Add the avocado puree and coconut oil, and mix until combined (about 30 seconds).
Totally dig this recipe, and I also
add avocado puree for a little more of the healthy fats.
Not exact matches
You can also
add some lemon juice to your
avocado puree so it keeps its beautiful green color and help you make impressive appetizer spoons!
I started by substituting a tomatillo salsa verde for the traditional spicy red tomato sauce and
added two California
Avocados,
pureeing everything together in a blender to make the sauce thicker and creamier, and to tone down the spiciness.
Add the
avocados, cucumber, garlic, lemon juice and chicken stock to a blender and
puree until smooth, working in batches if necessary.
Add the arugula, lemon juice and
avocado and use an immersion blender to
puree the soup.
Halve and pit the 2
avocados, then
add them to the food processor, along with the juice of one lime and 1/2 cup of tomato
puree.
Add diced
avocado, maple syrup, coconut milk, cocoa powder, Kahlúa, vanilla, sea salt and melted chocolate to a food processor, and
puree until smooth.
In a blender or food processor,
puree the blanched leaves with a pinch of sea salt and
add 1/2 cup oil (
Avocado Lime Oil or just XVOO) in a stream and blend thoroughly.
I topped each patty with smashed
avocado and a fresh salsa, but feel free to
add on any other toppings such as grated cheese, jalapenos or
pureed black beans.
Add the
avocados, yogurt, Parmesan cheese, lemon juice, soy sauce, garlic powder and pepper, and
puree until smooth.
In a food processor or blender,
puree the
avocados until smooth, then
add in the melted dark chocolate, vanilla, salt and maple syrup.
The reason the smooth
puree freezes so much better is that the acidity of the
added citrus juice is evenly distributed throughout the
avocado product.
Add avocado to blender and
puree until smooth.
Add avocado and Greek yogurt and
puree until smooth.
Add the
avocado, lemon juice, salt, pepper, and tarragon and
puree again until very smooth.
Prepare it: Heat and lightly salt as a snack;
add to a cold pasta salad or a stir - fry;
puree in a dip with
avocado, lemon juice and olive oil; make Sonima's edamame and quionoa burgers pictured below
According to the chef, translating art onto a plate works well with enhancing complex or even simple flavors -
adding a strong, contrasting brush of color with butternut squash
puree or
avocado paste to a plate
adds both taste and visual impact.