Avocado recipe that isn't salad or guacamole?

I have 10 medium avocados which will ripen at the same time. I'd like to make something creative with them other than a guac, with a salad or as a condiment to a main course.Avocado recipe that isn't salad or guacamole?
Using half of an avocado for a salad bowl, fill with your own version of shrimp salad. One half avocado with shrimp salad served on lettuce is basically one serving.





Always great in a sandwich or wrap with tuna, chicken, turkey or shrimp.





Stuffed Avocado Chicken with a light breading of macadamia nuts. Fry and finish cooking in oven.








Chipotle Avocado Corn Chowder





Ingredients


2 1/2 cups organic plain soy milk


2 1/2 cups frozen organic white and/or yellow corn, defrosted


1/4 cup organic silken tofu


1 large ripe avocado, peeled and diced


3-4 canned chipotle peppers, drained and rinsed


1/4 teaspoon sea salt


black pepper to taste





Directions:





Combine the soymilk, tofu, peppers, 2 cups of the corn, and 3/4 of the avocado, salt, and pepper in a blender or food processor. Puree until smooth. Add the remaining corn and avocado. Pour into a pot and heat until warm throughout.








Avocado Shrimp Bisque





INGREDIENTS


3 avocados


1 (14.5 ounce) can chicken broth


2 cups milk


1 teaspoon lemon juice


2 teaspoons minced onion


1/2 pound cooked fresh shrimp


1/8 teaspoon salt


1/8 teaspoon ground black pepper





DIRECTIONS


Cut avocados in half. Discard pits. Spoon meat into a small bowl.


Chop cooked shrimp.


In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.








Pasta with Avocado and Tomato





Ingredients


1/2 package spaghetti


2 fresh tomatoes, cut up in cubes


1 avocado, cut up in cubes


3 garlic cloves, minced


1/4 cup olive oil


parmesan cheese, optional





Directions:





Cook pasta as directed and drain. Place all ingredients in a bowl and stir. Serve.





Serves: 3 or 4





Pasta with Avocado and Pecans





500 g large shell pasta


2 tablespoons olive oil


2 garlic cloves, chopped


1 red chile, deseeded and finely chopped


3 sprigs fresh rosemary, leaves only


1 large red capsicum, cut into chunks


1 large avocado, chopped


1 cup pecans, chopped


salt %26amp; fresh ground pepper





Directions


1. Cook pasta until just tender. Drain.


2. Heat 1 tbs oil in large pan.


3. Add garlic, chilli, rosemary and capsicum. Cook 3 minutes.


4. Add cooked pasta, avocado, pecans and remaining oil.


5. Toss to combine.


6. Season and serve immediately.








Shrimp and Garlic





INGREDIENTS (Nutrition)


2 pounds cooked medium shrimp, peeled and deveined without tail


1 green bell pepper, finely chopped


1 red bell pepper, finely chopped


5 cloves garlic, minced


1 sweet onion, diced


chopped fresh cilantro


1 avocado - peeled, pitted and diced


salt and pepper to taste


1/2 cup olive oil


chili pepper flakes





DIRECTIONS


Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.








Palta con Crema de Salmon





4 ripe avocados


2 tbsp. lemon juice


4 oz. cooked or smoked salmon, cut in small pieces


1 green pepper, seeded and chopped


2 tbsp. mayonnaise


1 dash Tabasco sauce


Salt and pepper


3/4 cup heavy cream


Lettuce leaves and toasts to serve





Directions:


Cut the avocados in half and remove seed. Scoop out the flesh and mash with the lemon juice. Reserve empty skins. Add the salmon, green pepper, mayonnaise, Tabasco sauce, salt and pepper to mashed avocados. Mix well.





In a bowl, lightly whip the cream and fold into the mixture. Fill the avocado skins with the mixture and refrigerate. Serve with lettuce leaves and toasts.








Salmon con Salsa de Aguacate





4 Medium Salmon Steak


1 Small Onion -- sliced


Pepper -- to taste


3/4 Cup Dry Red Wine


1 Large Avocado


2 Medium Green Onion -- chopped


1/2 Cup Sour Cream


1 Tablespoon Lemon Juice


2 Teaspoons Dry Sherry


1/2 Teaspoon Cayenne


Salt And Pepper -- to taste


1 Lemon Lemon Wedges





Directions Place steaks in large pan, add onion, pepper and wine. Add water to cover, cover, simmer for 10 minutes or until fish is flaky and done. Peel and mash avocado. Add remaining ingredients and beat until creamy. Do not puree in food processor or it will become mush. Spoon over fish and garnish with lemon.Avocado recipe that isn't salad or guacamole?
Avocado and Asparagus Salad recipe


Ingredients:


2 lb of asparagus.


2 medium avocados.


Juice and zest of 1 lemon.


2 tablespoons of olive oil.


2 tablespoons of fresh parsley.


1 tablespoon of fresh coriander.


1 tablespoon of white wine vinegar.


陆 tablespoon of balsamic vinegar.


1 teaspoon of castor sugar.


