Avocado recipes?

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.

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.

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

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.