Stir in
avocado mixture until well distributed.
Not exact matches
Add the hard boiled eggs and mix them in with the
avocado mixture, using your fork or masher,
until well incorporated.
To pickle
avocados, once you've got those perfectly slightly ripe, yet still firm, Fuerte
avocados, all you have to do is heat some white vinegar, water, and salt in a saucepan on the stove
until the
mixture comes to a boil.
Using a food processor or a blender, add the
avocado flesh along with the cooled chocolate
mixture and blend on high
until smooth.
Using a food processor, purée the Fresh California
Avocado, Crème Fraiche, Skim Milk, goat cheese, and the cooled shallot and jalapeño
mixture until smooth.
Gradually add flour
mixture to
avocado mixture, beating well
until all ingredients are well combined.
Add California
avocado pesto
mixture above, and cook and stir
until heated through, about 1 — 2 minutes.
Dump flour
mixture into
avocado mixture, add zucchini, and stir with a rubber spatula
until moist throughout.
Add the
avocado to the bowl and whisk the
mixture using a hand or stand mixer
until it thickens up, and doubles in size, about ten minutes.
While waiting for the water to boil, make the
avocado pesto sauce by adding all the ingredients in a food processor and pulsing
until mixture is smooth.
Forest Green Layer In a high speed blender, combine the reserved 1/3 of
avocado mixture with some fresh spinach
until the desired colour is achieved.
Then add the
avocado and salt, and stir
until the
mixture gets thick.
Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini
mixture,
avocado, buttermilk, and cumin in a blender, and process
until mixture is smooth.