avocado Archives - Page 3 of 3 - Pamela Salzman

Step 1

In a medium bowl, gently combine all ingredients so you don’t mash the avocado and kiwi. Taste for seasonings, specifically jalapeno and salt, and adjust accordingly. I like to let salsas sit for an hour or so to allow the flavors to meld. Keep covered so the avocado doesn’t brown.

Step 2

Place the cucumber in a food processor fitted with the metal blade and pulse until coarsely chopped. Transfer the cucumber to a large bowl. Repeat the process with the red onion and transfer to the bowl with the cucumber.

Step 3

Take half of the tomato and pulse in the food processor until chunky and add to the bowl.

Step 4

Smash the garlic cloves and place in the food processor with the remaining tomato pieces, salt and pepper, vinegar and oil. Process until smooth.

Step 5

Transfer mixture to the bowl with the cucumber and onion and stir to combine. Cover and refrigerate until cold.

Step 6

Before serving, garnish with avocado. Can be made several days ahead.

Step 7

To make the dressing: Combine all the dressing ingredients in a blender and blend until smooth and creamy. Add a little more water to make it thinner, if desired. Taste for salt and pepper, but be conservative with the salt since the cheese is salty.

Step 8

Place the lettuce in a serving bowl or on a platter and sprinkle with grated cheese and croutons. Depending on the size of your head of lettuce, you may have more dressing than you need, so just toss lettuce with enough dressing to coat lightly. Or toss salad with dressing and garnish with shaved cheese.

Step 9

If you have a high-powered blender, such as a Vita-Mix, place all the ingredients in the blender and process until smooth.

Step 10

If you do not have a high-powered blender, the dates may not get blended completely and may leave tiny little bits of date in the smoothie. If that bothers you, blend the almond milk and dates together and then strain the mixture. Add the remaining ingredients to the blender with the strained almond milk and blend until smooth. Or just use honey or maple syrup to sweeten instead of dates.

Step 11

Poach the chicken: Place the chicken breast, onion half (halved again), salt, pepper and garlic into a medium saucepan. Add enough cold water to cover the chicken. Bring to a boil over high heat and lower heat to a simmer. Simmer chicken for 25 minutes. Remove from heat and allow chicken to sit in the liquid until cool enough to handle.

Step 12

In a large pot, warm the oil over medium heat. Add the chopped onion, scallions, carrots, celery and jalapeno. Sauté until onions are tender, about 5 minutes. Add garlic and cumin and cook for 1 minute.

Step 13

Add the chicken stock, salt and pepper and bring to a boil. Lower heat and simmer until carrots are tender, about 4-5 minutes.

Step 14

Pull chicken from liquid and remove skin and bones. Shred chicken into bite-size pieces. You can divide chicken amongst the 6 individual bowls or add it all to the pot.

Step 15

Put a heaping spoonful of pico de gallo and avocado chunks/guacamole in each individual bowl and ladle soup on top. Squeeze lime on top and sprinkle with corn tortilla chips and fresh cilantro, if desired.

Step 16

In a blender combine lime and lemon juices, honey, salt, pepper and cumin. Add the cilantro and blend. With the motor running, pour in the olive oil in a slow, steady stream and blend until emulsified.

Step 17

Arrange the lettuce on a large platter and drizzle enough dressing to coat lightly. Place avocado in a bowl and gently toss with enough dressing to coat lightly. Arrange avocado on top of lettuce. Repeat with the jicama and mango. Sprinkle with crispy tortilla strips.

Step 18

Sprinkle the avocado with the lime juice and mash together in the bowl.

Step 19

In a separate bowl, mix the onion, tomato, cilantro and hot sauce. Stir into the avocado mixture and season to taste with salt.

Step 20

Transfer to a serving bowl and serve or refrigerate, tightly covered for a few hours.

Step 21

Preheat oven to 350 degrees. Place the tortillas on a cutting board. Brush the oil over both sides of the tortillas. Stack the tortillas and cut them in half, then cut the halves in half and one more time to make eighths. Spread the tortillas in one layer on a parchment-lined baking sheet and sprinkle with sea salt. Bake for 15-20 minutes or until crisp. Transfer to a paper towel-lined plate and cool.