{"id":4182,"date":"2013-08-09T18:04:35","date_gmt":"2013-08-09T18:04:35","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=4182"},"modified":"2018-03-15T16:02:49","modified_gmt":"2018-03-16T00:02:49","slug":"creamy-and-dlish-avocados","status":"publish","type":"post","link":"https:\/\/kathycasey.com\/blog\/creamy-and-dlish-avocados\/","title":{"rendered":"Creamy and D’Lish Avocados!"},"content":{"rendered":"

Every year I can\u2019t wait for California avocados<\/a> to hit the summer markets. They are so rich, creamy and flavorful! And they\u2019re super nutritional<\/a>, too! Like olive oil, avocados are a great source of monounsaturated fat (AKA \u201cthe good fat”) as well as potassium, B-vitamins, and folic acid.<\/p>\n

\"Avocados\"
\n(Photo from the California Avocado Commission<\/a>)<\/strong><\/p>\n

Avocados are delicious when sliced and served in sandwiches like a summer BLTA, cozied up to thick sliced summer tomatoes. We also love them in chunky guacamole scooped up with crispy corn chips, or folded in a tropical fruit salsa.<\/p>\n

I love them in salads, especially when paired with sweet and tangy oranges like in my Orange, Avocado & Red Onion Jumble with Poppyseed Vinaigrette<\/strong> it\u2019s wonderful to top bib lettuce as a starter or as an accompaniment to grilled Alaska salmon. Yum!<\/p>\n

Speaking of salads avocados are also great blended into salad dressings, such as the classic Green Goddess <\/strong>or in a low fat ranch\u2014so tasty drizzled on grilled fish tacos.<\/p>\n

And don\u2019t forget breakfast, I love them sliced over a pepper jack cheese omelet with a dollop of fresh salsa \u2013 d’lish!<\/p>\n

And yes avocados are also pretty tasty and interesting in blended beverages too. In Dubai, I had a really interesting layered drink with avocado, red date and rose<\/a>. A little closer to home, Portland\u2019s Lucy Brennan of Mint Bar<\/a> put the blended avocado daiquiri on the cocktail map. It’s good \u2013 really!<\/p>\n

Just remember my 2 avocado \u201crules”:
\n1. Buy them a couple of days ahead so they get nice and ripe \u2014 but are still firm.
\n2. Don\u2019t throw that pit away! Put it back in your dressings and guacamoles until ready to serve. It helps keep the avocado from turning brown.<\/p>\n

So think green and add in fresh California avocados to your next dish! \u2013 Kathy<\/p>\n

\"Orange,
\nPhoto from Kathy Casey Cooks: Favorites<\/a>.<\/strong><\/p>\n

<\/strong><\/p>\n

Orange, Avocado & Red Onion \u201cJumble\u201d with Poppyseed Vinaigrette<\/strong>
\nMakes 4 cups; about 6 servings.<\/p>\n

3 large oranges
\n1 cup very thinly sliced red onion
\n2 ripe but firm California avocados<\/p>\n

Vinaigrette<\/span>
\n3 tablespoons white wine vinegar
\n1 teaspoon finely minced fresh ginger
\n2 tablespoons Dijon mustard
\n3 tablespoons honey
\n1\/4 cup canola or light olive oil
\n2 teaspoons poppy seeds
\n2 tablespoons chopped Italian parsley<\/p>\n

Make vinaigrette first. Combine all ingredients in a bowl and whisk together until smooth. Chill until ready to serve salad.<\/p>\n

Cut ends off of oranges and then cut skin off the sides of orange, carefully removing all the white pith. Cut oranges in half lengthwise and then cut into 1\/4-inch slices. Place in a large bowl with onion. Cut avocados in quarters, peel and then slice into salad.<\/p>\n

Toss with dressing and serve.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n

Green Goddess Dressing<\/strong>
\nMakes about 2 cups<\/p>\n

1 ripe California avocado (reserve pit)
\n2 egg yolks*
\n1\/4 cup fresh lemon juice
\n2 tablespoons thinly sliced chives
\n2 tablespoons minced fresh parsley
\n2 tablespoons minced fresh tarragon
\n1 shallot, minced fine
\n4 anchovy fillets
\n1\/3 cup olive oil
\n1\/2 cup sour cream (or light sour cream)
\n1\/4 teaspoon fresh ground black pepper<\/p>\n

In a food processor (or blender) place the avocado, egg yolks, lemon juice, herbs, shallot and anchovies. Process for about 1 minute until well combined. Then slowly drizzle in the oil, as when making a mayonnaise. Mixture should become smooth and creamy. Turn machine off and scrape down the sides. Add the sour cream and pepper. Process for about 30 seconds more or until smooth.<\/p>\n

Place in a container; submerge the avocado pit to help dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Will keep refrigerated for up to 4 days.<\/p>\n

* Note:<\/strong> Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n","protected":false},"excerpt":{"rendered":"

Every year I can\u2019t wait for California avocados to hit the summer markets. They are so rich, creamy and flavorful! And they\u2019re super nutritional, too! Like olive oil, avocados are a great source of monounsaturated fat (AKA \u201cthe good fat”) as well as potassium, B-vitamins, and folic acid. (Photo from the California Avocado Commission) Avocados […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,18,3,11748,1404,57,13,1,4,6,11],"tags":[2089,6866,9626,9625,790,9622,8243,9609,9613,4177,1158,6799,6798,2643,9611,1725,1274,8363,1117,3823,5755,1585,899,11448,868,1321,2802,2122,4109,5231,9619,2811,1159,3029,548,2459,806,2269,1595,2022,570,9624,6868,9389,5724,96,2077,9610,1669,1200,11468,1682,1345,791,1088,1613,931,1005,1505,1060,8983,7475,308,36,4143,3657,1092,2002,3998,1001,1083,6565,9627,9614,9620,1333,9621,9607,770,6795,1008,1536,1385,1096,9617,1588,1091,792,9612,2724,1275,1012,1163,1148,9616,9615,5590,3146,6054,3145,6793,3081,1400,9608,4144,9402,1292,11449,1204,9618,1334,8464,1031,1323,2675,2348,7764,9623,1291,140,5552,6794,11451,42,3472,2772,1988,11453,1733,4203,8373,5929,1990,3842,1381,1616,1127,4849,2076,1659,803,1221,390,706,8495,8496,1723,2676,1123,1411,1025],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n