Your best Avocado recipe?
Faery_Dust
Posts: 246 Member
in Recipes
I've managed to get to the age of 32 yrs and never tried an avodaco lol. Just wondered what everyone's favourite recipe is, or do you just eat them raw? I have no idea what they even taste like lol.
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Replies
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Avocado egg salad. Mix together mashed avocado, natural yogurt, mayo, red wine vinegar, a boiled egg and some chives. Season with black pepper and smear on toasted bread.0
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Up until a few months ago I didn't like avocado, but I slowly started incorporating it into my diet and now I enjoy it. My first dishes included things like creamy sauces for pasta or enchiladas made with blended up avocado, cheese, herbs, a bit of milk to thin it out. I've made alfredo-esque dishes that felt super indulgent but were much healthier than the full calorie version. Two other ways I eased avocado into my diet were with tofu "egg" salad and cheesy guacamole. I put soft cheese in the guac because I love cheese and it helped carry the avocado along - I actually still like it this way a lot because it's super tasty.
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Tried the recipe from this post the other day, and it was extremely good. http://www.myfitnesspal.com/topics/show/942547-creamy-avocado-pasta-with-roasted-tomatoes-and-shrimp?hl=shrimp+avacado0
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Best to first try raw with a little salt to taste.
The basics are guacamole as a dip or a spread on toast (plenty of recipes on the net).0 -
I smoosh them on wholegrain toast and dust with salt and pepper (no need for butter). I sometimes add sliced tomato on top. Makes a really yummy, low calorie, healthy and filling breakfast or lunch.0
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I've had this a couple of times and love it. Though I think I love everything on Oh She Glows so try the other avocado recipes and let me know how you get on
http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/0 -
Avocado chocolate mousse!0
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I love avocado! I try to introduce it to my meals as often as I can! Filling and good fats!
- I put it over my home made quesadillas (Mexican quesadillas only have cheese). Mixed with salsa is amazing as toping!
- Over omelettes!
- With grilled fish, over it..
- Shrimp, tomato, avocado, lime salad..!!
- On sandwiches instead of mayo0 -
I'm told it's an acquired taste, but my mother says she could eat nothing but avocado for a month while carrying me, and it's been my favourite food since I was a child. I would take avocado with some salt over candy, and 99% of the time that's still the case today. Sometimes I'll replace a meal with a large avocado with salt and I'm perfectly satisfied.
Ways I eat it:
- cut up in chunks, or straight out of the skin with salt sprinkled over (this is the way I almost always eat it)
- in veggie sushi rolls
- instead of mayonnaise on a sandwich (when I ate meat I used to LOVE it with cajun spiced turkey, mustard and lettuce on rosemary and olive oil bread with some swiss cheese. Almost makes me want to go back to eating meat just thinking about it... *glazed over stare*)
- cut up in chunks and mixed with salsa for a quick guacamole to go over a quesadilla or in a burrito
- the El Pollo Loco avocado salsa coppycat recipe that's floating around on the internet is super yummy as well.
If you end up trying it and absolutely hating it, it's LOVELY mixed with coconut oil and used as a deep conditioning treatment in your hair!
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Or you could send it to me :P
Picking an avocado is kind of an art, you want one that when you put it in the palm of your hand and gently squeeze is firm, yet yields, but isn't squishy and mushy or too hard. If it's too mushy, it's likely bruised or rotten, and if it's too hard, it'll likely either be dry and hard or watery and tough because it's not ripe yet. If you happen to have one that isn't ripe yet, try leaving it in a paper bag over night and feeling it again the next day. It might ripen up a little.
Best of luck, and I hope you love it as much as I do!0 -
Picking an avocado is kind of an art, you want one that when you put it in the palm of your hand and gently squeeze is firm, yet yields, but isn't squishy and mushy or too hard. If it's too mushy, it's likely bruised or rotten, and if it's too hard, it'll likely either be dry and hard or watery and tough because it's not ripe yet. If you happen to have one that isn't ripe yet, try leaving it in a paper bag over night and feeling it again the next day. It might ripen up a little.
Best of luck, and I hope you love it as much as I do!
Also works by putting off the little thing on top (sorry, my mother language is not English!). If it's too green, that means it's not good, if it's yellow it's ok. It helps with the squeeze test and so far it's been really helpful for me! (I buy a lot of avocado!)0 -
Picking an avocado is kind of an art, you want one that when you put it in the palm of your hand and gently squeeze is firm, yet yields, but isn't squishy and mushy or too hard. If it's too mushy, it's likely bruised or rotten, and if it's too hard, it'll likely either be dry and hard or watery and tough because it's not ripe yet. If you happen to have one that isn't ripe yet, try leaving it in a paper bag over night and feeling it again the next day. It might ripen up a little.
Best of luck, and I hope you love it as much as I do!
Also works by putting off the little thing on top (sorry, my mother language is not English!). If it's too green, that means it's not good, if it's yellow it's ok. It helps with the squeeze test and so far it's been really helpful for me! (I buy a lot of avocado!)
That's true, but you have to be careful with that, too, because if you pull it off and then have to leave it to ripen up, it can mold too quickly.
