Fried Florida Avocados
- 1 Florida Avocado
For the Crema
- 1/2 cup Greek yogurt
- 1 1/2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2-1 finely diced chipotle pepper in adobo sauce (optional)
Florida Fry Mix
- 1/4 cup cornmeal (fine or medium)
- 1/4 cup all-purpose flour
- 1 tablespoons cornstarch
- 1/4 teaspoon salt (plus extra for finishing)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- high-heat oil for frying
- chopped fresh cilantro, for garnish
- Slice the avocado in half, remove the pit, and slice each half into 1/2-inch thick slices (usually 3-4 slices).
- In a small bowl, whisk the yogurt, lime juice, salt, and chipotle pepper (if using). Taste and adjust as you like.
- Combine cornmeal, flour, cornstarch, salt, pepper, and garlic in a shallow dish.
- Heat the oil for frying (either an inch of oil in a cast-iron skillet or more for a deep-fat fryer) to 350 degrees. Line a baking sheet with paper towels.
- Drizzle the avocado slices with 2 tablespoons of the crema and toss gently to coat.
- Dredge in the cornmeal mixture, then drop in the hot oil. If using a skillet, work in batches and don’t crowd the pan. Turn as needed. Fry 3-4 minutes, or until golden brown, and move them to the paper towel lined baking sheet. Sprinkle them with a little salt while they’re hot.
- Serve with remaining crema and garnish with fresh cilantro.
Sweet Potato Salad with Muscadine Vinaigrette
- 4 sweet potatoes
- 2 green bell peppers
- 1 red onion
- 1 carrot
- 1 container muscadines
- 1 head of cabbage (can substitute any sturdy green like kale or collards)
- 3 Roma tomatoes
- 1/4 cup of apple cider vinegar, or vinegar of your choice
- 1/2 tsp salt
- 2 tablespoons of coconut oil
- One pinch of black pepper
- Dice sweet potatoes into small cubes and cook in a medium hot pan with one tablespoon of oil. Stir occasionally.
- While the sweet potatoes are cooking, prepare the vinaigrette for the salad. Dice the onion and place into a mixing bowl. Cover with vinegar. Quarter the muscadines and the tomatoes. *Remove the seeds from the muscadines. Add to onion mixture and let rest.
- When the sweet potatoes are almost done, add diced carrot to the pan and stir to incorporate. Cook until the carrots and sweet potatoes can be easily pierced by a fork. Remove from heat and set aside.
- Shred the cabbage (or green of choice) and place into a large bowl. Add salt, a pinch of pepper, and one tablespoon of oil to the greens. Massage the greens (like a cat making biscuits!) until soft.
- Add the onion, tomato, and muscadine mixture to the greens. Add the sweet potatoes and carrots and mix thoroughly. Serve warm.
Peach Cobb Salad with Grilled Romaine
1/2 Cup 2% or Nonfat Greek Yogurt
2 Tbsp. Reduced Fat Mayo
2-4 Tbsp. Milk
2 Tbsp. White Vinegar
1 Tbsp. Worcestershire Sauce
1 Tsp. Garlic Powder
1 Chopped Green Onion
1/3 Cup Blue Cheese Crumbled
- 2 Heart of Romaine (Sliced in half with core attached to make 4 halves)
- 2 Roma Tomatoes
- 1 Avocado
- 1 Ear of Fresh Corn
- 2 Green Onions
- 1/2 of a Seedless Cucumber
- 2 Peaches
- 4 Slices of Bacon
- Extra Blue Cheese Crumbles for topping
- Salt and Pepper to Taste
- Combine all ingredients in a food processor or blender and blend until smooth. Add more milk to thin out if needed. Chill until ready to serve.
- Cook bacon in a skillet or in the oven until crispy. Pat with a paper towel to remove excess grease. Set aside.
- Preheat grill to medium or medium-low heat depending on how hot your grill cooks.
- Cut romaine hearts in half and cut the peaches in half removing the pit. Brush both the cut side of the lettuce and the cut side of the peaches lightly with olive oil.
- Grill corn on each side until it has some char on it, about 4 minutes on each side.
- After corn is done, place your peaches cut side down and grill on each side for about 3-4 minutes. You don’t want to cook too long so that your peaches stay firm.
- Last, grill your romaine cut side down just about 2 minutes. It will char quickly so just watch closely and use your best judgment when you think it is done. Remove from grill and be careful not to place the hearts on top of each other because the heat will make them wilt further.
- Chop your cucumber, avocado, green onion, and tomato into uniform size pieces then crumble your bacon, and carefully remove corn kernels off of the cob. Slice your peaches and chop your romaine or you have the option of leaving it in wedge form!
- To assemble, layer your romaine, corn, veggies, peaches and bacon and then crumble some extra blue cheese on top. Drizzle with dressing and serve immediately.