Sometimes you just need a little reminder to step outside of your box of usual sandwich spreads and use something you might not think of. This copycat of the avocado sandwich spread from Jimmy John’s is essentially guacamole with a few twists thrown in. It’s fantastic on a sandwich and for that matter, equally as great as a dip for tortilla chips. That’s why I doubled the recipe. Sandwiches and chips. Lunch is done.
Every sandwich needs a little spiciness in my opinion. Which is why I was happy that this avocado sandwich spread includes a jalapeno. Now, granted, it’s a small jalapeno so you’re not going to get overwhelming heat. But you don’t want that kick to be front-and-center. Just there, in the back. Noticed but not overwhelming. This spread is excellent on my copycat of Jason’s Deli California Club sandwich.
Copycat Jimmy John's Avocado Sandwich Spread
Servings 4 servings
- 1 small jalapeno pepper seeded, chopped
- 1 medium white onion chopped
- 1 garlic clove chopped
- 1 Roma tomato chopped
- 2 medium avocados peeled, pitted, chopped
- 1 tablespoon fresh lime juice
- 3/4 teaspoon Kosher salt
- 1/8 teaspoon dry mustard
Place the jalapeno, onion, garlic and tomato into a blender or food processor. Process until smooth.
Place avocado into a large bowl. Drizzle with the lime juice and smash with the back of a fork. Transfer to the blender.
Add the salt and mustard to the blender and pulse until the mixture reaches the desired thickness.
Slather on bread for sandwiches. If you do have any extra spread it makes for a great chip dip!
I love when avocados are in season here. They’re perfect on a salad, be it sliced, chopped or in the dressing itself. This avocado Ranch dressing is quite easy to make. It packs a nice subtle avocado flavor, with the wonderful creamy herb flavor of Ranch. I like my dressing pretty thick, so that’s how I made it. But if you prefer yours a little thinner, just add some more milk.
Avocado Ranch dressing isn’t just for salads either. It’s perfect as a dip, or use it as a substitute for sour cream on tacos or nachos.
For a little more kick, try my jalapeno ranch dressing.
Avocado Ranch Dressing
Servings 4 cups
- 2 ripe avocados halved, seed removed
- 1 cup Ranch dressing
- 1/2 cup milk plus more, if needed
- 1/2 cup sour cream
- 1/4 cup fresh squeezed lime juice
- 2 teaspoons or more hot sauce
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- Kosher salt to taste
Scoop out the avocado and place into a blender or food processor.
Add remaining ingredients except salt and process until smooth.
Taste, add salt as needed, and pulse a few more times to mix.
Refrigerate for one hour before serving.
Note: If the dressing gets too thick, stir in a bit more milk before serving.
I cannot stop making these grilled avocados. I’ve fired up the grill a few times lately for dinner, making sure that I also throw a few avocados on. I brushed them with this absolutely insanely great vinaigrette. The flavors are perfect. I had no idea just how fantastic balsamic vinegar and Dijon mustard would be on a simple lightly-charred avocado.
I like to make crosshatch cuts into the avocado after I grill it. It lets a little of the vinaigrette get down inside the fruit, making sure you’ll have lots of flavor in each and every bite.
I love making side dishes on my grill, like Brussels sprouts.
Servings 6 servings
- 6 firm avocados
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- 1/4 cup parsley leaves plus more for garnish
- 3 cloves garlic minced
- 3/4 cup olive oil
Fire up your grill for direct cooking.
Slice avocados in half and remove the seeds.
Brush avocado insides with the oil and season with salt and pepper.
Grill avocados for 4 minutes then remove.
In a blender combine the balsamic vinegar, salt, pepper, Dijon, 1/4 cup parsley, garlic and 3/4 cup olive oil. Process until smooth.
Brush vinaigrette over grilled avocados and serve, garnish with parsley.
I grilled up a great batch of cedar-planked spicy shrimp the other day. They were perfect in a big Cobb salad. I didn’t want a wimpy dressing to tone down the kick from the shrimp. Since avocados were in season and on sale, I grabbed a few ripe ones and made this incredibly easy spicy avocado salad dressing.
This dressing is reminiscent of guacamole. In fact, it’s thick enough that you can also use it as a spread on sandwiches or wraps, or even as a dip for chips or vegetables. You can leave out the jalapeno if you like and still have a great dressing that won’t scare your non-heat-loving friends off.
I love making and eating Cobb salads, specially in the summer when there are so many great ingredients to choose from. Check out my smoked chicken Cobb and my southwestern Cobb salads. They are all great!
Spicy Avocado Salad Dressing
Servings 1 1/2 cups
- 2 ripe avocados chopped
- 1/2 cup sour cream
- 1/4 cup fresh cilantro chopped
- 1 medium jalapeno pepper seeded, chopped
- 1 tablespoon freshly squeezed lime juice
- Kosher salt and freshly ground pepper to taste
Place all but the salt and pepper into a blender and pulse until smooth.
Season with salt and pepper and pulse a few more times.
If you have any leftover dressing place it in a container and place a piece of plastic wrap directly over it, contacting the dressing without any gaps. Refrigerate for up to two days.
