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Enjoy on Trend, Customer Pleasing Recipes with Avocados from Mexico


From the Lewis & Neale Test Kitchen

  • Serves: 4
  • Prep time: 15 min. min.
  • Cook time: 0 min. min.
Ingredients:
1/4 cup olive oil
1-1/2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
Pinch each of salt, pepper and sugar
2 fully ripened avocados from Mexico, halved, pitted, peeled and thinly sliced lengthwise
2 ounces arugula leaves, stems removed
1 cup thin shavings Parmigiano-Reggiano (about 2 ounces)
1/4 cup finely chopped red onion
1-1/4 teaspoons capers

Nutritional Info

  • Per serving: 341.48 calories, 8.45 g protein, 15.11 g carbs, 4.90 g fiber, 28.94 g fat (6.40 g saturated)

Preparation:

1. Prepare vinaigrette: Whisk oil with lemon juice, mustard, salt, pepper and sugar.

2. On four salad plates, fan out avocado slices, dividing evenly; place a mound of arugula behind each avocado fan.

3. Drizzle each with some the vinaigrette; top with shaved cheese and a sprinkling of onion and capers. Garnish with radish slices, if desired.


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Customer- Pleasing Recipe Tips

Avocados can replace saturated dairy fats in many traditional sauces and recipes to • improve the nutritional profile • meet special dietary needs • create vegetarian/vegan dishes