Avocado With Soy Lime Vinaigrette Food

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

CREAMY AVOCADO VINAIGRETTE

Steps:

• Pour avocado oil, olive oil, vinegar, lemon juice, and sesame oil into a blender. Cover and blend until smooth and emulsified, about 2 minutes. Add avocado; blend well to combine, about 2 minutes. Add garlic and cumin; blend until vinaigrette flavors are combined, about 1 minute. Season with salt and pepper.
• Transfer vinaigrette to a container; chill in the refrigerator for 1 hour. Shake well before using.

AVOCADO WITH SOY-LIME VINAIGRETTE

Steps:

• Combine the first 6 ingredients in a bowl; let sit as little as a half-hour and up to 2 hours; strain, pressing to extract as much liquid as possible. Whisk in the grapeseed oil to make a vinaigrette.
• Peel, pit and slice the avocados; arrange them on 2 or 4 plates; dress to taste. Sprinkle with salt, togarashi or pepper and toasted sesame seeds, and serve.

MASHED AVOCADO WITH LIME

Steps:

• Put all ingredients in a mixing bowl and mash with a fork until the avocado reaches the consistency of a chunky salsa. Chill before serving with empanadas.

AVOCADO AND LIME

Steps:

• Halve or quarter a small avocado and remove pit. Drizzle with 1 teaspoon of your highest-quality olive oil and sprinkle with coarse salt and fresh pepper to taste. Spark with a squeeze of fresh lime.

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE

Steps:

• In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
• Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
• Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

SPICY AVOCADO AND LIME VINAIGRETTE

Steps:

• Whisk together the avocado, lime juice, hot pepper sauce, and vinegar until smooth. Set aside at room temperature for 29 minutes. Use as a dressing for salad.

AVOCADO VINAIGRETTE

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?