I have no idea what that little nubby thing is called... a stem perhaps? I think it's a stem. *shrug* And your English is quite good and understandable (lovely spelling by the way! I know that's a difficult thing when learning English, even for native English speakers), I wouldn't worry 0 -
Thanks everyone, these sound like great ideas!0
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Tried the recipe from this post the other day, and it was extremely good. http://www.myfitnesspal.com/topics/show/942547-creamy-avocado-pasta-with-roasted-tomatoes-and-shrimp?hl=shrimp+avacado
That sounds soooo good :drinker:0 -
toast two slices of granary bread, slice a ripe avocado ( the green skin pear-shaped kind, not the knobbly dark egg-shaped one - yuck) and press the avocado onto the toast. I think if you mash the avocado you lose that lovely texture. some salt and a grind of black pepper on top and scoff immediately. a tiny dribble of fresh lemon juice is optional. is best with a builders tea. i'm hungry just thinking about it!0
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I've managed to get to the age of 32 yrs and never tried an avodaco lol. Just wondered what everyone's favourite recipe is, or do you just eat them raw? I have no idea what they even taste like lol.
I was in the same boat. Never cared to try it, but I have now.0 -
The first time I had avocado was just plain with salt. I HATED it! I couldn't get past a second bite (I always give food a second bite just in case my first taste was wrong). Didn't eat it again for YEARS. I LOVE it now though. Just plain raw is great. Guacamole is great for dipping veggies. Plain, spread onto toast with egg whites. Plain, cut into chunks for salads. And one I just tried the other day: Cut the avocado into chunks....chop/blend onions, parsley, garlic, and sea salt (I think those were the seasonings I used).....mix all ingredients along with juice from two lemons....wrap in romaine lettuce leaves. It makes a vegetarian-type taco thing.0
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Bump0
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Thanks everyone. I hope I like it these sound great lol.0
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Avocado Hummus
• One 15-ounce can cannellini beans, rinsed and drained
• 1 large or 2 small avocadoes, seeded, peeled and coarsely chopped
• 1/2 packed cup arugula
• 1/3 cup fresh flat-leaf parsley leaves
• 2 tablespoons fresh lemon juice
• 1 clove garlic, smashed
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 2 tablespoons extra-virgin olive oil
Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.
Serve with pita chips.0 -
Bump! Great ideas here. Thank you!0
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( the green skin pear-shaped kind, not the knobbly dark egg-shaped one - yuck)
No way! Hass 4 lyfe!
I used to HATE avocado which was funny coming from a family of guacamole munchers. Now I lurrrrve it. It's great on toast, with a poached egg and sriracha mmmm. Or by itself with a bit of salt and pepper.
I also LOVE it on toast with a bit of sweet chilli sauce and maybe some ham too...0 -
the first I tasted avocado I was NOT a fan and thought it was gross, but I was bound and determined to LIKE it lol, so I kept trying it and now I am in LOVE with it and eat it several times a week, I slice it like a tomato to put on my turkey burgers and make guacamole to dip tortillas in and also put in my salads...it is in acquired taste and I think the texture of it is what grossed me out, it is very smushy and def has a unique taste to it...good luck!!0
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Chickpea (garbanzo bean) Salad
1 ripe avocado
1/4 cup hulled sunflower seeds
1 can of chickpeas drained
salt and pepper
juice of 1/2 a lemon.
Mash it all together and serve on grainy bread. I like it with onion anf tomato slices.0 -
Cut avocado in half. Talk dirty to it. Scoop out delicious velvety yumminess. A sprinkle of salt. Eat. Mmmmmm0
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I replace the butter in my baked cakes with avo! Beautiful dense and smooth consistency0
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MMMMmmmmmmm Avocados, I love them on anything. well almost anything.
sliced on a BLT, awesome.
On top of a hamburger, chicken sandwich, excellent
Guacamole: mash up avocados, dice some white onions (Spanish), add some sea salt, diced tomatoes (fresh), squirt some lemon juice, and squeeze some fresh lime in it. I like to add some decent salsa in it or even some Rotel with green chilies. you can add more or less of all these or even some jalapenos if you like. once all your ingredients are in, mix thoroughly and add a little sour cream to give it some creaminess. I really do not think there is a wrong way to go with guacamole.
I also like it on sushi rolls.
on omelets it is amazing.
I also like them sliced set along side some sliced tomato and salted with coarse sea salt, or kosher salt.
I have used it to replace lettuce on a sandwich, and even whipped it up to replace the mayo too.
Enjoy.0 -
Alton Brown's guacamole recipe0
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Chickpea (garbanzo bean) Salad
1 ripe avocado
1/4 cup hulled sunflower seeds
1 can of chickpeas drained
salt and pepper
juice of 1/2 a lemon.
Mash it all together and serve on grainy bread. I like it with onion anf tomato slices.
Wow. Sounds delish. I must try! Thanks!0 -
Walk/Jog/Run/Drive to Costco
Purchase Wholly Guacamole, and enjoy the low-carb ambrosia!0 -
bump, avocado is good with almost anything.....0
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