Avocado Fries with Horseradish Dijon Cream

Oh my goodness! Even if you're not usually an avocado person you will love these "Avocado Fries with Horseradish Dijon Cream". This recipe will simply intrigue your taste-buds. ~ submitted by: A. Hilton

Ingredients

3 Tbsp Horseradish
2 Tbsp Dijon Mustard
½ Cup Sour Cream
¼ Cup All Purpose Flour
¼ tsp Salt
2 Large Eggs, Lightly Beaten
1 ¼ Cups Panko Bread Crumbs
2 Firm Ripe Avocados
¼ tsp Sea Salt
Oil for Frying

Directions

Peel, Pit, and Slice Avocados into wedges.

Combine horseradish, mustard, and sour cream in a dish, and refrigerate until ready to serve.

Heat oil to 375̊

Mix flour and salt together in a shallow dish.

Put the beaten eggs in a dish and the bread crumbs in another dish.

Dip Avocado in flour, then egg, and roll in bread crumbs.

Fry until golden, between 30 to 60 seconds.

Drain on paper towel, and sprinkle with sea salt.

Grilled Pineapple Avocado Blueberry Salad

"Grilled Pineapple Avocado Blueberry Salad" is perfect for any season. Add some nuts and/or chicken and you have a delicious entree.

Ingredients

1/2 small pineapple; peeled and sliced 1/4 inch thick

1 Tablespoon lime or lemon juice

1 Tablespoon orange zest

1/4 cup orange juice

1/2 cup olive oil

1 (10 oz.) package of mixed greens

1 large ripe avocado; diced

1 pint fresh ripe blueberries; rinsed

1 small red onion; peeled and sliced thinly

Directions

Once the grill is ready, grill the fresh pineapple until lightly caramelized and they are showing the grill mark.

Dice the pineapple

Combine juices and zest in a bowl.

Vigorously whisk. 

Adding slowly adding the olive oil until all the ingredients are combined. 

Set a small amount of the mixture.

Pour in into the sides greens and toss the salad until it is coated with the mixture.

Divide green evenly into salad bowls.

Using the same bowl add blueberries, avocado, onions, and the reminder of the mixture and toss until completely  coated with the mixture.

Divide green evenly into salad bowls.

Serve immediately.