Winter Avocado Recipes

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Tropical Salad with Avocado, Mango Salsa, Black Beans and Roasted Corn

This is a spectacular centerpiece type salad. More than just tasty it is also so stunning and colorful perfect for a winter supper. Avocado and mangos are abundant this time of year and paired with black beans and corn it is perfect to brighten a gloomy day! It is also easy to travel with or great for entertaining because the components can be made the day before and assembled just before serving. You can add tomatoes and/ or mini peppers for a splash of color. You can follow my design or you can create one of your own. This is a popular fresh salad!

For the salad-

2 heads romaine, washed, dried and chopped

2 heads butter lettuce, washed, dried and chopped

2 heads radicchio, washed, dried and chopped

(Or about 4 bags of crunch type lettuce mixes, lots of color and texture)


For the Mango Salsa-

6 large mango, chopped in chunks

2 cups onions, diced

3 cloves garlic, minced

2 inches fresh ginger minced (to taste)

½ bunch cilantro, chopped

½ cup orange juice

Gently toss together and let sit in the refrigerator at least 2 hours or over night.


Roasted Corn

6 cups corn Fresh or frozen

3 tablespoons olive oil

Salt, pepper and crushed red pepper, to taste


Toss corn with olive oil and season to taste. Roast in a 400-degree oven for about 30 minutes!

2 cans black beans, rosined and drained

2 Ripe Avocados, sliced


Handful of mango chunks

1-cup limejuice and zest

1 cup orange juice

½ cup Dijon mustard

1-inch ginger

½ bunch cilantro

1-cup apple cider vinegar

1-cup olive oil.

Salt and pepper to taste

Place in a blender and blend together.


Assemble Salad


On a large platter toss the greens with dressing. Mix in 1/3 of the mango salsa, roasted corn and black beans. Make a ring around the salad with the roasted corn. Then make a ring inside with the black beans. Then in the center add the remainder of the mango salsa. Place the sliced avocado in a ring around the center and scatter around the corners.


Sweet Potato Bites

A beautiful take on a traditional bruschetta. So simple to prepare and lots of goodness in one little bite. Perfect for a cozy winter night!


3 yams- longer rather than wide you want to get about 12 inch and a half circles (approximately)

2 tablespoons olive oil

3 avocados

1 small red onion, minced

3 cloves garlic, minced

Juice of one small lemon

1-package winter micro greens

Salt and pepper to taste

Peel the yams (sweet potatoes) and slice about half an inch thick. Toss lightly in olive oil transfer to a single layer on a baking sheet and bake ay 375 for about 15 minutes. Best if cooked just through and not to soft. Meanwhile mash together the avocado, red onion, garlic and lemon juice! Season with salt and pepper. When the sweet potatoes have cooled place on a serving platter and give then a dollop of avocado and top with micro greens.



20- Melanie,   Bruce Lipton event (8-15-15)



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