I would have eaten both in the time it took to read the OP.
Drizzle olive oil & salt.
With a sprinkling of lemon pepper, spooned right out of the shell (rind?)
Bacon, Lettuce, Avocado, and Tomato.
EDIT:
Posted before reading the rest of the thread. :smack:
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It seems like 2 is the exact quantity in almost every guacamole recipe (or pre-made spice mix) I have ever seen. I don’t even know how I usually make guac, but I always have the ingredients on hand. If I’m lazy I get one of those mixes that are around 69-99 cents in the produce section.
Otherwise, I would slice it for a sandwich, salad, burger, or eggs.
I like both at the same time.
If you’re not used to avocados don’t start with something requiring cooked or hot avocados, it may put you off them completely. I love fresh/raw avocados so tried some pasta sauce made with avocado - hated it. I do not enjoy the texture of avocado hot.
Make some vinaigrette. Cube the avocado and toss with equally cubed hearts of palm. Add vinaigrette and eat. Try not to get too much on your shirt.
So, I’m making guacamole as per this recipe.
I had to get a few groceries today anyway, and this recipe called for 3 avocados, so I had to buy one more. I also didn’t have fresh cilantro or plumb tomatoes on hand.
Now, I’m just trying to decide if I make it today or tomorrow. I also have some pickled jalapeños on hand to augment the recipe.
I’ll have to disagree. With egg, you want green chiles from a can. And make sure the egg’s yolk is nice and runny.
Where I live most everybody eats an avocado every day when in season and that is now. They sell on the street for 10 pesos which comes to about a quarter in US Money. Slice it in two and peel it back from the seed. Scoop it out and serve that way or serve still it it’s hard skin.
I like avocado with some Miracle Whip on it. (After all, Miracle Whip is a ‘salad dressing’.) Mayonnaise is too heavy for such an oily fruit, and Miracle Whip’s sweetness is a nice counter. Too bad I never have any in the house.
Well, depending upon where I buy them, they’re the equivalent of about $1.40 to $1.90 each in USD here in Ottawa.
Avocado Salad Dressing
1 ripe avocado, seed removed, peeled
1 garlic clove, minced
1 Tablespoon lemon juice
¼ teaspoon Tabasco sauce or chili sauce
½ cup mayonnaise
¼ tsp. salt
¼ cup canola oil
Put dressing ingredients in a blender and blend until smooth (10 – 20 seconds). The dressing can be made ahead and kept refrigerated for 2 days or so.
Put dressing on this salad:
Corn Chip Salad
1 bag of Romaine lettuce (or one head, but then you have to wash and tear it up yourself)
1 can pitted small ripe (black) olives, drained
1 cup shredded cheddar cheese
1 cup broken-up corn chips (or maybe a bit more, to your liking)
1 small container cherry or grape tomatoes, washed (cut them in halves or quarters)
2 whole green onions, washed and sliced
Grilled Salmon with Avocado Salsa
Avocado Chipotle Sweet Potato Soup
Other than Guacamole these are two of my favorite recipes using avocados.
And the fresh guacamole was to die for.
No kidding. Much better than any store or restaurant dip here in the Great White North.
I know what I’m bringing to Stanley Cup parties, etc. from now on. You Hosers.
How exciting to have fresh guacamole for the first time!
Suddenly I’m thinking fresh salsa would also be a game changer.
Glad you had success with guac on the first try. It’s great stuff. But I really do encourage you to try the simplest and, in my opinion, the best way to have a ripe avocado…
Remove avocado from it’s skin, mash roughly with fork, sprinkle with flaked or kosher salt and add (as much or as little) pepper flake as you like. Toast some great ciabatta or baguette (sliced in round) or italian or french. While toast still hot, rub freshly peeled garlic clove on each slice. Generously slather on the avocado and top with a drizzle of very good olive oil. Eat. Thank me later.
Avocado mashed with sardine and onion on toasted bread is good.
Oh man, that sounds good. Those pictures are making me drool. Time to bake some bread and get some avocados.