DrChef: 4 Avocado Salads

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A common issue on board along your holidays is that you do not always want to cook or neither eat heavy meals due to digestion. So, the cold dishes are an excellent idea and today we propose you several recipes with avocado, which are valid as main course, starter or appetizer to compare flavours and textures.


                                                                                             Avocado and tomato salad                                                                                                                                               Ingredients (4 people): 2 avocados, 2 tomatoes (mid size). Sauce: 4/5 olive oil, 1/5 Modena vinegar, salt, pepper, oregano.                                                       Peel the tomatoes and remove the seeds. Cut both tomato and avocado into small dices and mix them with the sauce. You can also add some onion minced finely.



Avocado and smoked salmon salad

Ingredients: 2 avocados, 150 gr smoked salmon. Sauce: ¾ olive oil, ¼ vinegar, mustard, honey, salt and pepper. Optionally change vinegar by lemon juice.                     Cut avocados in slices or small dices, and then the salmon. You can also add pickled gherkins and cappers than combines and contrast well with both salmon and avocado. A little bit of lettuce or endive, in julienne cut adds a crunchy texture.


Avocado and seafood salad                                                                                                                                                        Ingredients: 2 avocados, Seafood (small prawns, crab or crab sticks), Pink Sauce: mayonnaise, ketchup, some drops of orange juice, salt and black pepper. For adults add few drops of brandy or whisky.                 Chop the avocados with a fork and cut the seafood finely and mix it with the sauce. You can serve it inside the half avocados peels refilled with the mix.This salad is very appreciated for children due to the sweetness of the pink sauce but also the seafood.


Avocado and tuna salad  Ingredients: 2 avocados, canned tuna 150-200 gr. Sauce mayonnaise: 1 egg, 250 ml olive oil, 12-18 drops of vinegar or lemon. Drain the oil of the canned tuna. Mix the avocados and the tuna chopping all it with a fork and then integrate the mayonnaise.

Two avocado tricks  
 Empting  the avocado: Cut the avocado in half and then extract the bone by nailing the edge of a knife and then to turn it clockwise until you extract the bone. Slide a spoon carefully by the bottom of the avocado and extract the entire piece.                                                                                                                    Keeping the avocado: The avocado rust quickly. We can avoid this by keeping it in contact with it bone. Lets put the bone in the centre of the salad. We will also avoid rusting it if we mix it right away with the sauce that contain vinegar or lemon, both excellent antioxidants.  

AGUACATE_CUCHARA 03 lw                                                                                                                   AGUACATE_CUCHILLO 03 lw

DrSailsDrChef: 4 Avocado Salads

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