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 copycat Jimmy John’s 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.
Use your food processor (or blender) to get the spread to the consistency you want. You aren’t making chunky guacamole, so I would say keep going until it’s creamy smooth. It’s up to you. You do want it to be spreadable. Once it’s creamy you can’t go back and un-creamy it, so stop every few seconds or so and test it.
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. It has a very mild spiciness to it too. You can make it spicier if you like, or leave out the hot sauce entirely. 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. It’s also great as a sandwich spread. Just make it a little thicker then spread on bread. Add your favorite sandwich meat and boom, excellent!
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. You do it before also but I found they get a little soft and a little bit harder to handle.
Don’t use wimpy tools on your grill. Specially when it comes to these avocados. You don’t want to reach in there and grab one hot off the grill only to have it fall onto the ground. You want tongs with some teeth that grip, and grip tight. But not so tight that you ended up making guacamole. Weber’s tools might be more expensive than a lot of the ones on the market, but I can attest to their quality.
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 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 spicy avocado salad 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.
These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.
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! 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!
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.
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 (inspired by a recipe from Rachael Ray) that isn’t boring by any stretch of the imagination.
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.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
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.