More avocados are consumed on Super Bowl Sunday than any other day of the year.
If you are looking for an easy way to get avocados on your table without adding more work to your list, check out Olé Avocado, a San Antonio-based guacamole company that has provided the following refreshing recipes. One is for a cocktail that takes a mojito and adds a host of new flavors. The other is for a seafood salad that will disappear from your table quickly.
Olé Avocado Strawberry Lime Mojito
2 ounces chilled simple syrup (combine 1 cup of water to ½ pound of sugar; cook on medium heat until sugar is dissolved)
4 tablespoons guacamole, such as Olé Avocado
4 large strawberries, cleaned, hulled and dried
4 mint leaves, cleaned and dried
3 ounces rum
Juice of ½ lime
2 ounces club soda
4 ice cubes
Combine all ingredients in blender and blend well. Serve in martini glasses or glasses of your choice. Large mint leaves can be used as garnish.
Makes 2 servings.
From Olé Avocado
Olé Avocado’s “Frutti di Mare” Seafood Cocktail
12 large shrimp, cleaned, shelled and deveined
6 sea scallops, cleaned and quartered
1 cup guacamole, such as Olé’ Avocado
2 tomatoes diced
½ onion, diced
2 cloves garlic, crushed
½ teaspoon crushed red pepper flakes
¼ cup flat leaf parsley, chopped fine
Juice of 1 lemon
½ cup water
Salt, to taste
Pepper, to taste
Place shrimp and scallops in microwave covered dish with water, cook 5 minutes, drain and cool in refrigerator 10 minutes. Combine guacamole, tomatoes, onion, garlic, pepper flakes, parsley, lemon juice, salt and pepper. Mix together
After 10 minutes add chilled seafood to mixture. Place in small bowls or glasses. Serve with crackers or toasted crusty bread.
Makes 6-8 servings.
From Olé Avocado