Cooking Light – Ultimate Reader’s Recipe Contest
Cooking Light magazine has an annual contest, The Ultimate Reader’s Recipe Contest. All recipes submitted must made with at least one ingredient from their participating sponsors. Sponsors include: Newman’s Own, Eggland’s Best, Del Monte Fruit, Al Fresco, Bush’s, Domino Sugar, Lindsay Olives, Over the Moon Milk, Swanson’s and Mexican Haas Avocados.
Being half Hispanic I grew up eating avocados like Southerners grow up eating their grits, although I never really understood how versatile the fruit is until I began making healthier choices and started to ‘really’ cook. As I experimented with this green goddess I began using it in salsas, sauces, spreads, soups, marinades, dressings, oils, drizzles, drinks, desserts, on the grill, as a garnish and even as a topical ointment. The Haas avocado is the fruit of life that is buttery in taste and texture and is amazingly nutritious and delicious. It has over 20 vitamins, nutrients, phytonutrients, helps regulate cholesterol and promote healthy cardiovascular functions. Needless to say, the Haas avocado is versatile, nutritious and is a healthy substitute for ingredients that are high in calories and saturated fats. For example, substituting a healthy Haas Avocado for mayonnaise and using fresh citrus juices to keep the avocados from oxidizing while adding a slight tartness makes this Succotash salad creamy and healthy. Adding green tea to this recipe enhances the flavor and health benefits of this dish. Served as a side or add crabmeat, shrimp or scallops makes this dish a nutritiously light yet completely filling meal.
3 Bean & Haas Avocado Green Tea Infused Succotash Salad Drizzled with Haas Avocado & Poblano Citrus Dressing
Prep Time: 20-30 minutes
Serving Size: 6-8
Ingredients: Haas Avocado & Poblano Citrus Dressing
- 1/2 poblano, seeded & chopped
- ¼ cup fresh mint, chopped
- 1/4 cup apple cider vinegar
- 1 lemon, zest & juice
- 1 lime, zest and juice
- 1 Clementine, zest & juice
- 1 TBS agave
- 1/2 – 1 tsp cayenne pepper (spice to taste)
- 1 tsp smoked paprika
- 2 TBS BOULDER BLUES Green Tea, steeped into a ¼ cup concentrate, add 2 ice cubes to chill (Or any other fruity green tea)
*Hot to make a Green Tea Concentrate: Steep 2 TBS of tea in 4 ounces water at 175° for 3 min*
- 1 Haas avocado, pitted, chopped & scooped out of skin (reserve skin for presentation)
- 1/3 cup avocado oil
- salt & pepper to taste
Ingredients: 3 Bean & Haas Avocado Succotash
- 2 Haas avocados, pitted, chopped & scooped out of skin (reserve skin for presentation)
- 1 can corn (15 oz – no salt added), drained & rinsed
- 1 can black bean (15 oz – no salt added) drained and rinsed
- 1 can cannellini beans (15 oz – no salt added) drained & rinsed
- 1 cup frozen edamame, shelled defrosted
- 1 packet cherry tomatoes, sliced in half
- 1 yellow bell pepper, chopped
- 1 cup cilantro, chopped
- 1 head Napa cabbage, washed and shredded
- Garnish with lemon sliced and fresh mint
1. Hass Avocado & Poblano Citrus Dressing: In a food processor, add the poblano, mint, vinegar, lemon juice & zest, lime juice & zest, Clementine juice & zest and agave. Pulse to combine. Add cayenne pepper and smoked paprika and pulse to combine. Combine tea concentrate and pulse. Add avocado pieces and combine. While processing, slowly add avocado oil until dressing is smooth. Remove from food processor and reserve.
2. 3 Bean & Haas Avocado Green Tea Infused Succotash Salad: In a big mixing bowl, combine Haas avocado, corn, beans, tomatoes, bell pepper and cilantro. Quickly whisk dressing and fold 2/3 of dressing into the bean mixture. Reserve 1/3 of dressing in a small side bowl to serve with dish.
3. Presentation: On a large rectangle platter, cover bottom with shredded cabbage. Scoop succotash into empty avocado skins and place them around the platter. Scoop remaining succotash mixture in the middle. Garish with lemon slices and mint leaves. Serve with remaining dressing on side.
You should definitely make this, the next time you feel like making something with an avocado…Then let me know if you think it could win Cooking Light’s Ultimate Reader’s Recipe Contest...