CREAMY AVOCADO LEMON SAUCE
HEATH BENEFITS OF LEMON
- An excellent source of vitamin C and flavonoids
- Lowering stroke risk
- Blood pressure
- Cancer prevention
- Maintaining a healthy complexion
- Preventing asthma
- Increasing iron absorption
- Boosting the immune system
- Weight loss
HEATH BENEFITS OF AVOCADO
Avocado Is Incredibly Nutritious
- They Contain More Potassium Than Bananas
- Avocado Is Loaded With Heart-Healthy Monounsaturated Fatty Acids
- Avocados Are Loaded With Fiber
- Eating Avocados Can Lower Cholesterol and Triglyceride Levels
- Their Fat Content May Help You Absorb Nutrients From Plant Foods
- Avocados Are Loaded With Powerful Antioxidants That Can Protect Your Eyes
- Avocado May Help Prevent Cancer
- Avocado Extract May Help Relieve Symptoms of Arthritis
- Eating Avocado May Help You Lose Weight
TIPS
RECIPES
SALMON CAKES WITH CREAMY AVOCADO LEMON SAUCE
INGREDIENTS
- 1 1/4 lbs. salmon, skin removed and chopped very small
- 1/2 red onion, grated (see notes)
- 1/2 cup minced parsley
- 1 3/4 cup almond flour, divided (see notes)
- 1 teaspoon salt and pepper
- 2 large eggs
- Zest and juice from 1/2 lemon (about 1 1/2 tablespoons)
- Oil, for the pan
DIRECTIONS
Line a baking sheet with parchment paper. In a large bowl, mix the salmon, grated onion, parsley, 1/2 cup of the almond flour, salt, pepper, eggs, lemon zest, and juice.
Place the remaining 1 1/4 cups of almond flour in a shallow bowl. Using a 1/4 cup measuring cup, take a scoop of the salmon and drop it into the almond flour. Sprinkle some almond flour on top then carefully pick up the salmon. Very gently, pass the salmon back and forth between your hands a few times to form a patty. Do not try and squish the salmon or it will fall apart. (See the blog post for tips.)
Place the salmon patty on the parchment-lined baking sheet and repeat with the remaining salmon to make 8 patties. Put the cakes into your fridge, uncovered, while you make the sauce, about 10 mins.
Heat the oil in a large, non-stick frying pan over medium-high heat. Working in 2 batches, add the salmon patties to the pan with the top side (dry side) facing down. Cook the salmon cakes for 4-5 minutes on each side, or until browned and cooked through. Be gentle when turning them over to prevent them from cracking.
Serve with Creamy Avocado Lemon Sauce.
BLACKENED CHICKEN WITH AVOCADO CREAM SAUCE
INGREDIENTS
Quinoa:
- 2 cups reduced-sodium chicken broth
- 1 cup quinoa
- ½ cup chopped scallions
- 1 ½ teaspoons lemon juice
Blackened Chicken:
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon sea salt
- 4 (4 ounce) skinless, boneless chicken breast halves
non-stick cooking spray
DIRECTIONS
Bring chicken broth to a boil in a saucepan. Stir quinoa into the broth and bring again to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
Stir scallions and 1 1/2 teaspoons lemon juice into the quinoa.
Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and sea salt together in a small bowl; rub onto chicken breasts to season completely.
Prepare a large skillet with cooking spray and heat over medium-high heat.
Lay chicken breasts into the hot skillet, cover skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Spread quinoa onto a serving platter. Arrange chicken breasts onto the platter. Drizzle Creamy Avocado Lemon Sauce over the chicken breasts.
15 MINUTE CREAMY AVOCADO PASTA
INGREDIENTS
9 ounces (255 g) uncooked pasta
DIRECTIONS
Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. For a lighter option, serve the avocado sauce with zucchini noodles.
Drain the pasta and place it back in the pot. Add the Creamy Avocado Lemon Sauce, to taste and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.
Top with pepper and fresh basil leaves, if desired.
CREAMY AVOCADO LEMON SALMON
INGREDIENTS
- 4 salmon fillets, skins removed (about 2 lbs. total)
- 2 tbsp. sesame oil
- 1 tbsp. honey
- 2 cloves garlic, minced
- 1/2 tsp. chili powder
- 1/4 tsp. kosher salt
- 1/4 tsp. Freshly ground black pepper
- 1/4 c. sesame seeds
DIRECTIONS
Preheat oven to 375º. Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.
Rinse salmon and pat dry, then place on baking sheet. In a small bowl, combine sesame oil, honey, garlic, chili powder, salt, and pepper. Rub salmon with mixture, then spread 1 tablespoon sesame seeds over each fillet.
Bake salmon 15 to 20 minutes, depending on thickness (about 10 minutes per 1" thickness, measured from the thickest part of the fillet). For crispier edges, broil the last 3 minutes.
Remove cooked salmon from oven and serve with Creamy Avocado Lemon Sauce.
SOUTHWESTERN PASTA SALAD WITH CREAMY AVOCADO LEMON SAUCE
INGREDIENTS
8 ounces pasta I used Rotini
1 15 oz can black beans, drained and rinsed
1 cup grape tomatoes
1/2 cup diced red bell pepper
1/2 cup diced orange or yellow bell pepper
1/2 cup diced red onion
1/2 cup sweet corn can use frozen corn
1 large avocado peeled, seeded, and diced
Salt and pepper to taste
1 lime for juicing over the salad
1/4 cup chopped cilantro
DIRECTIONS
Bring a large pot of water to a boil. Salt the water and stir in the pasta. Cook until al dente. Rinse with cold water and set aside.
In a large bowl, combine pasta, black beans, tomatoes, peppers, red onion, corn, and chopped avocado. Pour Creamy Avocado Lemon Sauce over pasta salad and stir until salad is well coated. Season with salt and pepper. Garnish with chopped cilantro and serve at room temperature or chilled.