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Make sure it's properly ripe first. It should not be hard as a rock or squishy.
Eat it plain; slice it on a turkey sandwich; slice it on a BLT; make guacamole; chop it and garnish tortilla soup or quesadillas or nachos; make a cold salad with corn, chopped avocado, onion etc; Cobb salad...did I mention eating it plain?
If you aren't turned off by green salad dressing, it adds a thick creamy texture to a basic salad dressing recipe. See below.
Cut around the edges of an avocado, scoop both sides out with a spoon, mash it and mix with a tbsp or two of mayo (or olive oil), add garlic powder, 1 tsp red wine vinegar, salt and pepper
Put some in your BLT's. Mash it and spread on buttered bread. Mash it and add some diced tomato and a pinch of garlic powder and cumin. Salt and pepper to taste for simple guacamole.
Cut down to the seed with a sharp knife with a long blade, then roll the blade all the way around the seed until you have cut all the way down to the seed all the way around.
Now take one half in each hand and twist in opposite directions, and one half will pop off, leaving the entire seed in the other half.
You can stop right there and fill the hole in the center with something tasty, like crabmeat salad, with maybe a squeeze of fresh lime juice over all, and you're read to serve a meal.
To get the seed out of the other half, whack it with the knife hard enough to sink the edge into the seed a little ways, then twist the knife to pop the seed loose.
If you want slices, or cubes, or chunks, you can actually cut them with a smaller knife while the flesh is still in the peel, not cutting all the way through. Then just turn the peel inside out to drip them into your salad bowl, or whatever.
Another approach, if you're making guacamole or guac margaritas (1/4 avo per drink) or something like that with a really soft avocado, is to scoop the flesh out of the peel with a spoon.
Still another approach is to peel the skin off in strips, and then slice the flesh as desired. This works best if the avocado is fairly firm. Cut thin slices and fan them for a festive flourish on top of a salad, or on a sandwich.
Cut in half remove seed and pack with crumbled bacon. Eat with a spoon. The big trick is choosing a good one and knowing when to cut it. Eating it is easy!
Mash, spread on toast, sprinkle with lemon juice, salt, and pepper.
Slice in half, remove pit, fill indentation with cottage cheese.
Top a salad with chopped pieces.
Slice and use, along with blue cheese, toasted walnuts, and bacon as a omelet filling.
Use slices to top spicy tortilla soup.
Mash and spread on top of a hot quesadilla.
Slice and use to top street-style tacos made with skirt steak, cilantro, and chopped onion.
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