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Recipes
Make sure to keep this rich and luscious spread on hand as a base for creamy salad dressings. Add Avocado
Salad Mayonnaise to tuna, hard-boiled eggs, chicken, turkey, tomatoes, roasted vegetables or smear on
sandwiches, wraps, or pipe onto tacos.
Avocado Salad Mayonnaise
Makes: 1 cup
•
2 large egg yolks, room temperature (fresh,
free-range, organic or pasteurized)
•
2 teaspoons fresh squeezed lime juice
•
1 teaspoon Dijon mustard
•
1 teaspoon sugar
•
pinch of pink Himalayan sea salt
•
1 cup avocado olive oil
•
1/2 cup chopped cornichons
•
1/4 cup chopped jarred Peppadew peppers
•
1/2 cup chopped capers
1. Add all ingredients except oil to a large, tall bowl.
2. Lock the whisk attachment to the motor body.
3. Insert the whisk to the bottom center of the bowl.
4. Press and hold the HIGH speed (||) button. Whisk ingredients (except oil) until they are well
combined.
5. Add the avocado oil a couple drops at a time. Do not add more until the oil has been well
combined. Slowly begin to drizzle in the oil (it could take up to 5 minutes) until a rich, greenish
mayonnaise begins to form. Mayonnaise should be smooth and creamy; the oil should be
completely emulsified.
IMPORTANT: When mayonnaise is thickened to your liking, STOP adding oil.
6. When mayonnaise is ready, fold cornichons, peppers and capers into the Avocado Salad Mayo.
Store refrigerated in an airtight container for up to 3 days.
CHOPPER ATTACHMENT
Perfect served ice cold on a hot summer day…loaded with crunch and healthy freshness. A great
accompaniment for grilled fish or chicken. This recipe may be doubled or adjusted to your liking.
If a larger batch is needed, chop vegetables in batches and combine in a large serving pitcher.
Gazpacho
Makes 4 cups
•
6 radishes
•
1/4 small red onion
•
1 medium cucumber, peeled
•
3 baby red bell pepper, seeded, ribs removed
•
1 jalapeño pepper, seeded, ribs removed
•
3 large tomatoes
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2 cloves roasted garlic
•
1/4 cup extra-virgin olive oil
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Kosher or fine sea salt
•
2 teaspoons red-wine vinegar
•
1/2 cup fresh parsley or cilantro
•
1 – 2 cups Bloody Mary Mix (may substitute
vegetable or tomato juice)
•
3 limes, cut into wedges, for serving
•
basil-infused olive oil, or any olive oil of your
choice garlic croutons, for serving
1. Depending on the portions, chill 4 to 6 soup bowls for 1 hour before serving.
2. Add half of the ingredients to the chopper bowl. Attach and lock the lid.
3. Lock the motor body onto the chopper lid.
4. Press and quickly release the HIGH speed (||) button to PULSE several times until veggies are
chunky.
5. Press and hold the HIGH speed (||) button until ingredients are chopped to the consistency you prefer.
6. Add Gazpacho to a large covered storage container, mix well.
7. Repeat this procedure with the remaining ingredients.
8. Add the second half of the Gazpacho to a large covered storage container, mix well. Taste and
adjust salt and vinegar if needed.
9. Chill soup for at least 1 hour prior to serving. Ladle soup into chilled bowls. Drizzle with basil
oil and top with plenty of garlic croutons.
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2018-11-30 3:07 PM
