Avocado

[AveMariaPurissima]

One of my favorite breakfasts is to mash half an avocado, spread it on a piece of toast, and sprinkle it with lemon juice, salt, and pepper.  Mmmm.....

[dUSt]

Found this:
http://recipes.sparkpeople.com/curated.asp?curated=30&t=Avocados

[Credo in Deum]

That vegan pizza looked good.  

 

I had a sausage and cheese pizza and put guacamole on top of it.  It was amazing. 

[Lilllabettt]

You're about half a sass away from a level of censorship one would fain not know.

 

 

I like the word "fain" in this post. 

[Ancilla Domini]

My sister tried the baked avocado egg thing. It went black and tasted like croutons.

 

I was really interested in how one could make a baked avocado taste like croutons, and then I remembered the filters...

[Clare Brigid]

I eat one or two avocados every week.  They are extremely nutritious and have a nice, mellow taste.

 

I started simply making guacamole and gnoshing that on Triscuits or some other good crackers.

 

Now I also make chicken salad and egg salad using mashed avocado instead of mayo.  Lots of people do this.  Really delicious.  I use half an avocado for one large chicken salad sandwich.  I add garlic powder, a little salt, and some pepper.  Sometimes I add chopped onions.

 

The egg salad is great, too, but I find I need to add a little dollop of mayo.  I wouldn't hesitate to do that if the chicken salad is a little dry, either.

 

You can also slice half an avocado and add it to the top of a salad.  You can also mash it slightly, leaving it a little chunky, and spread it on a chicken or turkey sandwich.  It's nice to add bacon and/or Swiss cheese if you have it.

 

So . . . that's what I do.

 

Buy them hard and let them ripen at home over several days.  Put them in a paper bag with an apple, tomato or banana to speed the ripening process.  They are ready when they give just slightly when you press them.

 

If an avocado is mushy when you squeeze it, don't buy it.  It's likely to be overripe, brown and bitter inside.

Edited August 19, 2014 by Clare Brigid

[Clare Brigid]

P.S.  When I want to prepare one, I slice it cleanly in half using a large kitchen knife or cleaver.  Remove the pit, which will have been sliced in half.  If you're not using the whole thing, rub lemon juice or a little olive oil over the unused half to preserve it from turning brown and put it in a sealed plastic bag or airtight container in the refrigerator.

 

Take the half you're going to use in one hand and a large spoon in the other.  Scoop it out carefully by keeping the spoon flush against the skin on the inside.  You can get almost all of it out very neatly this way.

Edited August 19, 2014 by Clare Brigid

[maximillion]

I use it in place of fat or eggs in cakes, I bake them, I make a gorgeous chocolate pudding with them. They are one of the most versatile ingredients.

 

Choc Pudding.

 

2 ripe avocados.

2-3 heaped tablespoons raw cocoa powder (NOT drinking choc mix).

1/2 cup agave nectar.

 

Take the flesh out of the avos, put it with the other stuff in the blender and whizz.

Turn into sundae glasses and chill.

 

If you want a choc topping, melt 1/2 cup coconut oil, 2 tablespoons raw cocoa powder and some agave nectar together untill warmed through. Stir with a spoon until combined. 
This will go almost solid at room temp so can be used instead of unhealthy choc as a topping or a sauce.

(Or you can just eat it!)