Posts tagged avocado

Hawaiian salad with avocado pineapple salsa

Hawaii saladI’ve never been to Hawaii, but after trying this new barbecue sauce, I want to go! Whenever I’m starved for dinner ideas (forgive the pun) World Market is one of my go-to places for inspiration. Enter Da Kine Hawaiian BBQ Sauce. I was debating between a couple of bbq sauces and I asked one of the staffers¬† which one was better. She mentioned she got regular calls requesting Da Kine. After trying it out, I understand why. You don’t have to have Da Kine to make this salad, but it is worth hunting down.

 

Recipe

Servings: 5

Prep time: 30 minutes

 

Ingredients:

1 Head Romaine lettuce

2 chicken breasts

Almond slivers

Da Kine Hawaiian BBQ Sauce (or regular BBQ sauce with a few tweaks–see below*)

Ranch dressing (or plain Greek yogurt, sour cream)

Garlic powder, onion powder

Olive oil

 

Salsa

AvocadoDa Kine BBQ Sauce

Green bell pepper

1/2 red onion

1/4 cup cilantro

1 lime, divided

1/8 cup pineapple (tidbits from a can work well)

Cayenne pepper (opt.)

 

Directions:

  1. Cut the chicken into thin pieces. Bring 1 tablespoon olive oil to medium-high heat in a saute pan; add the chicken.
  2. As the chicken cooks, sprinkle it with onion and garlic powders along with salt and pepper to taste. Once the chicken is almost cooked through–about 5 minutes–drizzle with 1 tablespoon bbq sauce and squeeze with a little fresh lime juice. Remove the chicken from the pan and set aside.
  3. In a medium bowl mix up diced avocado, green pepper, red onion, and cilantro. Squeeze half a lime over the salsa and season with salt and pepper and cayenne (if using).
  4. In a small bowl mix equal parts bbq sauce and either ranch dressing, sour cream, or Greek yogurt. *Now if you don’t have Hawaiian bbq sauce, I understand. Try doctoring regular bbq sauce with a little bit of pineapple juice.¬†I don’t like to drench my salad so it’s your choice how much you want to make.
  5. Assembly time! Place a handful of chopped romaine lettuce in each serving bowl. Top with chicken, sprinkle with almond slivers and then drizzle with bbq-ranch dressing. Finish off the salad by adding a heaping scoop of salsa to each dish.

 

Kids’ reaction: My youngest finds an excuse to put the Hawaiian bbq sauce on her wraps, salads, as a veggie dip… All around, we plan on having this salad a lot this summer.

 

 

 

 

 

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Asian Mex avocado egg roll

Avocado spring rollsIn February, we went to New Year’s celebration at our favorite Chinese restaurant and I’ve had avocado egg rolls on the brain ever since. I wasn’t expecting to like warm avocado–let alone the green, creamy vegetable smeared into an egg roll wrapper, then fried. But hey, it was the special so we had to try them out. Avocado egg rolls rock!

 

For my version, I wanted to add in a dash of Mexican flavor–and spice. These egg rolls were easy to make and fried up beautifully.

 

Recipe

Servings: 12 egg rolls

Prep time: 30 minutes

 

Ingredients:

3 ripe avocados

1/2 white onion, diced small

1/3 cup red bell pepper, diced small (opt.)

1/2 tsp. ground cumin

1/4 tsp. garlic powder

1/2 serrano pepper, diced (opt.)

Salt to taste

12 egg roll wrappers

Oil for frying

 

Dipping sauce:

Juice from 1 orange

1 tablespoon vinegar (I used orange vinegar, you could use any light vinegar, like white)Avocado egg rolls with orange dipping sauce

1 tsp. agave syrup

1/2 serrano pepper sliced in rings

2 green onions, white and green parts sliced into rings

Pinch of salt

 

Directions:

  1. Mix together avocado, onion, serrano pepper, red pepper, cumin, garlic powder, and salt.
  2. Place about 1 1/2 tbsps. avocado mixture diagonally in the middle of one egg roll wrapper.
  3. Fold one corner of the egg roll toward the middle of the avocado mixture. Then fold the sides of the wrapper in toward the avocado mixture.
  4. Starting the place of your first corner fold, roll the egg roll toward the last end (dab that corner with water so the end sticks). You can follow the egg roll instructions here, too.
  5. Roll the remaining egg rolls.
  6. Fill a wok with about 1 1/2″ frying oil. Bring the oil to medium-high heat.
  7. Fry the egg rolls three at a time about 2-3 minutes a piece until golden.
  8. Drain on paper towels.
  9. To make the sauce: Whisk all of the sauce ingredients together.
  10. Serve hot.

Kids’ reactions: Big favorite with the teen. My youngest who has declared she “doesn’t like avocados” tried this recipe and liked it. She didn’t ask for seconds, but it’s a start. My tween tried a bit of her avocado egg roll and politely left the rest there.

 

 

 

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