The Good Life: A Romantic Menu to Feed Your Soul (& Your Heart)

Love is in the air – and wafting its way swiftly toward the kitchen. Valentine’s Day is right around the corner, so we’ve partnered with the Avocados From Mexico brand (and Cupid) to bring you an avo-inspired menu worthy of any romantic dinner table. And the best part? Incorporating avocados is a great way to add even more flavor and nutrition to your meals. Here are the deets: 

• Avocados are a source of good fats – monounsaturated and polyunsaturated – and very low in saturated fat, which means they can help to lower high cholesterol levels in your blood, reducing your risk for heart disease and stroke. These good fats aid your body in absorbing more vitamin A, D, K, and E. Love that. 

• They’re nutrient-dense, containing nearly 20 vitamins and minerals, and are a good source of dietary fiber and folate. One third of an avocado has 80 calories and 5 grams of unsaturated fat.

• Certified by the American Heart Association (how fitting!), avocados are also a wonderful source of good fats and nutrients and can be used as a substitute for foods that are higher in saturated fat. There’s a reason avos are called nature’s butter! 

Ready to ramp up the romance? Keep reading for our full V-Day menu. 

PS: If you’re craving even more avo info, sign up for the Rue Now newsletter to get the download on additional recipes, tips, and tricks from our friends at Avocados From Mexico! 

Appetizer

Credit: Avocados From Mexico

GREEK GODDESS SALAD ON A STICK WITH AVO MEDITERRANEAN DRESSING

Serves 4

Ingredients:

For the Salad:

• 1 Avocado From Mexico, cubed

• 8 mini skewer sticks

• 8 Romaine lettuce leaves, stacked, 1 leaf per skewer

• 16 cherry (or grape) tomatoes, 2 tomatoes per skewer

• 16 slices English cucumber, 1/4-inch-thick round slices, 2 per skewer

• 8 Kalamata olives, 1 per skewer

• 2 oz reduced-fat feta cheese packed in brine, crumbled

For the Dressing:

• 1/2 Avocado From Mexico, peeled and pitted

• 1 tbsp Lemon juice, squeezed

• 1 and 1/2 tbsp red wine vinegar

• 1 tbsp garlic, minced

• 1 tsp Dijon mustard

• 1 tsp avocado oil

• 1/4 cup water

• 1 tsp dried oregano

Instructions:

1. Assemble each skewer (order optional): tomato, cucumber slice, romaine lettuce, olive, and avocado. Repeat for each skewer. 

2. Prepare salad dressing by combining all ingredients in a food processor and process until smooth. Refrigerate any remaining dressing for next use.

3. Drizzle with dressing and sprinkle with feta cheese on top before serving.

Main Course

Credit: Avocados From Mexico

THAI AVOCADO SHRIMP BOWL

Serves 4

Ingredients:

For the Sweet Chili Vinaigrette:

• 1/4 cup water

• 1/4 cup rice vinegar

• 1/4 cup sugar

• 1 garlic cloves, minced

• 1/2 tsp ginger, minced

• 1/2 tsp crushed red pepper flakes

• 1/2 tsp ketchup

• 1/2 tsp cornstarch

For the Bowl:

• 1 lb cocktail shrimp, cooked

• 8 cups mixed greens

• 4 cups mango, peeled and diced

• 2 Avocados From Mexico, diced

• 2 cups cucumber, diced

• 1/4 cup peanuts, chopped

• 1/4 cup red onion, diced

• Mint, chopped for garnish

• Cilantro, chopped for garnish

Instructions:

1. In a medium pot over medium heat, add water, rice vinegar, sugar, garlic, ginger, red pepper flakes, ketchup, and cornstarch. Simmer and stir until well combined and thickened, approximately five minutes, to make the sweet chili vinaigrette.

2. In a large bowl, toss shrimp in vinaigrette until well coated.

3. In large bowls, evenly distribute mixed greens, mango, avocado, cucumber, peanuts, and red onion. Add shrimp and garnish with mint and cilantro.

Dessert

Credit: Avocados From Mexico

DARK CHOCOLATE AVOCADO TRUFFLES

Makes 20

Ingredients:

• 6 oz semisweet chocolate chips

• 1 Avocado From Mexico, medium, mashed

• 2 tbsp brown sugar

• 1/4 tsp vanilla extract

• 1/4 tsp lemon zest

• 1/8 tsp kosher salt

• 2 and 1/2 tbsp unsweetened cocoa powder, divided

• Coarse sea salt, to taste 

• Assorted toppings (coconut, sprinkles, nuts) as desired

Instructions:

1. Melt the chocolate in either the microwave or on the stove, taking care not to burn it.

2. Once melted, stir in the mashed avocado, brown sugar, vanilla extract, lemon zest, salt, and 1 and 1/2 tablespoons of the cocoa powder until thoroughly combined.

3. Place the truffle mixture in the fridge for 30 – 40 minutes and let cool until partially set.

4. Use a small ice cream scoop or tablespoon to dollop out the truffles and form balls with your hands.

5. Roll in the remaining 1 tablespoon of cocoa powder or other desired toppings (nuts, sprinkles, coconut).

Check out these recipes (and so many more) at avocadosfrommexico.com.

By Emma Lifvergren, Staff Writer