Avocado Dressing

This creamy avocado dressing is delicious on salads, grilled or roasted veggies, and grain bowls.
 
1 ripe avocado, pitted

1/2 cup water
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon fresh dill
1/2 garlic clove
1/2 teaspoon sea salt
Freshly ground black pepper

Combine the avocado, water, olive oil, lemon juice, dill, garlic, salt, and several grinds of fresh pepper in a blender. Blend until creamy, then transfer to a jar.

If the dressing is too thick, stir in a little more water to reach a drizzle-able consistency, if desired.
 
Can be stored in an airtight container in the fridge for up to 2 days.
 
Serves 4 to 6.
 
From Love and Lemons blog

Roasted Carrots with Avocado and Yogurt

For the carrots:
1/4 cup water
1 1/2 teaspoons teaspoon cumin seeds, toasted and cooled
1 1/2 teaspoons coriander seeds, toasted and cooled
1 teaspoon dried thyme leaves
1 teaspoon coarse or kosher salt, plus more to taste
Red chile flakes, to taste
Freshly ground black pepper, to taste
2 garlic cloves, minced or pressed
1/4 cup olive oil
1 tablespoon red wine vinegar
3 pounds thin-to-medium carrots, scrubbed, not peeled
 
To finish:
2 tablespoons olive oil
2 tablespoons orange juice (from about 1/4 orange)
2 tablespoons lemon juice (from about 1/2 lemon)
1 large or 2 medium firm-ripe avocados, cut in thin slices
Salt and pepper to taste
1 to 2 cups radish sprouts, other sprouts or light salad greens of your choice
1/4 cup plain yogurt (or sour cream)
2 tablespoons roasted hulled pumpkin seeds, sunflower seeds, toasted sesame seeds, or a mix
 
Heat your oven to 400 degrees F.  Cover 1 large (half-sheet) or 2 smaller (quarter-sheet) roasting pans with foil for easy cleanup.  Pour 1/4 cup water in bottom of pan (or divide between both).
 
Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground.  In the bottom of a very large bowl, combine prepared spices, salt and pepper, garlic, vinegar, and 1/4 cup olive oil, and whisk to blend.  Add carrots and toss to coat.
 
Spread carrots, drizzling with any extra marinade, in prepared pans, and cover tightly with foil.  Roast for 25 minutes covered, then remove the foil and roast for 35 minutes more, until the carrots are lightly browned and tender but not falling apart.
 
Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices, in a small dish with salt and pepper.  When carrots are done, scatter with avocado and sprouts then drizzle with this citrus dressing all over.  Dollop yogurt over the top and sprinkle with seeds.  
 
Serves 4.
 
From Smitten Kitchen, adapted from April Bloomfield and Jean-Georges Vongrichten

Roasted Cauliflower Fried Halloumi Tacos with Spicy Avocado Basil Guacamole

1 large, or 2 small, heads cauliflower, cut into florets
2 tablespoons sesame or olive oil
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon kosher salt and pepper
1 (14 ounce) can black beans, drained and rinsed
8 ounces halloumi cheese, sliced
1 cucumber or zucchini, shredded

Corn tortillas, to serve
 
For guacamole:
1 avocado, halved
1 cup fresh basil
1/4 cup toasted pine nuts
1 jalapeno
Juice of 1 lemon
2 tablespoons sesame oil
Kosher salt and pepper
 

Heat the oven to 400 degrees F.
 
On a baking sheet, toss together the cauliflower, oil, paprika, chili powder, cumin, salt and pepper.  Transfer to the oven and roast for 15 minutes.  Remove from oven, stir in black beans and toss vegetables, and then return to oven to roast for another 10 minutes.  
 
Meanwhile, make the avocado guacamole.  Add half the avocado, basil, pine nuts, jalapeño (remove seeds for less heat), lemon juice and oil to a food processor and pulse until chunky smooth.  Dice the remaining avocado half and stir into the pesto.  Taste and season with salt and pepper.
 
Heat a small skillet over medium heat and add a drizzle of olive oil.  Once hot, add the halloumi slices and cook for 1-2 minutes per side or until lightly golden.  Remove and drain onto paper towels.
 
