Tag Archives: avocado

herby green spinach soup in a beige bowl

Herby Green Goddess Soup with Avocados and Feta

We all know we need to eat more greens, and oftentimes that means eating lots and lots of salads. But as the weather cools down, a raw salad just doesn’t cut it anymore. It’s time to blend up those greens into a refreshing and creamy soup, and we have just the recipe. The fresh herbs add a wonderful aromatic scent and flavour, while the avocado lends the soup a gorgeously creamy texture. Don’t forget to top with feta for the perfect salty finish!

herby green spinach soup in a beige bowl

Herby Green Soup

Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 2-4

Ingredients:
1 Tbsp extra virgin olive oil
1 onion, diced
5 oz or 1 small box of baby spinach
1½ cups fresh parsley, leaves and stems
1 cup fresh mint, leaves
½ cup fresh basil, leaves and stems
Sea salt and pepper to taste
2 cups vegetable stock
2 avocados, 1 reserved for garnish
½ lime, juiced
¼ -⅓ cup crumbled feta

ingredients for herby green soup on a white countertop

Directions:
1. Heat a soup pot over medium heat, pour in the olive oil and swirl around the pot.

2. Add in the onions and cook until translucent.

3. Next, add in the spinach, parsley, mint and basil. Mix around until slightly wilted. Season with a pinch of sea salt and pepper.

Related: This Yummy Vegan Spinach and Artichoke Dip is the Perfect Appetizer

ingredients for herby green soup in a stock pot

4. Pour in the vegetable stock, bring to a boil and simmer for 15 minutes.

5. Carefully blend the soup with 1 whole avocado, squeeze in the juice from half a lime, re-season with sea salt and pepper to taste.

Related: This Creamy Green Hummus is Made for Avocado Lovers

6. If it’s too thick, add more broth to get your desired consistency.

7. To serve, pour into individual bowls and garnish with crumbled feta, diced avocado and cracked pepper.

herby green soup topped with feta and avocado in a bowl

Love Tamara and Sarah’s herby green soup? Try their sourdough toasties next!

This Creamy Green Hummus is Made for Avocado Lovers

Combining edamame and green peas along with ripe avocado, this take on hummus is bright, fresh, and creamy!

Avo-Mame Hummus

Prep Time: 5 minutes
Blend Time: 5 minutes
Total Time: 10 minutes
Servings: 6

Ingredients:

1½ cups frozen shelled edamame, thawed (see note)
1 cup frozen green peas, thawed (see note)
1 cup cubed ripe avocado
¼-⅓ cup fresh lemon or lime juice
1 medium clove garlic (use more if desired)
1¼-1½ teaspoons sea salt
½ teaspoon ground cumin
Freshly ground black pepper to taste
Few ice cubes for blending
Handful fresh basil or cilantro leaves (optional)
½ teaspoon grated lemon or lime zest

Directions:

1. In a high-speed blender (see note), combine the edamame, peas, avocado, lemon juice (starting with ¼ cup), garlic, salt (starting with 1 ¼ teaspoons), cumin, black pepper, and 2–3 ice cubes (as needed to get the puree moving, but not too much to thin out).

Related: Best Ways to Ripen Avocados

2. Puree until smooth, stopping to scrape down the blender as needed.

3. Taste and season with extra salt or lemon juice if desired. If using fresh herbs, pulse them in now, then pulse in the zest.

Related: Bright and Beautiful Beet Hummus

4. Serve or refrigerate in an airtight container for up to 2–3 days (see note).

Edamame/Green Pea Note: To thaw, put the edamame and peas in separate bowls and cover with boiling water. Do them separately, since edamame will need to soak longer (or require draining and a second soak), whereas green peas will thaw in just a minute when covered with boiling water. Drain well.

Blender Note: This hummus works best blended in a high-speed blender, because it will better pulverize the skins on the green peas. You can use a food processor for this recipe, though the hummus will not be as smooth and you may notice the flecks of green peas.

Refrigeration Note: Since this dip has a fair amount of avocado, it will oxidize some, and so the dip is best when eaten freshly made. However, you can keep it for a few days in the refrigerator in an airtight container. I prefer to use a deeper, narrower jar or container, to lessen the oxidizing. After refrigerating, you can scrape off the surface layer of the dip where it has discolored and serve the fresher layer of the dip.

Excerpted from Dreena’s Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy Every Day by Dreena Burton. Copyright © 2021 by Dreena Burton. Published by BenBella Books, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Dreena’s Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy, Amazon, $32

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Your New Favourite Dish Starring Avocado: Molly Yeh’s Guacamole Salad

With all the glorious warm weather in recent weeks, we’re seriously craving more light, healthy summer recipes that will curb our hunger pangs without leaving us feeling overheated. So, if you’re looking for something quick and easy – and that doesn’t require an oven – try this unique guacamole-inspired salad straight from Molly Yeh‘s kitchen.

