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5 stars: 1 ratings
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Avocado Chicken Stir-Fry

Submitted by: Cnstarz 
A light, elegant stir fry combines boneless, skinless chicken breast meat with snow peas, green onions, cremini mushrooms, and smooth chunks of fresh avocado. 
5 stars: 1 ratings
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Photo of: Lemon Lavender Avocado Loaf

Lemon Lavender Avocado Loaf

Submitted by: Sheena 
A light, refreshing loaf that tastes like summer! 

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Photo of: Greek Cowboy Hash and Eggs

Greek Cowboy Hash and Eggs

Submitted by: michaelbeezner Supporting Member (Click to learn more about Supporting Membership)
Home Town: Albany, New York, USA
Living In: Seattle, Washington, USA
A spicy mixture of sweet potato, garlic, and onion is topped with pan-fried eggs, cilantro, feta cheese, and avocado for a tasty breakfast indulgence. 
1 stars: 1 ratings
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Photo of: Avocado Corn Soup

Avocado Corn Soup

Provided by: Chileanavocados.org
Only four ingredients plus garnish and you have a savory soup that's perfect for a fall or winter supper or brunch starter. If you wish, use the canned Mexicorn®, with bits of red and green pepper. You can also use frozen corn kernels and cook them in the microwave according to packaged directions. If you wish, chop a quarter cup of any of the fresh herbs suggested, to stir in just before serving. Avocado adds wonderful flavor and richness to the creamy soup, and there are only 200 calories per satisfying serving. 

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Photo of: Greek Avocado Relish with Grilled Lamb Kebabs

Greek Avocado Relish with Grilled Lamb Kebabs

Provided by: Chileanavocados.org
Avocado teams with typical Greek ingredients to make a delightful sauce/relish for garlic and lemon-marinated lamb. You can also serve the relish with grilled chicken, burgers or fish. Or try spooning it over greens tossed with chopped tomatoes and cubes of feta cheese for a remarkable Greek salad. 

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Photo of: Chilean Fruit Salsa

Chilean Fruit Salsa

Provided by: Chileanavocados.org
Take advantage of the winter bounty of fruits from Chile (it's summer down there) and combine Chilean Hass Avocados with peaches and grapes. Use firm-ripe avocados so you'll have individual avocado chunks for salsa, or select soft-ripe avocados and mash them a bit to create a fruited guacamole. Serve either version with fresh vegetable dippers, toasted pita chips, vegetable chips or over grilled fish, chicken or burgers. The salsa/guacamole also makes a nice centerpiece for a fruit plate. 
4 stars: 2 ratings
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Photo of: Avocado Tapenade with Mediterranean Chicken Breast

Avocado Tapenade with Mediterranean Chicken Breast

Provided by: Chileanavocados.org
Rich and flavorful avocado adds a surprising touch to the robust flavors of tapenade, a typical Mediterranean topping. You can also serve tapenade over grilled salmon or halibut, any cut of steak or sliced roast beef. Or try tapenade in a turkey or chicken sandwich. 

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Photo of: Avocado Corn Relish

Avocado Corn Relish

Provided by: Chileanavocados.org
Both corn and avocados are native North and South American foods. This variation on Midwestern corn relish works as a side, a sauce or a salsa. Try with pork or chicken or to liven up leftover sliced turkey. For a south-of-the border taste just stir in 1 teaspoon chili powder. For an Asian variation use curry powder. 

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Photo of: Avocado Chimichurri

Avocado Chimichurri

Provided by: Chileanavocados.org
Chimichurri--a South American condiment--is traditionally a combination of olive oil, vinegar, parsley, garlic salt and peppers. It has become the trendy sauce on many restaurant menus, and home cooks are discovering how much zip it can add to steaks, seafood or poultry, or as a fantastic sandwich spread. This Latin American fusion version features Chilean Hass Avocados, which add rich flavor and creamy texture. 
2 stars: 1 ratings
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Photo of: Asian Avocado Aioli with Salmon Fillets

Asian Avocado Aioli with Salmon Fillets

Provided by: Chileanavocados.org
Asian flavors and avocado play well together in this open faced sandwich. Instead of arugula you can use mixed baby greens. And you can replace the fish fillet with a steak or burger. For a variation, try the aioli over cooked shrimp or crab. 

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Photo of: Creamy Avocado Dressing

Creamy Avocado Dressing

Provided by: Chileanavocados.org
Thick, creamy and beautifully green, this easy blend makes a magnificent dressing as well as adding avocado's nutty flavor to a salad. You can replace the basil with parsley, oregano or even dill for a change in flavor. In addition to topping salad greens, try the dressing on burgers or steaks, over fish or poultry, or as a dip for fresh vegetable crudites. You may never go back to that bottle (of salad dressing) again. 

