avocado – en.Kung-Food

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Think salads are only for lunch or dinner? Think again, because this lovely sausage, egg and avocado salad was served to me for breakfast in a famous hotel in London. Packed with filling protein from sausage and eggs and healthy fats from avocado, this easy breakfast (but of course you can eat it for lunch, or brunch, or dinner if you like) is a refreshing, savory way to start the day. Sausage, egg and avocado salad lasts up to three days in the fridge (even though I don’t go for more than two), so prepare the entire recipe and store it in the fridge in individual containers, and you’re set for the next couple of days. I suggest you to eat it fresh, though, especially if you think that it takes no longer than 15 minutes to make it. With this meal your day will get much better all of a sudden and your energy levels will definitely get a boost!
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During my travels a few years ago, I spent over a month in Seychelles Islands for work and one evening, I ate at a lovely restaurant in Anse Lazio, near the beach. Eating out in Seychelles is usually not expensive and the food is generally fresh and delicious. And as usually happens with me, since I want to try everything that sounds intriguing or new, my eyes are bigger than my stomach… I ended up ordering an avocado appetiser and a full entree. Fortunately, the fish entree was a normal portion, or else I would’ve had to leave it there or exploded. The appetiser was stuffed avocados with garlic shrimp and other ingredients, which I cannot recall. What I do know is that it was rather creamy. In Spain, a halved avocado stuffed with shrimp and/or ensaladilla is tapa that is very typical in Granada, where bars give you a free tapa with a paid drink. I can’t recall the last time I had a stuffed avocado, so these stuffed avocados with garlic shrimp I had in Anse Lazio tasted sublimely divine!
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Looking for an easy meal to make on a hot summer night or on a sunny spring sunday? I got the perfect one for you using basic ingredients, kicked up a notch with some of the best avocados from Mexico. For a home without air conditioning, these crab and avocado tostadas will soon become a favorite summer dinner. This recipe was shared with me by a dear American friend almost 15 years ago and has since then been one of our favorites during the summer season. I used imitation crab meat in my crab and avocado tostadas recipe for several reasons. Under normal budget-willing circumstances I would have opted to use real crab meat, but then I realized that (1) not everyone can easily find one pound of crab meat already removed from its shell, and (2) with the warm weather that we have been experiencing in the last summers, I thought it would be best to share something that does not require boiling a huge pot of water.
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Tuna ceviche with avocado and wasabi is traditional recipe from Central and South America; this lovely, fresh dish has an Asian twist with wasabi! It tastes really fresh and it is perfect for summer! To cut the tuna neatly into such small cubes I recommend that you partially freeze it. So place the tuna in the freezer for about 15 to 20 minutes and then dice it using a very sharp knife. The fish will change its color to a really pale pink (instead of its natural bright red). Tuna ceviche with avocado and wasabi is a great dish to serve for big groups, because you can prepare in advance and add the avocados, wasabi, olive oil, and cilantro right before serving. Wasabi added an Asian flair to this recipe, which is a traditional dish from Latin America. Or you could try another great variation: add 1 tablespoon of soy sauce, ½ cup diced cucumbers, and top it with seaweed.
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The avocado (officially named Persea americana) is a tree native to Mexico and Central America. Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Avocados are packed with healthy fats and potassium — but who hasn’t put an unused avocado half in the fridge, only to find the fruit turned a totally unappetizing brown the next day? It’s one of the most frustrating things about loading up on avocados—but luckily, there’s an easy solution. So, how to keep avocados fresh, then? Let’s find out, as there seems to be a quite effective tip that works just fine…
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