Cinco 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”
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!
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!
Chunky Palao Guacamole
Avocados 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!
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
Another 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!
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!
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!