Some Mouthwatering recipes for avocados

Although avocados are from Mexico and Central America come to Spain by the conquerors have bought well and with a Mediterranean climate and adapted
grow here in abundance. They are a rare and useful result, because
not really ripe until harvest, may be left on the vine and
be harvested nearly all year round.

Recently discovered dozens of health benefits and
which are regularly in the Mediterranean diet areIt adds more
Giving weight to the health benefits of this diet.

In short some of these benefits include lowering cholesterol and security
for high blood pressure, heart disease and stroke. This is due to
their content of oleic acid together with its high content of potassium, folic acid e.

Oleic acid has also been shown to protect against breast cancer, and avocado
also contain high levels of both lutein and vitamin E also
Cancer Protectionproperties.In all avocados contain over 25 vitamins,
Minerals and phytochemicals.

Always buy avocados when they are ripe and control at home.
Once something soft under pressure, are ready for use.
Round cut with a sharp knife to a depth of about 1.5 cm, then
Twist and separate the two halves. Remove the pips large and are ready for use.

Recipes for avocados.

Shrimp and avocado salad.
Ingredients:

£ 1cooked medium shrimp (when possible, to buy or frozen for freshness), remove the tails

1 medium tomato, seeded and chopped

3 chopped shallots

1 large garlic clove, pressed

2 TB fresh lemon juice

1 tablespoon balsamic vinegar

1 company avocado diced large 2.1 cm

1 tablespoon fresh mint

2 tablespoons chopped pumpkin seeds

1 tablespoon chopped arugula or watercress

Salt and pepper to taste

A pinch of paprika

1 small head romaineLettuce, outer leaves removed

Extra virgin olive oil to taste

Method.

Make sure shrimp is to be released completely, if you buy already cooked, and patted dry with paper towels.
Mount to all ingredients in a bowl with shrimp, except lettuce and mix. For optimum flavor, marinate in refrigerator for 15 minutes or more. It is still very well served right away if you do not have the time. Serve on a bed of chopped lettuce.

Serves 4

RecipesAvocado.

Romaine and avocado.

Ingredients:

1 large head romaine lettuce leaves, spread out

1 large tomato, chopped

1 red bell pepper small cut into thin julienne strips 1 inch long

02:01 avocado chopped

Optional: 2 tablespoons coarsely chopped walnuts

Dressing:

2 tablespoons lemon juice

2 teaspoons balsamic vinegar

Extra virgin olive oil to taste

Salt and black pepperTaste

Method.

First Remove the outer leaves of lettuce heads and discard. Cut the tip of the leaves and discard. Plans are bitter. Chop remaining inner leaves. Rinse with cold water, and if you have a salad spinner, spin lettuce to dry. If you do not have to remove, type as much water as possible in a colander and then dry with paper towels. This is always the flavor of the salad always be diluted.

According Whisk together lemon juice, vinegar, olive oil, salt andin a small bowl and discard pepper salad. Sprinkle with chopped nuts, if desired.

Serves 4

Poached Huevos Rancheros.

Ingredients:

4 free range chicken eggs

1 teaspoon cider vinegar or other mild vinegar

about 4 cups water

3 + 1 TBS chicken or vegetable broth

2 boxes of blacks beans, drained

1 medium onion, chopped

4 medium cloves garlic, minced

2 teaspoons cumin powder

1 1 / 2 tablespoons chiliPowder

2 tablespoons chopped fresh arugula or watercress

Salt and black pepper to taste

sauce

2 cups chopped romaine lettuce

1 large avocado, diced

Method.

Bring to boiling water and vinegar, a light in a pan. Make sure there is enough water to cover eggs.
In a stainless steel pan aside 1 tablespoon of broth. Sauté onion in broth healthy medium heat for about 5 minutes, stirring often, until translucent. Add the garlic,Beans, red chilli powder, cumin, and the rest of the broth during egg water reaches a boil. Cook the beans for about 10 minutes over medium heat, stirring occasionally. Add-rocket or watercress, salt and pepper.
To take away the eggs, crack into the water and cook about 5 minutes, until the white is set and the yolk has filmed over. Remove Remove with a slotted spoon and lay eggs more beans. Serve with salsa, shredded romaine lettuce and avocado.

Serves 4

Recipes for avocados.

AvocadoGazpacho.

Their soft creamy avocado make a perfect substitute for tomatoes
in this beautiful gazpacho.

Ingredients.

2 slices bread, crusts removed.

3 ripe avocados, chopped

2 red bell pepper, small, medium diced

2.1 red onion, diced medium

2.1 cucumber, diced medium

2 cloves garlic, minced

5 tablespoons wine vinegar

A pinch of cayenne pepper

1 teaspoon cumin

about 4.1 liters of water

3 tablespoons olive oil

Salt andblack pepper

Method.

Soak bread in water. Put all the vegetables into cubes in blender
with garlic, you may need to do this in two batches.Blend
Unti then crushed in a train great bowl.Squeeze water bread
and puree in a blender with the motor running, slowly add olive oil,
then the flavor of cumin, vinegar and salt and pepper. Add some 'mashed vegetables
TPO the mixer and then alltogether in large bowl.Thin
necessary consistency with water and adjust the seasoning.
Garnish with chopped parsley.

Serves 6.

Recipes for avocados.

Avocado fruit Smoothie.Ingredients:

As for the soup over, avocados do with its creamy texture
ideal "smoothies."

Ingredients:

02.01 and avocado

2.1 liters of milk, chilled

1 small banana

4-5 fresh strawberries

1/2- 1 teaspoonHoney.

Method.

