PB Recipes: Death by Avocado
Recently we designed a sweater which featured a dead woman (don't stop reading yet) with a trail of avocados. The text on the bottom read "Death by Avocado" meant to imply that her obsession with Avocados had eventually led to her death. This was inspired by the Avocado craze that seems to have taken over the world. From Los Angeles to Seoul there are recipe lists, blog posts and Instagram uploads with Avocado on toasts, Avocado on Sushi and even Avocado masks! This reminded us of that old adage, "if you can't beat em, join em." Thus, here is a list of Avocado recipes that you can try and perhaps, eventually join in on the Avocado craze as well.
THE HEALTHY GREEK YOGURT AVOCADO GUACAMOLE: This recipe was created by Chef Savvy and is the perfect guacamole to make for parties and anything else involving tortilla chips. It has many savory and spicy ingredients such as Greek Yogurt, red onions, and jalapenos. This is perfect for those who love that tangy kick in their food.
- 1 ripe avocado, diced
- ¼ cup Greek yogurt
- ¼ cup red onion, diced
- 1 tablespoon cilantro, chopped
- ¼ cup tomatoes, diced
- ½ teaspoon jalapeño, minced
- 1 teaspoon lime juice
- sprinkle of salt and pepper to taste
- Combine all of the ingredients in a medium bowl. Mix to combine making sure not to mash up all of the avocado.
- Season with salt and pepper.
- Serve immediately with your favorite chips!
AVOCADO TOAST WITH LEMON AND KALE: The following recipe was created by Skinnytaste, and is the perfect go-to breakfast meal. Packed with nutrients and vitamins, you can make it in five minutes which is perfect if you have busy mornings looking for your cellphone while fumbling for your keys.
- 1 cup shredded kale (no stems)
- 1/2 lemon
- 1 teaspoon olive oil
- 4 slices multigrain bread, 4 oz total
- kosher salt and black pepper
- 4 ounces avocado (1 small haas)
- 1/8 teaspoon cumin
- 4 thin slices radish
- 1 teaspoon chia seeds
- In a bowl combine the kale, olive oil, juice of 1/4 lemon and 1/8 teaspoon salt.
- Massage with your hands for about 1 minute, until the kale softens.
- Slice the avocado in half, reserving 1/2 of one avocado for thin slices. Scoop the rest into a small bowl and mash gently with a fork. Season with 1/8 tsp kosher salt, black pepper and juice from 1/4 of a lemon.
- Toast the slices of whole wheat bread.
- Spread the avocado mash across the toasted bread, top with slices and sprinkle with cumin, salt and pepper (more lemon juice if desired).
- Top each with the massaged kale, radish and chia, finish with pinch salt and black pepper to taste.
GRILLED CHICKEN WITH MANGO, BELL PEPPER, AND AVOCADO: This recipe created by Martha Stewart features a grilled chicken sandwich with an abundance of anti-oxidant rich ingredients. Check out the recipe list below to create your own!
- 1/4 avocado
- 2 slices seeded multigrain bread
- 1/4 mango, sliced
- 1/4 red bell pepper, sliced
- Coarse salt
- 3 ounces grilled boneless skinless chicken breast
- 1/4 small red onion, sliced
- 4 to 5 dandelion greens
- Mash avocado and season with salt.
- Spread on bread.
- Top with chicken, mango, onion, pepper, and greens.
CHICKEN & AVOCADO ENCHILADAS: Here are two delicious foods coming together. Their union is as perfect as when you see your favorite celebrities dating. Anyway, this recipe was created by Gimme Some Oven, and is the perfect dish to make when you're expecting your buddies in an hour!
- 2 Tbsp. olive oil
- 1 medium white or yellow onion, peeled and thinly sliced
- 2 poblano peppers, stemmed and thinly sliced
- 1 jalapeno pepper, finely diced (remove seeds for less heat)
- 8-10 (6-inch) flour tortillas
- 4 cups shredded cooked chicken
- 2-3 cups Monterrey Jack cheese
- optional garnish: fresh cilantro, sour cream, and/or shredded cheese
AVOCADO CREAM SAUCE INGREDIENTS:
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 cups chicken broth
- 3/4 cup sour cream
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 2 California avocados, peeled and pitted
- 1/2 cup chopped fresh cilantro
- juice of one lime
TO MAKE THE ENCHILADAS:
- Prepare the “Avocado Cream Sauce” as listed below.
- Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.
- In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent.
- Remove from heat.
- To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla.
- Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas.
- Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.
- Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.
TO MAKE AVOCADO CREAM SAUCE:
- Melt the butter in a skillet over medium high heat.
- Add the flour, whisking until golden and bubbly, about 2-3 minutes.
- Slowly whisk the broth into the flour mixture.
- Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
- Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor.
- Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.)
- Season with additional salt or pepper if needed.
Here's the sweater that inspired it all. If you think that we missed a favorite recipe, or if you have one of grandma's secret recipes to enlighten the rest of us, leave a comment below.