Pair avocados with citrus for extraordinary salad

#Middlebury #KitchenDiva

Hass avocados grown in Mexico are prized by chefs because of their delicate flavor and smooth, buttery texture. They are named after Rudolph Hass, a California postman who patented them in 1935 after growing the first tree in his avocado grove.

Mexican-grown Hass avocados provide a rich, creaminess and a distinctive flavor to a variety of dishes. One of the best things about them is that they contain the good “heart-healthy” fats that are so important in a balanced diet. They’re also packed with nutrients – 20 vitamins and minerals, fiber, folate and potassium.

Compared with other fruits, avocados rank among the highest for magnesium, vitamin E and folic acid. Hass avocados also are high in beta carotene and have 60 percent more potassium than bananas. If you’re keeping an eye on your waistline, avocados are perfect for a low-carb diet.

Avocados are native to Mexico and Central and South America. Most Mexican avocados grow in the Michoacan area west of Mexico City. The climate and growing conditions are perfect because of the rich volcanic soil. Mexico grows more than 40 percent of the world’s avocados and is one of the leading year-round suppliers to the United States.

Check the sticker on the avocado before you buy to be sure you’re getting the high-quality Hass type from Mexico. An avocado is ready to serve when the skin turns from dark green to nearly black and yields when pressed gently with a thumb. Firm, dark-green avocados will ripen in a day or two at room temperature, and even faster in a brown paper bag on your kitchen counter. Placing an apple inside the bag also speeds up the process. Ripe avocados can be kept in the refrigerator for several days. You should be able to remove the short stem easily when an avocado is ripe.

To open an avocado, cut lengthwise around the pit. Gently twist to separate the halves. To remove the pit, place the avocado half on a counter and carefully strike the pit with the blade of sharp knife and twist to remove. Scoop out the flesh with a spoon. To prevent cut or prepared avocados from darkening, sprinkle with lemon or lime juice. Then place a layer of clear plastic wrap in direct contact with the avocado, cover tightly and refrigerate.

Pairing Mexican Hass avocados with citrus fruits takes an ordinary bowl of salad greens to a new taste level. Try this unusual recipe for Mexican Hass Avocado and Grapefruit Salad with Warm Bacon Dressing. It’s guaranteed to take your avocado recipes beyond guacamole!

Mexican Avocado, Bacon And Grapefruit Salad

Buttery avocado complements this warm salad, while fresh grapefruit chunks provide a refreshing bite. Invite your friends over for lunch or serve as a starter for a dinner party.

(Phil Curry photo)

4 large flour tortillas (10 inches)
2 fully ripened avocados from Mexico, halved, pitted and peeled
4 cups mixed greens
1 large pink or white grapefruit, sectioned and cut into large chunks (about 1 cup packed) reserving juice
2 carrots, cut in 1/2-inch matchsticks
3 ounces queso fresco or feta cheese, cut into 1/2-inch cubes (3/4 cup)
6 slices bacon
Vegetable oil, if needed
2/3 cup thinly sliced red onion
3 jalapenos, seeds removed, shell cut in thin matchsticks
1 tablespoon lime juice
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1. Heat oven to 350 F.
2. Coat large baking sheet with nonstick cooking spray. Arrange tortillas on sheet; spray lightly with cooking spray. Bake until crisp and beginning to brown, 6 to 8 minutes; transfer to 4 serving plates.
3. Cut and reserve 12 thin avocado slices; dice remaining avocado. In large bowl, combine mixed greens, grapefruit chunks, carrots, cheese and diced avocado.
4. In large skillet over medium-low heat, cook bacon until crisp; drain. Pour bacon drippings from pan into measuring cup. If necessary, add oil to make 1/4 cup. Return drippings to skillet; heat over medium heat. Add onion and jalapeno; cook until tender. Add lime juice, sugar, salt, pepper and reserved 3 tablespoons grapefruit juice. Bring to a boil, stirring to incorporate the browned bits.
5. Pour mixture over avocado mixture in bowl; toss gently and divide equally onto each tortilla. Crumble bacon over salads and garnish each with 3 avocado slices.

Makes 4 servings.

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com. To see how-to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis.

(c) 2018 King Features Synd. Inc., and Angela Shelf Medearis