Slightly sweet quick bread is an unusual way to use avocados. The buttermilk is a great way to add richness without a lot of fat. Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup mashed avocado (1 medium avocado)
1/2 cup buttermilk
1/2 cup chopped pecans
Preparation:
Preheat the oven to 375 degrees F. Generously grease a 9 x 5-inch loaf pan.
Combine the flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly.
In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans.
Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.
4 small chicken breasts
1 tablespoon olive oil
4 tortillas
1 cup reduced fat sour cream or natural yogurt
1 220g jar of salsa
8 large lettuce leaves
1 large red onion, cut into wedges
1 red capsicum, seeds removed and finely sliced
2 avocados sliced
Heat olive oil in a large frying pan and cook chicken for 5 minutes each side.
Remove chicken and slice.
Warm tortillas according to packet instructions.
Smooth a quarter of sour cream and salsa over each tortilla and top with lettuce, chicken, onion, capsicum and avocado.
Roll and serve
2 avocados
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 tablespoon crushed garlic
1/3 teaspoon dried thyme
3/4 teaspoon salt
1/3 teaspoon white pepper
1/3 teaspoon cayenne pepper or other hot chilli powder
Roughly mash the avocado and fold in the remaining ingredients.
Press one avocado stone into the centre of the dip to prevent
discolouration. Cover with plastic wrap and refrigerate for 1 hour.
As a dip, serve with vegetable sticks, corn chips, grilled chicken
wings or potato wedges. Cajun-spiced avocado also makes a
delicious topping for grilled meat, poultry, fish and egg dishes.
Roast Pumpkin, Green Beans & Avocado Salad with Honey Soy Dressing & Toasted Almonds (this is SUPER yum!)
Serves: 4-6 as an accompaniment
Prep Time: 10 minutes
Cook Time: 25 minutes
1 butternut pumpkin, peeled, cut into 2.5cm cubes
1 tablespoon ground cumin
2 tablespoons olive oil
Salt and freshly ground black pepper
200g green beans, topped
100g baby English spinach leaves
2 avocados, cut into 2.5cm cubes
100g flaked almonds or chopped macadamias, toasted
Preheat the oven to 200C.
Line baking tray with non-stick baking paper.
Place the pumpkin, cumin and olive oil on the tray and toss to coat.
Roast pumpkin in preheated oven for 20-25 minutes, tossing occasionally, or until cooked through and coloured on the edges. Place in a large serving bowl.
Meanwhile, bring a medium saucepan of water to the boil over high heat.
Blanch the beans for 2-3 minutes or until bright green in colour.
Drain and refresh in iced water. Place in the serving bowl.
Add the spinach, avocado, almonds or macadamias and dressing to the serving bowl and toss to combine.
Thankyou so much everyone!
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