Diced avocados, cucumber, red onion and roughly chopped garlic are drizzled with a homemade dressing that boasts the complementary flavours of paprika, oregano and lime. It’s definitely one of our new favourite ways to eat avocados.

Related: Molly Yeh’s Bagel Salad Recipe is an Instant Brunch Classic

Molly Yeh’s Guacamole Salad Recipe

Total Time: 10 minutes
Servings: 4-6

Ingredients:

3 avocados, diced
2 cloves garlic, chopped
1 English cucumber, seeded and finely diced
1/2 bunch fresh cilantro, chopped
1/2 medium red onion, finely diced
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 lime, juiced
Hot sauce, as desired
Kosher salt and freshly ground black pepper

Related: Molly Yeh’s Chicken Shawarma Tacos

Directions:

1. In a medium bowl, combine the avocado, garlic, cucumber, cilantro and red onion.

2. In a separate small bowl, stir together the olive oil, paprika, oregano, lime juice and some hot sauce, salt and pepper.

3. Drizzle the dressing on top of the vegetables and fold to combine. Taste and adjust the seasoning.

Get to know the cookbook author and blogger behind Girl Meets Farm with 10 Things You Didn’t Know About Molly Yeh.

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Baked Salmon With Spicy Mango Avocado Salsa, Because Summer is Coming

Summer is all about simple cooking: few ingredients that are fresh and easy to prepare. That’s why this salsa is about to become a staple in your home. It’s one of the quickest salsas to whip up and it has big zesty flavours. It marries so well with salmon — but, the truth is, this salsa is really versatile and the perfect addition to grilled chicken or shrimp, over a cabbage slaw or even dolloped on top of a coconut curry or stew. A quick tip: if you don’t have access to fresh mango, we tested it with frozen and it worked just as brilliantly!

Baked Salmon With Spicy Mango Avocado Salsa

Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 2

Ingredients:

Salmon
2 pieces salmon (5 oz each)
½ tsp chili powder
¼ tsp sea salt
Pinch of pepper
Splash of extra-virgin olive oil

Salsa
½ large or 1 small mango, diced (or heaping ½ cup diced frozen mango, defrosted)
1 avocado, diced
3 Tbsp cilantro, finely chopped
1 stalk green onion, finely sliced or 2 Tbsp finely diced red onion
½ to 1 jalapeno pepper, finely diced
3 Tbsp lime juice
½ tsp sea salt
Pinch of pepper

Directions:

1. Preheat your oven to 375°F.

2. Season salmon with chili powder, sea salt and pepper.

3. Place a pan, that’s also oven safe, on the stove over medium heat and add a splash of extra-virgin olive oil and swirl it around.

4. Once hot, place the salmon in the pan, flesh side down and sear it for 2 minutes, then flip and sear for another 2 minutes on the other side.

Related: Middle Eastern Sumac Chicken With Date Syrup, Lemon and Pecans

5. Carefully take the pan off the heat and place it in the oven to cook for 12 minutes until perfectly flakey and tender.

6. While the salmon is cooking, prepare the mango avocado salsa. Start by dicing both the mango and avocado: first score them lengthwise and horizontally, then scoop out the fruit into a bowl.

7. Add the remaining salsa ingredients and mix until well combined.

8. When the salmon is done, remove from the oven and top with fresh mango avocado salsa.

Craving more easy summertime recipes? You can whip up this simple miso chicken and this salad with tuna in almost no time!

Anna Olson’s Herbed Avocado Dip Will Take Your Sandwiches and Veggies to the Next Level

As we continue to spend more time at home, there’s no time like the present to get kids engaged in meal prep and cooking. And what better way to keep little hands busy than with a versatile homemade spread that they can help you make in the kitchen?

This mouth-watering herbed spread crafted by Junior Chef Showdown judge and mentor Anna Olson is as creamy and decadent as it looks — and we wouldn’t want it any other way!  Use it as a flavourful dip for vegetables, as a sauce for grilled salmon or chicken, as a creamy dressing on salads and potato salads, or even in place of mayo on a sandwich.

Related: Meet the Kid Chefs Competing on Junior Chef Showdown

If you’re looking for more fun activities for the kids, download our latest Junior Chef Showdown colouring page.

Anna Olson’s Healthy Avocado Dip and Dressing

Prep time: 15 minutes
Total time: 15 minutes
Makes: about 1 cup

Ingredients: 

¾ cup Greek yogurt
1 ripe avocado, peeled and pitted
2 green onions, sliced
½ cup fresh cilantro, basil, mint, dill or any combination, roughly chopped
2 to 6 tbsp rice vinegar (see note)*
¼ tsp salt
¼ tsp pepper
4 Greek pitas
1 Tbsp olive oil
2 carrots, cut into 4-inch sticks
2 stalks celery, cut into 4-inch sticks
½ English cucumber, but into ¼-inch rounds

Related: Indulge in Dessert for Breakfast With Anna Olson’s Chocolate Banana Pancakes

Directions:

1.Puree yogurt, avocado, green onions, herbs, rice vinegar, salt and pepper until smooth in the bowl of a food processor. Transfer to a bowl and chill until ready to serve.

