An Avocado Everything Menu for National Avocado Day

Today is National Mutt Day, National Raspberry Cake Day and National Avocado Day. It’s been a little bit since I last put together an entire menu from Appetizer to Dessert to share. I don’t know about you, but I love Avocados. Love it on toast, on burgers, on or in just about anything. Creating a complete menu around the avocado was easy. Wow! Avocados and the bounty of the sea is down right delicious. And pretty healthy, too.

I will admit, my first thoughts were leaning toward National Raspberry Cake Day. And not just any cake, but a nice jelly-rolled cake with a raspberry mousse. Who knows, that might be coming soon. My next thoughts were of avocados – as in layered dips and avocado salsas. But the more I thought about Avocados, the more I realized just how exciting a meal can be had with avocados taking center stage. The possibilities were endless. Finalizing a menu while keeping things simple wasn’t easy.

As long as we are talking Avocados, may as well talk about all the benefits. Did you know that as a beauty mask, avocados have been used since the Ancient Aztecs. One of the secret weapons in an avocado is the high oleic acid content. This moisturizing acid helps keep skin soft. Eating avocados can actually aid in regenerate of some types of skin cell damage. So the older we get, the more avocados we should eat.

Avocados target insulin resistance with heart-healthy fats. Avocados can help fight Alzheimer’s with their high content of Omega 3 fatty acids. The buttery fruits are also a great source of vitamins C, E and K. Yeah, avocados have earned the badge of Super Food. No wonder avocados have found their way into the American diet by the billions. Eating avocados is a way of indulging in creamy goodness without all the guilt.

National Avocado Day Menu
Garlic Shrimp and Avocado Crostini

Garlic Shrimp Avcado Crostini

Seared Scallop-Avocado Arugula Salad

seared scallops-avocado-tomato salad

Main Entrée
Avocado Crab Tacos with Chipotle Sour Cream
Refried Black Beans
Spicy Salsa Rice

Avocado Cheesecake with Raspberry Sauce and Fresh Berry Garnish

avocado cheesecake

Garlic Shrimp and Avocado Crostini
12 large Shrimp, peeled and deveined
12 Baguette slices (1/2-inch thick)
4 Garlic Cloves
2 tablespoons Olive Oil
1/2 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Smoked Paprika
1 Avocado
1/4 Lime, juiced
Kosher Salt to taste
Fresh Black Pepper to taste
Arugula as needed

Move oven rack to the top and heat oven to 350 degrees.

Peel, devein and rinse shrimp. Pat dry and set aside.

Line a baking sheet with foil. Place baguette slices on the foil-lined baking sheet and set aside.

Mince garlic cloves and place in a small bowl. Add olive oil. Brush the baguette slices on both sides with the minced garlic oil. Bake for 10 minutes or until crisp and golden. Remove from oven and set aside.

Meanwhile, add a splash of olive oil to a skillet over medium-high heat. Add shrimp, chili powder, garlic powder, smoked paprika, salt and pepper to the skillet. Sauté, stirring often, until the shrimp are pink, about 5 minutes. Remove the skillet from the heat.

Peel and pit avocado. Mash the avocado the juice from the lime. Season with a bit of salt and pepper.

Once the baguette slices are toasted, let them cool for a few minutes. Spread a layer of avocado on each slice. Top with some Arugula leaves and one shrimp on each slice. Serve immediately.

Seared Scallop-Avocado Salad
3 tablespoons Olive Oil, divided
1/2 tablespoon Balsamic Vinegar
7 oz Arugula
1 Green Onion, sliced
1/2 cup Mixed Small Tomatoes, halved or quartered
1 lb Scallops
1 Avocado, sliced into thin strips
Kosher Salt
Black Pepper

Whisk 2 tablespoons olive oil with the balsamic vinegar and season with salt and pepper to taste. Set aside.

Wash and spin dry the Arugula. Spread Arugula on a large platter or shallow bowl.

Slice green onion and sprinkle over the Arugula.

Cut tomatoes in halves or quartered, depending upon size. Sprinkle over Arugula. Drizzle with balsamic mixture. Toss and set aside.

Pat scallops dry with paper towel to remove excess fluids. Season generously with salt and pepper.

Heat remaining tablespoon of olive oil in a heavy bottomed skillet. When hot, add scallops and sear for about two minutes per side.

Arrange scallops on the salad bed.

Just before serving, peel and pit avocado. Slice very thin. Arrange avocado around the salad. Serve and enjoy.

