Today I’ve got not one, but two amazing avocado recipes that would make a great addition to your Easter brunch this Sunday. The first one is this beautiful green guacamole cocktail. It’s sort of like a green virgin of the Bloody Mary. This one is called a Guaca Mary. You can make it with or without some tequila or vodka.
Ina’s Guaca Mary
Chef Ina Pinkney, Ina’s Restaurant, Chicago
2 teaspoons grated lime rind
1/2 cup lime juice, divided
2 cups peeled, cubed cucumber
1 fully ripened avocado from Mexico, halved, pitted, peeled and sliced
1 cup raw cubed tomatillos
1 cup halved seedless green grapes
1/2 cup loosely packed cilantro leaves
1 whole seeded fresh Serrano pepper
1 teaspoon celery salt
6 dashes green hot sauce
1/4 teaspoon freshly ground black pepper
1-1/3 cups unsweetened coconut water Tequila or vodka, optional
Avocados slices, grape tomatoes and pickled onions, optional garnish
On a small flat plate, stir together 3 tablespoons salt and the lime rind; set aside. Pour 1/4 cup of the lime juice into a shallow bowl and set aside. In a blender, combine cucumber, avocado, tomatillos, grapes, cilantro, Serrano pepper, remaining 1/4 cup lime juice, celery salt, 1/2 teaspoon kosher salt, the hot sauce and black pepper; whirl until smooth; mixture will be slightly thick. Transfer to a 2-quart pitcher; stir in coconut water. Add tequila or vodka to taste, if desired. To serve, dip glass rim in reserved lime juice, then into salt and lime rind mixture. Add ice and fill with Guaca Mary. Thread avocado, grape tomatoes and pickled onions onto toothpick or skewer for garnish, if desired.
Yield: 4 Portions (5-1/3 cups plus tequila or vodka)
Here’s the second avocado recipe. I shared with you yesterday some great deviled eggs recipes, but I forgot to add a guacamole deviled egg recipe. This one is simple and oh so delicious. It uses creamy avocados and yogurt instead of mayonnaise.
Avocado Deviled Eggs Recipe
6 hard-boiled eggs, peeled and cut lengthwise
1 fully ripened avocados from Mexico, peeled, pitted and diced
1 tablespoon plain yogurt
2 teaspoons Dijon mustard
1 teaspoon white vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon minced jalapeno
1 tablespoon finely chopped onion
In a small bowl, place egg yolks; add the avocado; mash until smooth. Stir in yogurt, mustard, vinegar, salt and pepper; mix thoroughly. Stir in jalapeño and onion; spoon into egg white shells, dividing equally. Arrange on a serving plate. Cover lightly with plastic wrap; refrigerate for up to 3 hours.
Yield: 12 deviled eggs
Recipes and Photos courtesy of Avocados of Mexico
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