Avocado Citrus Salad
HEB Health & Wellness Expo 2015
Citrus & Avocado Salad
Serving size- 8
Ingredients
2 ea Blood oranges
2 ea Navel oranges
4 ea Avocados from Mexico
6 oz Baby arugula
1 cup Pomegranate seeds
1/2 cup Pomegranate molasses
1 cup Avocado oil
1 Lemon
Salt for seasoning
Freshly ground black pepper for seasoning
Marinated red onions recipe follows
Pumpkin seeds, toasted for garnishing
Instructions
Peel and trim the pith from the oranges. Slice crosswise about 1/4-inch thick.
Cut the avocado in half crosswise to remove the pit, peel, then slice crosswise into circles about 1/4-inch thick.
Arrange a few slices of orange and avocado on serving plate.
Scatter some arugula and pomegranate seeds on top.
Drizzle the molasses and avocado oil over the salad.
Add a squeeze of lemon juice and season with salt and pepper.
Garnish with pumpkin seeds and marinated onions.
Marinated Red Onions
2 medium red onions, sliced into paper-thin rings
1/2 cup Lemon juice
Salt for seasoning
Freshly ground black pepper for seasoning.
Instructions
Gently toss the onions with the lemon juice.
Season with salt and pepper
Cover and keep chilled for one hour before using.
Chocolate Avocado Brownie
Ingredients
1/2 cup melted semisweet chocolate
2 eggs
1 Avocado from Mexico, mature and mashed
1 teaspoon vanilla extract
1/2 cup sugar
1 teaspoon baking powder
¾ cup cocoa powder
½ teaspoon instant coffee powder
3 tablespoons crushed almonds
Cooking spray
Directions
Preheat oven to 350F.
Grease a baking dish with cooking spray.
To melt the chocolate you can carefully do it in the microwave or in a metal container.
When the chocolate is melted add all the moist ingredients vanilla, avocado and eggs beating with whisk constantly so that the egg does not cook.
Then add the dry ingredients: sugar, baking powder, cocoa powder, coffee and almonds. And continue beating until everything is well combined.
Pour into pan and bake for 20 minutes or until ready.
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