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Photo of: Chop Salad

Chop Salad

Provided by: Chileanavocados.org
Whether you call it Chop Salad or Chopped Salad, this full meal favorite stars on many restaurant menus, and is a great make-ahead salad for entertaining or everyday. Almost any ingredient that can be chopped into cubes works here, so keep the recipe in mind for leftovers: roast beef, or pork, or poultry, any cooked vegetable, and any bits of cheese you might have in the fridge. And consider rolling the chop salad up in a large tortilla for a great, and portable, wrap meal. Avocado adds its wonderful texture and nutty flavor. 

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Photo of: Avocado Ginger Salsa

Avocado Ginger Salsa

Provided by: Chileanavocados.org
Avocado is a perfect salsa ingredient. It adds richness and flavor and partners well with almost any other ingredient. You can use radishes for a spark of color. Or use jicama or green or red pepper if you wish. Try this salsa with fish, poultry or pork. 
4 stars: 1 ratings
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Photo of: Avocado Quinoa Salad

Avocado Quinoa Salad

Provided by: Chileanavocados.org
Quinoa - an ancient food from South America - is actually a seed. But it counts as a whole grain and is featured in the Latin American food pyramid. Its golden color and nutty flavor make it a perfect partner for smooth and creamy avocados. You'll find quinoa in your supermarket with other grains. Avocados are another favorite from South America and found in the pyramid. Serve this as a side, a salad or a main dish. And take a look at the nutrition analysis – only a few calories, no cholesterol and little sodium, but with monounsaturated fat, protein and fiber! 

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Photo of: Avocado Fennel Citrus Salad

Avocado Fennel Citrus Salad

Provided by: Chileanavocados.org
Celebrate winter with Chilean Hass Avocados and fresh citrus. Grapefruit, oranges and limes or lemons are perfect complements to the rich taste and texture of avocado. All of them are a perfect match with crisp slices of fennel. Together they're an unbeatable flavor team. And there's no reason for a calorie-laden dressing – use the fruit juices with just a little honey. The avocados provide the satisfaction, and important monounsaturated fats. This easy salad travels well, so pack it up for a pot luck, tailgate or big game event. 

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Photo of: Avocado Asian Black Bean Salad

Avocado Asian Black Bean Salad

Provided by: Chileanavocados.org
Avocados are stars of fusion cuisine. Their mild, rich flavor and creamy texture makes them perfect partners for spicy Asian food, Mediterranean specialties, Latin American dishes, traditional American favorites and many others. This contemporary Asian-flavored recipe takes bean salad to a whole new level. It's great for a holiday event, pot luck, or an easy side for chicken from the deli rotisserie or leftover turkey. Or use the combo as a main dish. Beans make it a high protein/high fiber special. We guarantee you'll be asked for the recipe. 

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Photo of: Zippy Avocado Burgers

Zippy Avocado Burgers

Provided by: Chileanavocados.org
The avocado spread for these unique burgers gets its heat from prepared horseradish. Try the spread on steak or roast beef to make a superb beef sandwich. And remember the bag idea for your favorite guacamole. Kids love to squeeze and mash the avocado in a sealable plastic bag. 

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Photo of: The Chacarero

The Chacarero

Provided by: Chileanavocados.org
This favorite Chilean sandwich from Chef Ruth Van Waerebeek is indeed a meal in a bun. You get meat, vegetables and fruit, all seasoned with traditional herbs and spices and spiked with jalapeno peppers. Another Chilean favorite is The Churrasco o Lomito - thin slices of marinated, sauteed beef or pork loin (lomito), topped with sliced tomatoes, avocado spread and mayonnaise. You can find thin sliced chuck or top round for this sandwich in most meat cases, or have the butcher slice it for you. 

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Photo of: Grilled Portabellas with Caramelized Onions and Avocados

Grilled Portabellas with Caramelized Onions and Avocados

Provided by: Chileanavocados.org
Big, meaty portabella mushrooms team nicely with cool and creamy avocado slices and rings of slow-cooked red onions. Cook the mushrooms on a grill, or broil them. You get lots of great flavor, but a lot fewer calories, than a regular burger. 

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Photo of: Avocado Fish Tacos

Avocado Fish Tacos

Provided by: Chileanavocados.org
Avocados are a wonderful companion to fish. Put the two together in a soft taco with some simply dressed shredded cabbage and you've created a feast. Use coleslaw from a bag to save even more time. 

 

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