Avocados from Mexico – Spreading the Avocado Love

Avocados Always DeliciousCinco de Mayo is right around the corner,  there couldn’t be a better time to talk about avocados!   Mind you, avocados should not be reserved for the 5th of May – they are great any day of the month and every month of the year!   It is a darned good thing Avocados from Mexico are in season all year long!

As a Brand Ambassador for Allrecipes.com I was asked to create a recipe for a salad, sandwich or guacamole.    I thought long and hard about what to make.

 

I love avocados on sandwiches, and could eat guacamole with a spoon!  But my favorite way to enjoy avocado is in a main dish salad.

My inspiration for my ‘Avocados from Mexico’ recipe comes from my favorite ‘hole in the wall’ Mexican restaurant, Tamazula. They make a fabulous  ‘Mexican Shrimp Cocktail with Avocado’ loaded with tender shrimp, and creamy cubes of diced Avocados from Mexico.  They also have a wonderful Pico de Gallo salsa.  I often order the Shrimp Cocktail,  with a side salad, Pico de Gallo and combine them all together create a fabulous, healthy dinner.

Presenting “Mexican Avocado Shrimp Salad

Mexican Avocado Shrimp Salad

Tomatoes, onion, cilantro, jalapeno, celery, and cucumber join forces with tender cooked shrimp and creamy avocado to create a light and delicious all in one meal.

This is a Fiesta in a bowl!   Easy to make in advance. Just add the avocado  before serving and it is ready to go in a matter of minutes!

 

 

Chunky  Guacamole “Rock the Guac!”
No Fiesta would be complete without guacamole!  I just cannot talk about avocados without mentioning Guacamole.

This is how I think Guacamole should be made.   Delicious, fresh, ripe Avocados from Mexico, lime, salt, diced tomatoes, jalapeno, garlic, finely diced onion – smashed altogether with a bit of kosher salt.  Heaven on a chip!

From Allrecipes.com
Chunky Palao Guacamole

 

Avocado Eggs BenedictAvocados aren’t just for dipping and dinner.   How about Avocados for breakfast?   We love poached eggs & Eggs Benedict. This recipe for Avocado Sauce Eggs Benedict  fit the bill for us.  #avoallstars

The recipe calls for roasting a half of a tomato – I would use a thinner slice of tomato but other than that it was really good.   Sunday Brunch worthy!

 

Asparagus Avocado & Slow Roasted Tomato SaladIf you are looking for a fresh and different starter, have you considered Avocado, Asparagus and slow roasted tomatoes?

Asparagus, Avocado, Slow Roasted Tomato Salad

For the asparagus, I tossed with garlic olive oil, a pinch of salt and a quick roast (425° for about 6 – 8 minutes)  instead of par-boiling.   #avoallstars

 

Avocado and Corn SaladAnother salsa / salad I would like to recommend.    Avocado & Corn Salsa

Here is a keeper!

Either as a dip with tortilla chips or as a salad this is very good!

Corn, Avocado, shallots, (or red onion) lime and red peppers tossed together for a wonderful taste sensation!

 

 

Baja Salad

Last but not least, Baja Salad

I used fresh corn, cut off the cob, red onions, tomatoes, black beans, cucumbers, fresh avocados from Mexico and used Cotija cheese instead of Feta.

So many fresh and delicious ingredients, I could hardly restrain myself!

 

 

Avocado Collage

 

My ‘eaters’ have loved April with Avocados from Mexico!  They are dedicated Avocado lovers and even have our own ‘avocado spoons’ . The ‘eaters’ love avocados anyway they come but the favorite is just an avocado, a pinch of salt and a spoon.

Fresh, delicious and always in season!

A healthy choice!

 

 


Comments

Avocados from Mexico – Spreading the Avocado Love — 3 Comments

  1. My love for avocados–and yours–reminds me of Forrest Gump when they talk about all the things to do with shrimp. Your photos look great! And I’m so glad that we can get these delicious avocados all year long! Nice blog!

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