2 Avocado From Mexico halved pitted, peeled and slice
In a microwave-proof cup, microwave the oil, garlic and cumin seeds, on high, 30 seconds to 1 minute, just until hot. Let stand 10 minutes.
Remove the garlic with a fork, whisk in the lime juice and salt. In a medium bowl, toss shrimp with 1 tablespoon of the dressing and the jalapeño pepper.
Cover and refrigerate. Place the avocado slices in a 9” glass pie plate. Drizzle with 2 tablespoons of the dressing (whisking first with fork to blend).
Shake dish to coat avocado. Press plastic wrap lightly over surface of avocado and seal around edge of plate. Refrigerate up to 4 hours. Reserve remaining dressing. To serve: Toss greens with 1 tablespoon of remaining dressing.
Divide greens among 4 martini glasses, mounding in center. Arrange shrimp and dot with tomato. Decoratively stand avocado slices in glass, using the greens and shrimp to rest against.
For scallops: in a large non-stick skillet, heat 1 teaspoon olive oil over medium-high heat.
Add scallops for 1-2 minutes per side, until lightly browned. Cool. Proceed with recipe, adding the dressing.
The Manhattan Avocado Cocktail
Amount Per Serving 4
Calories from Fat 0
% Daily Value*
Total Fat 27g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 8g
Dietary Fiber 5g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!