Sauteed Avocado Recipes

SAUTEED TURKEY CUTLETS WITH AVOCADO SAUCE

Sauteed Turkey Cutlets with Avocado Sauce image

Provided by Aida Mollenkamp

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 medium ripe Hass avocados (about 1 pound)
2 tablespoons water
2 tablespoons lemon juice
1 tablespoons olive oil
1 teaspoon kosher salt
3/4 cup all-purpose flour
2 teaspoons lightly packed lemon zest
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 (4-ounce) turkey cutlets
3 tablespoons olive oil
1 medium ripe Hass avocado
8 basil leaves for garnish

Steps:

For the sauce: Combine all ingredients in a blender and process until smooth; set aside until ready to use. If the sauce is too thick, add a little more water. (Can be made up to 1 day ahead and stored, covered tightly in a refrigerator until ready to use.)
For the turkey: Combine flour, zest, salt, and pepper in a shallow dish or a resealable plastic bag and mix thoroughly. Add half of cutlets and coat well. Remove, shaking off excess flour, and repeat with remaining cutlets.
Heat 1 tablespoon oil in a large frying pan over medium heat. When it shimmers, add 2 to 3 cutlets and cook until browned, about 3 minutes total. Transfer to a plate and repeat with remaining cutlets.
To serve, place turkey on platter, top with sauce, and garnish with a few slices of avocado and torn basil leaves.

SAUTEED AVOCADO

Sauteed Avocado image

Serve these crunchy avocado slices as an appetizer with salsa, or with fish and tartar sauce. Half are coated with whole-wheat flour and the other hald with cornmeal.

Provided by jonesies

Categories < 30 Mins

Time 20m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons whole wheat flour
1/2 teaspoon ground cumin
2 tablespoons yellow cornmeal
1/2 teaspoon chili powder
2 large avocados, firm and ripe
2 limes, juice of
4 eggs, beaten
2/3 cup dry breadcrumbs
vegetable oil (for frying)

Steps:

Combine whole-wheat flour and cumin on sheet of waxed paper.
Combine cornmeal and chili powder on second sheet of waxed paper.
Halve, peel, pit and slice avocados into 3/4 inch-thick slices.
Sprinkle slices with lime juice.
Dredge half the slices in flour mixture and half in cornmeal mixture.
Dip slices into beaten eggs, then in the breadcrumbs to coat.
Meanwhile, heat vegetable oil in large skillet over medium-high heat.
Working in batches, pan-fry coated slices in hot oil about 15 seconds on each side or until golden brown.
Transfer with slotted spoon to a large platter lined with paper towels to drain.
Serve warm.

Nutrition Facts : Calories 94.3, Fat 6, SaturatedFat 1.1, Cholesterol 52.9, Sodium 54, Carbohydrate 8.1, Fiber 2.5, Sugar 0.7, Protein 3.1

SAUTEED CHICKEN WITH PEPPERS AND AVOCADO SALSA

Sauteed Chicken with Peppers and Avocado Salsa image

Categories Chicken Sauté Low Fat Yogurt Avocado Bell Pepper Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 large tomato, chopped
1/4 cup diced avocado
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
1 tablespoon chopped seeded jalapeño chili
1 tablespoon fresh lime juice
4 7- to 8-inch flour tortillas
1 tablespoon vegetable oil
3 skinless boneless chicken breast halves, cut into 1/2-inch strips
2 yellow or red bell peppers, cut into 1/2-inch strips
1/4 cup nonfat plain yogurt

Steps:

Mix first 6 ingredients in small bowl. Season with salt and pepper.
Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven for 15 minutes.
Heat oil in large nonstick skillet over high heat. Season chicken with salt and pepper. Add chicken and bell peppers to skillet; sauté until chicken is cooked through, about 5 minutes. Place 1 warm tortilla on each of 4 plates. Divide chicken and pepper strips among tortillas. Top each serving with some avocado salsa and nonfat plain yogurt.

SAUTéED AVOCADO SALAD

Sautéed Avocado Salad image

Part of a flavorful "let's see what we have in the house" meal of Recipe #267778 (patty, burger, cake - everyone seems to call it something different), Recipe #267786.

Provided by IOjaw

Categories Low Protein

Time 7m

Yield 2-3 serving(s)

Number Of Ingredients 5

Ingredients

1/4 head cabbage (coarsely sliced)
4 cherry tomatoes (quartered)
1/2 teaspoon fresh rosemary needles
1 tablespoon olive oil
1/4 avocado (diced)

Steps:

Sauté cabbage, tomatoes, and rosemary in olive oil in a small frying pan on medium heat for 2 - 3 minutes.
Place salad in a circle on individual serving dish and form a border with avocado.

Nutrition Facts : Calories 133.5, Fat 10.7, SaturatedFat 1.5, Sodium 24.1, Carbohydrate 9.8, Fiber 4.7, Sugar 5.1, Protein 2.4

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