avocado – Uncle Matt's Organic http://www.unclematts.com Organic Juices and Beverages | Love at First Sip Sat, 15 Sep 2018 16:04:40 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.8 http://www.unclematts.com/wp-content/uploads/2017/11/cropped-umo-logo-on-wood-e1511126022201-32x32.png avocado – Uncle Matt's Organic http://www.unclematts.com 32 32 Grapefruit, Salmon, and Avocado Salad http://www.unclematts.com/grapefruit-salmon-and-avocado-salad/ Mon, 02 Oct 2017 00:58:38 +0000 http://www.unclematts.com/?p=2542 more]]> A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.

Ingredients

2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 scallions, trimmed and thinly sliced
1 Uncle Matt’s Organic Ruby Red grapefruit, peel and pith removed, segmented
1 ripe Uncle Matt’s Florida avocado, pitted, peeled, and sliced
2 cups sunflower shoots, watercress leaves, or a combination of both
1 tablespoon fresh lime juice

Directions

  1. Step 1
    Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
  2. Step 2
    Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.

Source: From the January/February 2014 issue of Martha Stewart Living

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Brussels Sprout and Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce http://www.unclematts.com/brussels-sprout-and-avocado-winter-rolls-with-grapefruit-hoisin-dipping-sauce/ Thu, 18 May 2017 00:31:25 +0000 http://www.unclematts.com/?p=2516 more]]> These winter rolls are quick and perfect option for a healthy winter dinner, lunch or appetizer for any of your holiday parties. They can be made completely ahead of time! Yay!
Cook time: 15 minutes
Total time: 45 minutes

Yields: 10-12 Winter Rolls

Ingredients

Winter Rolls
2 tablespoons sesame oil
2 cloves garlic
1 teaspoon fresh ginger, grated or minced
1 pound brussels sprouts, stems removed and thinly sliced
1 large carrot, chopped into matchsticks
1 red pepper, sliced
2 tablespoons soy sauce
1 lime, juiced
1/2 teaspoon curry powder (I like to use spicy yellow curry powder)
1/2 teaspoon pepper
zest of half an Uncle Matt’s Organic grapefruit
4 green onions, chopped
1/2 bunch fresh cilantro or basil
1 1/2 cups cooked vermicelli noodles
1-2 large avocado’s, sliced thin
1 package rice paper wrappers (you will not use them all, but I like to have extra wrappers incase I mess up a few)
Grapefruit Hoisin Sauce
1/2 cup hoisin
1/2 cup Uncle Matt’s Organic Grapefruit juice
2 tablespoon creamy peanut butter (or can sub almond butter)
2 tablespoons sweet thai chili sauce
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
zest of half an Uncle Matt’s Organic grapefruit

Instructions

To make the sauce. Add the Uncle Matt’s Organic grapefruit juice, hoisin, peanut butter, sweet thai chili sauce and crushed red pepper flakes to a small sauce pot. Bring the mixture to a boil, reduce the heat and simmer for 5-10 minutes until the sauce has thickened and reduced slightly. Remove from the heat and set aside.

To make the rolls. Heat a large skillet over medium heat. Add the sesame oil and once hot add the garlic and ginger, cooking till fragrant, about 30 seconds – 1 minute. Add the shaved or shredded brussels and saute for about 5 minutes, until the sprouts are just tender. Add the carrot, red pepper, soy sauce, lime juice, curry powder and pepper. Toss well and cook anther 2 minutes. Remove from the heat and add the grapefruit zest. Toss and set aside to cool slightly.

To assemble the rolls gather up the veggie mixture, sliced avocado, cilantro (or basil), the cooked cooked vermicelli noodles and the rice paper wrappers. Create an assembly line of ingredients, so they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface, the rice paper will become more workable as it soaks up water. Towards one end of the rice wrapper, layer the 2 to 3 leaves of cilantro (or basil), vermicelli noodles, the brussels spouts, carrots and peppers, sliced avocado, and green onions. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining sheets until all the filling has been used. Serve the rolls with the dipping sauce.

*The rolls can be made completely in advance and stored in the fridge. When ready to serve, remove the rolls and sauce from the fridge and bring to room temperature before serving.

*Adapted from Half Baked Harvest’s Vietnamese Chicken Spring Rolls

Recipe from Half Baked Harvest.

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Summer Guacamole http://www.unclematts.com/summer-guacamole/ Fri, 29 Jul 2016 00:56:52 +0000 http://www.unclematts.com/?p=2536 more]]> This guac recipe is a game changer. Literally! A chunky guacamole with all the right flavors, it’s so addictive be prepared to make a double batch!

Ingredients:

1/2 cup green bell pepper, diced
1/2 cup red onion, diced
1/2 cup beefstake tomatoes, diced
2 Florida avocados (when in season), or 3 – 4 Hass avocados.
1 & 1/2 tsp Uncle Matt’s orange juice
Dash garlic salt
Salt & pepper to taste

Chop & mix all ingredients together. Mixture will be clumpy. Then add orange juice and salt & pepper to your desired taste. Mix well. Serve with your favorite chips and enjoy!

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Mexican Avocado Summer Salad http://www.unclematts.com/mexican-avocado-summer-salad/ Wed, 13 Jul 2016 22:20:10 +0000 http://www.unclematts.com/?p=2805 more]]> Ingredients

2 avocados – peeled, pitted and diced
1 sweet onion, chopped
1 green bell pepper, chopped
1 large ripe tomato, chopped
1/4 cup chopped fresh cilantro
1/2 lime, juiced
salt and pepper to taste

Optional: 1/4 cup fresh organic yellow corn

Directions

In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.

For added protein, add a can of rinsed black beans and enjoy!

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