1 cup of soy or coconut yogurt
1/2 cup of non DAIRY milk
1 cubed avocado
1 teaspoon of AGAVE
Avocado dips or bread spread
(with a squeeze of lemon,
1 tsp of honey, a few drops
of Tabasco/hot sauce)
Avocado salsa as tortilla dips,
with cubes of tomatoes,
onions and coriander.
Spring roll with ingredients of choice (avocado, cucumber, lettuce,
Salad (avocado, cherry tomatoes,
lettuce shreds, capsicums, or
whatever else you fancy)
What You NEED:1 large ripe avocado.
1 clove of garlic, peeled and chopped.
1 green chili, chopped.
2 ½ oz of unflavored fromage frais.
3 tablespoons of fresh coriander leaves.
1 tablespoon of lemon juice.
½ teaspoon of salt.
¼ teaspoon of ground cumin.
How to do it:Slice the avocado into two lengthway and remove the stone.
Scoop out the flesh and put into a food processor with all other ingredients except the cumin. Blend well.
Move the dip into to its serving dish and sprinkle the cumin over top
Chef Mayra Fusion Avocado and Zucchini Salad recipe
What do you NEED:1 lb of zucchini.
1 garlic clove, minced.
1 large avocado.
2 ½ cups of water.
12 stuffed green olives.
4 sprigs of watercress, to garnish.
6 tablespoons of olive oil.
2 tablespoons of white wine vinegar.
2 teaspoons of salt.
1 teaspoon of sugar.
Pinch of dried tarragon.
Freshly ground black pepper, to taste.
How to do it:Wash the zucchinis, then trim off the ends and cut into slices ½-inch thick.
Bring the water to the boil and add the zucchini slices and 1 teaspoon of the salt.
Cover and cook for 5 minutes.
Drain the zucchini and set aside in a bowl.
In a cup, mix together 1 teaspoon of salt, sugar, the minced garlic, dried tarragon, black pepper, white wine vinegar and olive oil to produce the dressing.
Pour the dressing over the zucchini and mix throughly. Allow to marinate in refrigerator overnight.
Peel the avocado, remove the stone, and cut into thin slices.
Drain the zucchinis and reserve the marinade.
Cut the stuffed olives in half.
Place each of the the lettuce leaves onto its own plate, then arrange the avocado slices, zucchinis and olives over.
Garnish each plate with a watercress sprig.
Use the reserved marinade as dressing.