Hi Sparks. So here is a recipe for a guacamole that my best friend makes. I wasn't sure about the OJ as one of the ingredients, but I have to tell you that it is AMAZING.
2 medium vine-ripened tomatoes, halved crosswise, cored, & seeded
2 - 3 serrano chilies
3 large Hass avocados, halved, pitted, & peeled
Juice of 1-1/2 limes
Juice of 1 small orange
1/4 diced red onion
3/4 cup fresh cilantro (or more :) )
1/2 teaspoon kosher salt
pepper to taste
I've grilled (or broiled) the tomatoes & chilies before to give them a smoky taste, and that turns out nicely too.
For a non-Mexican recipe try a Cobb salad. The critical ingredients are Romaine, crumbled bacon, sliced hard boiled eggs, chicken, bleu cheese, tomatoes and avocado. There are lots of online recipes.
Avocado salad dressings are out there too. Just blenderize your avocados with low fat sour cream or half sour cream/half low fat mayo. Add lemon juice, salt, pepper, garlic and any herbs you like to taste. Cilantro or parsley is good. Add water to thin at the consistency you desire.
A good crusty bread toasted and then piled with BLT filling is fantastic with sliced avocado. You can use traditional mayo or even better...combine mayo with a tad of chipotles in adobo. Add fresh squeezed lime or lemon to that spread.
Avocados, fresh tomatoes, cucumbers, cilantro and cotija cheese just go. It's a great marinated salad for do ahead gatherings. Marinade in lime juice and good olive oil. Only a little salt because the cheese is salty. Add pepper to taste. If you can't get this Mexican cheese substitute feta. If you like a mild flavor use fresh mozzarella, substitute lemon juice for lime and parsley for cilantro.
I call this "The House of Chaos Signature Sandwich".
2 slices of pumpernickel bread or other whole grain type
spread one slice with a tbsp of mayonaisse and the other with a tablespoon of hummus.
Sprinkle bacon crumbles (or the soy equivalent) onto the hummus
Add a couple of slices of fresh red tomato and
a slice of sharp Cheddar cheese.
Then add a few slices of fresh avocado and put the 2nd slice of bread on top, mayo side inside. I love this sandwich, which I invented. You can make it your own by changing out the type of cheese and/or bread you use.
Spinach salad w/mandarin oranges, slices of sweet onion and avocado with a citrus or raspberry dressing.
Avocado half filled with balsamic vinegar, catalina style dressing, or just sprinkled with seasoned salt.
Avocado slices on top of a grilled hamburger (bacon and tomato slices optional)
Add to any salad, or just a tomato platter. Sliced and served along with eggs, sausage and salsa.
Can you guess we love avocados?
need to add a link to another favorite recipe http://davesgarden.com/community/forums/t/596727/?hl=shrimp+avocado+fettucini
This sounds odd and horrible but I have to admit I love it and I tolerate a certain product in my fridge because of this recipe:lol: I don't really even like Miracle Whip and mostly have no reason to have it other than this recipe and the odd tomato sandwich in the summer (I'm mainly a regular mayo girl.)
Sprinkle of lemon juice
Salt and pepper to taste
Depends on your particular taste and texture preferences and how much avacado you're whipping up. I'm usually only doing one at a time for myself. Usually about a tsp each of the sour cream and MW for that and seasoning to taste. The odd sweet note of the MW just gets me:lol:
A friend of mine made this for me when I lived in New Mexico--her version of guacamole as a Tennessee girl:lol:
Anna's guacamole, Anna was my house keeper when I lived if California, having a large avacado tree in the year, she made use of the wonderful fruit
2 large, ripe avacados
1/4 cup fresh lemon juice ( we had those in the yard too)
1 cup finely diced sweet onion
5 fresh cloves garlic
1 teas sea salt
1 small tomato, chopped fine
Peel and mash avacados, squeeze lemon into avacados adding the rest of the ingredients and mix well.
Cover with plastic wrap, pressing down to the guacamole to prevent browning.
Chill for at least 2 hours
Serve with Warm Tortilla chips
If you chop them up and toss into vinegarette based pasta salads or cold quinoa, rice, kasha/buckwheat or couscous salads the acid in the vinegarette would help hold the color or just cut enough to toss in when ready to serve. I use avocado on sandwiches, sliced or mashed also.