minutes.
Strain the mixture and place it in the refrigerator to chill. Pour into a shallow glass pan and freeze for 4 hours, stirring occasionally, until the liquid becomes slushy. Continue to freeze, scraping the top of the granita every 30 minutes to produce fine crystals of shaved ice. Freeze until the granita is completely made up of ice crystals.
For the white pickling marinade: Combine the vinegar, sugar, salt and 1/2 cup water in a saucepan and bring to a simmer, stirring occasionally, until the sugar and salt are dissolved. Immediately remove from the heat and set aside.
For the pickling marinade: Heat 1/4 cup of the olive oil in a saucepan over medium heat. Sweat the shallots, garlic, salt and sugar until soft, 2 to 3 minutes. Add 1 cup of the white pickling liquid (reserve the remainder for another use) and cook until almost completely reduced and very little liquid remains. Cover with the remaining 3 3/4 cups of olive oil and add the thyme and tarragon. Immediately remove from the heat and set aside.
For the avocado coulis: Place the avocado, lime juice, salt and 1/4 cup water in a blender or food processor and puree until smooth. Keep chilled until ready to serve.
For the cobia: Set aside 1 cup of the pickling marinade for the salad and bring the remaining 3 cups to a quick simmer in medium saucepan over medium-high heat.
Season the cobia with the salt and slip it into the marinade for 30 seconds, then remove the pan from heat. Transfer the cobia to a baking dish, pour the marinade over the top and chill in the refrigerator so that the cobia is rare to medium-rare in the center, about 10 minutes. The fish will cure slightly. If you prefer the fish to be more cooked, leave it in the hot marinade for up to 1 minute.
For the salad: Remove the cobia from the marinade, pat it dry with paper towels and slice it into thin pieces. Mix the cobia with the oranges, avocado, jicama and chile oil to taste, using some of the reserved cup of pickling marinade to dress the salad. Season to taste.
To plate, spread a layer of the avocado coulis on the bottom of 4 wide bowls and top with equal portions of the salad. Scrape the granita into 4 portions, each about the size of a golf ball, and top the salads with the the granita. Garnish with the lemon basil and jalapeno. Serve immediately.

AVOCADO AND ORANGE SALAD WITH OLIVE OIL-LEMON DRESSING

Avocado and Orange Salad With Olive Oil-Lemon Dressing image

from Olive Tomato by Chef Giorgos Makris from Crete. Avocadoes have been cultivated in Crete for over 25 years.

Provided by Lavender Lynn

Categories Oranges

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 large avocado, peeled and cubed (about 7-8 ounces)
1 large orange, peeled and cubed (about 4 ounces)
3 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon coarse salt
pepper

Steps:

Make the dressing by mixing olive oil, lemon juice cumin, salt and pepper in a small jar or bowl.
Peel and cut avocado and orange. Place in a bowl and mix carefully so as to not mash the avocado.
Pour the dressing over the salad and blend gently.

Nutrition Facts : Calories 418.9, Fat 38.2, SaturatedFat 5.4, Sodium 591.2, Carbohydrate 21.9, Fiber 10.4, Sugar 9.6, Protein 3.4

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