To assemble, layer the cucumber/zucchini, and cauliflower in the tortillas. Top with fried halloumi and guacamole.
 
Serves 4.
 
From Half Baked Harvest blog, with minor change

Black Bean Sopes

1 cup instant masa harina, plus more as needed
1/2 teaspoon kosher salt
Hot water
3 tablespoons unsalted butter, at room temperature
Vegetable oil for frying
1 cup Salsa Madre black bean puree (or see note below)
1 avocado, diced
1 cup cherry tomatoes, diced
1/2 lime
Salt and pepper to taste

Combine the masa harina and salt in the bowl of a stand mixer with the beater attachment.  With the mixer on low speed, slowly pour in 3/4 cup hot water until the mixture forms a dough.  It should be moist and tacky but not sticky or dry.  If it's sticky, sprinkle in a little more masa harina and mix to combine; if it's dry, pour in a tablespoon or so more hot water and mix to combine.  

When the dough feels right, turn the mixer to medium-high speed, pinch off a small piece of butter, and drop it into the dough, beating until it disappears before dropping in another piece.  When all the butter is in the dough, turn the mixer to high and beat for another minute, until the masa dough is very fluffy.  Check to see if it has remained slightly tacky but not sticky or dry; beat in more masa harina or water if needed to correct it.

Using a small cookie scoop or large tablespoon, form the masa into eight equal pieces.  Pat each one into a 3-inch disk.

Pour 1 tablespoon of the oil into a large skillet over medium-high heat.  When it shimmers, add as many of the masa disks as will fit without overcrowding.  Cook until very lightly browned, 1 minute per side, then remove to a plate and let cool slightly.  While they're still pretty hot but you can (barely) handle them, pinch the edges of the masa disks all around, turning them to form a rimmed basket shape.

Pour enough oil into the skillet over medium-high heat to come up to 1/2 inch.  When the oil shimmers, add enough of the masa boats (sopes) to fit without overcrowding and fry until crisp, 2 minutes per side.  Transfer to a paper-towel-lined plate.

Mix together diced avocado and cherry tomatoes, squeeze lime half over the mixture, and season to taste with salt and pepper.

Scoop 2 tablespoons of the black bean puree into each of the sopes, then top with avocado and tomato mixture.  Serve while hot.

Makes 8 sopes.

From Cool Beans by Joe Yonan with minor change

Note: If no Salsa Madre on hand, puree 1 1/2 cups cooked or no-salt-added canned black beans, drained and rinsed, with 1/4 teaspoon kosher salt, 1/2 teaspoon ground cumin, and just enough water or bean cooking liquid to help the blender blades turn, then blend until smooth.

Creamy Avocado Dip with Scallions

1 tablespoon canola or other neutral vegetable oil
3 large scallions, white and pale-green parts thinly sliced, and dark-green parts trimmed and finely chopped
3/4 teaspoon kosher salt plus a pinch
1 avocado, coarsely chopped
3/4 cup Greek yogurt

Heat oil in a small pan over medium.  Add the sliced scallions, reserving finely chopped scallions for later, and a pinch of salt.  Cook, stirring frequently, until scallions just start to brown around the edges, about 3 minutes.

Transfer scallions and oil to the bowl of a food processor.  Add avocado, yogurt, and remaining 3/4 teaspoon salt.  Process until nearly smooth.  Taste and adjust seasonings.  Transfer to a bowl and top with reserved finely chopped scallions.

Makes 1 1/2 cups.

From Epicurious, with minor changes

Zucchini Noodles with Creamy Avocado Pesto

4 large zucchini

Avocado pesto:

1 ripe avocado

1/2 cup fresh basil leaves

2 cloves garlic

2 tablespoons pine nuts

1 tablespoon lemon juice

1/2 teaspoon sea salt
1/2 teaspoon black pepper

1 tablespoon extra virgin olive oil

2 teaspoons olive oil

Cherry tomatoes, halved or quartered

Salt and cracked pepper to taste

Grated Parmesan cheese

Spiralize zucchini into noodles and set aside on paper towels so that any excess water is soaked up.

Put avocado, basil, garlic, pine nuts, lemon juice, salt, and black pepper in a food processor and pulse until finely chopped.  Then, with the motor still running, add extra virgin olive oil in a slow stream until emulsified and creamy. 

