Southern Egg Rolls with Avocado Ranch

Southwestern Egg Rolls with Avocado Ranch (makes 48 mini rolls, or 24 regular rolls) Ingredients:

For the egg rolls: 2 cups frozen corn, thawed 1-15 oz can black beans, rinsed and drained 1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel 2 cups shredded Mexican cheese 1-7oz can diced green chiles, drained 4 green onions, finely chopped 1 tsp ground cumin 1/2 tsp chili powder 1 tsp salt 1/2 tsp cayenne pepper 1 package of egg roll or wonton wrappers


Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.

Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.

For avocado ranch: 3/8 cup mayonnaise 3/8 cup sour cream 3 Tbs buttermilk 1/2 Tbs olive oil 1/2 Tbs lemon juice 1/2 green onion, chopped 1/4 tsp salt 1 avocado, peeled and pitted

Place all ingredients in a blender and pulse until smooth. Use immediately.

Source: http://www.cakeandallie.com/2011/02/southwestern-egg-rolls-with-avocado-ranch/

Fresh and Easy Avocado Pasta

Ingredients
8 ounces (227 grams) dry pasta
1 large ripe avocado
1/4 teaspoon finely grated garlic
1 teaspoon lemon juice
1/8 teaspoon kosher salt
Freshly ground black pepper, to taste
1 medium tomato1 green onion, finely sliced

Method
Cook Pasta,Bring a large pot of salted water to the boil then cook pasta according to package directions. Once cooked, reserve 1/2 cup of hot pasta water then drain pasta.Prepare Avocado SauceCut tomato in half then scoop out any loose seeds and discard. Then, chop into small pieces and set aside.Add avocado flesh to a large bowl then use a fork to mash into a chunky paste. Add the garlic, lemon juice, salt and a dash of pepper. Mix. Taste then adjust salt and or pepper as needed.Combine Sauce and PastaAdd the drained cooked pasta, about 1/4 cup of the reserved pasta water and the tomatoes to bowl. Use two spoons or tongs to toss. The avocado will turn into a thin sauce that coats the pasta. Add more reserved pasta sauce if to thin the sauce out even more if needed.Serve with green onions sprinkled on top.

Read more: http://www.inspiredtaste.net/12010/avocado-pasta-recipe/#ixzz2UR3NNRjq

Creamy Avocado Pasta

makes 4 servings recipe adapted from Oh She Glows notes: add some grilled prawns or chicken for protein.

prep time: 10 minutes cook time:1 hour 10 minutes

INGREDIENTS 10 - 12 small Campari tomatoes, quartered 3 - 4 tbsp olive oil 4 servings of fettuccine noodles 2 ripe avocados, seed and skin removed 2 garlic cloves, peeled 1/2 tsp salt 2 tbsp lemon juice 1/4 cup pine nuts grated fresh Parmesan cheese salt and cracked black pepper to taste

Preheat oven to 300 ºF.

Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.

Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.

While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.

Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.

Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.

Fried egg,avocado,bacon,and tomato sandwich

Very easy recipe!!

2eggs fried

Sliced avocado

4pcs of bacon cooked 

Sliced tomato

Now throw it all together and make a sandwich!!

Shrimp with Avocado Mangos Salsa

Serves 4

INGREDIENTS

Vegetable oil cooking spray
8 cups baby spinach
1 cup couscous
1 lb medium shrimp, shelled and deveined
1/2 cup chopped fresh cilantro, divided
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt, divided
1 large mango, peeled and diced
1 medium avocado, diced
1 medium tomato, diced
1/4 cup chopped red onion
1/2 jalapeño chile, seeded and finely chopped
1 tablespoon fresh lime juiceHeat grill. 

Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

Fried Avocado with salsa ranch dip

Avocado Bread crumbs or Panko Eggs 
Salsa Ranch Dressing
Canola oil

Directions: Heat a large pot (or dutch oven, or deep fryer), ½ way filled with oil (or more), until it reaches 350 degrees. Try to maintain the temperature the entire time, by using a thermometer. Slice up your avocados. Dip them in a bowl of whipped eggs, then into a bowl of bread crumbs. Set aside, until oil is hot. Using a slotted spoon, lower the coated avocado into the hot oil, and let fry until the bread crumbs turn golden. Remove and set on paper towels, to absorb excess oil.To make the dip, mix roughly 3 parts ranch dressing to 1 part salsa.


