My local Safeway has a great sale on avocadoes, which I love, but have no idea how to prepare. Any suggestions of delicious recipes that use avocadoes?
Guacamole: Mash avocados with
Minced green jalapenos
Salt and pepper
Serve with tortilla chips
Avocado Orange salad:
Arrange avocado slices and orange slices on a plate. Drizzle with mayonnaise, thinned out with some of the juice from the orange. You can also add pepper and red onion, if you like.
Combine cooked, cooled sushi (short grained) rice, with a little rice vinegar, salt and sugar.
Spread about 3/4 cup of rice on a sheet of nori seaweed, leaving a little seaweed empty on one of the long edges. Make a shallow trough in the rice the length of the sheet. Put slices of avocado in this trough. You can add other vegetables, shrimp or crab, if you like. Roll it up lengthwise and slice with a knife dipped in water. Serve with wasabi and soy sauce.
Just put slices of avacado on turkey sammiches. Mmmmmmmmm.
Inside an Omelet…with either swiss or cream cheese, bacon is good in there too.
Good on burgers.
Halve and pit an avocado, and fill the hollows with crabmeat or shrimp and diced ripe tomatoes and dress it with good ol’ fashioned thousand island. Serve on top of lots of lettuce with lemon wedges.
Avocado & Mango Salad
You can slice or dice (make large cubes) both and alternate layer or mix, squeeze fresh lime juice over it. If you are using diced, mix it up a little.
I have an easy one:
- Mash avocado(s)
- Eat them with chips.
Yum! I loves me some avocado.
- Get a spoon
- Eat avocado with spoon
If you have a sweet tooth, you might also want to try throwing a bit of splenda on the avocado before sticking your spoon in it.
There was a recent thread with other suggestions.
Love this dish - Polenta pancakes with avocado relish
1/3 cup yellow polenta (cornmeal)
1/2 cup plain flour
1/4 tsp baking powder
1/4 tsp salt
1 tsp sugar
1 cup buttermilk
1 oz melted butter
2/3 cup sour cream
1 large, ripe avocado
8 scallions, finely chopped
2 ripe tomatoes, finely chopped (recipe calls for seedless, but we didn’t bother)
1 tsp chili sauce
1/4 tsp salt
Sift polenta, flour, baking powder, salt and sugar into a bowl. Make a well in the center. Add buttermilk, eggs and butter in a separate bowl - beat to combine. Add to dry ingredients. Beat until liquid is incorporated and batter is free o flumps. Set aside, covered with plastic wrap for 20 minutes.
Cut the avocado in half lengthwise. Remove the seed and place flesh in a bowl. Mash avocado with a fork. Add half the onions, stir in the tomatoes, chili sauce, lemon juice, salt and pepper. Mix well and chill for 20 minutes.
Brush a small fring pan with oil. When hot, pour in enough batter to thinly cover the base of hte pan. Cook over medium heat until underside is golden. Turn pancake and cook the other side. Transfer to a plate, cover with a tea towel and keep warm. Repeat the process with the remaining batter, greasing the pan when necessary. Spoon some avocade filling on one half of each pancake and fold the other half over. Serve with sour cream sprinkled with the remaining green onions.
If you’re going to make guacamole, be sure not to overmash the avacado. Leave some big chunks in there.
My recipe is almost identical to cher3’s but I like to add some cumin and a little garlic in there too.