We have a wonderful announcement to make. We have just partnered with Avocados from Mexico to come up with authentic, traditional, and modern recipes using their avocados.
Avocados from Mexico are delicious, healthy, creamy, and lend themselves to so many different recipes. To prove my point, just take a look at the long list of recipes on the revamped Avocados from Mexico website. This delectable fruit can be transformed into a main dish, side dish, a drink, an appetizer, a soup, and even a dessert. The possibilities are endless.
As with all recipes on our blog we like to incorporate fresh and seasonal ingredients. This avocado recipe includes bright-orange yams which take on a creamy texture when roasted. This October dish is a nod to the season’s flavors and hues.
This simple ensalada is very comforting and perfect for the fall and winter. Toasting the pepitas (pumpkin seeds) and roasting the corn and yams in your kitchen makes your entire home smell amazing. While roasting the yams and corn in my friend Karla’s kitchen, her daughter, Kelsey walked in and said, “Oh my gosh what are you cooking, it smells incredible?” The aroma from the roasting makes you want to dive into this dish. The addition of the avocados gives it a velvety texture, which brings it all together. So if you are looking for a surprisingly fresh and modern twist on how to use avocados, this recipe is it.
Please stay tuned for more muy bueno recipes incorporating avocados during the holidays. For more recipes be sure to follow Avocados from Mexico on Facebook .
What is your favorite way to eat this magical fruit?
Avocado and Roasted Yam Fall Ensalada
¼ cup pepitas (hulled pumpkin seeds), toasted
1 cup corn, canned (drained) or 1 ear of corn, shucked and cut from the cob
2 tablespoons olive oil, divided
1 large yam, peeled and diced into 1/2-inch cubes
¼ cup red onion, finely chopped
2 tablespoons cilantro, chopped
1 serrano chile, stemmed, and finely chopped
1 red or green apple, diced
1 avocado from Mexico, ripe, halved, pitted and diced (save the avocado skins to use as serve ware)
1 lime, juiced
Salt and pepper to taste
In a dry skillet toast the pepitas for about 5 minutes or until they start to pop. Set aside to cool off and reserve.
Over high heat, heat skillet, add 1 tablespoon olive oil and roast the corn for about 5 minutes. Set aside to cool.
Using the same pan add 1 tablespoon olive oil allow to heat well. Add yams and roast, turning as needed to roast evenly. Set aside.
Chop onions, cilantro, and serrano chile.
Dice apple and avocado.
In a large mixing bowl combine all ingredients with lime juice. Toss gently. Add salt and pepper to taste.
Serve with tostadas if serving as an appetizer.
Photography by Jeanine Thurston
Note: Avocados from Mexico compensated us for this post but the recipe and opinions are our own. Avocados from Mexico are simply delectable.