AVOCADO CILANTRO SALSA RECIPES

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AVOCADO SALSA RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Avocado Salsa Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     appetizer

Total Time 15 minutes

Cook Time 15 minutes

Yield 2 cups

Number Of Ingredients 10

2/3 cup grape tomatoes, chopped (10 to 12) 
1/2 cup finely chopped pineapple 
3 medium avocados, diced 
1/2 finely chopped sweet onion, such as Vidalia 
1/8 cup finely chopped fresh cilantro 
1 tablespoon lime juice 
1 teaspoon crushed red pepper flakes 
1/4 teaspoon garlic salt 
Black pepper
Lime tortilla chips, for serving

Steps:

  • Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

TUNA CEVICHE OR TARTARE WITH AVOCADO RECIPE - NYT COOKING



Tuna Ceviche or Tartare With Avocado Recipe - NYT Cooking image

Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield Serves four to six

Number Of Ingredients 12

1 pound albacore or yellowfin tuna, cut in 1/2 inch dice
1/2 small red onion, cut in small dice
1 garlic clove, minced
1 to 2 serrano or jalapeño chiles, to taste, seeded and minced
1 tablespoon capers, rinsed and drained
1 ripe medium avocado, cut in small dice
Salt, preferably kosher salt
freshly ground pepper to taste
1/3 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 to 1/2 cup chopped cilantro to taste
Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving

Steps:

  • Prepare the tuna and refrigerate while you prepare the remaining ingredients.
  • Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
  • In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
  • Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
  • Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.

Nutrition Facts : @context http//schema.org, Calories 225, UnsaturatedFatContent 12 grams, CarbohydrateContent 5 grams, FatContent 14 grams, FiberContent 3 grams, ProteinContent 19 grams, SaturatedFatContent 2 grams, SodiumContent 335 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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