Believe it or not, I’ve never bought avocados before.
So, thanks to my daughter wanting a few for some facial treatment thing she’s trying, I have a couple at my disposal. They were firm last week when I bought them, but they’re soft and at the height of ripeness at this point.
I have ingredients like habanero salsa, sour cream, cheddar, bleu and mozzerrela cheese, flour tortillas, corn chips, and can buy whatever else tomorrow. Oh, I also have real lemon and real lime squeeze thingies. And onions. And celery. And lettuce.
What to do?
I’m tempted to just mix most of this together and use as a chip dip.
If this is a serious question, the texture of the flaked salt is a bit nicer and practically melt-in-your-mouth (imagine something like rice paper dissolving on your tongue) than something grainier like table or kosher salt.
As for the OP, you can make guac or some type of dip, but sliced avocados on their own are a nice addition to any sandwich or taco. The bacon, lettuce, avocado, tomato sandwich is a good idea, for instance. They are also lovely on top of fish tacos, in particular, but you really can put them on almost any taco. One of my college roommates used to make a rather lovely bacon, avocado, and sour cream dip, as well. You can also do a similar thing as a salad–just add some greens. Or you can even use avocado in lieu of butter on sandwiches. I like the way it pairs with, say, a turkey sandwich. Or be extra decadent and do avocado and mayo.
Cut avocados in half, remove the seed. In each half take a fork and mush it up a little in the hole from the seed. Take some shredded lettuce and push it into the hole, followed by a dollop of mayo. Then fill the hole up overflowing with crab meat. Push it into the mayo and lettuce. Sprinkle with coriander and paprika or cayenne pepper. Serve with corn chips or straight up.
Avocado pasta. I usethis recipe as a base. Because it’s uncooked, I think it’s much better if you use garlic powder instead of fresh garlic but I am a heathen.
