Avocados

That's exactly how I make mine!!

I scoop the green stuff out and spread it on a piece of toast. MMmmm

Chicken and avocado salad with some light saad cream is my favourite thing at the moment ... And yeah leave the pip in x

Rather than depending on salsa, I like to chop up tomato and onion to mix in. A bit of salt, a dash of lemon or lime juice, and some garlic powder (or fresh minced garlic) and you've got killer guac. Put the avocado pit in the gaucamole and some plastic wrap directly on the guacamole and it'll stay nice and green for several days.

Here is a reat Recipe

3 washed tomatoes, quartered then halved
2 ripened avocados, peeled and chopped
1 large cucumber, sliced in half longwise, then chopped
2 tablespoons balsamic vinegar
fresh ground black pepper to taste
optional: juice of 1 lemon
Serves 4.



Directions:
Place chopped tomatoes, avocados, cucumber in a salad bowl.
Sprinkle with balsamic vinegar and lemon juice, then lightly mix with tongs.
Add fresh ground black pepper on top, and serve. Let me know if you are going to try it! It's super easy, and OH SO HEALTHY!

I actually am having "tomacado" sandwiches all week for lunch!

Use any bread, but I've found the best tasting for this is pumpernickel:

1/2 avocado
1/2 medium tomato or 1 small tomato, Roma or vine
1 tbsp. Vegenaise (because it is so tasty)
2 tbsp. 3-cheese shredded blend of Asiago, Fontina and Romano
dash of salt and pepper

Put the avocado spread on one side, Vegenaise on the other. Slice up the tomato and put on the Vegenaise side. Cover the tomato in the cheese, then put a dash of salt and pepper on that side. Carefully pile on the side with just avocado. Voila! Tastiest and most filling vegetarian sandwich ever! I like to compare it to the Jimmy John's veggie sub. Mine clock in at under 400 calories because of the bread I use (only 90 calories for two slices).

I heard if you leave the pit in the half you don't use it helps preserve. I also sprinkle with lemon or lime juice and then wrap. Seems to last longer that way.

My husband puts cottage cheese in the center and cooked shrimp on top with a little salt. It is easy, fast and super yummy not to mention it is a complete meal.

I love to make chicken sald sandwich with them. I use avocado and a lil bit of fat free sour cream instead of miricale whip and add what you normally would to any chicken salad mixture. I love it this was and it's a good way to use the avocado up and not waste it.

We discovered GRILLING avocados over the summer. They are fabulous!! Here's the recipe we use, except instead of picante sauce, we used drained Ro-Tel tomatoes & chiles. The recipe is from Better Homes & Gardens, btw.

Grilled Avocados

1 tablespoon olive oil
1 tablespoon lime juice
2 large ripe avocados, halved, seeded, and peeled (about 1 lb. total)
1/4 teaspoon kosher salt or 1/8 teaspoon salt
1/4 cup bottled picante sauce
1 ounce Monterey Jack or farmer cheese, shredded or crumbled (1/4 cup)
Snipped fresh cilantro
Salad greens (optional)
Bottled picante sauce (optional)
Dairy sour cream (optional)

Stir together olive oil and lime juice. Brush avocados all over with olive oil mixture. Sprinkle cut sides of avocados with salt.

For a charcoal grill, grill avocado halves, cut side down, on the rack of an uncovered grill directly over medium coals for 5 minutes or until browned. Turn avocado halves, cut side up. Fill centers of avocado halves with the 1/4 cup picante sauce and shredded cheese. Cover grill and grill about 5 minutes more or until cheese begins to melt. (For a gas grill, preheat grill. Reduce heat to medium. Place avocado halves on grill rack over heat. Cover and grill as above.)

Remove avocados from grill. Sprinkle tops of avocado halves with snipped cilantro. If desired, serve on a bed of salad greens with additional picante sauce and sour cream.