Mango and avocado salad
Ingredients for 4 servings:
- 2 avocados
- 1 mango,
- 2 tbsp. l. sesame oil
- 2 tbsp. l. Vietnamese fish sauce,
- juice of 1 lime,
- 1 handful of green seedlings
- 1 tbsp. l. black sesame,
- 1 handful of peanuts
- 1 handful of rice chips
Cut the mango in half, removing the pit. Cut the flesh with a "wire rack" to the skin and separate from it (the result should be cubes). In a bowl, combine butter, sauce, and lime juice. Cut the avocado into thin slices. Arrange the mango and avocado on bowls, drizzle with the sauce, sprinkle with sesame seeds, chips, nuts and sprouts.
Chicken tostados
Ingredients for 4 servings:
- 3 avocados,
- 4 large tortillas,
- 4 chicken breasts,
- 1 cube of vegetable broth
- 1 lime
- 1 jar of Greek yogurt
- spicy sauce
For salsa:
- 200 g of boiled beans,
- a bunch of cilantro,
- 2 tomatoes,
- green onions,
- 2 tbsp. l. olive oil,
- salt
Boil the breasts with a bouillon cube, cool and divide the meat into fibers. Cut the tomatoes in half. Finely chop the onion. In a bowl, combine everything with black beans and olive oil, and season with salt. Then cut out three small circles from each cake. Fry them until golden brown. Top each with salsa and chicken on top. On it - slices of avocado. Drizzle with lime juice. Serve with Greek yogurt and hot sauce.
Tuna ceviche with avocado
Ingredients for 4 servings:
- 2 avocados
- 400 g fillet of tuna or gilthead,
- 2 heads of shallots,
- a bunch of cilantro,
- 2 passionfruit,
- juice of 2 limes,
- salt
Peel and finely chop the shallots. Tear off the leaves from the cilantro stalks. Cut the fish as for tartare. Cut one avocado into quarters and the other into slices and drizzle with lime juice. Combine cilantro, onion and avocado and season with salt. Serve the ceviche in portions, using special molds to shape the ingredients into cylinders, or cut off both bottoms from the tuna jar. Decorate the ceviche with avocado slices and passionfruit.
Guacamole with pomegranate
Ingredients for 4 servings:
- 2 avocados
- juice of 1 lime,
- a bunch of cilantro,
- 1 pomegranate,
- salt,
- hot peppers or tabasco
Tear off the leaves from the cilantro. Slice the avocado, core and scoop out the pulp with a spoon. Put it in a bowl, add lime juice, salt and mash with a fork, maintaining the texture. Add pepper if desired. Make a cruciform cut on the pomegranate (peel only). Squeeze the contents out with your hands into a bowl of cold water, placing it in the sink. Gently remove the grains, dry and sprinkle with guacamole.
Salad with cod and banana chips
Ingredients for 4 servings:
- 2 avocados
- 200 g salted cod,
- 2 heads of shallots,
- 1 clove of garlic
- a bunch of parsley
- 2 stalks of green onions,
- 30 g cassava flour,
- hot peppers or hot sauce
- 1 red onion
For banana chips:
- 2 green bananas
- deep fat oil,
- salt
Quickly fry the salted cod on a grill or over a gas burner and place in water overnight to remove excess salt. Peel the bananas, cut into slices with a mandolin and deep-fry, gently turning them over with a slotted spoon (4-5 minutes). When the chips are firm, place them on a paper towel to absorb any excess oil and season with salt. Remove the cod from the water, dry and cut into pieces. Peel the garlic and onion and chop with the parsley. Spoon out the avocado pulp and place in a bowl. Add the cod, onion and garlic mixture, sprinkle with cassava flour and stir to maintain texture. Add some pepper, remove the seeds from it, or drizzle with hot sauce. Garnish with thin sliced red onions. Eat with banana chips.
Cold crab soup
Ingredients for 4 servings:
- 2 avocados
- 1/2 lemon juice
- 100 g fat sour cream,
- 600 g chicken or vegetable broth,
- 8 boiled crab claws
- 50 g fried maize
- 4 chorizo sausages,
- salt,
- Cayenne pepper
Remove the crab meat from the claws. Slice the chorizo into thin slices and lightly fry. Spoon the flesh out of the avocado, place in a blender bowl, drizzle with lemon juice and beat, gradually pouring in the broth until the desired consistency is achieved. Salt. At the last moment before serving, add the sour cream, whipped with a fork. Pour the soup into bowls, place in each crabmeat, chorizo and maize. Season with pepper.
Avocado and grapefruit ice cream
Ingredients for 4 servings:
- 2 avocados
- 45 g sugar
- 150 ml soy or almond milk
- 2 red grapefruits,
- a pineapple,
- 30 g chopped pistachios
Juice one grapefruit - you need 80 ml of juice. Using a blender, beat the avocado pulp with soy milk, grapefruit juice and sugar. Put the mixture in an ice cream maker and place in the freezer for 20 minutes (without an ice cream maker for 3 hours). In the meantime, carve a second grapefruit, separating the peel and bitter membranes. Cut the stars out of the pineapple mug. Serve sundae, sprinkle with pistachios on top.
Avocado, pear and roquefort salad
Ingredients for 4 servings:
- 2 avocados
- 2 pears
- 4 tbsp. l. olive oil,
- 2 tbsp. l. apple cider vinegar
- 75 g Roquefort cheese,
- pink pepper
Peel the avocado and pear and cut into slices. Place on a plate in a fan, alternating, pour with a mixture of oil and vinegar, sprinkle with grated Roquefort and ground pepper.
Avocado Coconut Pie
Ingredients for 4 servings:
- 2 avocados
- 150 ml of concentrated milk,
- 150 ml coconut milk
- 2 limes
- 2 leaves of gelatin,
- 1 handful of coconut flakes
For the test:
- 150 g coconut flakes
- 50 g sugar
- 50 g softened butter
Combine all the ingredients for the dough, knead and place in an 18 cm dish, pressing against the bottom with your fingers and slightly lifting the edges. Bake for 12 minutes at 150 C. Let cool. Dissolve the gelatin in cold water for 10 minutes. Squeeze the juice out of the limes and heat it in a small saucepan, not boiling. Remove from heat, add gelatin to the juice and mix well. Place the avocado pulp in a blender bowl along with the concentrated milk and coconut milk. Whisk, gradually adding lime juice. Place this mixture on the dough and refrigerate for 4 hours. When the jelly has come out, remove the cake from the pan, cut into pieces and serve, sprinkling with coconut.
Photo: Getty Images
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