1 teaspoon of fresh mint.


Salt and pepper, to taste.


Preparation Instructions:


Trim off the tough ends of the asparagus, then steam until just tender and bright green.


Plunge the asparagus into cold water to halt the cooking time and drain well. Set aside.


Peel the avocados then dice the flesh. Toss with the lemon juice and lemon zest, then add to the asparagus.


For the dressing, whisk the white wine vinegar, balsamic vinegar, olive oil, castor sugar, mint and parsley.


Add salt and pepper to taste, then pour over the asparagus.


Toss lightly, then spoon into a suitably sized starsol bowl.


Refrigerate, then serve.


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Avocado Tortilla Soup recipe


Ingredients:


1 onion, sliced.


1 cup of chicken broth (or alternatively, beef broth).


1 cup of water.


2 teaspoons of butter.


陆 teaspoon of freshly chopped cilantro leaves.


录 medium avocado, peeled and sliced.


8 tortilla chips.


Preparation Instructions:


Melt the butter in a suitably sized starsol saucepan over medium heat.


Separate the onion slices into rings and saut茅 in the melted butter


until they turn a golden color.


Add the chicken broth and chopped cilantro leaves.


Stir gently to blend.


Lower the heat and allow to simmer for 5 minutes.


Pour into soup bowls.


Add avocado slices and tortilla chips.


Serve.


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Avocado-Tomato Melt


4 English muffins, split


1 ripe avocado, peeled, pitted and sliced


1 to 2 large vine-ripened tomatoes, sliced thin


Coarse salt


1/4 cup chopped fresh basil


Fresh Mozzarella Cheese, sliced thin


1/4 cup grated Parmesan cheese


Fresh ground black pepper


Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven.


Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes. Sprinkle chopped basil over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.


Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!


Makes 4 servings.


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Prosciutto/Salmon Wraps


2 avocados, seeded and peeled


8 slices each prosciutto and smoked salmon


Fresh lemon or lime


Cut each avocado into 8 slices. Diagonally wrap each with a


prosciutto or salmon slice. Arrange wraps on serving platter,


garnish with lemon or lime and serve.
BUSH'S庐 Layered Mexican Bean Dip --











INGREDIENTS


1 (16 ounce) can BUSH'S庐 Pinto Beans, drained and rinsed


1/2 cup sour cream


1 tablespoon minced garlic


1 pinch cayenne pepper


1/2 cup shredded Cheddar cheese


1 cup fresh tomato salsa


1 avocado, diced


1 head romaine lettuce, washed, sliced 1/4-inch thick


1 lime, juiced


Salt and ground black pepper to taste


1/2 cup sliced green onions


6 cups tortilla chips











DIRECTIONS


Line 8-inch springform pan or baking dish with plastic wrap. Set aside.


Mash beans lightly with a fork in a medium bowl. Add 1 tablespoon of the liquid for a creamier consistency.





Combine beans, sour cream, garlic, and cayenne pepper in a bowl. Mix well. Adjust seasoning with salt and pepper if necessary.





Place bean mixture in an even layer in the bottom of the spring form pan. Sprinkle with cheese.





Top with a layer of salsa, scatter avocado on top. Top with shredded lettuce and squeeze lime juice on top. Season with salt and pepper. Sprinkle with the green onions. Let sit in refrigerator for 30 minutes. Remove sides of the springform pan, wrapping or trimming the plastic. Serve on the base with tortilla chips.








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Best Chicken Pasta Salad --











INGREDIENTS


2 boneless, skinless chicken breast halves


3/4 cup steak sauce


1 (12 ounce) package fusilli pasta


2 cubes chicken bouillon


1 Vidalia onion, diced


2 avocados - peeled, pitted and diced


1 cup halved cherry tomatoes


1 cup Ranch-style salad dressing














DIRECTIONS


Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.





Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.





To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.





In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.








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B.L.A.T. Wraps --











INGREDIENTS


8 slices bacon


4 (10 inch) flour tortillas


4 tablespoons Ranch-style salad dressing


1 avocado - peeled, pitted and diced


1 tomato, chopped


1 cup shredded lettuce














DIRECTIONS


Place bacon in a large, deep skillet. Cook over medium heat for 10 to 15 minutes, or until crisp. Drain, crumble, and set aside.





Warm tortillas in microwave oven for 30 to 45 seconds, or until soft. Spread 1 tablespoon Ranch dressing down the center of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the dressing. Roll the tortilla around the other ingredients.








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Avocado Soup with Chicken and Lime --











INGREDIENTS


4 (6 inch) corn tortillas, julienned


1 1/2 tablespoons olive oil


1 white onion, sliced thinly


8 cloves garlic, thinly sliced


4 fresh jalapeno peppers, sliced


8 ounces skinless, boneless chicken breast halves - cut into thin strips


1 quart chicken broth


1/4 cup fresh lime juice


1 tomato, seeded and diced


salt and pepper to taste


1 avocado - peeled, pitted and diced


1/4 cup chopped fresh cilantro











DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C).





Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.





