Best Avocado Mousse With Papaya Tomato Relish Recipes

AVOCADO RELISH

Avocado Relish image

This relish is so versatile. We love it as a great addition to grilled chicken or fish, and also love it as a topping for hot nachos, or as an alternative to guacamole.

Provided by Geema

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 avocado, pared and finely diced
2 tablespoons lime juice
1/4 cup diced red onion
1/4 cup red bell pepper
1/4 cup green bell pepper
2 plum tomatoes, diced
1/4 cup chopped fresh cilantro
1 jalapeno, seeded and minced
2 cloves garlic, minced
2 teaspoons olive oil
salt and pepper

Steps:

In small bowl, combine avocado and lime juice; set aside.
In a separate bowl, combine remaining ingredients, mix well and carefully fold into avocado mixture.
Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
Just before serving, stir well.
A nice addition to broiled chicken or fish.

Nutrition Facts : Calories 120, Fat 9.8, SaturatedFat 1.4, Sodium 7.1, Carbohydrate 8.8, Fiber 4.5, Sugar 2.5, Protein 1.7

AVOCADO MOUSSE

Avocado Mousse image

This avocado mousse is really easy to whip together and has so much rich, tangy, and zesty flavor. Super versatile, my favorite ways to use it are as a taco, burrito bowl, or fajita topping, or switch it up for a salad dressing (it's particularly good in a Cobb salad), a dip for a crudite platter, or spread on a sandwich or burger.

Provided by Stirs and Stripes

Categories Sauces and Condiments

Time 5m

Yield 6

Number Of Ingredients 6

Ingredients

2 medium ripe avocados, cubed
¼ cup Greek yogurt
1 medium lime, juiced
1 ½ tablespoons apple cider vinegar
½ teaspoon salt
ground black pepper to taste

Steps:

Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.

Nutrition Facts : Calories 15 calories, Carbohydrate 1.5 g, Cholesterol 1.9 mg, Fat 0.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 199.6 mg, Sugar 0.5 g

AVOCADO MOUSSE WITH PAPAYA TOMATO RELISH

Avocado Mousse with Papaya Tomato Relish image

Categories Blender Fruit Tomato Vegetable Freeze/Chill Papaya Avocado Summer Chill Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 19

Ingredients

For mousse
3 firm-ripe California avocados (1 1/2 to 1 3/4 lb total)
1 tablespoon plus 1 teaspoon fresh lemon juice
1 (500-mg) vitamin C tablet, crushed to a powder
1/2 teaspoon salt
1 1/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)
3 tablespoons whole milk
1/3 cup chilled heavy cream
For relish
3 tablespoons tarragon white-wine vinegar
1 to 2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 lb grape tomatoes, cut into 1/4-inch dice (1/2 cup)
1/2 lb papaya, peeled, seeded, and cut into 1/4-inch dice (1/2 cup)
2 tablespoons chopped red onion
1 teaspoon finely chopped fresh tarragon
Special Equipment
8 (3-oz) ramekins

Steps:

Make mousse:
Lightly oil ramekins and line bottoms with wax paper or parchment, then oil paper.
Quarter, pit, and peel 2 avocados. Purée avocado quarters with 1 tablespoon lemon juice, vitamin C, and salt in a food processor until smooth.
Sprinkle gelatin over milk in a small heavy saucepan and let soften 1 minute. Heat over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes, then remove from heat. Add to avocado purée and blend until smooth.
Halve, pit, and peel remaining avocado. Cut into 1/4-inch dice and toss with remaining teaspoon lemon juice in a small bowl. Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks. Fold in avocado purée gently but thoroughly, then fold in diced avocado. Spoon mousse into ramekins, smoothing tops. Cover surface of each mousse with a piece of plastic wrap, then cover ramekins with plastic wrap. Chill mousse until set, at least 2 hours.
Make relish:
Whisk together vinegar, sugar (to taste), salt, and pepper in a bowl until sugar is dissolved, then stir in tomatoes, papaya, onion, and tarragon. Let stand at room temperature 1 hour (for flavors to develop).
Unmold mousse by running a knife around edge of each ramekin, then invert each onto a plate, discarding paper. Serve with relish.