YOUR PRODUCE MAN'S
Amazing Avocado Recipes

Fettuccine With California Avocado--Diabetic Diet

Ingredients
2 tbsp. Olive oil
1/4 cup Sherry wine vinegar
1/2 cup Fresh basil, chopped
1/2 cup Green onions, chopped
1 cup Sweet green pepper, diced
1 1/4 cup Sundried tomatoes, diced
1 medium California avocado, diced
1 lb Dried fettuccine noodles (any dried pasta)

Instructions
· In a large bowl combine the olive oil, vinegar, basil, green onions, sundried tomatoes, and half of the California avocado.
· Toss ingredients well so they are evenly coated with the oil and vinegar.
· Cook pasta in boiling water for 6 minutes or until "al dente." Drain pasta and pour in salad bowl with the other ingredients while the pasta is still hot.
· Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta.

Cinco de Mayo Guacamole

Ingredients
2 ea Ripe California avocados
1 TBS Fresh lime juice
1/3 cup Tomato (seeded and drained)
1/4 cup Green onion (chopped)
2 ea Serrano chiles (chopped)
1/4 cup Cilantro, chopped
1/2 tsp Salt

Instructions
· Peel and de-seed Avocado, then cut into 1/2 inch cubes.
· Stir in lime juice. Fold in remaining ingredients.
· Guacamole is best made as close to serving as possible.
· For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.
· Serve with tortilla chips.

Spring Avocado Fantasia

Ingredients
1 ea Cantaloupe
2 ea Red Grapefruit
2 ea Avocados (ripe Hass)
2 TBS Lemon Juice (fresh)
2 TBS Vegetable Oil
2 TBS Honey
1/4 cup Mint Leaves (freshly cut)
to taste Salt and pepper

Instructions
· Cut the top and bottom of your grapefruit, then cut off the peel. Cut out the sections, leaving the membranes. Put the sections into a bowl.
· Cut the Cantaloupe in half and remove the seeds. With a melon baller, scoop out balls from the melon flesh. Add the melon balls to the segments. Chill the fruit for at least 30 minutes.
· Cut the Avocados in half. Discard the pit. Cut each half in half. Peel off the skin, then cut the flesh into chunks.
· Toss the Avocados into the fruit mixture.
· Mix the oil, lemon juice, honey, chopped mint, salt and pepper to taste.
· Pour the dressing over the fruit mixture. Toss gently.
· Garnish with a mint leaf and serve immediately.

Avocado Fruit Stand Salad

Ingredients
Dressing:
¼ cup Olive oil
2 TBS Raspberry vinegar
2 TBS Chopped Walnuts, toasted
1 tsp Grated lime peel
1 TBS Fresh lime juice
1 TBS Chopped fresh basil leaves
½ tsp Dry mustard
¼ tsp Salt
¼ tsp Ground black pepper

Instructions
· In a small bowl, whisk together ingredients, set aside.

Salad:
Ingredients
10 cups Mixed baby greens (10 ounces)
3 ea Kiwi (peeled)
2 ea Grapefruit (Peel, segment)
2 cups Strawberries (sliced)
1 ea Ripe California avocado

Instructions
· Cut Kiwifruit into half lengthwise and slice in half rounds
· De-seed the Avocado, peel it. Then slice half into 8 portions. Cube the remaining Avocado.
· In a large salad bowl, combine all ingredients for salad except avocado slices.
· Whisk together dressing and pour over salad just before serving. Toss salad to coat with dressing.
· Arrange avocado slices on top.

AvoSalsa

Ingredients
2 ea Ripe Avocados (peel, pitted, dice)
1 ea Ripe tomato (diced)
¼ cup Red Onion (finely chopped)
2 cloves Garlic (minced)
2 TBS Cilantro (chopped)
1 ea Lime (juiced)
½ tsp Ground cumin
½ tsp Freshly ground black pepper
½ tsp Salt

Instructions
· In medium bowl, combine all ingredients. Toss well and maintain chunky consistency.

Cashew Chicken-Avocado Wraps

Ingredients
½ lb Deli-roasted chicken
1/3 cup Reduced-fat mayonnaise
½ cup Basil (chopped)
2 TBS Lime juice
1 tsp Chile-garlic paste
4 ea Flour tortillas (10-inch)
2 ea Ripe Avocados (peel, sliced)
½ cup Chopped cashews
4 ea Lettuce leaves

Instructions
· Remove bones from chicken and coarsely chop meat.
· Stir together mayonnaise and next 3 ingredients until blended; stir in chicken.
· Place chicken mixture evenly down center if each tortilla; top evenly with avocado slices, cashews, and lettuce. Roll up, and wrap individually in plastic wrap. Chill 30 minutes or up to 2 hours.

Mr. Green's Original Guacamole

Ingredients
4 ea Ripe Hass Avocados
- 1 ea Red Onion (finely diced)
- 1 ea Lime (juiced)
- 3 ea Garlic cloves (finely minced)
- 3 ea Ripe Tomatoes (finely minced)
- 2 ea Jalapeno (finely minced)
- 1/4 cup Cilantro (finely chopped)
- Salt to taste

Instructions
* Cut Avocados in half and de-seed. Peel, then cut up into a large mixing bowl. Smash to your desired smoothness.
* Add all other ingredients and mix with a fork.

This was the original way Guacamole was made in Mexico. You don't have to use all of those fancy packaged mixes. My original Guacamole is the finest, most natural, and simplest way of making fresh Guacamole. You can use this as a dip, or on your omelettes, tacos, enchiladas, sandwiches, potatoes...well, you get the idea.

NOTE: For hot Guacamole, leave the Jalapeno seeds in. For milder flavor, de-seed the Jalapeno.

Prawn Avocado and Mango Salad

Ingredients
3 ea California avocados
3 ea Mangos
1lb Cooked prawns
3oz Baby mushrooms sliced
Lettuce

Dressing:
1 tsp Grated fresh ginger
5 fl oz Olive oil
2 TBS Raspberry vinegar
1 tsp Honey
1 tsp Seeded mustard
3 tsp Lemon juice
1 TBS Chopped fresh chives
1 tsp chopped dill

Instructions
· Prepare recipe close to serving time, It will not keep for long periods of time as the avocado will discolour, they will stay green longer if wiped with lemon juice.
· Cut avocado's in half lengthways, remove stone and flesh.
· Shred lettuce and arrange a small pile in the middle of the plates.
· Peel the mangos, remove skin and slice both avocado and mango, and arrange around the plate.
· Sprinkle the prawns over, then the sliced mushroom last. mix all dressing ingredients together and liberally coat the prawns etc. sprinkle with chopped parsley and serve with brown bread and butter.

Tango with more mango in the Chilled Yellow Pepper;Cilantro Soup, Mango Avocado Tartar

Ingredients

Avocado Cream
1 ea California avocado (diced)
2 TBS Prepared herbed vinaigrette
2 TBS Sour cream
1 TBS Fresh lemon juice
to taste Salt & Pepper

Salad
9 cups Mixed baby salad greens
1 pound Fresh lump crab meat
2 ea California avocados

Instructions
· Peel and de-seed the Avocado. Slice it thin.
· In a blender or food processor, puree avocado until almost smooth.
· Add vinaigrette, sour cream, and lemon; puree until smooth. Season with salt and pepper.
· Toss greens with half of Avocado Cream
· Divide half of the greens among 6 serving plates. On top of the greens, divide half the crab among the plates. On top of the crab, divide half the avocado slices. Repeat layers with remaining greens, crab, and avocado.
· Garnish each plate with dots of Avocado Cream and with Fresh pea shoots or watercress sprigs.