In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.





Ladle soup into bowls and sprinkle with tortilla strips to serve.








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Mexican Shrimp Cocktail --








INGREDIENTS


2 pounds cooked shrimp, peeled and deveined


1 tablespoon crushed garlic


1/2 cup finely chopped red onion


1/4 cup fresh cilantro, chopped


1 1/2 cups tomato and clam juice cocktail


1/4 cup ketchup


1/4 cup fresh lime juice


1 teaspoon hot pepper sauce, or to taste


1/4 cup prepared horseradish


salt to taste


1 ripe avocado - peeled, pitted and chopped











DIRECTIONS


Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Here are some great recipes for Avocado Pies....the lime one is my favorite!





Avocado Cream Pie





=== CRUST ===


3/4 stick Butter - (3 oz)


1 tablespoon Honey


1 1/2 cups Graham cracker crumbs


=== FILLING ===


14 ounces Sweetened condensed milk - (1 can)


8 ounces Cream cheese


2 Ripe avocados -- peeled, pitted


1/4 cup Lime juice


1 teaspoon Vanilla


1/8 teaspoon Sea salt


1/2 cup Coconut -- toasted, for garnish





Preheat the oven to 325 degrees.


To make the crust, melt the butter in a small saucepan, over low heat. Stir in the honey. Add the graham cracker crumbs and mix well. Pat the crumbs evenly onto the bottom and up the sides of a 9- inch pie plate. Bake the pie shell for 12 to 15 minutes. Remove from the oven and cool. In a medium bowl, combine the condensed milk and cream cheese. Blend well with an electric mixer. Mash the avocados with the lime juice and add to the milk mixture. Add the vanilla and salt, and beat until smooth. Turn into the cooled crust. Garnish with the coconut, cover, and chill for 2 to 6 hours before serving.


This recipe yields 8 servings.





Avocado Pie





1 avocado, mashed


1 (14 ounce) can sweetened


condensed milk


1/4 cup fresh lemon juice, or


to taste


1 (9 inch) pie shell, baked





Directions


1 Stir milk into mashed avocado. Stir in lemon juice.


Combine well, then pour into pie shell. Cover, and refrigerate


at least 4 hours. Serve with cool whip.














Avocado Lime Pie





1 cup sieved avocado pulp


1 can (14 ounce) sweetened condensed milk


1 tsp fresh grated lime zest


1/2 cup fresh lime juice


2 egg yolks


1 pinch salt


1 recipe pastry for a 9-inch single crust pie





Combine sweetened condensed milk, lime zest, lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado pulp. Pour filling into pie shell.





Chill pie several hours. Garnish with whipped cream, and serve.
Soup! So delicious.Chilled Avocado Soup - Sopa De Aguacate





Ingredients:


1 bunch scallions (about 8)


3 large ripe avocados


1 to 2 teaspoons chopped garlic


1 large lemon, juiced


1/4 teaspoon cumin


1/4 teaspoon sweet smoked paprika (pimenton)


2 cups chicken broth


1 small handful cilantro or parsley


1-1/2 to 2 cups ice water


Salt and pepper to taste


Cilantro or parsley leaves for garnish





Directions:


1) In the morning, trim scallions. Coarsely chop white part and place in jar of a blender. Add flesh of one avocado, garlic, and lemon juice. Puree. Add flesh of second avocado; puree. Add third avocado, cumin and paprika. Puree until smooth. Add cilantro. Slowly add chicken broth; blend until smooth. Add salt and pepper to taste. Refrigerate.


2) Just before serving, stir in iced water to thin puree. Check seasoning, adding salt and pepper if needed. Transfer to serving bowls. Garnish with cilantro or parsley leaves. Yield: 4 to 5 servings.
Try Avocado shake! Trust me Avocado is equally great in something sweet.


1 avocado + 2 cups milk + 6 tsp sugar + half teaspoon of cardamom powder (if you dont have cardamom powder you can use vanilla - I am not sure how much vanilla- use according to your judgment)


put all of them in a blender and mix. It will get thickened (little thicker then smoothy) and very tasty!


1 Avocado is more than enough for 2 people.
Try Making an Avocado Smoothie!





Simply blend together avocado, full cream milk and sugar to taste with a couple of ice cubes. Two avocados in a cup of milk and a couple of tablespoons of sugar and a few ice cubes should be just right. For an even richer smoothie, you could add cream or vanilla ice-cream into the blender.





Drink right away or freeze for later use.
Chop them up along with some tomatoes, finely chopped onion, and dress with garlic salt, paprika, lemon juice, and olive oil. Sooooo yummy!





Or cut into big slices and mix with cooked shrimp and/or scallops, or even crayfish or lobster tails. Again season with lemon juice and olive oil, perhaps with a bit of chopped cilantro.
You could slice them up on a plate and just squeeze a lemon over the slices.





Or you could puree them with herbs and olive oil and have a dressing for some other vegetable or salad with them.
You could grill them to produce extra flavor, and then add them to something. Just set them on each side for about 2 min on med to high heat.