Avocadochutney Recipes

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ULTRA-CREAMY AVOCADO SMOOTHIE



Ultra-Creamy Avocado Smoothie image

In many countries folks eat avocados for dessert, in custards and in shakes like this one. The riper the avocado, the sweeter the shake, so you'll want to adjust the sweetness to taste. If you have matcha (green tea powder) on hand, add some for a boost of antioxidants, nutrients and fiber.

Provided by Food Network Kitchen

Time 5m

Yield 4 servings

Number Of Ingredients 4

1 cup milk
1/2 cup sweetened condensed milk, plus more to taste
2 cups crushed ice
2 ripe Hass avocados, pitted

Steps:

  • Blend the milk, sweetened condensed milk and ice in a blender until very smooth. Add the avocado flesh and blend again until smooth. The mixture will be quite thick; add cold water a few tablespoons at a time, blending after each addition, until the mixture is pourable. Taste and add more sweetened condensed milk if you want it sweeter. Serve in chilled glasses with straws.

Nutrition Facts : Calories 273 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 19 milligrams, Sodium 80 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 6 grams, Sugar 24 grams

DELICIOUS AVOCADO SANDWICH



Delicious Avocado Sandwich image

This was always a lunchtime favorite with my gal pals. It's simple, delicious, and refreshing! The measurements for the ingredients are all approximate, as this sandwich is best when tailored to personal taste. Particularly scrumptious on potato, oat, or country white bread. Enjoy!

Provided by LORIZKAELA

Categories     Main Dish Recipes     Sandwich Recipes

Time 10m

Yield 1

Number Of Ingredients 5

2 slices bread
2 slices provolone cheese, or more as needed
¼ avocado - peeled, pitted, and thinly sliced
½ tomato, sliced
1 ½ teaspoons balsamic vinegar

Steps:

  • Lay 1 slice bread on a plate. Place provolone cheese on bread and top with avocado and tomato slices, respectively. Drizzle balsamic vinegar over tomato and top with remaining slice of bread.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 34.4 g, Cholesterol 39.1 mg, Fat 24.2 g, Fiber 5.3 g, Protein 19.9 g, SaturatedFat 11.1 g, Sodium 845.7 mg, Sugar 5.5 g

AVOCADO CHUTNEY



Avocado Chutney image

This is an interesting recipe from Flatbreads and flavors by Jeffery Alford and Naomi Duguid. I have to try this when avocados are in season this year. According to the author, this chutney goes well with puris and dosas.

Provided by daisy M

Categories     Asian

Time 15m

Yield 3 cups

Number Of Ingredients 10

1 large avocado, peeled and pitted (or 2 small)
1 small tomatoes, chopped
2 tablespoons lemon juice or 2 tablespoons lime juice
1/4 cup shredded fresh or desiccated coconut (unsweetened)
2 tablespoons shallots, finely chopped
2 garlic cloves, unpeeled
1/2 teaspoon salt
1/4 cup cilantro, finely chopped
1 Thai chiles or 2 jalapenos, finely chopped
2 tablespoons shredded or desiccated coconut

Steps:

  • Dry roast the 2tbsp of coconut in a dry skillet on medium heat. Stir constantly until uniformly golden brown.
  • In a bowl, mash avocado. Add 1/4 cup of coconut, tomato and lime juice. Mix well.
  • In a skillet, dry roast garlic cloves with skin over medium heat until skins start to brown. Remove skin and place in a blender. Add shallots to the blender along with salt and process to a paste.
  • Add the garlic paste to the avocado mixture. Also, add cilantro and chilies. Stir well to mix. Garnish with roasted coconut and serve with dosas or puris.

Nutrition Facts : Calories 188.9, Fat 14.8, SaturatedFat 4.3, Sodium 420.3, Carbohydrate 15.3, Fiber 6.3, Sugar 5.7, Protein 2.6

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