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Versatility puts focus on avocado

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Updated: April 1, 2012 8:02AM

The avocado can star in a meal at any time of day.

Requests for breakfasts and salads including avocados (from N.A.S. of Elgin) and a creamy avocado dressing (from J.L. of Chicago) have been answered by the Chilean Avocado Importers Association.

For breakfast, the association recommends this simple entree: Place a poached egg atop a toasted English Muffin or slice of whole wheat bread; add slices of ¼ avocado and 2 tablespoons of your favorite salsa.

To make about 1 cup Creamy Avocado Dressing: Cut 1 avocado in half, remove the pit and peel. Scoop avocado into blender or food processor bowl. Add ¾ cup buttermilk, 2 (chopped) scallions, 2 tablespoons (packed) fresh basil leaves, 2 tablespoons white wine or raspberry vinegar, and ¼ teaspoon salt; blend until very smooth (about 30 seconds). Store in tightly covered container up to 3 days.


I’m searching for a recipe for smashed potatoes, one with sour cream, cheese and bacon.

J.H., Tinley Park

Please print recipes for several varieties of hummus.

P.B., Bolingbrook

I would appreciate a chicken tortilla soup recipe.

N.E., Chicago

My kids love calzones. Could you help with a recipe? I’m almost certain I can make them for less than the restaurant versions.

L.H., Chicago

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