Bueos Dís Avo
BEET, PINEAPPLE, AVOCADO & OJ SMOOTHIE RECIPE SERVES: cups peeled d diced beets bout ½ poud cups peeled cored d diced piepple (bout ½ poud) 3/4 cups fresh squeezed orge juice / Avocdo From Mexico pitted, met scooped out For smoothie: Plce ll igrediets i the bleder, d puree util completely smooth. For juice: Pss the beets d piepple through juicer. Plce the beet d piepple juice i bleder log with the vocdo d orge juice, d puree util smooth. Beet, Piepple, Avocdo & Oj Smoothie Recipe
BAKED AVOCADO EGG BOATS SERVES: 4 medium Avocdos From Mexico 4 smll eggs Tbsp lime juice (or lime) kosher slt (to tste) fresh crcked pepper (to tste) Pprik (to tste) Optiol: Serve with chopped ciltro or chives chopped tomtoes, hot suce. Bked Avocdo Egg Bots 3 4 Adjust ove rck to middle positio d pre-het ove to 45 degrees. Cut ech vocdo i hlf d remove the pit. Usig spoo, scrpe out the ceter of ech hlved vocdo so tht there is room for egg (-/ Tbsp). Usig fresh lime juice, squeeze over the vocdo hlves d seso lightly with slt. Plce vocdos i shllow bkig p so tht they re supported d will ot tip over. Crck eggs crefully ito medium bowl d keep yolks i tct. Oce you hve crcked ll of your eggs, crefully spoo ech yolk out of the bowl d plce oe i ech hlf of vocdo. You c dd remiig egg whites s desired d s spce permits. Getly plce bkig p i the ove for 5 miutes. Check eggs to see if they re cooked so tht the egg white is ot ruy. Remove from the ove d grish with slt, pepper d pprik.
AVOCADO, CORN, AND CHEESE SCRAMBLE SERVES: 4 Avocdo From Mexico hlved pitted, peeled d diced 8 eggs / cup cor kerels fresh or froze /4 tespoo slt tblespoos butter / cup red oio chopped 4 ouces smll Pepper Jck cheese cubed bout cup Avocdo, Cor, Ad Cheese Scrmble 3 4 5 6 7 I lrge bowl, bet eggs util frothy; stir i cor d slt; set side. I lrge skillet, melt butter over medium het. Add oio; suté util lightly browed, bout 3 miutes. Add egg mixture; cook d stir getly util mixture begis to set, bout miutes. Stir i cheese; cook d stir util eggs re firm, bout 3 miutes loger. Remove p from het. Fold i vocdo d trsfer to servig pltter. Serve with wrm tortills, if desired.
AVOCADO BANANA AND WALNUT MUFFINS SERVES: / cup mshed fully ripeed Avocdo From Mexico bout medium / cup mshed ripe b bout smll lrge eggs / cup low-ft (%) milk cups ubleched ll-purpose flour 3/4 cup sugr tespoo bkig sod tespoo slt / cup chopped wluts B o d c o v t A u l W d A s i f f Mu Het ove to 375 F. Cot cups i muffi ti with cvities with cookig spry. 3 Spoo btter ito prepred muffi ti, fillig cups to top. Bke for 8-0 miutes or util tops strt to brow d toothpick iserted ito muffi comes out cle. I lrge bowl, mix Avocdo, bs, eggs d milk. I seprte bowl, whisk or sift together flour, sugr, bkig sod d slt. Stir dry igrediets ito the wet Avocdo mixture; do ot overmix. Stir i wluts.
HAM AND AVOCADO OMELET SERVES: - 3 tsp extr virgi olive oil /3 cup White oio Miced /4 cup gree bell pepper diced / cup hm diced medium tomto diced /4 tsp blck pepper 3 lrge eggs Bete / cup Cheddr or Mexic bled cheese shredded / ripe Avocdo From Mexico pitted peeled d sliced I lrge suté p, over medium-high het combie tespoo olive oil, oio, bell pepper d hm; suté this mixture for five miutes util soft. 34 Add tomtoes d blck pepper d suté for oe more miute to wrm the tomtoes. Trsfer this mixture to bowl d set side. Hm Ad Avocdo Omelet 5 6 7 8 9 0 Use pper towel to wipe the p, dd tespoos olive oil d het over medium-high het. Add the eggs, reduce the het to medium, cover, d cook util the omelet sets, bout miutes. Reduce het to low d sprikle the surfce with ¼ cup of cheese d the hm d vegetble mixture. Use sptul to getly fold the omelet i hlf. Sprikle the top of the omelet with the rest of the cheese. Cover the p d llow omelet to cook for other 30 secods or util the cheese melts. Plce the omelet o servig plte, top with vocdo slices, d serve