Avocado Salsa

Ever since the Fitbloggin Avocado contest, I’ve been completely hooked on avocados.  I just can’t get enough of them.

And… next week, as part of my prize pack for winning 2nd place in the recipe contest, the commission is sending me an ENTIRE BOX of California Avocados.  Can you imagine??? I’m so excited!

I’ve been eating a lot of carrots lately as snacks, and I wanted a different kind of dip to use with them.  I always like to put something on them… whether it’s Laughing Cow Cheese (a fave!) or one of my homemade healthy dips.  Then, I found this idea…

Avocado Salsa | No Thanks to Cake

How delicious does that look? And, why haven’t I tried something like this before???  Adding an avocado to your favorite salsa gives it a creamy and decadent texture… perfect for dipping chips, vegetables, and it even can be used as a salad dressing!  So good!

Avocado Salsa

From The Picky Palate Cookbook

1 (14.5oz) can diced tomatoes
1 (10 oz) can diced tomatoes with green chilies
2 small avocados, mashed
½ cup cilantro, chopped
2 tsp. fresh garlic, minced
½ lime, juiced
¼ tsp salt
¼ tsp black pepper

INSTRUCTIONS

1.  Combine all the ingredients in a food processor. Pulse until blended.

Avocado Salsa | No Thanks to Cake

Avocado Salsa | No Thanks to Cake

Avocado Salsa | No Thanks to Cake

Avocado Salsa | No Thanks to Cake

2.  Store in an air tight container in the fridge for up to 2 weeks.  Serve with veggies or baked chips.

Avocado Salsa | No Thanks to Cake Avocado Salsa | No Thanks to Cake

Related posts:

Baked Avocado Fries

Like me, I’m sure you’ve seen a million recipes for Baked Avocado Fries floating around the internet.

But have you tried them??

Baked Avocado Fries | No Thanks to Cake

How delicious do those look?  I finally broke down and made them.  Having tested quite a few avocados over the past few weeks during my prep for the avocado recipe contest at Fitbloggin… I had one lonely avocado left, and it needed to be used.

Baked Avocado Fries… are officially my new favorite fries.  I didn’t dip them in a sauce, instead just enjoyed eating them plain.  They.  Were.  Perfect.

Baked Avocado Fries

Serves 1

INGREDIENTS

Baked Avocado Fries | No Thanks to Cake

1/2 avocado, sliced into “fries”

2 Tbsp. milk – - I used Fairlife milk

2 Tbsp. flour

1/4 cup panko breadcrumbs – - I used Italian-seasoned panko

salt and pepper

INSTRUCTIONS

1.  Preheat oven to 450 degrees.

2.  Slice avocado into “fries.”

Baked Avocado Fries | No Thanks to Cake

Baked Avocado Fries | No Thanks to Cake

3.  Dip the fries first in flour, then in milk, then in the panko.  Place the “fries” on a baking sheet, prepared with cooking spray.

Baked Avocado Fries | No Thanks to Cake

Baked Avocado Fries | No Thanks to Cake

Baked Avocado Fries | No Thanks to Cake

4.  Bake at 450 degrees for 15-17 minutes, until brown and crispy.

Baked Avocado Fries | No Thanks to Cake

5.  Allow to cool for 3-5 minutes, and then enjoy!

Baked Avocado Fries | No Thanks to Cake

Baked Avocado Fries | No Thanks to Cake

Per Entire Recipe:

CAL 260; CARB 26g; FAT 16g; PROT 5g; FIB 9g; WW Points Plus: 7

Related posts:

Edamole

My favorite restaurant in Nashville closed its doors a few years ago now.  I remember that I’d always show up at Rumba, thirsty for their mojitos and hoping that their edamole had made a reappearance on the menu.  Sadly, on my last visit to the place, the edamole did not appear.

Ever since then, I’ve been trying to come up with just the right combinations to make this dish.  I’ve made it with too much avocado, edamame that was too crunchy, and then last week… I made it just right.

Just in time for the California Avocado recipe contest I was participating in.  It was a tough decision between the Grilled Avocado Caprese and this dish, but in the end, both recipes win.  I mean, take a look at this stuff…

Edamole | No Thanks to Cake

It has the perfect pairing of edamame and avocado.  Mixed with just the right aromatic ingredients, it is perfect on a pita chip.  Try this one…

Edamole

Inspired by Rumba Nashville

INGREDIENTS

Edamole | No Thanks to Cake

1 California Avocado, ripe

1 cup frozen edamame, shelled

½ cup diced red onion

¼ cup chopped cilantro

1 roma tomato, seeded and diced

2 tsp. garlic

1 Tbsp. fresh lime juice

INSTRUCTIONS

1.  Prepare your edamame per the package instructions until tender, not crunchy.  Note:  I cooked mine in the microwave with water.  Also important, the edamame must be soft.  Crunchy will not work.

