Fresh salads with avocado

In today’s recipes I’m going to use avocados in salads, using the dark green, pebbly skinned Haas avocado, which is available to us all year. Avocados vary in size, the smallest being egg-sized the largest weighing up to 3 lbs. A friend of ours who lives in Florida sent us three avocado one pound each, and I shared them with family, who as well as myself, used them in salads and dips. They have a high fat content most of which is unsaturated fat, plus, an ounce (about a fifth of a small avocado) has about 200 mg of potassium and 55 calories. You who are in need of potassium in your diet... eat avocados. A bit of avocado math: One small = about 12 bite-size cubes, 8-10 slices or 1/3 to 1/2 c. puree.

ORANGE AVOCADO SALAD
1 small bunch Romaine lettuce, torn into bite-size pieces
3 large oranges, peeled and sectioned
1 large avocado
1/4 c. lemon juice
1/8 t. pepper
1/4 t. each, dry mustard, salt and sugar
1/2 c. canola or vegetable oil
Put lettuce in a large salad bowl. In a small bowl, put orange sections; refrigerate both bowls. Just before serving, peel, and slice avocado, cutting slices in half. Gently mix oranges and avocado with lettuce. In a jar, with a tight fitting lid, combine last 6 ingredients; shake well. Makes four-six servings.

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AVOCADO SHRIMP SALAD
1/2 c. olive oil
1/3 c. lime juice
1/3 c. minced onion
3 T. minced fresh cilantro
3 T. white vinegar
2 T. minced fresh parsley
1-2 T. seeded, minced jalapeno pepper
1-1/2 t. minced garlic
3/4 t. salt
1/4 t. pepper
6 c. torn Romaine lettuce
1/2 lb. cooked frozen small shrimp, thawed
1 medium avocado, peeled, sliced and slices cut in half In a jar with a tight fitting life, combine first 10 ingredients; shake well. Divide Romaine among 4 salad plates; top with shrimp and avocado. Drizzle with dressing. Serve immediately. Makes four servings. Note: You can put a few seasoned bread cubes over each salad if you wish.

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AVOCADO BASIL PASTA
8 oz. bow tie or wagon wheel pasta
2 medium avocados, halved, peeled, and cut into 1” pieces
6 slices bacon, crisp cooked, drained and crumbled 2/3 c. chopped fresh basil 2 T. lemon juice 1 T. olive oi
3 medium cloves garlic, minced
1/4 t. black pepper
1/8 t. salt
1/2 c. finely shredded Romano or Parmesan cheese Cook pasta according to pkg. directions; drain. (do not cool). Meanwhile in a large bowl, combine avocados, bacon, basil, lemon juice, olive oil, garlic, pepper and salt, add the hot pasta and toss to combine, turn into a serving bowl. Sprinkle with cheese. Makes four servings.

Thought for the Day: Flowers make people feel better, happier and more helpful; they are sunshine, food and medicine to the soul.