AVOCADO RECIPES: Red and Green Salad with Cranberry Vinaigrette . . . Avocado, Turkey and Brie Panini . . . Guacamole
By: Herald Staff Report,
Red and Green Salad with Cranberry Vinaigrette
1 beet, trimmed
1 red or pink grapefruit
1 ripe avocado
1 large head red-tipped leaf lettuce or other greens, torn into bite-size pieces
2 tablespoons white balsamic vinegar
2 teaspoons olive oil
1 tablespoon honey
¼ cup cranberry juice cocktail
Salt and pepper, to taste
2 teaspoons minced shallot
Wrap beet in aluminum foil, place in baking dish and bake at 400 degrees 60 to 70 minutes or until tender. Cool, peel and thinly slice.
Peel grapefruit, removing all white pith. Cut along the sides of each dividing membrane, cutting to the core; remove sections over a dish to catch juice. Set aside grapefruit sections.
Peel, pit and thinly slice avocado. Place avocado slices in collected grapefruit juice and toss gently to coat; drain.
Arrange lettuce on 4 salad plates. Top lettuce with alternating slices of beets, grapefruit and avocados.
Whisk together vinegar, oil, honey and cranberry juice cocktail; season with salt and pepper. Stir in shallots.
Drizzle each salad lightly with vinaigrette just before serving.
Yield: Serves 4.
Approximate nutritional analysis per serving: 174 calories, 51 percent of calories from fat, 10 grams fat (2 grams saturated), no cholesterol, 19 grams carbohydrates, 2 grams protein, 24 milligrams sodium, 3 grams dietary fiber.
Avocado, Turkey and Brie Panini
1/3 cup olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, minced
Salt and pepper to taste
1 16-ounce ciabatta or other rustic bread, halved horizontally
8 ounces thinly sliced turkey
8 ounces sliced Brie cheese
2 ripe avocados, peeled, seeded and each cut into 12 slices
In a small bowl, whisk together the olive oil, vinegar and garlic to blend; season dressing to taste with salt and pepper.
Open the bread like a book. Brush some of the dressing on the inside of the bottom half of the bread. Layer turkey, cheese and sliced avocados on the bottom half. Drizzle with more of the dressing and sprinkle with salt and pepper. Press top of bread over. Cut bread into sandwiches.
Cook in a heated sandwich grill or panini maker 3 to 5 minutes or until cheese is melted and sandwiches are golden on both sides.
Yield: Serves 6.
Approximate nutritional analysis per serving: 611 calories, 53 percent of calories from fat, 36 grams fat (11 grams saturated), 45 grams carbohydrates, 27 grams protein, 826 milligrams sodium, 66 milligrams cholesterol, 6 grams fiber.
½ cup chopped white onion
2 diced Roma tomatoes
Juice of 1 large lime
½ cup chopped cilantro leaves
1 seeded and chopped jalapeno or serrano pepper
1 finely minced clove garlic
1 teaspoon salt (or more if desired)
¼ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1½ teaspoons chili powder such as ancho (optional)
In a large bowl, lightly mash flesh of avocados. Leave it chunky. Add chopped white onion, diced Roma tomatoes, juice of lime, chopped cilantro leaves, chopped pepper, minced clove garlic, salt, black pepper, cayenne pepper and chili powder. Stir together lightly.
Taste and adjust seasoning. Press plastic wrap directly on the dip and cover with another lid. Refrigerate for a few hours before serving.