Avocado Crab Tacos
12 oz Crab Meat, shredded
2 Limes, juice only
Kosher Salt
Black Pepper
8 Taco Tortillas, Corn or Flour
6 Tablespoons Sour Cream
2 tablespoons Chipotle in Adobo, minced
4 tablespoons Coriander
3 Green Onions, chopped
1 large Avocado, cubed

Mix crab meat, lime juice, salt and pepper together in a bowl. Set aside.

Warm tortillas and set aside.

Mix sour cream with Chipotle Pepper. Place in food processor or blender and puree, adding more Adobo sauce as desired for drizzling consistency.

Chop green onions and cilantro. Set aside.

Cut avocado into cubes. Set aside.

Divide crab evenly and spoon over the taco shells. Top with avocado, green onions and coriander

Drizzle the chipotle sour cream over the tacos. Serve and enjoy.

Refried Black Beans
1 Can Whole Black Beans (Bush’s is good)
1 Tablespoon Ground Cumin
1/2 Tablespoon Cayenne Pepper
1/2 Tablespoon Bacon Drippings

Drain most of the liquid from the black beans and empty cans into your blender. Season with cumin and cayenne pepper. Blend on puree setting until most of the beans are smashed. Some lumps are a good thing for a little texture. Taste and adjust seasoning as needed.

Melt bacon drippings in a skillet. Stir in seasoned beans. Fry over medium heat until bubbly.

Place beans in a serving dish. If desired, garnish with a little cilantro and Mexican Cheese such as Cotija or enjoy “naked”.

Spicy Salsa Rice
1-1/2 cups Hot water
1 cup Chunky-Style Salsa (Hot and spicy)
1 Tablespoon Chicken bouillon granulated
3 Tablespoons Chopped Jalapeno Peppers (From a jar of Nacho Peppers)
2 cups uncooked Minute Rice

Note: Be sure to use a thick, chunky-style salsa. Look in the deli case for the best selection. The chunkier the better.

Chop Jalapeno Peppers, set aside until ready to use.

In a saucepan over medium heat, bring water, salsa, jalapeno peppers and bouillon to a boil.

Stir in rice; remove from the heat.

Cover and let stand 6-8 minutes or until liquid is absorbed. Fluff with a fork. Transfer rice to a large bowl and serve.

Avocado Cheesecake with Raspberry Sauce and Fresh Berry Garnish
Avocado Cheesecake
1/2 teaspoon crushed Anise Seeds
1 Lemon
3/4 cup Walnuts
1 cup Graham Cracker Crumbs
1/2 cup + 1 tablespoons Sugar, divided
1/4 teaspoon Kosher Salt
1 envelope unflavored gelatin
1 1/2 cups milk
1 teaspoon Vanilla
2 soft Avocados, pitted and diced
8 oz Cream Cheese, softened

Heat oven to 350 degrees.

With a mortar and pestle or using a spice mill, crush the Anise seeds. Set aside.

Using a vegetable peeler, peel only the zest (yellow part) from the lemon. Set aside.

In a food processor, pulse the walnuts until finely ground. Add gram crackers, 1 tablespoon sugar, crushed anise and 1/4 teaspoon salt. Pulse until ingredients are well mixed and fine. Add 2 tablespoons water, pulse until mixture resembles wet sand. Press mixture into the bottom of an 8-inch spring-form pan. Bake 20 minutes, then cool completely.

In a small bowl, combine gelatin with 2 tablespoons water and let stand 5 minutes.

In a saucepan, combine milk, lemon zest, vanilla and 1/2 cup sugar. Bring to a boil, then add gelatin. Stir until gelatin has completely dissolved. Remove from heat and strain out the lemon zest. Discard the peel.

In food processor, combine avocado and cream cheese until blended. Add milk mixture and process until very smooth. Pour into baked crust, cover and refrigerate at least 2 hours or until set. Run knife carefully around sides, then remove outer ring of spring-form pan.

Serve with raspberry sauce and a garnish of fresh berries with mint leaves.

Note: This Cheesecake is best if served the same day.

Raspberry Sauce
12 oz frozen Raspberries
1 tablespoon Sugar
1 teaspoon Lemon Juice

Early in the morning, thaw entire bag of raspberries in a large fine strainer over a large bowl.

When the berries are nearly thawed, begin pushing down on the raspberries with a large spoon.

Continue to press berries through the strainer. The aim is to have all the juices in the bowl and all the seeds left in the strainer. Discard the seeds.

Add sugar and lemon juice to the raspberry puree. Mix well. Refrigerate until ready to serve.

Raspberry Mint Garnish
1 cup fresh Raspberries
Fresh Mint as desired

Rinse berries and let dry. When ready to serve cheesecake, top each slice with some of the raspberry sauce and garnish as desired with berries and mint leaves.

Hope you all have a wonderful National Avocado Day!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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