Read more:http://oneshetwoshe.com/2011/01/fried-avocado-with-salsa-ranch-dip.html

Grilled Guacomole

Ingredients


4 Hass avocados, halved and pitted

1/2 cup diced red onion

1 jalapeno pepper, seeded and minced

1/2 cup reduced-fat sour cream

2 tablespoons lime juice

1/2 teaspoon garlic salt

1/2 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste

12 cherry tomatoes, quartered

2 tablespoons chopped fresh cilantro, or to taste

Directions

Preheat an outdoor grill for low heat, and lightly oil grate.
Cook the avocados on the preheated grill until just slightly browned and caramelized. Allow to cool to room temperature, then remove the skins, and cube. Place 1/2 cup of the avocado into a mixing bowl, and mash together with the onion, jalapeno pepper, and sour cream. Stir in the lime juice, garlic salt, and hot pepper sauce, then gently fold in the remaining avocado along with the cherry tomatoes and cilantro. Chill 30 minutes before serving.


Read more:http://m.allrecipes.com/recipe/168613/grilled-guacamole

Chilean Style Hotdogs w/ Avocado Chili Relish

ingredients

2tablespoons  extra virgin olive oil
2tablespoons  snipped fresh cilantro
2medium jalapeno chile peppers, stem removed and thinly sliced*
2small shallots, peeled and thinly sliced (or 4 green onions, white parts only, thinly sliced)
2tablespoons  lime juice
1cup  diced green and/or red tomatoes
2avocados, peel and seeded, coarsely chopped
Sea salt, kosher salt, or salt
Freshly ground pepper
4 - 6all-beef frankfurters or other bun-size sausages
4tablespoons  butter, softened
1teaspoon  minced garlic
4 - 6sub or hoagie rolls, split


directions
1.For Avocado-Chili Relish, in a bowl whisk together olive oil, cilantro, jalapenos, shallots, and lime juice. Gently fold in tomatoes and avocados. Sprinkle lightly with salt and pepper; set aside.
2.Prepare frankfurters as desired.
3.In a small bowl, mix the butter and garlic. Spread butter mixture on the sub rolls. Ina large frying pan or on a grill rack over medium heat, place the rolls buttered side down and toast until light golden.
4.To serve, tuck frankfurters in toasted rolls and top with Avocado-Chili Relish. 

Serve immediately. Makes 4 to 6 servings.

from the test kitchen*When working with hot chile peppers, wear plastic gloves or wash hands well after cutting; the peppers contain oil that may burn skin and eyes.

Avocado and Tomato grilled cheese

ingredients:

1 California avocado, mashed
1 tsp. lemon juice
1/2 tsp. kosher salt
4 slices of bread of your choice (I like sourdough or whole wheat)
4 ounces sharp white cheddar cheese, divided (I love Cabot!)
8-10 grape tomatoes, sliced in half

directions:

In a small bowl, mix the avocado with the lemon juice and salt. Set aside.Heat a frying pan over medium-low heat. I use a Misto sprayer to make grilled cheese. Instead of buttering the outsides of the bread, I spray the pan using my Misto Sprayer, and then build the grilled cheese in the pan.Lay a quarter of the cheese on the bottom piece of bread. Add a layer of the smashed avocado and top with several tomato halves. Finish with another quarter of the cheese.Top with another slice of bread. When the bottom piece of bread is slightly browned, remove the sandwich from the pan, re-spray the pan using the Misto and flip the sandwich back into the pan onto the uncooked side.Allow the sandwich to cook until both sides are golden brown and the cheese is melted.Repeat for the second sandwich.Cassie’s notes:Feel free to butter the outsides of the bread, rather than using the Misto.Use any kind of cheese you like, I am in no way compensated for mentioning Cabot, it just really is my favorite!

Read More: http://www.bakeyourday.net/white-cheddar-grilled-cheese-avocado-tomato/

Individual Seven Level Dip

Ingredients

1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole or make homemade guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
8 (9 ounce) plastic tumblers tortilla chips

Instructions
In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

Here's how the layers are assembled:
Layer 1: beans and taco seasoning;
 Layer 2: sour cream;
 Layer 3: guacamole; 
Layer 4: salsa or pico de gallo;
 Layer 5: cheese; 
Layer 6: tomatoes; 
Layer 7: green onions and olives

In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.


Read More: http://www.the-girl-who-ate-everything.com/2011/12/individual-seven-layer-dips.html

Shrimp and Avocado Tostada

These are also perfect for entertaining! You can make all the toppings and set them out on your counter and let your guests create their own tostada creations. Whip up a few freshly squeezed margaritas if that’s your thing and call it a party!