Heat 2 teaspoons olive oil in a large skillet over medium-high heat, then add the zucchini noodles, cooking for about 1 to 2 minutes or until just tender. 

Transfer zucchini noodles to a bowl and toss with avocado pesto and tomatoes.  Season to taste and serve with freshly grated Parmesan.

Serves 4.

From Eat Yourself Skinny website, with minor changes

Potato Wedges with Avocado Dip

2 russet potatoes, sliced in thin wedges
1 teaspoon olive oil
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt

Avocado dip:
1 avocado, mashed with a fork
1/2 lime, juiced
2 tablespoons almond milk or coconut milk
Salt and pepper to taste
Red pepper flakes to taste

Heat oven to 450 F.  Line a baking sheet with foil.

Place sliced potatoes in a bowl with olive oil, paprika, garlic powder, pepper, and salt.  Stir to coat the potatoes evenly.  Spread the potatoes on the lined baking sheet so the slices aren't touching each other.

Bake the potatoes for 30 minutes, flipping the pieces halfway through.  

While potatoes are baking, prepare the avocado dip.  Mix the dip ingredients, and whisk until smooth.  Refrigerate until ready to use.

Remove potatoes from oven; they should be crisp and browned.  Serve immediately with avocado dip.

Serves 1 to 2.

From This Savory Vegan blog

Avocado, Cucumber, and White Bean Wrap

Soft Wrap Bread

White Bean Spread

Sliced avocados
Thinly sliced cucumbers
Other options: Arugula, thinly sliced sweet onion, tomato slices
Mayonnaise mixed with capers and harissa to taste

Spread bean spread on bread, add vegetables, drizzle with harissa and caper mayonnaise.

Guacamole with Fresh Corn and Chipotle

2 large ripe avocados (about 1 1/2 pounds), halved, pitted, and peeled
1 tablespoon fresh lime juice
1 ear of fresh corn
1 plum tomato, seeded and diced
2 green onions, chopped
1 canned chipotle chile, finely chopped
1/4 cup sour cream

Mash avocados with lime juice in a medium bowl.  Using a sharp knife, remove corn kernels from cob and add to avocado mixture.  Stir in tomato and green onions. Combine chipotle and sour cream in a small bowl; whisk to blend.  Stir cream mixture into avocado mixture.  Season with salt.  (Can be made 4 hours ahead.  Place plastic wrap directly onto surface of guacamole and refrigerate.  Bring to room temperature before serving.)

Makes about 2 cups.

From Bon Appetit, July 2006

Magic Green Sauce

1 avocado

1 cup packed parsley and cilantro leaves (combined)

1 jalapeño, ribs and seeds removed

2 cloves garlic

Juice of one lime

1/2 cup water

1/2 cup olive oil

1 teaspoon salt

1/2 cup pistachios (or almonds)

Pulse all ingredients ­ except pistachios ­ in a food processor until incorporated.  Then add pistachios and pulse until mostly smooth, or at whatever consistency you want.

Serve as a dip, spread, or sauce ­­ or add additional water or oil to thin the sauce for use as a dressing or a marinade.

Makes about 2 cups.

From Pinch of Yum blog

Avocado and Cucumber Salad

3/4 to 1 pound seedless cucumber, chopped into chunks

1 to 2 scallions, thinly sliced

1 large avocado, pitted and diced

2 tablespoons mayonnaise

Juice of half a lime, or more to taste

Chipotle puree or hot sauce, to taste

Salt

Combine cucumber, scallions, and avocado in a bowl.  Whisk together mayonnaise, lime, and seasonings.  Drizzle salad with dressing.

Serves 2 as a main dish or 4 as a side.

From Smitten Kitchen, with very minor changes

Flounder with Creamy Guacamole Sauce

1 avocado, pitted and peeled
2 teaspoons fresh lime juice
2 tablespoons water 
1 1/2 tablespoons finely chopped scallion or chives
1/8 teaspoon ground cumin
Pinch of cayenne, or to taste
2 tablespoons sour cream
3/4 to 2 pounds flounder filets, seasoned with salt and pepper
Canola oil
Tomato, seeded and finely chopped, for garnish, or Avocado and Corn Salsa

In a blender, puree the avocado, lime juice, water, scallion or chives, cumin, cayenne, sour cream, and salt and pepper to taste, scraping down the sides of the blender, until the sauce is smooth.  Add more water if necessary to thin sauce to desired consistency.

