email this pageAvocado and Turkey Sandwiches with Feta Mayonnaise
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
Lemon Mayonnaise:
1/4 cup light mayonnaise
2 tablespoons crumbled feta cheese
2 tablespoons lemon juice
2 tablespoons chopped cilantro
Sandwiches:
8 slices of rustic bread
4 lettuce leaves
3/4 pound sliced smoked turkey
4 slices cooked bacon
8 tomato slices
2 large ripe avocados
Juice of 1 lime
1/4 teaspoon salt
Coarsely ground black pepper
Instructions
1/4 cup light mayonnaise
2 tablespoons crumbled feta cheese
2 tablespoons lemon juice
2 tablespoons chopped cilantro
Sandwiches:
8 slices of rustic bread
4 lettuce leaves
3/4 pound sliced smoked turkey
4 slices cooked bacon
8 tomato slices
2 large ripe avocados
Juice of 1 lime
1/4 teaspoon salt
Coarsely ground black pepper
1.To prepare mayonnaise, combine mayonnaise, feta, lemon juice and cilantro in a small bowl. Stir until well blended. 2. To prepare sandwiches, spread lemon mayonnaise on each slice of bread. Layer lettuce, turkey, bacon and tomatoes on 4 slices of bread. 3. Slices avocados and place on remaining slices of bread. Sprinkle with lime juice. Season with salt and pepper. Close sandwich halves. Serves 4.
Nutritional Information
Per serving: 500 calories, 27gfat, 55mg chol., 30g prot., 137g carbs., 11g fiber,
Avocado with Minted Chimichurri
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Ingredients
1 bunch mint, chopped
1/2 bunch flat-leaf parsley, chopped
1/2 bunch chives, chopped
1/4 bunch cilantro, chopped
1 cup extra-virgin olive oil
1/4 cup red wine vinegar
Juice of 2 limes
4 garlic cloves, chopped
1/2 teaspoon sweet paprika
1/4 teaspoon crushed red pepper
Salt
6 ripe avocados
Instructions
1/2 bunch flat-leaf parsley, chopped
1/2 bunch chives, chopped
1/4 bunch cilantro, chopped
1 cup extra-virgin olive oil
1/4 cup red wine vinegar
Juice of 2 limes
4 garlic cloves, chopped
1/2 teaspoon sweet paprika
1/4 teaspoon crushed red pepper
Salt
6 ripe avocados
1. Whisk together all ingredients except avocados. Let stand 30 minutes to allow flavors to combine.
2. Just before serving, cut avocados in half, peel, seed and slice. Arrange on serving plates and drizzle with sauce.
Recipe created by Mary Sue Milliken and Susan Feniger for the Hass Avocado Board, avocadocentral.com
2. Just before serving, cut avocados in half, peel, seed and slice. Arrange on serving plates and drizzle with sauce.
Recipe created by Mary Sue Milliken and Susan Feniger for the Hass Avocado Board, avocadocentral.com
Guacamole Autentico
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Ingredients
4 ripe avocadoes, peeled and seeded
1 teaspoon ground cumin
1 medium Roma tomatoes, seeded and diced
1/2 cup mined sweet white onion
2 Serrano Chiles, seemed and minced
1/4 cup chopped cilantro leaves
1/4 cup fresh lime juice
Hot pepper sauce
Sea salt
White pepper
Instructions
1 teaspoon ground cumin
1 medium Roma tomatoes, seeded and diced
1/2 cup mined sweet white onion
2 Serrano Chiles, seemed and minced
1/4 cup chopped cilantro leaves
1/4 cup fresh lime juice
Hot pepper sauce
Sea salt
White pepper
1. Cut avocados in large chunks and mash coarsely with a fork. Add remaining ingredients and blend gently, leaving some small chunks of avocado. Taste and adjust seasoning with more pepper sauce, salt and pepper.
Recipe courtesy of the Hass Avocado Board, avocadocentral.com
Recipe courtesy of the Hass Avocado Board, avocadocentral.com
Chilled Avocado Soup
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Ingredients
1. Place all ingredients, except vinegar and lemon juice, in a blender. Puree until smooth.
2. Season with vinegar and lemon juice. Consistency of soup may be adjusted by adding more water.
3. Serve chilled.
Recipe courtesy of Hass Avocado Board, avocadocentral.com
2 ripe avocados, seeded, peeled and diced
1 cucumber, peeled, seeded and cubed
2 tablespoons freshly chopped dill
2 cups torn romaine lettuce
1 medium green pepper, diced
2 green onions, thinly sliced
2 teaspoons chopped garlic
1 cup water
1 fluid ounce vodka, optional
Vinegar
Lemon juice
Instructions
1 cucumber, peeled, seeded and cubed
2 tablespoons freshly chopped dill
2 cups torn romaine lettuce
1 medium green pepper, diced
2 green onions, thinly sliced
2 teaspoons chopped garlic
1 cup water
1 fluid ounce vodka, optional
Vinegar
Lemon juice
1. Place all ingredients, except vinegar and lemon juice, in a blender. Puree until smooth.
2. Season with vinegar and lemon juice. Consistency of soup may be adjusted by adding more water.
3. Serve chilled.
Recipe courtesy of Hass Avocado Board, avocadocentral.com
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