This Valentine’s Day – you and your sweetie should avocuddle with avocados from Mexico.
Celebrate your love (of food) this Valentine’s Day with these delicious and healthy recipes featuring Canada’s favourite superfood – avocados from Mexico!
This versatile fruit is the perfect ingredient for making appetizers, salads, mains and deserts for your sweetheart this February.
Avocado Ball Stuffed with Scallop Ceviche
Impress your crush with this tasty appetizer
12 fresh scallops
2 large ripe avocados from Mexico
1 tablespoon olive oil
3 teaspoons lemon juice
2 tablespoons fresh cilantro, chopped
1 tablespoon red onion, diced
1 tablespoon sesame oil
45 ml of Rice Krispies cereal
Salt and pepper to taste
Reciepe by Laurent Godbout
1. Cut half of the scallops into thin slices. Set aside.
2. Coarsely chop the other half, and mix with the olive oil, lemon juice, cilantro and red onion to create the ceviche. Season with salt and pepper, and set aside.
3. In a saucepan (over low heat), slightly roast the cereal with sesame oil. Set aside.
4. Cut the avocados in half. Remove the pits, and slice as thinly as possible. Turn the sliced halves over, so the hollow from the pit is upward. Place each of them on a piece of plastic wrap. Fill the hollows with ceviche, and lift the four corners of the plastic wrap to the centre. Twist the wrap gently to make round balls. Set aside in the refrigerator.
5. Place the slices of scallops on plates. Remove the balls from their wrapping, and place one of them in the centre of the scallops on each plate. Garnish with the cereal, and drizzle with marinade. Add a sprig of chives or other herb to enhance the presentation.
Dark Chocolate Avocado Truffles
Get sweet with your sweet with these delectable bites
1 medium, ripe avocado from Mexico, mashed
6 oz semi-sweet dark chocolate chips
2 tbsp brown sugar
1/4 tsp vanilla extract
1/4 tsp lemon zest
1/8 tsp kosher salt
2 1/2 unsweetened cocoa powder (separated)
Assorted toppings (coconut, sprinkles, nuts)
*makes 20 truffles
1. Melt the chocolate in either the microwave or on the stove, taking care not to burn it. Once melted, stir in the mashed avocado, brown sugar, vanilla extract, lemon zest, salt, and 1 ½ tbsp of the cocoa powder until thoroughly combined.
2. Place the truffle mixture into the fridge for 30-40 minutes and let cool until partially set.
3. Use a small ice cream scooper or tablespoon to dollop out the truffles and form balls with your hands.
4. Roll in the remaining 1 tbsp of cocoa powder or other desired toppings (nuts, sprinkles, coconut).
Beet, Avocado, Queso Fresco & Walnut Salad
Serve up fresh with this flavourful and healthy dish as your first course
450 g beets
1 large ripe avocado from Mexico, halved, pitted, meat scooped out, cut into bite-size pieces of about 1 inch
¼ cup Mexican crema, or Latin style cream, Crème fraiche, or sour cream
1 teaspoon freshly ground black pepper
Pinch of sea salt, add more to taste
Zest of an orange
1 cup freshly squeezed orange juice
1 tablespoon apple cider vinegar
1 teaspoon honey
¼ cup chopped walnuts
¼ cup crumbled queso fresco (or substitute farmer’s cheese, goat cheese, or a mild feta)
1 tablespoon chopped fresh chives
1. Cut off greens and most of the stems from beets, leaving about 1 inch. Don’t scrub or peel beets. Rinse them, place them in a medium saucepan, and cover with cold water. Bring to a boil over high heat, reduce heat to medium low to keep at a gentle simmer, and cook until tender (about 30 minutes). Drain. Once cool enough to handle, peel beets and cut into bitesized pieces of about 1 inch.
2. In a medium bowl, combine Mexican crema with salt and pepper. In a small saucepan, combine orange juice, apple cider vinegar, honey, and orange zest. Place over medium-high heat, bring to a simmer, and cook 2 to 3 minutes, stirring constantly until liquid is reduced to about 1/3 of a cup. Pour into crema mixture and combine.
3. Place beets and avocado pieces between salad plates. Top with a drizzle of creamy orange dressing. Garnish with walnuts, queso fresco, and chives.