Avocado recipes?

amandaeve

Avocados were dirt cheap so I bought more than I can eat my usual ways. Anyone have any favorite recipes using avocado? Bonus points if it's freezable....

I enjoy this one, but I need more: http://www.eatingwell.com/recipe/252724/super-green-edamame-salad/

jayemes

I have a friend that adores avocado pickles. She's kind of a freak, but for what it's worth, here's the recipe

https://www.delish.com/cooking/recipe-ideas/recipes/a54123/avocado-pickles-recipe/

amandaeve

That's weird enough, I have to try it. Thanks!

Hamsibian

I like to mix them in hashes or stir fry, I but I recently mixed them with scrambled eggs. Not bad!

baconslave

This looks delicious. I usually just fry them in a lil' bit of oil. https://gimmedelicious.com/2016/01/20/healthy-baked-avocado-fries-chipotle-dipping-sauce/



Also, I do this:
1 avocado (mashed)
16g PB
15g baking cocoa
Pyure to taste

Like a Reese's mousse. Or replace the PB with sour cream for a lower cal version that's just chocolate.

susanpasq

Mashed avocado instead of mayo in chicken or tuna salad.

apcross13

Eating an egg baked in half an avocado right now - I throw the halved guy in a little bread pan, crack an egg into the pit dent, season and bake about 15 min at 400 F.

Zodikosis

Avocado toast on good bread with freshly cracked black pepper and salt, because I'm basic AF.

One thing I used to do a lot growing up was make a half quesadilla (just one tortilla, folded over) with half a smashed avocado in it. Probably pretty high in calories for the size but so tasty with a little sour cream.

Timco8

I like them straight out of the skin

Jennymarie57

cubed with a hard boiled egg and drizzled with balsamic vinaigrette and sea salt and black pepper..

Jrpwgr

cube. freeze. get out what you need to mix into rice, makes it really creamy and risotto like. Season italian (with garlic, lemon, oregano) or Mexicali (cilantro, lime), Thai (basil, coconut) or whatever you like!

mutantspicy

I've always been a fan of the Mexican avocado salad.

On a saucer, Place long sliced avocado slices, with halved grape or sliced roma tomatoes, Long Sliced sweet bell peppers, Horizontal sliced pickled jalapenos...
Drizzle the pickled jalapeno juice over the whole thing and garnish with fresh cilantro. maybe add sweet Mexican oregano if you're so inclined.

RadishEater

well if you arent too worried about calories, avocado mac & cheese is amazing : https://www.twopeasandtheirpod.com/stovetop-avocado-mac-and-cheese/

my other favorite pasta with avocado is : avocado + sunny side up egg or two + soba noodles (spaghetti would work too)+ onion + garlic and some mushrooms if you are a fan of those

acpgee

This is my favourite easy thing to do with leftover chicken. I skip the tortilla chips and the vinaigrette.

http://www.myrecipes.com/recipe/avocado-chicken-salad

WilmaValley

Mixed with hard boiled egg, mayo, salt, pepper on toast

DebbiHE

I like to make chicken avocado salad - mix mashed avocado with shredded chicken breast, add salsa if desired plus salt, pepper, etc. Serve on toast, salad greens, or enjoy as is!

madwells1

• Cherry tomatos stuffed with avocado
• Avocado and mandarin cubed with cilantro and red onion as a side for fish
• Avocado cream with anything but great with scallops
• Avocado, bacon and arugula (other greens) on flatbread
• Avocado stuffed with crab salad or shrimp salad
• Avocado salad dressing
• Avocado chocolate pudding

amandaeve

Did the broiled with an egg for breakfast, gonna try avocado chicken salad next! Yum!

mutantspicy

amandaeve wrote: »

Did the broiled with an egg for breakfast, gonna try avocado chicken salad next! Yum!

This looks wonderful!

sofchak

If you have a Trader Joe’s near you, pick up their “everything but the bagel sesame seasoning” - putting that on avocado is A-Mazing!

https://www.traderjoes.com/FearlessFlyer/Article/3563

jacquelinaaa706

I love avocado but hate using it sometimes because it goes bad so fast. Anyone have any ideas of keeping avocados fresh in salads and such?

mutantspicy

jacquelinaaa706 wrote: »

I love avocado but hate using it sometimes because it goes bad so fast. Anyone have any ideas of keeping avocados fresh in salads and such?

Not in open air in salads. But I usually will only use 1/4 avocado at a time. I halve the avo, keep the pit in one half, stick it back together and wrap with saran wrap. It'll keep for the 4 days, I need it. It may get a little brown on the surface, but that's just visual. It also helps to pick the right avocado in the first place. Should feel like a perfect tomato, a light amount of even give all the way around the surface. You shouldn't be able to dent the avocado.

amandaeve

I use half at a time, keep other half with Pitt and skin of empty half, in a napkin in a bag. It will last a week. If the outer layer gets too brown, I scrape it off and use the bright green underneath.

litoria

Avocado soup : served at room temp. Pop an avocado and milk of your choice (I use unsweetened almond) in the blender, puree until smooth, then add very finely chopped red onion, salt and pepper to taste, serve with some herbs on top. It is a LOT more delicious than it sounds. Sometimes I throw in a dash of cooking sherry too.

pjsprov910

Cubed avocado in a bowl of tortilla soup is really yummy. Adds a bit of coolness to the spices in the soup.

dharma842

For a Keto style delish salad mash an avo with lemon, salt pepper chilli flakes garlic what ever you like, and add a can of flaked tuna! Good hot or cold. Feeling fancy then add some cottage cheese or herbs, chopped cucumber or pepper or onion would be good too

lorrpb

Blend with yogurt and chili powder to taste, or favorite green herbs. Can be used as a dip, salad dressing, sauce, spread, etc.

Mindcook

Put the avocados in the fridge as they get softer and you will be able to use them later (before cutting them, of course).
Sometimes I make this for lunch on weekends: the filling is seafood (sautéed shrimp here) topped with julienned celery root and minimally dressed with lime juice and EVOO. You can use crabmeat as filling and jicama on top, etc.

amandaeve

Mindcook wrote: »

Put the avocados in the fridge as they get softer and you will be able to use them later (before cutting them, of course).
Sometimes I make this for lunch on weekends: the filling is seafood (sautéed shrimp here) topped with julienned celery root and minimally dressed with lime juice and EVOO. You can use crabmeat as filling and jicama on top, etc.

OMG that is beautiful!