Best Avocados And Almonds Recipes

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QUINOA SALAD WITH CHICKEN, ALMONDS AND AVOCADO



Quinoa Salad With Chicken, Almonds and Avocado image

Tricolor quinoa combines the tenderness of white quinoa with the pop of the red and black grains. All soak up a Dijon-sherry vinaigrette in this blend of chewy tangy cranberries, crunchy salty almonds, creamy avocado and refreshing parsley. This salad -tasty warm, at room temperature or cold - is a great way to use up leftover or rotisserie chicken. It's perfectly satisfying without the chicken, too, if you're vegetarian.

Provided by Genevieve Ko

Categories     grains and rice, salads and dressings, appetizer, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups tricolor quinoa (12 ounces), rinsed well and drained
1/4 cup finely diced shallot or onion
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
Kosher salt and black pepper
2 cups leftover chicken meat, torn from a rotisserie bird
3/4 cup dried cranberries
2 cups fresh flat-leaf parsley, chopped
1/2 cup roasted salted almonds, chopped
1 avocado, pitted, peeled and thinly sliced

Steps:

  • Bring a large saucepan of generously salted water to a boil. Add quinoa and boil, stirring occasionally, until tender, 10 to 15 minutes.
  • Meanwhile, whisk the shallot, vinegar, mustard, oil and a generous pinch of salt and pepper in a very large bowl. When quinoa is done, drain very well, then add to the dressing, along with the chicken, cranberries and parsley. Fold until evenly mixed and cooled, then season to taste with salt and pepper.
  • Divide the salad among dishes and top with the chopped almonds and avocado.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 23 grams, Carbohydrate 57 grams, Fat 29 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 563 milligrams, Sugar 11 grams, TransFat 0 grams

CHOCOLATE ALMOND AVOCADO BROWNIES



Chocolate Almond Avocado Brownies image

Provided by Dave Lieberman

Categories     dessert

Time 35m

Yield 9 servings

Number Of Ingredients 10

1/2 cup whole wheat flour
1/2 cup Dutch-process cocoa
1/2 teaspoon salt
1 cup almonds
4 ounces good-quality bittersweet chocolate
1/2 cup canola oil
1 large, ripe Hass avocado, pitted and peeled
6 eggs
1/2 cup granulated sugar
1 cup dark brown sugar

Steps:

  • Preheat the oven to 350 degrees F. Line a 9 13-inch glass baking dish with parchment and grease the parchment.
  • Whisk the flour, cocoa, and salt together in a large mixing bowl.
  • Grind the almonds in a food processor until roughly chopped. Stir the nuts into the cocoa mixture.
  • Break up the chocolate and add the pieces to the food processor. Pulse just until coarsely chopped and stir into the cocoa mixture.
  • Wipe out the food processor; then add the oil, avocado, eggs, and sugars and proces until smooth.
  • Use a rubber spatula to transfer the avocado mixture to the bowl with the cocoa mixture; then gently fold the dry ingredients into the wet ingredients.
  • Pour the batter into the baking dish and bake for 35 minutes, until the batter has
  • just barely set in the middle. Allow to cool fully before slicing into 3 4-inch brownies.
  • ;
  • Prep Time: 15 minutes .

QUICK AVOCADO SMOOTHIE



Quick Avocado Smoothie image

Great Middle Eastern-style smoothie. You can substitute any milk for the almond milk.

Provided by Mona Redjaie

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 10m

Yield 1

Number Of Ingredients 5

1 ¼ cups almond milk
1 avocado - peeled, pitted, and sliced
1 small banana, sliced
¼ cup ice, or as needed
1 tablespoon honey

Steps:

  • Blend almond milk, avocado, banana, ice, and honey in a blender until smooth.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 68.2 g, Fat 33.1 g, Fiber 17.5 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 217.6 mg, Sugar 40.2 g

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