Friday, August 5, 2011

{Avocado Mania}

I absolutely love avocados, they are so delicious and healthy. Whether it be guacamole, by itself, or in a delectable dish they are great. This morning I went to pick some avocados from our trees and got quite a haul! The trees were so beautiful I had to take some pictures and of course I had to snap a few shots of my sweet dog jake! Here are some great recipes using avocados!

My Sweet Jakey. 




Lobster-Avocado Cocktail


  • 1/2 cup fresh lime juice
  • 2 teaspoons honey
  • 2 tablespoons horseradish, drained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 tablespoon chopped fresh tarragon
  • Kosher salt and freshly ground pepper
  • 2 cups coarsely chopped lobster meat
  • 1 avocado, peeled, pitted and diced
  • 1/4 cup chopped watercress leaves


Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste in a bowl.
Gently fold in the lobster, avocado and watercress. Serve in shot glasses, if desired.

Linguine with Avocado and Arugula Pesto


  • 1 pound linguine pasta
  • 2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
  • 3 cups baby arugula leaves (3 ounces)
  • 1 packed cup fresh basil leaves
  • 3 tablespoons fresh lime juice (from 2 large limes)
  • 2 cloves garlic, peeled and smashed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup grated Parmesan (4 ounces)
  • 1/2 cup sliced almonds, toasted (see Cook's Note)


Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.
Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula,basil, lime juice, garlic, salt, and pepper. Blend until smooth.
Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce

Grilled Sea Scallops on Tortilla Chips with Avocado Puree 
and Jalapeno Pesto


  • 20 large sea scallops
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 10 blue corn tortilla chips
  • 10 yellow corn tortilla chips
  • Avocado Puree, recipe follows
  • Jalapeno Pesto, recipe follows
  • Cilantro leaves, for garnish


Heat grill to high. Brush scallops on both sides with the oil and season with salt and pepper. Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side.
Spread about a tablespoon of avocado puree over each chip. Top the puree with a scallop and top each scallop with a dollop of the jalapeno pesto. Garnish with cilantro leaves.

Avocado Puree:

  • 1 ripe Hass avocado, peeled, pitted and coarsely chopped
  • 2 tablespoons chopped red onion
  • 2 limes, juiced
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh cilantro leaves
  • Salt
  • Freshly ground black pepper
Combine all ingredients in a food processor and process until combined, but still chunky. Puree until smooth, if desired.

Jalapeno Pesto:

  • 1 1/2 cups cilantro leaves
  • 4 jalapenos, grilled and chopped
  • 1 clove garlic, chopped
  • 2 tablespoons pine nuts
  • Salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
Combine cilantro, jalapeno, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl.

Fried Egg and Avocado Sandwich


  • 4 slices bacon
  • 2 tablespoons butter, room temperature
  • 4 slices wheat bread, toasted
  • 4 ounces cream cheese, room temperature
  • 1 teaspoon minced fresh parsley leaves
  • 1 teaspoon minced green onion
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 large eggs
  • 4 slices tomato
  • 1/2 avocado, peeled, pitted, and sliced


In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan, and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.
Spread butter over each side of bread. Place 4 slices of bread, butter side down, on skillet over medium heat. Flip bread and toast the other side. Remove to serving plates.
In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice.
In same small skillet, fry the eggs in reserved bacon grease over medium-low heat. Crack the yolks and flip. Place each egg on top of 2 pieces of toast. Cover each egg with 2 slices of bacon, 2 slices of tomato, and 2 slices of avocado. Top with another piece of toast and serve immediately.

*Images via me. Food images and recipes via


  1. Mmmmmm, these recipes sound amazing! I LOVE avocados, I think I eat at least one a day.

  2. I love avocados too, they are so delicious!! Good! Keep eating one a day, they are so good for you!

    - Alex