How do you do avocado?

ReenieHJ

I usually just make guacamole but end up eating the entire batch plus an entire bag of bagel chips to go along with it. But sooo good.
I've never liked plain avocado, just so bland. But I had a slice of Italian bread with chicken salad on top, along with some avocado and sea salt and that was pretty tasty too.
What kinds of foods do you like to add avocado to or make with it?

MikePTY

I eat avocado pretty much with everything. I eat it plain by itself sometimes (if the avocado is riper it is better. So it's best in that 10 minute window when it is ripe before it goes bad). I will mash it and put it on sandwiches, burgers, and in tacos. I will cut it or cube it and put it in bowls, salads, and as a side with tomato or something else. My favorite meal that I make is I cook spicy shrimp, and then I serve it along with avocado, tomato, buratta cheese (a type of mozzarella with cream) and basil.

Avocado pretty much goes well with everything. There are very few things I wouldn't eat an avocado along side of. The difficult part is having an avocado and having it be ripe and ready when you want it.

noel2fit

Toast for sure with salt and pepper, sometimes cayenne
On top of "bowls" so quinoa + broccoli + avocado slices, brown rice + tofu + avocado slices, etc
In "salads" so tomato + cucumber + avocado chunks + dressing
Chunks on top of soups or tacos as a replacement for cheese
Blended in smoothies for adding fat/creaminess

Safari_Gal_

I loooove avocado!

I slice it and use as topping on chicken.

Also - baked avocado with a egg in the middle. Yum with sea salt and a bit of herbs.

jseams1234

... cut it in half, discard pit. Salt and pepper to taste. Spoon.

kshama2001

jseams1234 wrote: »

... cut it in half, discard pit. Salt and pepper to taste. Spoon.

Yes, I don't consider a perfectly ripe avocado with salt to be bland.

Unfortunately:



Also

wilson10102018

An avocado is the delivery system for Maldon Sea Salt Flakes.

kam26001

Ceviche tostadas.

COGypsy

Chunked into salad with shrimp and grapefruit

nytrifisoul

I only eat avocado in guacamole and in a sushi roll. I don't like avocado plain either. Ive had it on toast or on a fried egg and toast, and on some deli sandwich and to be honest, its not noticable enough to be worth the extra calories. I kinda feel the same way with cheese on a turkey club, i can barely notice the cheese, i would rather just add mayo.

DancingMoosie

Mashed on scrambled eggs, cubed on tacos and in chili. It's really good spread on a toasted bagel with salt and pepper!

sardelsa

I only like it in guacamole, rice bowl or sushi roll. Otherwise, no thanks.

mockchoc

I am not sure why people have an issue with their avocado being too ripe too quick. I live where they are grown. All I do is buy one hard or a touch riper leave it on the counter for a day or two till it's perfect then put it in the fridge where it stops getting ripe as fast. Lasts days. I've never ever had to throw one out.

sgt1372

I usually eat avocados plain straight out of the shell w/lime juice, a little salt and cayanne or tajin.

Only buy them in bulk when on sale as unripe as possible and store them in the frig til ready to eat. Cthey will ripen slowly even in the frig but if not ready immediately will ripen sufficiently in less than a day. Once cut open, I eat it immediately to avoid spoilage.

acpgee

My favourite way to use leftover roast chicken is an easy, vaguely Mexican salad with avocado. Chopped avocado, chopped chicken, a jar of commercial tomato salsa, chopped coriander.

nighthawk584

I eat several avocados a week. I like it mixed with tuna, turkey, chicken or plain right out of the skin. A little salt and pepper is all I need.

Also, great topping on rice cakes.

shaf238

Peel it. Eat it.

lporter229

Diced hard boiled egg, grape tomatoes and diced avocado with salt, pepper and vinegar (or lime juice). Yum.

kshama2001

mockchoc wrote: »

I am not sure why people have an issue with their avocado being too ripe too quick. I live where they are grown. All I do is buy one hard or a touch riper leave it on the counter for a day or two till it's perfect then put it in the fridge where it stops getting ripe as fast. Lasts days. I've never ever had to throw one out.

I didn't have problems with avocados in Florida or Costa Rica either, but up here in Massachusetts they are like this:

jwoolman5

I love avocado plain, so I can just cut it in half, remove the pit, and eat it... It's good mashed up with lemon or lime juice or chopped pineapple also, eating with a spoon or on crackers or in corn taco shells. I don't like avocado on softer bread, but whole grain pita bread works very well for me.

Sometimes I use it instead of dressing on a salad, either mashed with lemon juice or just cut up into small pieces. Can go into some kinds of sandwiches and wraps also. Actually can be good with nut or seed butters if you aren't afraid of fat. Lots of greens plus onion work well in an avocado sandwich also. Goes well with cucumber especially.

But I never was able to properly store them until I found out how well they freeze. Now if a good batch is on sale, I buy a lot and just mash up the innards with lemon juice or lime juice and then fill plastic snack or sandwich bags with them. I like to flatten the bags with just half a Haas avocado in each and then freeze. Once frozen, they are especially easy to stack vertically or horizontally and they thaw fast enough for me. I don't even wait for official thawing in the bag these days, just eat them or cut up pieces for crackers or salads. But if you use more at a time, you can put more of the mashed up avocado in a bag with no problem (don't add tomatoes or anything but the lemon or lime juice or else supposedly they will be too watery - make guacamole with them after thawing).

I buy them bright green mainly to make sure I get them home unbruised. I can wait for them to get darker once they are safe on the counter, but have to watch them or else they get inedible pretty fast. Depends on the batch. They are supposed to all be ripe at the store but some are harder than others inside. Have been very lucky recently, though, they've been perfect when cut open, so the freezer is packed with good but cheap avocados (lots of sales). They last quite a while, probably months and certainly weeks.

ReenieHJ

Thanks for all the great ideas; I knew this was the place to come for answers.