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If you're hosting a watch party for the Super Bowl, guacamole is essential. But this year, try something different. Go long and serve these unique snacks that are all about avocados, from Pati Jinich, a spokesperson for our sponsor, Avocados of Mexico. (Avocados of Mexico is a sponsor of TODAY).
Salmon, topped with greens, bacon and avocado
- 4 tablespoons freshly squeezed lime juice, divided
- 5 tablespoons olive oil, divided, plus more to grease dish
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup, honey or agave syrup
- 1/2 teaspoon kosher or sea salt, divided, or to taste
- 1/2 teaspoon freshly ground black pepper, divided, or to taste
- 1/4 slivered or thinly sliced red onion
- 3 tablespoons chipotle chiles in adobo
- 1/2 teaspoon ground cumin
- 3 garlic cloves, pressed or finely chopped
- 3 6-ounce salmon fillets
- 12 bacon slices, sliced
- 3 cups baby greens
- 2 ripe avocados, halved, pitted, meat scooped out and diced
Preheat oven to 400 degrees Fahrenheit.
In a medium-sized mixing bowl, whisk together 2 tablespoons freshly squeezed lime juice, 3 tablespoons olive oil, Dijon mustard, maple syrup, 1/4 teaspoon salt and 1/4 teaspoon pepper. Incorporate the onions, mix and let it sit so the onions will pickle or macerate while the rest of the ingredients are prepped.
In a medium-sized mixing bowl, combine the sauce from chipotle chiles in adobo, 2 tablespoons freshly squeezed lime juice, 2 tablespoons olive oil, cumin, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper until well mixed.
Brush a baking dish with olive oil, place the salmon in the dish and pour the chipotle mixture over it, spreading it throughout. Bake anywhere from 10 to 12 minutes, until the salmon is cooked through, yet still very moist. Remove from the oven.
In a large skillet or grill pan set over medium heat, cook the bacon for 3 to 4 minutes per side, until crisp and browned. Transfer to a plate covered with a paper towel.
Mix the vinaigrette with the red onion and incorporate the baby greens, toss well. Add the avocado and bacon, gently mix.
Place a salmon filet on a plate and top with the salad mix.
Garlic shrimp, fennel and orange guacamole
Serves 6 to 8
- 3 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 2 chiles de árbol, stemmed and seeded, thinly sliced
- 1 pound medium-sized shrimp, fresh or thawed, shells and tails removed, cut into 1-inch pieces
- 1 teaspoon orange zest
- 1/2 teaspoon kosher or sea salt, divided, or more to taste
- Freshly ground black pepper, to taste
- 3 ripe avocados, halved, pitted, meat scooped out and diced
- 6 tablespoons freshly squeezed orange juice
- 3 tablespoons freshly squeezed lime juice
- 1 cup chopped fennel bulb
- 1 orange, peeled and cut into orange segments (also called supremes)
Heat the oil in a large, heavy skillet set over medium-high heat. Once it is hot, but not smoking, add the garlic, cook for 20 to 30 seconds, stirring constantly, until fragrant and beginning to brown. Add the chile de árbol and cook for 20 to 30 seconds, stirring constantly, until it starts to crisp. Incorporate the cut-up shrimp, sprinkle with 1/4 teaspoon salt, freshly ground black pepper to taste, and orange zest, and cook for only a minute or so, flipping the pieces over as they brown lightly. Remove from the heat and scrape onto a mixing bowl.
In a medium bowl, mash the avocado along with the remaining 1/4 teaspoon salt and the orange juice and lime juice. Reserve 1 cup of the cooked shrimp for garnish, and incorporate the rest along with the fennel into the avocado mix, combine well. Scrape onto a serving bowl, garnish with the reserved cooked shrimp and the orange supremes.
Avocado, roasted asparagus and cherry tomato salad
- 2 tablespoons chopped fresh basil, or 2 teaspoons dried
- 2 tablespoons chopped fresh mint, or 2 teaspoons dried
- 2 tablespoons chopped fresh sage, or 2 teaspoons dried
- 1/4 cup olive oil, plus 2 tablespoons
- 2 teaspoons kosher or sea salt, divided
- 1 teaspoon freshly ground black pepper, or to taste
- 1/4 cup thinly sliced shallot
- 1 pound cherry tomatoes
- 1 pound asparagus
- Zest of a lime
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon Dijon mustard
- 2 eggs, hard-boiled, cut in half, yolks separated from the
- 2 large ripe avocados, halved, pitted, cut into large bite size pieces
Preheat oven to 425 degrees Fahrenheit.
Cut the lower 1/2 inch of the asparagus, to remove dry and hard ends. Peel each asparagus with a vegetable peeler, starting from below the head of the asparagus (about 2") all the way down to the bottom.
In a large mixing bowl, combine the fresh basil, mint and sage with 1/4 cup olive oil, 1 1/2 teaspoon salt, pepper and shallots. Whisk with a whisk or fork until well mixed.
Set a half size rimmed baking sheet (18 x 13 inches) on the counter top.
Incorporate the cherry tomatoes with the marinade, toss well, and with a slotted spoon place on one half of the baking sheet. Place the asparagus on the other half of the baking sheet on a single line and cover and toss with the remaining marinade.
Roast in the oven for 12 to 13 minutes, until asparagus are cooked but still with a crisp bite. Remove from the oven. Remove the asparagus and set them on a chopping board to cool. Place cherry tomatoes back in the oven for another 5 to 6 minutes. Remove from the oven and let cool. Once cool enough to handle, remove the tomatoes from the baking sheet with a slotted spoon and pour all the juices from the baking sheet into the jar of the blender.
Once the asparagus have cooled, cut 1 inch of the lower part of the stem and place those ends in the same jar of the blender. Leave the rest of the asparagus for the salad, cut into 1 to 1 1/2-inch pieces.
Incorporate the zest of the lime, lime juice, remaining 2 tablespoons olive oil, Dijon mustard, remaining ½ teaspoon salt and cooked egg yolks into the jar of the blender. Puree until smooth.
In a large serving bowl, place the big avocado chunks. Pour the thick vinaigrette on top and toss well. Place the cut asparagus on top. Spoon the roasted tomatoes on top. Garnish with the finely chopped cooked egg whites.
- 2 ounces vodka
- 1/2 ounce dry vermouth
- 1/2 cup ripe pulp from a Hass avocado
- 2 tablespoon cajeta or dulce de leche
- 2 tablespoon sweetened condensed milk
- 1/4 cup milk
Pour all of the ingredients into a blender and puree until smooth. Pour into a cocktail shaker with ice. Shake it and strain into chilled martini glasses.