I have been on an avocado kick lately. I used to eat avocado’s occasionally in guacamole or sliced as a side, but I found them to be a little bland, so I never paid them too much attention unless I had a specific recipe in mind.
A few months ago, I started adding half an avocado to my lunch salad as a way to boost my intake of healthy fat for the specific purpose of protecting my joints. After a few weeks, I realized that I was having fewer episodes of joint inflammation, and a few other body functions were more efficient as well. I have included other healthy fats such as olive oil and salmon in my diet for many years, but the boost from avocado’s seemed to make a marked difference. Mind you, I have no scientific proof to back up the results I had, but it was enough for me to decide that avocado’s would become a part of my regular diet.
I don’t mind telling you that eating sliced avocado everyday gets a little boring and a little old. I came up with this recipe for avocado sauce that could be used in a variety of ways. I have included four preparations here, but I have thought of at least four additional ways to use this sauce. For example, replace the mayo on your burger with a dab of the basic avocado sauce. Replace the butter on your corn on the cob with a 1/2 tsp of the basic avocado sauce. I have tried this by the way, and it is fantastic.
All of these recipes start with the same basic sauce and are modified for different uses. This post includes the recipe for the basic sauce, avocado deviled eggs, avocado vinaigrette, and avocado pasta sauce.
2. 1 oz – Cilantro
3. 3 – Cloves of garlic
4. 2 tbsp. – Olive oil
5. 2 – Lemons (medium size – only one is pictured, but I found that two are better)
6. 1/2 tsp. – Sea salt
7. 1 – Serrano chili
8. Freshly ground black pepper – to taste
1. Prepare ingredients:
2. Cut open the avocados and remove the seed. Using a large spoon, scoop out the inside of the avocado into your blender.
3 Cut off the stem of the chili. Do not remove the seeds. This lone pepper is not enough to make this spicy.
4 Peel the garlic.
5 Slice the lemons in half.
6 Put all ingredients into the blender except for the lemon.
7. Once all other ingredients are in the blender, add the juice from the two lemons. You will notice in the picture below that everything is pretty much whole. The avocado is sliced in half, the cilantro still has the stems, the chili is whole, the garlic is whole, and there are even some lemon seeds. All of these ingredients will blend together perfectly, and the sauce will be rich and creamy. Please don’t make this harder than it needs to be by meticulously slicing and dicing and removing unwanted elements such as seeds.
Avocado Deviled Eggs
1. Large eggs – however many you want to make
2. 1/2 tsp. – Basic avocado sauce for each egg (Hint: 12 eggs needs 6 tsps. of basic avocado sauce.)
3. Smoked paprika
4. Minced red cabbage (approximately 1/4 tsp for each egg)
1. Boil the eggs by placing them in a pot large enough for one layer of eggs. Fill the pot with cold water until the water is one inch above the eggs. Bring the water to a boil. Cover the pot, and remove it from the heat. Let the eggs stand in the hot water for 12 minutes.
2. Remove the eggs from the hot water and allow them to cool.
3. Once the eggs are cool, peal them, rinse them under cold water to remove excess shell, cut them half, and scoop the cooked yolk into a mixing bowl.
4. Add basic avocado sauce to egg yolks and mix until the eggs yolks are creamy.
5. Salt and pepper the egg mixture to taste.
6. Stuff each half of the eggs with the mixture.
7. Garnish with paprika and minced red cabbage.
1. 2 tsp – Basic Avocado Sauce
2. 1 Tbsp – White wine vinegar
3. 2 Tbsp – Cold water
4. Sea salt and freshly ground black pepper to taste
1. Mix all ingredients together until the vinaigrette has a smooth consistency.
Avocado Pasta Sauce
(4-6 servings)1. 1 Lb – Linguine (Dried – 1 box)
2. 3-4 tbsp – Basic Avocado Sauce (start with 3 tbsp and add the 4th based on how thick you want the sauce to be)
2. 1 tbsp – olive oil
3. Salt and pepper to tasteInstructions:
1. Boil the pasta for 10-12 minutes depending on how firm you like the pasta. I prefer for my pasta to be Al dente, so I cook it for about 10 minutes.
2. Drain the pasta, and mix in the Basic Avocado Sauce and olive oil to coat the pasta.
3. Add whatever other ingredients you wish. I opted for finely chopped kale, thinly sliced red cabbage, and thinly sliced radishes. However, you could just as easily add seared salmon or roasted chicken.