Your best Avocado recipe?

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.

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

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.

Avocado chocolate mousse!

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!

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

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:

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.

Bump

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.