Edamole | No Thanks to Cake

2.  Once the cooking process is completed, run cool water over the beans in a colander to cool them off and stop the cooking process.

Edamole | No Thanks to Cake

3.  Add edamame to a food processor.  Add avocado.  Pulse until combined.

Edamole | No Thanks to Cake

Edamole | No Thanks to Cake

4.  Add cilantro, onion, garlic, and lime.  Pulse to combine.

Edamole | No Thanks to Cake

Edamole | No Thanks to Cake

5.  Move the mixture to a bowl.  Add the tomatoes by hand.  Stir to combine.

Edamole | No Thanks to Cake

Edamole | No Thanks to Cake

6.  Serve with pita chips and enjoy!!

Edamole | No Thanks to Cake

Edamole | No Thanks to Cake

Related posts:

Grilled Avocado Caprese

I’m just about three weeks from attending my favorite conference of the year:  Fitbloggin!

Not only do I get to visit beautiful Savannah, Georgia for the first time, but I also get to see some of my FAVORITE people along the way.  So excited!!!

I was particularly excited to hear that one of our sponsors is… the California Avocado Commission!

California Avocado Commission | No Thanks to Cake

Not only will I get to hear all sorts of new information about the health benefits of avocados, but I have a feeling that (fingers crossed!) we’ll be eating some amazing avocado while we are there too!  YESSSSS!!!

And, if that weren’t enough, they’re also hosting an amazing “California Avocado Cutting-Edge Culinary Recipe Contest” for all of the attendees.  To participate, we had to create a unique recipe using this green goodness.  If you’ve read my blog, you know that this wasn’t a stretch for me… I’m a little bit of an avocado fanatic!

To come up with just the right recipe to enter, I got to experiment quite a bit with one of my favorite ingredients.  In the end this is the recipe I loved the most of those I tried… I hope you guys like it as much as I do!!!

Grilled Avocado Caprese | No Thanks to Cake

This is the very first time I’ve ever grilled an avocado, and it certainly won’t be the last.  Being that summer is just around the corner and we’re all firing up our grills more frequently here in Colorado, why not add an avocado to your fire??

Not only does grilling add a beautiful color to the dish and those gorgeous grill marks, but it also contributes a smoky rich flavor to the avocado that is INCREDIBLE.  Paired with traditional italian flavors like tomatoes, basil, and fresh mozzarella, this dish was the clear winner in my house.

Grilled Avocado Caprese

Serves 2

INGREDIENTS

Grilled Avocado Caprese | No Thanks to Cake

1 California Avocado, halved

1 Tbsp. extra virgin olive oil

1 cup grape tomatoes, sliced

1/2 cup boccochini (fresh mozzarella balls)

2 Tbsp. basil, sliced chiffonade-style

salt, to taste

balsamic reduction, drizzled

INSTRUCTIONS

1.  Preheat your grill pan to medium high heat.  While the pan warms, cut your avocado in half.  Pour a small amount of olive oil into a small bowl.  Lightly brush the exposed avocado with EVOO.  Note:  For extra flavor, you can also use a basil infused olive oil.  Also, I used my indoor grill so I could control the temperature, but you can also use your outdoor grill!

Grilled Avocado Caprese | No Thanks to Cake

Grilled Avocado Caprese | No Thanks to Cake

2.  Place the avocados face down on the grill pan for 1-2 minutes until beautiful grill marks appear.  Remove to a plate to cool. Note:  Depending upon the heat of your pan, the cooking time may vary.  

Grilled Avocado Caprese | No Thanks to Cake

3.  To slice your basil, take a small stack of fresh leaves and roll lengthwise, creating a long tube.  Then, slice into ribbons.

Basil Chiffonade | No Thanks to Cake

4.  Place tomatoes, cheese, basil ribbons, and about 3/4 Tbsp. olive oil in a small bowl.  Mix to combine and add salt to taste.

Grilled Avocado Caprese | No Thanks to Cake

Grilled Avocado Caprese | No Thanks to Cake

5.  Pour tomato mixture over avocado halves.

Grilled Avocado Caprese | No Thanks to Cake

6.  Drizzle with balsamic reduction.  Note:  You can find this at your local grocery store in the vinegar section.  While you can make your own, the pre-made version is incredibly handy and easy to use – - it tends to be my go-to!

IMG_3591

7.  Serve and enjoy!

Grilled Avocado Caprese | No Thanks to Cake

Grilled Avocado Caprese | No Thanks to Cake

Per 1/2 recipe serving:

CAL 360; CARB 12g; FAT 32g; PROT 12g; FIB 6g; WW Points Plus:  10

Have you ever tried a grilled avocado??

Related posts: