Cold Yogurt Soup with Cucumber and Avocado

For 2 servings

Avocado - 1
Cucumbers, peeled and diced - 2 small
Dill, chopped - 2 tbsp
Vegetable broth - 1 1/2 cups
Plain Yogurt - 1 cup
Lemon juice - 1/2 lemon
Hard-boiled eggs - 2
Salt, pepper

- Cut the avocado in half.
- Place half of the avocado, cucumbers, dill, lemon juice, broth and yogurt into a blender.
- Process until smooth.
- Refrigerate for at least 1 hour.
- Dice the other half of the avocado.
- Dice the eggs.
- Stir the avocado and eggs into the soup and serve.

Comments
- The original recipe called for cooked shrimp intead of egg. It also used green onion and didn't use any dill.
- Lemon pepper went really well with this soup.
- It was light, refreshing and really tasty!!!

Avocado and Grapefruit Salad

adapted from "Barefoot in Paris" by Ina Garten

1 portion

Mustard with garlic - 1/3 teaspoon
Lemon juice - 1/4 lemon
Olive oil - 3 tablespoons
Salt, pepper to taste
Avocado - 3/4 of 1
Red grapefruit - 1

- Place mustard, lemon juice in a small bowl, whisk in the olive oil until the vinigrette is emulsified. Add salt and pepper to taste. (maybe add some more lemon juice or olive oil). There's going to be left-over dressing, which can be used in My Gazpacho.

- Slice the peel off the grapefruit, be sure to remove all the white pith. Then cut between the membranes to release the grapefruit segments.
- Cut the avocado in half, remove the seed and peel off the skin. Cut the avocado in wedges.
- Arrange the grapefruit segments and avocado wedges on a plate. Spoon a little vinigrette on top and serve.


Comments:
- Really light and refreshing salad. Avocado goes very well with grapefruit!

Guacamole Salad

Adapted from "Barefoot Contessa at Home" by Ina Garten

For 2 dinner portions

Grape heirloom tomatoes, halved - 225 g

Orange pepper, seeded and 1-cm diced - 1/2

Canned black beans, rinsed and drained - 220g/ half a can

Red onion, diced - 1/4 of a medium onion

Small red chilli peppers, seeded and minced - 3

Cillantro, roughly chopped - 3-4 tablespoons

Lemon zest - half a lemon

Lemon juice - 1 lemon or less to taste

Olive oil - 2-3 tablespoons

Salt, pepper to taste

Avocado, seeded and 1.5-cmdiced - 2

- Place the tomatoes, orange pepper, beans, red onion, chillies, cillantro, and lemon zest into a large bowl.

- Whisk together the lemon juice, olive oil, salt, and pepper and pour over the vegetables. Toss well.

- Just before serving, fold the avocados into the salad.

California BLT

Adapted from "Barefoot Contessa at Home" by Ina Garten

For two sandwiches

Bacon - 4 slices
Dark Rye bred - 4 slices
Mayonnaise - 2 tablespoons
Mixed greens - to taste
Avocado - 1
Lemon juice
Tomato - 1
Salt, pepper to taste

- Toast the bread slices
- Grill the bacon slices until they are crispy
- Slice the avocado and drizzle with some lemon juice
- Slice the tomato
- Spread half a tablespoon of mayo on each slice of bread
- Cover two bread slices with mixed greens, layer with 2 pieces of bacon, tomato and avocado, sprinkle with salt and pepper. Cover with the other bread slices, mayo side down.