Tuesday, September 16, 2014



Avocados are great to add to your tea time savory menu.  Also called Alligator Pear, due to its shape and leather-like appearance, avocado’s creamy consistency makes it a satisfying addition instead of fats especially in fillings for tea sandwiches.  Avocados are utterly decadent but also healthy – a nutrient dense fruit that is a source of potassium, dietary fiber, folic acid, pantothenic acid, vitamin B6 and vitamin K plus other vitamins and minerals.  They also are anti-inflammatory, aid in absorption of fat-soluble nutrients such as carotenoids and have been shown to help lower the risk of heart disease!


Here are several recipes for tea time savories, but more recipes can be found at California Avocado

AVOCADO EGG SALAD TEA SANDWICHES: Combine 4 hard-boiled eggs, 1 cubed avocado, 2Tbs mayonnaise, 1tsp curry powder, salt & pepper to taste. Mash with a fork and chill.  Use slices of whole wheat bread to make sandwiches, remove crusts and cut each into 4 triangles.

AVOCADO HUMMUS PINWHEELS: Combine 1 can of drained and rinsed white beans, 2 avocados, 1 garlic clove, juice of a lemon in a food processor and blend until smooth.  Add 1Tbs olive oil plus salt and pepper to taste.  Spread on flour tortillas, roll up and wrap in plastic wrap and refrigerate overnite.  To serve, cut into 1” sections.

AVOCADO TOMATO TEA SANDWICHES: Stir 1/2c finely chopped walnuts into 1-8oz pkg whipped cream cheese.  Spread on firm white bread and layer thin slices of avocado and tomato.  Remove crust and cut into fingers to serve.  Great colors for the holidays.

AVOCADO CHICKEN CUPS:  Combine 2c cooked chicken, 1 mashed avocado, 2 thin sliced green onions, 1Tbs lime juice, season with salt and pepper and refrigerate overnight. Serve in phylo cups and garnish with additional green onion or chives.

B A T TEA SANDWCHES: Combine a stick of butter, a minced garlic clove and 1/4c freshly grated parmesan cheese.  Cook a package of bacon, slice one avocado lengthwise and toss with lemon juice, halve and thinly slice 2 tomatoes.  Spread bread with butter, layer with bacon, avocado and tomato and top with a slice of bread with butter. Trim crusts off edges of sandwiches and cut into quarters.

Today is National Guacamole Day, so I thought it would be appropriate to include it as well since it is traditionally made by mashing avocados with only a few other ingredients.    

EASY GUACAMOLE: Mash 2 avocados and combine with 1 seeded and minced jalapeno chili, 1 finely minced garlic clove, 1 finely diced shallot, 1 seeded and diced roma tomato, 1 1/2tsp chopped fresh cilantro, 1/2tsp coarse sea salt and juice of ½ lime.
Optional: Add 1/4c Greek yogurt or sour cream for a creamier texture.

Note: to store left over guacamole place the pit in it to help it stay fresher longer.

GUACAMOLE STUFFED MUSHROOMS: Prepare 8oz of white or baby bella mushrooms by cleaning and removing stems, brush with olive oil and bake for 10-12 mins. at 350 degrees until tender but firm. Place on a serving platter and fill with guacamole.

GUACAMOLE STUFFED EGGS:  Hard-boil 6 eggs, scoop out the yolk and replace with guacamole for a quick, healthy and delicious finger food for tea time.



“Above all, love each other deeply,
because love covers over a multitude of sins. 

Offer hospitality to one another without grumbling.”

I Peter 4:8-9

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