First, I must say my household LOVES avocado. We eat it every week in several dishes, and Matt makes the best guacamole. This week I relied on a twist to a classic dish that we have been eating for a few years: Sloppy Joe’s. This recipe is made with turkey rather than beef, but the star of the dish is the avocado coleslaw topping. It’s creamy, crunchy, and acidic all at once! Make sure to toast your buns, so they hold their form when things get sloppy.
1 pound ground turkey
1 medium onion, chopped
1 envelope sloppy joe mix
1 can (6 ounces) tomato paste
1-1/4 cups water
1 medium ripe avocado, peeled and cubed
1 tablespoon olive oil
2 teaspoons lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups coleslaw mix
6 hamburger buns, split
In a large skillet, cook turkey and onion over medium heat 7-8 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles; drain. Stir in sloppy joe mix, tomato paste and water. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until thickened, stirring occasionally. Meanwhile, place avocado, oil, lemon juice, cumin, salt and pepper in a blender; cover and process until smooth. Transfer to a small bowl; stir in coleslaw mix. Spoon meat mixture onto bun bottoms and top with slaw. Replace tops. Yield: 6 servings.
So here’s how it all ended, beginning at the beginning. It was my turn to choose the food challenge. I went with avocado as a main ingredient. Not just sliced up and placed on the side. I found an interesting sounding recipe in Marion Cunningham’s The Supper Book. Side note: for the kitchen novice, I highly recommend Marion Cunningham. The Breakfast Book and the Supper Book are two of my much loved and most used in my collection. Back to the story now. I found a recipe titled Avocado and Bacon Salad. Hot damn! Avocado and bacon happen to be two of my major food groups. I got pretty excited at the potential of crunchy bacon and creamy avocado. Off to the kitchen I went! Here’s how it’s supposed to go:
1 1/2 teaspoons lemon juice
1/4 cup sour cream
1_2 cup mayonnaise
8 slices bacon (about 1/2 pound)
1/3 cup finely chopped scallions
2 avocados, peeled and cubed
1 head iceberg lettuce, cited, rinsed, wrapped, and chilled, cut into bite-size pieces
Salt and pepper to taste
To make the dressing, mix together the lemon juice, sour cream, and mayonnaise in a small bowl. Stir until smooth, and set aside.
Dice the bacon, fry until crisp, and pat dry with paper towels. Toss together the bacon, scallions, avocado, and lettuce in a large bowl, and season with salt and pepper. Add enough dressing to coat all the ingredients and toss gently.
That’s how it was supposed to go. Unfortunately, I allowed the avocado to ripen one day too many. It wasn’t bad, just a little too soft to cube. So I made the salad without the avocados. I mashed them up with a little lemon juice and a pinch of salt and smeared it on some lightly toasted brioche. Not exactly how it was supposed to be. In the end, it did make a nice little Spring time lunch.
I love avocado. So when Amy told me what her food choice was this week.. I was all on-board. My goal every week is to make something different.
BLT Chicken Salad Stuffed Avocados Ingredients
Next week is Nikita’s choice.. Stay tuned…
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