A smooth and savoury superfood, you'd be hard-pressed to find someone that doesn't love avocados. Often mistaken for a vegetable, these fruits are packed with good fats, high in protein and without stating the obvious, taste delicious. They are also incredibly versatile in recipes from everything from soups and sandwiches, to smoothies and pasta. Avocados from Mexico—the supplier of nearly 80% of the avocados that Canadians consume—are keeping it nice and simple offering up three traditional ways to enjoy the wonder fruit. Click through the gallery below for the recipes.
Ingredients:
- 1 Avocado from Mexico, halved, pitted, peeled and chopped
- 2/3 g Sweet and sour margarita mix
- ½ g Tequila
- ½ g Orange-flavored liqueur, such as Triple Sec or Cointreau
- ¼ cup Fresh lime juice
Method:
In a blender, process avocado, margarita mix, tequila, liqueur and lime juice. Cover and process until smooth. Add 3 cups ice cubes. Process until almost smooth; do not over blend. Serve in glasses rimmed with salt or chili-lime salt if desired; garnish with thin slices of avocado.
Ingredients
- 3 large avocados from Mexico
- 1/2 cup finely chopped onion (Mexican green onion ideal but red onion works great!)
- 1/4 cup chopped cilantro
- 1 serrano pepper, chopped (seeds included)
- 1 tsp sea salt, or more to taste
Method
Mash up avocados in a bowl. Add in onion, cilantro, pepper and salt and stir to combine. Serve with tortilla chips, vegetables or dipper of choice.
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons chopped white onion
- 1 jalapeño or serrano pepper, chopped; add more to taste
- 3 cups fresh corn kernels, or thawed from frozen
- ¾ teaspoon kosher or sea salt, or to taste
- 2 tablespoons chopped fresh epazote leaves, may substitute with cilantro or chives
- 3 ripe Avocados from Mexico, halved, pitted, meat scooped out, diced
- 2 tablespoons mayonnaise
- 3 tablespoons Mexican cream
- ¼ cup freshly squeezed lime juice
- ¼ cup, about 1 oz., crumbled queso fresco, Cotija, feta or Farmer’s cheese, or to taste
- Piquin chili powder, to taste
- Tortilla chips or veggie sticks
Method
Heat the oil in a large skillet over medium-high heat. Add the onion and jalapeño, and cook for 2 to 3 minutes until softened and the edges are beginning to lightly brown. Raise the heat to high, add the corn, season with salt, and let the corn cook and lightly brown, stirring often, for about 3 to 4 minutes. Stir in the epazote, cook for another minute, and remove from heat.
In a small bowl, mix the mayonnaise, Mexican cream and lime juice until fully combined. Set aside. Place the diced avocados in a serving bowl and gently mash with a fork. Incorporate the corn mixture and toss well. Drizzle half of the prepared mayonnaise mix on the top, as well as the queso fresco. Sprinkle with piquin chili powder to taste. Leave the remaining mayonnaise mix, queso and chili for your guests to add more if they please. Serve with tortilla chips or veggie sticks.
