AVOCADO
SUSHI CAKE
8 servings
800 gr cauliflower rice cooked al dente or to taste (4 cups) (recipe in Recipe Book)
6 g xanthan gum
8 tbsp rice vinegar or to taste
2 tsp sea salt
pepper to taste
1 tsp stevia powder or to taste
3 sliced avocados
400 gr tuna washed and shredded
¼ chopped red bel pepper
60 g plain Greek yogurt, unsweetened and fat free
1 tbsp black sesame seeds
SAUCE
240 g plain Greek yogurt, unsweetened and fat-free
1 tbsp mustard
2 green onion
1 tbsp grated ginger
4 tbsp coconut aminos
3 tbsp lemon juice
2 tbsp vinegar
2 tbsp cilantro
2 tbsp chives
1 tsp sea salt
3 g xanthan gum
Line a 20 cm round mold, with removable bottom, with plastic film.
In a bowl put the cauliflower rice, rice vinegar, salt, stevia, pepper and sprinkle the xanthan gum on top. Stir to integrate. Mix in a bowl the tuna, yogurt and bel pepper. Set aside.
Place 1/3 of the rice in the mold, then place a layer of sliced avocado, place another layer of rice and now a layer of tuna mix. Finish with the remaining rice and cover with plastic film. Refrigerate.
For the sauce, add all the ingredients to the blender until it forms a sauce. If desired thicker add xanthan gum and blend to integrate.
When serving, turn over onto a plate, sprinkle black sesame on top and serve with the sauce.
Per portion 230 gr app
Cal: 234.7 P: 18.3 F: 8.4 Cb: 16.3
AVOCADO RING
12 portions
5 ripe avocados
3 tbsp lemon juice
12 tbsp water
3 tbsp unflavored gelatin
½ cup cilantro leaves
1 green onion white and green part
3 tbsp chopped chives
1/3 cup basil
225 gr ricotta
225 gr plain non-fat Greek yogurt unsweetened
1 tbsp mustard
1 tsp sea salt
pepper to taste
2 tbsp toasted sliced almonds
Prepare a mold by smearing it with a little olive oil or putting kitchen wrap on it.
Put 12 tablespoons of water in a small pyrex and sprinkle the gelatin, let it hydrate for 10 minutes.
Mix the rest of the ingredients (except almonds) in the juicer for a couple of minutes to form a paste.
Melt the gelatin in the microwave for 10 to 15 seconds and add to the juicer, beat to integrate well.
Pour the mixture into the mold and put it in the refrigerator for 2 or 3 hours to make it consistent.
When the mousse is firm, unmold on a serving plate and decorate with the sliced almonds and serve.
Per serving
Cal: 188.2 P: 6.4 F: 10.8 Cb: 8.4
CUCUMBER AND AVOCADO ROLLS
1 serving
2 cucumber slices lengthwise
½ ground avocado
½ tsp sea salt
pepper to taste
1 tbsp lemon juice
½ tbsp fresh chopped dill
1 tbsp fresh parsley finely chopped
¼ cup capers
Use a mandolin to cut 2 thin slices lengthwise. In a bowl mix avocado with salt, pepper, lemon juice and dill.
Spread each cucumber slice with the avocado mixture. Then roll up. If the cucumber does not hold you can use toothpicks. Garnish with parsley and capers.
Per serving
Cal: 168 P: 2.3 F: 10 Cb: 8
TUNA STUFFED AVOCADO
1 ripe avocado peeled, halved and pitted
2 tbsp chopped tomato, and bit more for garnish
2 tbsp canned tuna
1 tbsp plain greek yogurt non-fat unsweetened
ground pepper
Place avocado halves on a plate and set aside. Wash tuna in a colander with plenty of water to remove excess salt and preservatives. Drain well. In a mixing bowl place the tuna, add tomato and yogurt. Stir well and fill the avocado halves. Garnish with tomato and ground pepper to taste.
CHOCOLATE AVOCADO MOUSSE
2 servings
1 ripe avocado
1 1/2 unsweet cacao powder
stevia to taste
¼ tsp vanilla extract
1 tbsp water
fresh berries as a topping (strawberries, blueberries, raspberries)
2 tsp chopped almond
mint leaves
Remove the seed and peel from the avocado. Put avocado, cacao, stevia, vanilla and water in a food processor and process until everything comes together, scraping the sides.
Process until there are no clumps. Spoon into small bowls and refrigerate until cold. Serve with a few fresh raspberries, or garnish with almonds and mint leaves.
CELERY AVOCADO SALAD
2 servings
2 cups celery, half moon thin slices
1 diced avocado
¼ cup finely chopped fresh cilantro (optional)
1 tablespoon chopped walnuts
little olive oil
lemon juice
pinch of salt
pepper to taste
In a serving bowl place the celery, avocado, cilantro and walnuts, mix well, and dress with a pinch of salt, olive oil, lemon juice and pepper to taste. Let stand a few minutes to soften the celery.
TOMATO AVOCADO SALAD
2 servings
1 avocado
1 tomato
¼ cup thinly sliced red onion
little olive oil
pinch of salt
ground pepper
Cut the avocado and tomato in cubes, place them in a serving bowl and add onion, mix and season with a pinch of salt, olive oil and ground pepper.
DEVILED EGGS – AVOCADO
2 servings
2 eggs
½ tbsp light greek yogurt
1 tbsp mashed avocado
pinch of sea salt
2 sliced black olives
Place the eggs in a small saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil cook for 10 minutes.
Once ready, remove the eggs and place them under the stream of ice water.
Once cold, peel them and cut them in half. Remove the yolks, transfer to a small bowl and grind them with a fork.
Add the yogurt, avocado and pinch of salt, stir well.
Fill the eggs with the prepared yolk paste. Garnish with sliced olives on top. Place them on a plate and serve.
CARROT STUFFED AVOCADO
2 servings
1 ripe avocado peeled, halved and pitted
2 tbsp grated carrot
2 tbsp chopped cooked beet and a bit more for garnish
2 tbsp plain greek yogurt non-fat unsweetened
pinch of sea salt
pepper to taste
Place avocado halves on a plate and set aside. In a mixing bowl place carrot, beet and yogurt. Stir well and fill the avocado halves. Season with salt an pepper. Garnish with beet on top.
RICOTTA STUFFED AVOCADO
1 serving
½ ripe avocado
1 tbsp peeled chopped cucumber
1 tbsp part skim ricotta cheese
1 tsp chopped chives and a bit more for garnish
¼ tsp sea salt
pepper to taste
In a bowl place cucumber, add ricotta cheese, chives, salt and stir well. Fill the avocado with this mixture. Garnish with chives and pepper to taste.
Per serving 100 gr
Cal: 195.4 P: 5.3 F: 11.2 Cb: 9.1
ZUCCHINI NOODLES WITH AVOCADO PESTO
2 servings
2 medium-sized Italian zucchini
1 tablespoon chopped walnuts for garnish
PESTO:
1 ripe avocado
¼ cup fresh basil leaves
½ tablespoon fresh parsley
½ clove garlic
1 teaspoon sunflower seeds
½ tablespoon lemon juice
water
pinch of salt
ground pepper to taste
Use a julienne peeler or mandoline to slice/peel the zucchini into noodles.
Place all the pesto ingredients in a food processor and add water until creamy. Season with a pinch of salt and ground pepper.
Boil the noodles in water for 2 minutes until tender, do not overcook. Use a colander to strain them.
Add zucchini noodles to a large bowl and toss with avocado pesto. Sprinkle with chopped walnuts. Serve.