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.
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. 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.
I cannot stop making these grilled avocados. The last few times I’ve fired up the grill for dinner I’ve also thrown a few avocados on and then 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 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!
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!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 to serve them in.
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, like a hot mayonnaise or this avocado cilantro mixture, 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.
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.
These ham salad-stuffed 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.