Shrimp and California Avocado Tostadas
Recipe Type: Main Course
Serves: 4

Ingredients
4 small corn tortillas
1/2 cup grape seed oil
3 California Avocado
3 tbsp chopped chives
1 lime, juiced
1 cup refried beans
4 ears of corn, grilled and kernels removed
1/2 lb medium sized shrimp, peeled and de-veined
1 red bell pepper, chopped
1 tsp cayenne pepper
1 tsp garlic powdersalt and pepper to taste

Instructions

In a skillet, heat the grapeseed oil over medium high heat until almost smoking. 
Add the toritllas into the oil, one at a time, and fry on each side for about 1-2 minutes until golden brown and crispy. 
Remove with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas.
In a small bowl, place the avocado and chives and lime juice. 
Mash with a fork, season with salt and pepper and set aside.
Toss the shrimp with the cayenne and garlic powder as well as salt and pepper. 
Saute in a medium skillet with 2 tbsp of grapeseed oil for 2-3 minutes on each side until pink and cooked.
Spread the 1/4 cup of refried beans on top of each tortilla.
Sprinkle on the charred corn Spread a layer of the mashed avocado chive mixture on top.
Top the mashed avocado with the red bell pepperFinish with a few shrimp.
Season with salt and pepper if needed.

Read More: http://whatsgabycooking.com/avocado-shrimp-tostadas/#.UYnAlX1dW2c

Taco Avocado Wraps

Ingredients

1 package (8 ounces) Philadelphia® Cream Cheese, softened
1/2 cup sour cream
1 can (4 ounces) chopped green chilies, drained
1 tablespoon taco seasoning
4 flour tortillas (10 inches), room temperature
2 medium ripe avocados, peeled and sliced
2 plum tomatoes, thinly sliced
5 green onions, sliced
1 can (4 ounces) sliced ripe olives, drained

Directions

In a small bowl, combine the cream cheese, sour cream, chilies and taco seasoning. Spread about 1/2 cup over each tortilla. Top with the avocados, tomatoes, onions and olives; roll up. Yield: 4 servings.

Read More: http://www.tasteofhome.com/recipes/taco-avocado-wraps

Chipotle Shrimp Tacos with Avocado Verde Salsa

Ingredients

Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped


Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas8 sprigs cilantro for garnish
2 limes, cut into wedges

Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chipotle-shrimp-taco-with-avocado-salsa-verde-recipe/index.html?oc=linkback

Avocado Pie

Ingredients:
1 (9-inch) homemade or store-bought prepared Graham Cracker Pie Crust*
1/4 cup fresh-squeezed lime juice
1/4 cup fresh-squeezed lemon juice
1 envelope unflavored gelatin
3 medium-size very ripe Hass avocados, mashed**
1 (14-ounce) can sweetened condensed milk
1/2 cup heavy cream
1/2 cup sour cream

If an avocado is ripe, it will yield to a gentle pressure.

Preparation:Refrigerate graham cracker crust until well chilled.In a small bowl, combine lime juice, lemon juice, and unflavored gelatin; let stand 4 to 5 minutes or until softened.In a large bowl or the food processor, combine gelatin mixture, mashed avocados, and sweetened condensed milk. Pour mixture into prepared graham cracker pie crust.Refrigerate at least 2 hours or until the filling is firm.In a small bowl, whip heavy cream and sour cream together until stiff peaks form. Serve pie topped with prepared whipped cream mixture.

Makes 8 servings.


Read more: http://whatscookingamerica.net/Fruit/AvocadoPie.htm

Avocado and Asparagus Wraps

Ingredients:
24 spears asparagus
1 ripe avocado, pitted and peeled
1 tablespoon fresh-squeezed lime juice
1 clove garlic, minced
1 1/2 cups cooked cold long-grain white rice
3 tablespoons plain nonfat yogurt
3 (10-inches in diameter) whole wheat tortillas
1/3 cup fresh cilantro leaves
2 tablespoons chopped red onion

Preparation:In a medium-sized saucepan over high heat, bring 2 inches water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, approximately 5 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking process. Drain thoroughly.In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree; set aside.In another small bowl, stir together the rice and yogurt to mix well; set aside.Heat a large dry frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side.Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion. Fold in both sides and the bottom of each tortilla up over the filling; then roll to close.If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.To serve, cut each wrap in half crosswise.

Makes 6 servings.


Read more: http://whatscookingamerica.net/Appetizers/WrapAsparagus.htm

Avocado and Shrimp Sushi

Ingredients

2 cups uncooked short-grain white rice
1/4 cup seasoned rice vinegar
1 tablespoon wasabi (Japanese horseradish)
1 avocado, peeled and mashed 
1 1/2 tablespoons finely chopped fresh cilantro
24 large shrimp, cooked, peeled, and halved crosswise (about 8 ounces)
6 nori (seaweed) sheets
12 chives
12 (7-inch-long) julienne-cut seeded peeled cucumber strips

Preparation

Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice.Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.

