Avocado Endive Cups With Salsa Recipes

AVOCADO ENDIVE CUPS WITH SALSA

Steps:

• In a small bowl, combine red peppers, fennel, olives, oil and cilantro; stir in 1/4 teaspoon each salt and pepper., In another bowl, mash avocados with a fork. Stir in lime juice, jalapeno, green onion, garlic, cumin, pepper sauce and the remaining salt and pepper. Stir in tomatoes., Spoon about 1 tablespoon avocado mixture onto each endive leaf; top each with about 1 tablespoon pepper mixture. Sprinkle with fennel fronds.

CHICORY CUPS WITH AVOCADO & PINK GRAPEFRUIT SALSA

Steps:

• Scoop out the avocado flesh, cut into small cubes and put into a bowl. Using a serrated knife, cut the skin and pith away from the grapefruit, then segment over the bowl to catch all the juices. Cut the segments into cubes the same size as the avocado and add to the bowl.
• Add the chilli and coriander and season the salsa with olive oil, salt, black pepper and lime juice to taste. The salsa can be made two hours in advance and kept covered in the fridge.
• To serve, separate the larger chicory leaves, then finely chop the core and stir through the salsa. Spoon the salsa into each chicory leaf cup and place on a platter to serve.

AVOCADO CUPS WITH POMEGRANATE SALSA VERDE

Steps:

• Mix cilantro, mint, oil, pomegranate seeds, lemon juice, and preserved lemon peel in a small bowl; season dressing with salt. Spoon over and into avocados; sprinkle with sea salt.

AVOCADO EGG CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Cut the avocados in half and carefully remove the pits.
• Scoop out 1-2 tablespoons of avocado from the center of each half (save it for another meal!).
• Transfer the avocado halves to a baking sheet and carefully crack an egg into each avocado cup. If the divot is too small, it may be easier to separate the egg yolks and whites before placing them in the avocado.
• Add your favorite topping combo, such as tomato and basil, feta cheese, bell pepper and onion, and bacon and chives. Season with salt and pepper to taste
• Bake for 18 minutes, or until the egg whites have cooked completely.
• Enjoy!

SHRIMP CUPS WITH CHUNKY AVOCADO SALSA RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Butter each side of the tortillas and cut into even quarters, making 24 pieces.
• Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
• Bake for 10-12 minutes or until crisp.
• In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
• Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
• In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir gently.
• Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
• Serve with lime wedges.
• Enjoy!