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On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.
On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.

Avocado Snack 2 Ways

Make a hard and stale loaf of bread soft and edible again with this avocado based snack

— AVOCADO SHRIMP PUREE —

 

Ingredients:

  • 1 Avocado
  • 1 Lemon
  • 1 tbs Butter
  • 1 cup Shrimp
  • ¼ cup Onion
  • ¼ cup Green red chili
  • 1/2 cup Cream cheese
  • Salt pepper to taste
  • Bread

 

Directions:

  1. Let’s start by preparing the avocado. Slice through the skin and flesh to the pit all the way around, lengthwise. Twist each half in opposite directions to separate them, remove and discard the pit. Slice the avocado in grid pattern with a knife, but try not to break through the avocado skin. Scoop out the avocado pieces with a spoon, put them in a bowl, and mash the avocado until it turns into a paste.
  2. Add a quarter stick of butter to a hot skillet. Add your shrimps to the skillet and proceed to saute until golden. Take out the shrimp and chop them up into smaller pieces.
  3. Add the shrimp pieces to the avocado puree before adding minced garlic, green and red chili peppers, cream cheese, salt and pepper. Mix well.
  4. Bake bread at 450°F for 5 minutes.
  5. Spread the avocado puree on the sliced bread and enjoy!

 

 

 

— SWEET POTATO AVOCADO POMEGRANATE —

 

Ingredients:

  • 1 Sweet potato
  • Olive oil
  • 1 Avocado
  • 1 Lemon
  • ¼ cup Onion
  • 1/2 cup Tomato
  • Salt pepper to taste
  • 1 cup Pomegranate

 

Directions:

  1. Cut the sweet potato into half and place on a baking sheet. Sprinkle both sides with olive oil before baking at 400°F for 45 minutes. 
  2. Prepare the avocado. Slice through the skin and flesh to the pit all the way around, lengthwise. Twist each half in opposite directions to separate them, remove and discard the pit. Slice the avocado in grid pattern with a knife, but try not to break through the avocado skin. Scoop out the avocado pieces with a spoon, put them in a bowl, and mash the avocado until it turns into a paste.
  3. Squeeze lemon juice from a whole lemon into the bowl. Add minced onion and minced tomato into the avocado puree, seasoning with salt and pepper. Mix well until everything is combined thoroughly. 
  4. Scrub the sweet potato flesh to add some texture and create a groove for the avocado puree to fit in. Sprinkle with salt and pepper on the top. Bake at 400°F for 10 minutes. 
  5. Spread avocado puree onto the potato pieces. Top with a generous helping of pomegranate and enjoy!