Read more: http://www.myrecipes.com/recipe/avocado-shrimp-sushi-1000000114198

Smoked Salmon and Avocado Sushi

Ingredients:

Ingredients

300g sushi rice
2 tbsp rice or white wine vinegar
1 tsp caster sugar
1 large avocadojuice 
½ lemon4 sheets nori seaweed
4 large slices smoked salmon
1 bunch chives
sweet soy sauce (kecap manis), to serve

Directions


Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.

Avocado Sushi

Ingredients

1	cup(s) sushi rice
2	tablespoon(s) rice vinegar
1	teaspoon(s) rice wine
4	nori sheets
1/2 avocado , cut into thin slices
12	thin asparagus spears, blanched, cooled
1/4 pound(s) cured salmon (gravlax), sliced into 1/2-inch strips
1	tablespoon(s) toasted sesame seed

Directions

Cook rice according to package instructions. While the rice is still hot, sprinkle with vinegar and rice wine. Toss to mix and cool completely.Hold the nori over a low flame and gently heat it until the sheet turns bright green. Place the nori on a sushi mat, shiny side down, and pat 1/2 cup rice with moist hands onto the nori sheet, leaving a 1-inch border on the opposite edge.Line slices of avocado and either asparagus spears or salmon strips across the center to fill the width of the roll. Pick up the edge of the mat closest to you, and tightly roll (jelly-roll style), pressing to keep compact.Dampen the border to seal and let set for 5 minutes. Repeat with remaining ingredients.Nutrition information given is for 1 roll.

Read More: http://www.delish.com/recipefinder/avocado-sushi

Avocado Southwestern Burgers

Olive oil, for greasing grill
2	pound(s) ground beef (1 pound each chuck and sirloin)
2	can(s) (4 ounces each) green chile peppers, drained and diced
2	teaspoon(s) ground chili powder
4	clove(s) garlic, minced
8	slice(s) Monterey Jack cheese
1	large Vidalia onion, cut into eight 1/4-inch-thick rounds
8	brioche hamburger buns, split
8	large romaine lettuce leaves, sliced crosswise
2	medium avocados, sliced1	cup(s) salsa


DirectionsHeat grill to medium-high and grease grates with oil. In a large bowl, combine beef, chiles, chili powder, and garlic. Form into eight 1/2-inch-thick patties. Grill burgers for about 5 minutes, then flip. Top with cheese and continue to grill to desired doneness: an extra 2 to 3 minutes for rare; 4 to 5 minutes for medium; 6 to 7 minutes for well.Meanwhile, grill onions until soft and char marks form, 2 to 3 minutes per side. Transfer onions and burgers to a plate. Grill buns until char marks form, about 1 minute; transfer to plate.To assemble: Place lettuce on bottom half of each bun, then top each with a burger, 2 avocado slices, 2 tablespoons salsa, grilled onions, and bun top.

Read More: http://www.delish.com/recipefinder/southwestern-burgers-recipe-clv0611

Chipotle Guacamole

2 avocados, peeled, seeded and cubed
1 tablespoon fresh lime juice
2 tablespoons sour cream
1/4 cup salsa, or to taste
1/4 teaspoon adobo sauce from canned chilies, or to taste salt and pepper to taste

Directions

Mash together cubed avocado, lime juice, sour cream, salsa, and adobo sauce in a bowl until blended. Season with salt and pepper.

More at: http://allrecipes.com/recipe/chipotle-guacamole/detail.aspx

Avocado,Tomato,and Mango Salsa

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

Directions

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Read More: http://allrecipes.com/recipe/avocado-tomato-and-mango-salsa/detail.aspx

Simple Tomato and Avocado Salad

Ingredients:

2 medium vine ripe tomatoes, chopped
1 avocado, chopped
1/4 cup diced red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon lemon juicesalt and fresh 

Directions:
1 Combine all ingredients in small bowl and toss together.
2 Let stand 5 minutes before serving.

Read more: http://www.food.com/recipe/simple-tomato-and-avocado-salad-94520?oc=linkback

Avocado Quesadillas

Total Cook Time 6 minutes
Ingredients:

2 vine-ripe tomatoes, seeded and chopped into 1/4 inch pieces
1 ripe avocado, peeled, pitted, and chopped into 1/4 inch pieces
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco saucesalt and pepper
1/4 cup sour cream3 tablespoons chopped fresh coriander
24 inches flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups shredded monterey jack cheese


Directions:
1In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
2Season to taste with salt and pepper.
3In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
4Put tortillas on a baking sheet and brush tops with oil.
5Broil tortillas 2 to 4 inches from heat until pale golden.
6Sprinkle tortillas evenly with cheese and broil until cheese is melted.
7Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
8Transfer quesadillas to a cutting board and cut into 4 wedges.
9Top each wedge with a dollop of sour cream mixture and serve warm.

Read more: http://www.food.com/recipe/avocado-quesadillas-51670?oc=linkback