This avocado with crab-mango salad is a great dish as an appetizer or a side salad. It’s light and refreshing and darned tasty to boot! This is the perfect salad for a warm summer brunch, combining crunchy and creamy textures into each and every bite. And of course there’s decadent crab throughout.Use a good quality lump crab. I made these by using a cookie cutter to form them. You can also just use an avocado half, with the pit removed of course, to serve them in like little salad bowls!
Also try my avocado wraps with spicy mayonnaise and my ham salad filled avocados.
Avocado with Crab-Mango Salad
- 1 lime zested and halved
- 2 tablespoons olive oil
- 2 tablespoons cilantro chopped
- 1/2 mango peeled and diced
- 1/3 cup red bell pepper diced
- 1/3 cup red onion diced
- 1/2 jalapeno diced
- 1/2 pound jumbo lump crabmeat
- 3 avocados cut into 1/4" bites
Squeeze half a lime into a bowl. Add the oil and cilantro and mix well.
Add the lime zest, mango, bell pepper, onion and jalapeno and mix well.
Add the crab and mix gently.
Drizzle the remaining lime juice over the avocado.
Place 1/4th of the avocado in the bottom of a large round cookie cutter or metal ring. Tamp down slightly with the bottom of a spoon.
Add in 1/4th of the crab salad and tamp down. Slowly remove the cookie cutter. I put a spoon on top of the salad mixture to hold it down while removing the cookie cutter.
Repeat with remaining avocado and crab salad.
The avocado mix I used on these smoked turkey avocado wraps really kicks up an ordinary wrap. The key a good wrap, for me, is a quality cheese and some sort of spicy sandwich spread. Hot mayonnaise or this avocado cilantro mixture work just fine. And fresh, crisp lettuce.A nice variation on these smoked turkey avocado wraps is to substitute chipotle peppers in adobo for the hot sauce. Just chop a pepper and add it along with a little adobo sauce to the avocado mixture. The smoked jalapenos add a nice smoky flavor, plus of course, a little heat.
Also try my avocado wraps with spicy mayonnaise.
Smoked Turkey Avocado Wraps
The avocado and cilantro spread really makes these wraps a star.
- 1/2 to mato chopped
- 1/4 cup cilantro chopped
- 1/2 teaspoon or more hot pepper sauce
- 1 avocado peeled, pitted, diced
- 4 large tortillas or wraps
- 8 slices smoked turkey sandwich meat
- 4 slices provolone cheese
- 4 leaves lettuce
Combine the tomato, cilantro, hot sauce and avocado in a small bowl.
Top wraps with sandwich meat, cheese, and lettuce.
Divide avocado mixture between wraps. Roll up tightly, cut in half, and serve.
I’ve been on a wrap kick lately. Besides being easy to make they a nice change from having sandwiches for lunch. As an extra bonus, avocados were on sale, so I incorporated them into everything I made for a week, starting with these avocado wraps with spicy mayonnaise. Creamy avocado and crunchy smoky bacon get a nice little kick from a southwestern-inspired sauce. This is one great wrap that isn’t boring by any stretch of the imagination.
Nothing beats a perfectly ripe avocado. That’s what makes these avocado wraps with spicy mayonnaise so wonderful. Also try my avocado with crab-mango salad and my smoked turkey avocado wraps.
Avocado Wraps with Spicy Mayonnaise
For the spicy mayonnaise
- 1 large garlic clove minced
- 1/2 teaspoon sea salt
- 2 teaspoons chili powder
- 2 tablespoons lime juice plus a little more (1 lime)
- 1/2 cup light mayonnaise
For the sandwich
- 4 large tortillas
- 8 slices smoked turkey lunch meat
- 4 slices smoked provolone halved
- 8 lettuce leaves
- 8 slices bacon
- 1 large ripe avocado
- 1 large tomato sliced very thin
Combine the garlic, salt, chili powder, 2 tablespoons of the lime juice and the mayonnaise in a bowl. Refrigerate until ready to use.
Fry the bacon. Drain.
Cut avocado in half and remove the seed. Slice thin and sprinkle with remaining lime juice.
Spread a tablespoon (more or less, to taste) of the mayonnaise out on the wraps.
Add sandwich meat and cheese. Top with remaining ingredients. Roll up tightly, cut in half, and serve.
These ham salad filled avocados reminded me of a similar dish we used to eat in Lima, Peru. They’re fresh, light, and very tasty. The salad is nice and creamy and smooth and would be great just by itself. The mandarin oranges add a fantastic explosion of citrus flavor. Finally, there’s the perfectly ripe and creamy avocado. These ham salad-filled avocados are a perfect light lunch on a summer day.Fortunately, avocados were on sale here last week. They’re very versatile and probably my favorite fruit. They’re definitely my favorite when they are filled with salad.
Also try my avocado and crab-mango salad.
Ham Salad-Filled Avocados
- 1 avocado
- 1 teaspoon lemon juice
- 1/3 cup celery diced
- 1/3 cup ham diced
- 2-3 tablespoons mayonnaise
- Salt or seasoned salt or better, my homemade Cajun seasoning, to taste
- 6-8 Mandarin orange segments
Cut avocados in half and remove the seeds. Sprinkle with the lemon juice. Pre-cut into segments if desired, but don't cut all the way through the fruit.
In a small bowl, gently combine the celery, ham, 3-4 mandarin segments, and mayo and season to taste.
Spoon into the avocados and top with a few more mandarin segments and serve.