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Avocado and Pineapple Salad

8/26/2019

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Our favourite BBQ accompaniments!
This tasty and tropical salad is a great side dish that uses ingredients like fresh pineapple, avocado, red onion and orange juice to create a perfect flavor combination. 
Creamy avocados are major players when it comes to providing healthy, good-for-you fats and pineapple fruit is rich in vitamins, minerals and health benefiting proteolytic compound bromelain that digest food by breaking down protein. 


Yield: Makes 6 to 8 servings


Ingredients

8 cups iceberg or other crisp lettuce 
2 cups fresh pineapple chunks 
1 medium red onion, thinly sliced
1/3 cup extra-virgin olive oil
1/3 cup white vinegar
1/3 cup fresh orange juice 
1/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium avocados, sliced 
Fresh lime wedges 


Preparation 
Toss together first 3 ingredients in a large bowl. Whisk together oil and next 5 ingredients. Pour desired amount of dressing over salad mixture, and toss well. Spoon salad onto individual plates. Arrange avocado slices over salads; serve with lime wedges. 
Serve immediately.


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Avocado Fries

3/19/2014

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Crunchy on the outside, creamy and nutty inside, these avocado fries are totally over the top.

Serves 6

Cooking time: 30 Minutes

Ingredients
  • Canola oil for frying
  • 1/4 cup flour
  • About 1/4 tsp. kosher salt
  • 2 large eggs, beaten to blend
  • 1 1/4 cups panko (Japanese bread crumbs)
  • 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Preparation
  1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
  2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
  3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.
  4. Note: Nutritional analysis is per serving.

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Chilled Avocado Soup

3/19/2014

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Surprise! This rich, velvety avocado soup contains no cream or milk. Pureeing in the blender fills the mixture with air, making it thicker. Add more broth if you like a thinner consistency. It's delicious topped with the Crab-and-Mango Garnish or on its own.

Makes 6 servings

Ingredients
  • 3 ripe avocados, halved, pitted, peeled and mashed
  • 3 cups chicken or vegetable broth
  • 3 tablespoons fresh lemon or lime juice
  • 1/3 cup fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • Crab-and-Mango Garnish
Preparation
  1. Combine ingredients in a blender, and process until smooth. Cover and refrigerate 2 hours or until completely chilled. Pour soup into serving bowls. Top each serving with Crab-and-Mango Garnish.

How to make Crab-and-Mango Garnish

Ingredients
  • 1/2 pound lump crab
  • 1/4 cup chopped sweet onion
  • 1/2 cup diced mango
  • 2 tablespoons cider vinegar
  • 1 tablespoon light olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
Preparation
  1. Combine ingredients in bowl; cover and chill.


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