Avocado And Lemon Recipes

MEYER LEMON AVOCADO TOAST

Steps:

• Toast bread slices to desired doneness, 3 to 5 minutes.
• Mash avocado in a bowl; stir in cilantro, Meyer lemon juice, Meyer lemon zest, cayenne pepper, and sea salt. Spread avocado mixture onto toast and top with chia seeds.

AVOCADO WITH LEMON AND OLIVE OIL

Steps:

• Halve avocados lengthwise. Twist halves to separate them, and remove pits. Run a large spoon between the flesh and skin, scooping out the flesh in one piece; discard skins. Slice into wedges, and place avocados on a serving platter. Drizzle with oil and lemon juice. Season with salt and pepper. Serve at room temperature.

LEMON TUNA AVOCADO SNACK

Steps:

• Halve avocado lengthwise, and remove the pit. Scoop out 2 tablespoons avocado flesh from each half, and leave the shells with the remaining flesh intact.
• Mash the 4 tablespoons avocado with lemon juice and olive oil until smooth. Toss with tuna, sunflower seeds, half the lemon zest, and salt and pepper to taste. Fill halves with tuna mixture, and garnish with remaining lemon zest and basil, if desired. Serve immediately with a spoon.

AVOCADO AND LEMON WATER (AGUA DE AGUACATE Y LIMóN AMARILLO)

Steps:

• Scoop the avocado into a blender. Add the rest of the ingredients and blend until smooth. Add more sugar to taste, if desired. Serve over ice.

LEMON AVOCADO SALAD DRESSING

Steps:

• In a blender, combine the first nine ingredients; cover and process until blended. Serve with salad greens, tomatoes, cucumbers and peppers. Store in the refrigerator.

LEMON LAVENDER AVOCADO LOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans.
• Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

AVOCADO TOAST WITH LEMON

Steps:

• Mash the avocado and spread it evenly on the toast pieces.
• Squirt the lemon juice over the avocado. (Optional: Peel and place the lemon in pieces on top, after the squeeze. I started this when I was a kid and still love it this way. Very lemony!).
• Salt and pepper. Eat immediately before it gets soggy. This dish is best prepared by the person eating it so they are available to eat it right away!