Recipes - Avocado

Ingredients

1 ripe, Fresh Hass Avocado
2/3 cup heavy cream, divided into two equal portions; each portion whipped
6 Tbsp. powdered sugar, divided into two equal portions
1/3 cup mango pulp
1/4 cup almonds, for garnis

Slice one inch off from top of avocado. Gently scoop all avocado pulp into bowl and reserve hollow avocado shell. (Discard seed.)
With small whisk, cream avocado pulp until smooth in medium bowl. Add one portion whipped cream and one half of the powdered sugar to bowl, and gently fold mixture together; set aside in cool place. In another medium bowl, gently fold remaining whipped cream, remaining powdered sugar, and mango pulp together. Stir in chopped almonds
Carefully spoon layers of the two mixtures into avocado shell, ending with mango. Smooth the top layer with a decorative swirl. Refrigerate for up to one hour.

------------------------------------------------------------------------------------------

Quinoa masala in stuffed avocado

Ingredients

1 1/2 cups water

1 cup quinoa, rinsed well

2 tablespoons olive oil

1 medium red onion, finely chopped

1/2 teaspoon turmeric

1/4 teaspoon ground coriander

1/4 teaspoon ground ginger

1/4 teaspoon garam masala

1 cup of mixed vegetables of carrots and corn

salt and freshly ground black pepper

2 avocados separated and deseeded

Directions

Bring the water and quinoa to a boil in a small saucepan over medium heat. Reduce the heat and simmer, covered, until quinoa is cooked.

Meanwhile, warm the olive oil in large skillet over medium heat. When the oil is shimmering, add the onion and spices, and saute until the onion has softened and the spices are very fragrant.

Stir in the mixed vegetables and saute for 5 minutes.

Add the cooked quinoa (all the water should have been absorbed) to the skillet. Taste, and season with salt, pepper, to taste. Allow to sit off the heat for 10 minutes so the flavors seep into the quinoa.

Scoop this into the avocado cups and top with cashews.