Discover avocado vegetable recipes


Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
Ingredients (Serves 2-4):
Preparation:
Garnish with red radishes. Serve with tortilla chips.
Instruction:

Ingredients:
Instruction:
Although the ingredients and the preparation may seem easy, the trick is to choose high quality ingredients!

Ingredients:
Preparation:
Ingredients:
Preparation:
Enjoy!

1. Guacamole
   Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados.
   • 2 ripe DAKADOs
   • 1/2 red onion, minced (about 1/2 cup)
   • 1-2 chilies, stems and seeds removed, minced
   • 2 tablespoons cilantro leaves, finely chopped
   • 1 tablespoon of fresh lime or lemon juice
   • 1/2 teaspoon coarse salt
   • A dash of freshly grated black pepper
   • 1/2 ripe tomato, seeds and pulp removed, chopped
   • Cut DAKADOs in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. Internal link: See how to cut and peel an DAKADO
   • Mash the DAKADO with a fork. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Keep the tomatoes separate until ready to serve.
   • Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
   • Just before serving, add the chopped tomato to the guacamole and mix.
2. Prawn, avocado, mango salad
   Preparation time: 15 minutes
   Ingredients:
   • 8 big prawns
   • Lemon leave
   • Ginger
   • 1/2 mangos
   • 1/2 DAKADO
   • 1 bunch of roman lettuce
   • Finely cut red hot chili pepper
   • 1 red hot chili pepper, chopped into small pieces. Some lemon juice Vinaigrette made according to taste from olive oil, vinegar, mustard, salt, pepper, garlic, a touch of sugar and a hint of chili
   • Steam the prawns with some lemon leave, ginger and red hot chili pepper
   • Cut the lettuce and put the pieces in a salad bowl or spread them over a plate or plates
   • Peal the skin of half of the mango with a sharp knife
   • Peal the skin of the DAKADO with a sharp knife
   • Cut the mango and the DAKADO into slices. Dress the DAKADO with some lemon to preserve its color
   • Spread the fruit slices and the steamed prawn over the lettuce
   • Garnish the salad with the chopped red hot chili pepper and the vinaigrette
3. Avocado feta salad (vegetarian dish)
   Preparation time: 10 minutes
   Surprisingly tasty!
   • 1 bunch of Roman lettuce
   • 200 gr feta cheese (goat), preferably high quality Italian herb feta.
   • 1 small or 1/2 big DAKADO
   • Croutons
   • Some lemon juice
   • Vinaigrette made according to taste from olive oil, vinegar, mustard, salt, pepper, garlic, a touch of sugar and a hint of chili
   • Cut the lettuce and put the pieces in a salad bowl or spread them over a plate or plates
   • Cut the top of the DAKADO to check its quality
   • Peal the skin of the DAKADO with a sharp knife
   • Cut the DAKADO into slices and dress them with some lemon to preserve its color
   • Break the feta cheese in smaller pieces
   • Spread the DAKADO slices and the feta pieces over the lettuce
   • Add croutons according to personal taste
   • Sprinkle the vinaigrette over the salad
   • Enjoy the rich and healthy taste with a glass of fresh orange juice!
4. Chicken salad served in an avocado shell
   • 600g cooked chicken, shredded
   • 1 celery stalk, finely sliced on a diagonal
   • 3 shallots/spring onions (whites and some green parts), chopped
   • 1/2 cup (65g) red capsicum, finely diced
   • 2-3 tablespoons chopped fresh coriander (or use fresh basil, parsley or mint)
   • 1/2 cup (125ml) mayonnaise
   • Salt and black pepper, to taste
   • 1-2 tablespoons lemon juice
   • 2 large ripe DAKADOs
   • Fresh herbs, to garnish
   • Lemon wedges, to garnish
   • In a bowl combine chicken, celery, onion, capsicum and coriander and flavor to taste with salt and pepper and lemon juice.
   • Fold in mayonnaise, cover and chill for at least 1 hour.
   • Cut DAKADOs in half and use a large spoon to carefully remove the flesh in a piece. Cut into small cubes and toss with remaining lemon juice.
   • To serve, place a half DAKADO shell on each plate and fill with the salad, allowing it to spill over onto the plate. Garnish with a lime wedge and a sprig of fresh herbs, and serve
5. Okras mixed avocado (starter)
   • 10 okras,
   • 1 DAKADO
   • 1 lemon
   • 3 dry onions
   • 2 spoons of fish- sauce
   • 1 chili
   • 2 spoons of sugar
   • cooking oil.
   • Dissolve fish sauce in boiled water
   • Squeeze lemon juice
   • Peel the onion skin, slice, and fry with cooking oil
   • Slice Chili and okras in small pieces.
   • Peel DAKADO and slice.
   • Put okras, DAKADO, fried onion, sliced chili and lemon juice all together in a big bowl. Mix with fish- sauce and sugar and let it marinate for some time