2. Heat a grill pan over medium-high heat. Brush both sides of pitas with olive oil. Grill pitas in batches until golden and charred, about 2 minutes per side. Cut into 8 wedges each.

3. Place veggies and pitas on a serving platter along with dip.

*Add 2 to 3 tbsp vinegar for a dip. Add up to 6 tbsp for a looser mixture to dress salads. This will keep for up to 5 days, refrigerated.


Watch Junior Chef Showdown Tuesdays at 9ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

 

Best Ways to Ripen Avocados

We’ve all been there; schlepping a bag of avocados from the supermarket, thinking of all the delicious guacamole and sandwiches we’ll be making with them. Then BAM — three days later and all five avocados are soft and you have a day to eat them all before they go bad.

There are a few ways to make a bag of avocados last more than a week. In fact, the two avocados in the photo above were from the same bag. The one on the left is ready to eat, while the one on the right still has a few more days to go before it can be eaten.

Here’s how to do it:

Avocados_sized

Finding a Ripe Avocado

Look for a dark exterior as opposed to green (see photo above). You can also (gently!) press down on the stem. If it gives a bit, then it’s ripe. If it’s too hard or too mushy then it’s not ready or starting to rot.

Many online sources suggest flicking off the stem to see if it reveals a pretty green patch, but doing that to a dozen avocados, just to find one or two ripe ones is kind of a jerk move. Without the stem, the blotch will turn dark from air exposure and no one else will be able to tell if it’s ready. Also, resist the urge to squeeze avocados as you can bruise them, and subsequently make other shoppers believe that they’ve got a ripe avocado when they’re actually grasping at a fruit that you tampered with.

Ripening of Avocados

Online help forums tell me to take half of a hard avocado and pop it in the microwave for a few seconds (gross) or force it to soften by mashing it with a mallet. This might help with the texture, but the taste won’t be great compared to an actual ripe avocado.

Another popular tip is to put the whole avocado in a brown paper bag with an apple or banana because those fruits release ethylene gas; an odorless gas that causes other fruit to ripen. In my experience, it doesn’t make that much of a difference from leaving them on the kitchen counter at room temperature for two or three days.

But one thing that really helps is heat. Steve Gonzalez, owner and chef of Latin restaurant Valdez in Toronto, says that when he’s in a pinch he’ll put avocados on his roof top patio. Arturo Anhalt of Toronto’s Milagro Cantinas also says that 30°C is a good temperature to accelerate ripening times. At one of his restaurants, he’ll actually put unripe avocados in the basement’s engine room.

But in the end, if want to eat an avocado as soon as you leave the supermarket, just buy one that’s already mature (sometimes there will be a “ripe” sticker right on the avocado).

Slowing Down the Ripening Process

When you come home with groceries, take out the number of avocados you plan on eating in the next two days or so and put the rest in the fridge where they can last an extra week. The cold will slow down the ripening process, but you’ll have to take them out a few days prior so they can ripen again at room temperature. Ripe avocados will last an additional day or two in the fridge.

The Other Open Half

As you know, avocados should be eaten as soon as they’re cut open because the air will start turning the flesh into a mushy brown-like a banana. But since most people eat just one half of an avocado at a time, Anhalt says to tightly wrap the remaining avocado half in plastic wrap, ensuring minimal air comes into contact with the exposed area. He also suggests that if you’re storing guacamole; make sure the plastic film sticks directly onto the guacamole itself.

Freezing Avocados

Be warned that freezing avocados will negatively affect the taste and texture. Both Anhalt and Gonzalez don’t recommend freezing avocados, though Gonzalez says the only time he’ll freeze them is if he’s making ice cream or a mousse.

But if you must, mash the avocado into a pulp, mix in a squeeze of lemon or lime juice and store in a freezer bag. Flatten the bag out to get rid of any excess air and keep in the freezer for up to three months.

Avocados_guac_sized

The Bare-Minimum Guacamole Recipe

Every chef and home cook will swear that their guacamole recipe is the best. We’ll leave that argument to them. In the meantime, here’s a super bare-minimum recipe that will kick things off. Experiment by adding other ingredients like chopped tomatoes, cilantro, green onions, chilies, hot sauce, and even pineapple chunks. I like a chunky guacamole, but if you want a smoother, mousse-like consistency, use a blender or food processor.

Ingredients:
2 ripe avocados, roughly cubed
1 Tablespoon white onion, minced
1 garlic clove, minced
Juice of 1/2 lime*
Salt, to taste

Directions:

In a bowl, combine avocados, onion, garlic, and lime juice. Using a large serving spoon, mash everything together until you achieve a desired consistency. Add salt to taste. Serve immediately.

*Some would call this blasphemous but you can substitute in lemon juice if you don’t have a lime. Since lemons are more acidic, add a bit of the juice at a time and taste it so that your guacamole doesn’t turn to lemonade.

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.