Heat oil in cast iron skillet. Cook flounder in for a few minutes on each side, until lightly browned and cooked through. Serve with avocado sauce, and tomato or avocado and corn salsa.

Note: You can also halve the avocado, puree one half into the sauce, and reserve other half to serve, thinly sliced, with the fish.

Serves 2-4, depending on amount of fish used.


From Gourmet, with many changes

Avocado and Corn Salsa

1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 to 2 ripe red tomatoes, seeded and cut into 1/4-inch dice
1 cup frozen corn, thawed
Coarse salt and freshly ground black pepper to taste

Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice.  Spoon the tomato on top of the avocado.  Add the corn kernels.  Gently toss to mix.  Taste for seasoning, adding more lime juice as necessary and seasoning with salt and pepper to taste.

Makes 2 to 3 cups.


From Indoor Grilling by Stephen Raichlen, with many changes

Tomato and Red Pepper Soup with Avocado

4 red bell peppers
1 pound 10 ounces tomatoes
1 onion, roughly chopped
2 1/2 cups vegetable broth
Salt and coarsely ground black pepper
Juice of 1/2 lemon
1 medium avocado
6 tablespoons cream
6 basil leaves, torn

Halve, seed, and roughly chop the bell peppers, then quarter the tomatoes.  Put them into a saucepan with the onion and the broth.

Simmer for 30 minutes or until the peppers are very tender.  Puree with a hand blender.  Season with salt, pepper, and the lemon juice.

Peel, pit, and finely dice the avocado.  Ladle the soup into bowls.  Swirl each bowl with a little cream, then top with a tablespoon of avocado, some torn basil leaves, and sprinkling of coarsely ground pepper.

Serves 6.


From New Vegetarian Cooking by Rose Elliot, with minor changes

Black Bean and Avocado Soup

2 tablespoons olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1 1/2 tablespoons whole cumin seeds, crushed
2 to 3 teaspoons chipotle chili powder, or to taste
2 cinnamon sticks
2 tablespoons unrefined cane sugar
2 teaspoons salt
1 cup coarsley chopped cilantro
6 medium-sized tomatoes, seeded and coarsley chopped
4 cups cooked or canned black beans
4 cups vegetable stock
2 ripe but firm avocados, cubed
Juice from 1 fresh lime
Freshly ground black pepper

In a large soup pot, heat the olive oil over medium heat.  Add the red onion and cook, stirring occasionally, until soft, 5 to 7 minutes.

Add the garlic, cumin, chili powder, cinnamon, sugar, salt, and 1/2 cup of the chopped cilantro.  Cook, stirring often, 2 to 3 minutes, until the spices are fragrant.

Add the tomatoes and beans and cook an additional 2 to 3 minutes.  Pour in the stock and bring to a boil.  Reduce the heat and simmer for 15 to 20 minutes.

Remove about 1 1/2 cups of the beans with some liquid and puree in a blender or food processor.  Stir back into the pot.

Just before serving, add the avocados, lime juice, and remaining cilantro.  Season with additional salt and pepper to taste.

Serves 4 to 6.


From The Bold Vegetarian Chef by Ken Charney

Avocado and Watercress Salad

Onion, Apple, and Soy Sauce Dressing

1/4 cup rice vinegar
1 tablespoon grated sweet onion (use large holes of box grater)
1/4 cup finely grated peeled apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil

Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then whisk in oil. 


Salad

Onion, Apple, and Soy Sauce Dressing
6 cups watercress (thin stems and leaves only, from 1 large bunch)
1 firm-ripe avocado
Sesame seeds or gomasio

Just before serving, toss watercress with enough dressing to coat.  Quarter, pit, and peel the avocado, then cut crosswise into 1/4-inch-thick slices.  Gently toss with watercress.

Sprinkle with sesame seeds or gomasio.


From Epicurious/Gourmet