Black Blue Avocados Food
BLACK BEAN AVOCADO SALSA WITH CORN
Steps:
- Preheat the grill over medium-high heat.
- Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
- Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
- Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.
BLACK & BLUE AVOCADOS
Legend has it that this was a favourite dish of Alexander The Grape. (If you can't find Stilton, substitute any good blue-veined cheese.)
Provided by Millereg
Categories Lunch/Snacks
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scoop the flesh from the avocados, chop and mix with lemon juice.
- In a bowl mix the Stilton, grape halves, pepper and sour cream with avocado.
- Spoon the mixture back into avocado shells, and sprinkle breadcrumbs on top.
- Garnish with grapes.
- Refrigerate if being prepared in advance.
Nutrition Facts : Calories 325.5, Fat 25.2, SaturatedFat 8.7, Cholesterol 25.2, Sodium 460, Carbohydrate 20, Fiber 7.9, Sugar 4.5, Protein 9.6
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23 DELICIOUS WAYS TO EAT AN AVOCADO - HEALTHLINE
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- Seasoned. The simplest way to enjoy avocados is by sprinkling them with a pinch of salt and pepper. You can also try other seasonings like paprika, cayenne pepper, balsamic vinegar, or lemon juice.
- Stuffed. Share on Pinterest. If you’re looking for more nutritious morning meals, try incorporating avocados into your breakfast. One way to do this is to fill half an avocado with one egg and bake for 15–20 at 425℉ (220℃) until the egg white has fully set.
- In scrambled eggs. If you want to give a regular morning dish a twist, incorporate some avocado into your scrambled eggs. Simply add diced avocado to your eggs while they’re cooking in a pan.
- On toast. It’s possible to substitute regular spreads like butter and margarine with avocados. Using puréed avocado as a spread on toast and sandwiches also adds extra vitamins and minerals to your meal.
- In guacamole. Guacamole might be among the most famous Mexican dishes. You can make it using only avocados, herbs, and seasonings, or you can combine it with other great ingredients like corn, pineapple, broccoli, and quinoa.
- As a substitute for mayo. Avocados can be an ideal substitute in dishes that use mayonnaise as a binder ingredient. For example, you can use avocado to make tuna, chicken, or egg salads.
- In salads. Research shows that the extra calories from fat and fiber in avocados may help keep you fuller for longer, which may reduce calorie intake at subsequent meals (3).
- In soups. Another excellent way to enjoy avocados is in soups. Avocados can be used as the main ingredient to make avocado soup, or you can add chunks of this green fruit to other soups.
- As a substitute for sour cream. Avocados can be perfect for dishes that are usually made with sour cream. For instance, you can make baked potatoes topped with mashed avocados and shredded cheese.
- In sushi rolls. Share on Pinterest. Sushi is a staple in Japanese cuisine. It’s usually made using rice, seaweed, and fish or shellfish. However, avocados are widely used in sushi rolls as well.
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- Blackened skin. Some types of avocados undergo distinct skin color changes as they ripen — particularly the Hass variety, which accounts for about 80% of avocados eaten worldwide (3).
- Dark, stringy flesh. Once you cut an avocado, it’s easier to determine whether it has gone bad. Of course, this is only an option after you buy it. An avocado that’s ready to eat has light green flesh.
- Mold. Mold on avocados is generally white or gray and looks fuzzy. Don’t sniff it, as you may inhale mold spores and trigger breathing problems if you’re allergic to it.
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