California Avocado Cooler Recipes
CALIFORNIA VEGGIE SANDWICH
We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.
Provided by Chris Morocco
Categories Bon Appétit Sandwich Lunch Avocado Pickles Buttermilk Goat Cheese Vegetarian Cucumber
Yield Serves 4
Number Of Ingredients 19
Steps:
- Make the pickled vegetables:
- Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
- Make the dressing and assemble:
- Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
- Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
- Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.
- Do Ahead
- Pickles can be made 2 weeks ahead. Keep chilled.
CALIFORNIA AVOCADO COOLER
Make and share this California Avocado Cooler recipe from Food.com.
Provided by Bergy
Categories Smoothies
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Puree the avacados, add the grapefruit juice& sugar.
- Chill.
- Pour into ice filled glasses& garnish with a sprig of mint.
Nutrition Facts : Calories 247.5, Fat 14.8, SaturatedFat 2.1, Sodium 7.6, Carbohydrate 30.5, Fiber 6.8, Sugar 22.5, Protein 2.3
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