AVOCADO BABY RECIPES

Name: Avocado Toast
Total time: 5 min
Yield: 2 servings
Cuisine: australian
Ingredients: 2 large slices crusty, chewy sourdough bread, preferably whole wheat; 1 ripe avocado, halved, pit removed; Extra-virgin olive oil; Flaky salt and coarsely ground black pepper; Half a lemon or lime; Poached or fried eggs; Thinly sliced pickled or fresh red chiles, such as Fresno or cherry; Thinly sliced pickled red onions; Pepitas (pumpkin seeds) or sesame seeds, or both; Herbs, such as basil, cilantro, mint or baby arugula

AVOCADO TOAST RECIPE - NYT COOKING

Avocado Toast Recipe - NYT Cooking image

It may seem silly to give a recipe for avocado toast, but there is an art to it, as with most things that are both simple and perfect. Here, you want to make sure of a few things: that the bread you use is sturdy and has some taste; that there's enough salt and citrus to bring out the avocado's flavor; and that you use a good olive oil to bring it all together. These garnishes, from the Australian café Two Hands in Manhattan, are tasty but unnecessary.

Provided by Julia Moskin

Total Time 5 minutes

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 large slices crusty, chewy sourdough bread, preferably whole wheat
1 ripe avocado, halved, pit removed
Extra-virgin olive oil
Flaky salt and coarsely ground black pepper
Half a lemon or lime
Poached or fried eggs
Thinly sliced pickled or fresh red chiles, such as Fresno or cherry
Thinly sliced pickled red onions
Pepitas (pumpkin seeds) or sesame seeds, or both
Herbs, such as basil, cilantro, mint or baby arugula

Steps:

Toast the bread to your liking. Meanwhile, use a wide spoon to remove the avocado halves from the peel, keeping them in large pieces.
Drizzle the hot toast lightly with olive oil and sprinkle with salt. Let cool slightly, then place one avocado half on each slice of toast. Use the back of a fork to roughly mash the avocado into the bread, keeping it as chunky as possible.
Sprinkle with a little more salt, and pepper if desired. Squeeze the citrus over the top and add any garnishes. Cut each piece of toast in half if they're large and serve immediately.

SMOKED SALMON & AVOCADO TERRINES RECIPE - BBC GOOD FOOD

Smoked salmon & avocado terrines recipe - BBC Good Food image

A light, elegant make-ahead starter to ease you into the Christmas Day blow-out, or to kick off a dinner party menu

Provided by Sara Buenfeld

Total Time 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 8

Ingredients

sunflower oil , for greasing
300g and 150g pack thinly sliced smoked salmon
100g pack Chevre or other mild goat's cheese , broken into small pieces
3 tbsp snipped chives
3 large ripe avocados , peeled, stoned and finely chopped
3 tbsp lemon juice
sweet chilli sauce , for drizzling
salad leaves and vinaigrette, to serve

Steps:

Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.
On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.

Nutrition Facts : Calories 330 calories, FatContent 22 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 10 grams sugar, ProteinContent 18 grams protein, SodiumContent 3.67 milligram of sodium

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