For Avocado Lovers

Avocado Chicken Salad

INGREDIENTS 

  • 1 cup finely chopped cooked chicken
  • 1 ripe avocado, seeded and peeled
  • 1 apple, peeled, cored, and finely chopped
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 Tbsp finely chopped cilantro or parsley
  • 2 teaspoons lime juice or a tablespoon of lemon juice
  • 1/2 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • Sandwich bread or salad greens

DIRECTIONS

1. Place the chicken, avocado, apples, celery, and red onion in a medium bowl. Gently mash the avocado with a fork and stir it around so everything gets mixed. 

2. Add the cilantro or parsley, lime juice or lemon juice, salt and pepper.If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil. 

To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge. 

 

Avocado & Lime Rice

INGREDIENTS 

  • 4 - 5 cups cooked brown (preferably day old)
  • 2 medium ripe avocados (11 oz before peeling and coring)
  • 2 Tbsp fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/4 + 1/8 tsp ground cumin
  • 1 small clove garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste

DIRECTIONS

Mash avocados in a large mixing bowl. Stir in lime juice, cilantro, cumin and garlic, then season with salt and pepper to taste. Stir in warm cooked rice and serve warm.

Avocado & Spicy Shrimp Lettuce Wraps

INGREDIENTS

  • For the slaw:
  • ¾ cup shredded cole slaw mix (3/4 green container)
  • 2 teaspoons fresh lime juice
  • ⅓ teaspoon honey
  • 2 teaspoons chopped cilantro
  • For the shrimp:
  • 6 large peeled and deveined shrimp
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon olive oil
  • For the lettuce wraps:
  • 2 leaves of romaine lettuce (try to find bigger, leafier heads of romain that have the larger outer leaves - these will work better). Cut off the top of the romaine leaf and just use that, discarding the light green, crunchy bottom
  • ½ avocado, thinly sliced
  • 1 jalapeno, very thinly sliced (optional topping)
  • Extra cilantro, chopped (optional topping)

DIRECTIONS

  1. Assemble the slaw first so that the flavors can be marrying together while you finish everything else.
  2. Combine the shredded cole slaw mix, lime juice, honey, and cilantro in a bowl - stir well until everything is completely mixed together. Season to taste with salt and pepper. Set aside
  3. Stir together the cumin, chili powder, garlic powder, paprika, salt, and cayenne pepper in a small bowl. Lay the shrimp out on a plate and season liberally on both sides with this seasoning mix
  4. Heat a skillet over medium-high heat with 1 teaspoon of olive oil
  5. When hot, add the shrimp to the skillet and sear on both sides until cooked through
  6. To assemble, add half the slaw to each romaine leaf, add half the avocado slices, 3 shrimp, a few jalapeños, and sprinkle of cilantro on top