Cut all fruit into small pieces then place all ingredients
Mix in a blender smooth and creamy.

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Some Mouthwatering Recipes for Avocados

Although avocados originate from Mexico and Central America they were bought to Spain by the conquistadors and have adapted well to the Mediterranean climate and
grow here in abundance. They are an unusual and useful fruit because
they do not properly ripen until picked so can be left on the tree and
virtually be harvested all year round.

Recently they have been discovered to have umpteen health benefits and
as they are included regularly in the Mediterranean diet they give further
weight to the health giving benefits of this diet.

In brief some of these benefits include lowering cholesterol and guarding
against high blood pressure, heart disease and stroke. This is due to
their oleic acid content along with their high folate and potassium content.

Oleic acid has also been shown to protect against breast cancer and avocados
also contain high levels of lutein and vitamin E both of which also
have cancer protective properties.In all avocados contain over 25 vitamins,
minerals and phytonutrients.

Always buy avocados when they are firm to the touch and ripen at home.
Once they are slightly soft under pressure they are ready to use.
Cut round with a sharp knife to the depth of about 1.5 centimetres then
twist and separate the 2 halves. Remove the large pip and they are ready for use.

Recipes for Avocados.

Shrimp and Avocado Salad.
Ingredients:

1 lb cooked medium sized shrimp (buy still frozen if possible for freshness)remove tails

1 medium sized tomato, seeded and chopped

3 scallion chopped

1 large clove garlic, pressed

2 TBS fresh lemon juice

1 TBS balsamic vinegar

1 large firm avocado cut into 1/2 inch cubes

1 TBS chopped fresh mint

2 TBS chopped pumpkin seeds

1 TBS chopped rocket or watercress

salt & pepper to taste

pinch red pepper flakes

1 head small romaine lettuce, outer leaves removed

extra virgin olive oil to taste

Method.

Make sure shrimp is completely unfrozen, if you buy it already cooked, and patted dry with paper towels.
Assemble all ingredients with shrimp in a bowl except lettuce and mix. For optimum flavor, marinate in refrigerator for 15 minutes or more. It is still very good served right away if you don't have the time. Serve on bed of chopped romaine lettuce.

Serves 4

Recipes for Avocados.

Romaine and Avocado Salad.

Ingredients:

1 large head romaine lettuce, outside leaves discarded

1 large tomato chopped

1 small red bell pepper cut in thin julienne, 1 inch long

1/2 small avocado cut into chunks

Optional: 2 TBS coarsely chopped walnuts

Dressing:

2 TBS lemon juice

2 tsp balsamic vinegar

extra virgin olive oil to taste

Salt and cracked black pepper to taste

Method.

1. Remove outer leaves of lettuce heads and discard. Cut off tops of leaves and discard. Tops are bitter. Chop remaining inner leaves. Rinse in cold water, and if you have a salad spinner, spin lettuce to dry. If you don't have one, remove as much water as possible in a colander and then dry with paper towels. This will keep the flavor of the salad from getting diluted.

2. Whisk together lemon juice, vinegar, olive oil, salt and pepper in a small bowl and toss with salad greens. Sprinkle with chopped walnuts if desired.

Serves 4

Poached Huevos Rancheros.

Ingredients:

4 free range chicken eggs

1 tsp apple cider vinegar, or any other light vinegar

about 4 cups water

3 + 1 TBS chicken or vegetable broth

2 cans of black beans, drained

1 medium onion, minced

4 medium cloves garlic, chopped

2 tsp ground cumin

1 1/2 TBS red chili powder

2 TBS chopped fresh rocket or watercress

salt and black pepper to taste

prepared salsa

2 cups shredded romaine lettuce

1 large avocado, cubed

Method.

Bring water and vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
In a separate stainless steel skillet heat 1 TBS broth. Healthy Sauté onion in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, beans, red chili powder, cumin, and rest of broth while egg water is coming to a boil. Cook beans for about 10 minutes on medium low heat, stirring occasionally. Add rocket or watercress, salt and pepper.
To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk have filmed over. Remove with a slotted spoon, and place eggs over beans. Serve with salsa, shredded romaine lettuce and avocado.

Serves 4

Recipes for Avocados.

Avocado Gazpacho Soup.

Their soft creamy texture make avocados a perfect substitute for tomatoes
in this lovely gazpacho soup.

Ingredients.

2 slices bread, crusts removed.

3 ripe avocados,chopped

2 small red bell pepper, diced medium

1/2 red onion, diced medium

1/2 cucumber, diced medium

2 cloves garlic, minced

5 TBS wine vinegar

pinch cayenne

1 teaspoon cumin

approx 1/4 litre of water

3 TBS olive oil

salt and black pepper to taste

Method.

Soak the bread in the water. Place all the diced vegetables in a blender
with the garlic, it may be necessary to do them in 2 batches.Blend
unti puréed then train into a large bowl.Squeeze the water from the bread
and purée in the blender, with the motor running, slowly add the olive oil,
then the cumin, vinegar and salt and pepper. Add some of the vegetable purée
tpo the blender and then mix all together in the large bowl.Thin to the
required consistency with the water and adjust the seasoning.
Garnish with chopped parsley.

Serves 6.

Recipes for Avocados.

Avocado Fruit Smoothie.Ingredients:

As with the above soup, avocados with their smooth creamy texture make
ideal "smoothies".

Ingredients:

1/2 and avocado

1/2 pint chilled milk

1 small banana

4-5 fresh strawberries

1/2- 1 tsp honey.

Method.

Chop all the fruit up into small pieces then place all the ingredients
in a liquidiser and blend until smooth and creamy.

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