Using Avocados

[Sign]

I have always wanted to start incorporating avocado into my diet and now that I am eating lower carb this seems like a great chance to start using it to get my fat intake up. The only problem is I don't really know how to prepare/use it.

What are some easy ways to use avocado?

[tkinsley]

Originally Posted by Sign

I have always wanted to start incorporating avocado into my diet and now that I am eating lower carb this seems like a great chance to start using it to get my fat intake up. The only problem is I don't really know how to prepare/use it.

What are some easy ways to use avocado?

It tastes great with eggs, sliced and salted all by its lonesome, topping a burger with salsa, tossed in salads... just for starters.

Make sure you get one that's not a complete pile of mush; I tend to like mine a little firmer than what you would use to make guacamole (yet another use...) since I tend to slice and chop it. Pick a fruit that is black with a very slight resistance to pressure--cut it in half, scoop out the seed, and go to town. Good stuff!

Tina

[LisaS]

cube it and toss in a green salad.

[Ogedei]

if you halve the avocado you can sink a knife into the seed a little ways and just twist it out.

http://home.howstuffworks.com/how-to...s-cooking2.htm

That shows how it works. Way easier than scooping it out.

[Sign]

do you have to peel the skin of them or is it all edible?

[tkinsley]

Oh GOD no, don't eat the skin. Not good.

[LisaS]

don't eat the skin - but it is almost a slipskin (like a tangerine) - that is, you can just scoop the flesh out easily - not like trying to get a peach off the skin or anything. just cut it in half, scoop out the half w/out the pit, with a spoon, take the pit out with your knife (like the hint from Og) and then scoop out that half. If you are only going to use half, keep air away from what you don't use - and even give a spritz of lemon before you do - it will brown pretty fast if you don't.

[Sign]

thanks for all the info guys, I am gonna pick some up next time I go out.

[LisaS]

if they are not ripe at the store (that is, have just a little give) - they will ripen at home in a paper sack - no problem. just don't forget about them.

[Egham]

Try avocados along with turkey or chicken breast meat. Previous responders have already mentioned salads, guacamole and eating straight out of the skin. Here's a mango, avocado salsa I tried last week that's really good.

I'll be watching this thread with interest....I, too, am looking for new ways to use avocados.

[ParanoidAndroid]

You can use avocados as a healthy mayo substitute...I like to mix a mashed avocado with a can of tuna/salmon and add some lemon juice...good stuff.

[Egham]

Originally Posted by ParanoidAndroid

You can use avocados as a healthy mayo substitute...I like to mix a mashed avocado with a can of tuna/salmon and add some lemon juice...good stuff.

I have some tuna that a brother-in-law caught and my sister canned....I'm going to try this tomorrow!

[RacerBill]

My favorite avocado recipe:

Equal parts cubed avocado and tomato
About half as much red onion, sliced thinly
Dress with salt, pepper, oil and vinegar

It's a great simple summer salad and the flavors work well together. It's best if mixed and allowed to sit at room temperature for an hour or so. It doesn't store that well (if you refrigerate it, the tomatoes lose their flavor), but I've managed to get a second or third day out of it by straining off the liquid and putting the veggies in an omelet.

[Egham]

We really enjoy this one -

Southwest Chicken Breasts
(makes 6 servings)

¼ cup dry white wine
2 T olive oil
2 t snipped fresh tarragon or ¼ t dried, crushed tarragon
6 medium skinless, boneless chicken breasts (~1 ½ lbs total)
2 avocados, pitted, peeled, chopped
1 tomato, chopped
1 clove garlic, minced
2 T finely chopped, seeded green chili peppers (jalapeno, Serrano, Anahelm, etc)
2 green onions, finely chopped
1 T snipped fresh cilantro
1 T honey
1 T lemon juice

Marinade - In a small bowl, combine wine, oil, tarragon. Place chicken in a heavy zip lock bag and pour marinade over chicken. Seal bag well and turn to coat chicken. Marinate by laying bag flat in refrigerator for at least 2 hours or up to 24 hours, turning bag over occasionally.

In a medium bowl, combine avocados, tomato, garlic, chopped chili peppers, green onions, cilantro, honey, and lemon juice. Toss well to mix. Cover and chill in the refrigerator for up to 2 hours.

Drain chicken, reserving marinade. Grill chicken on the rack of an uncovered grill for 15 minutes or until chicken is tender and no longer pink, turning over once halfway through grilling and brushing once with reserved marinade after 6 minutes of grilling. Discard any remaining marinade.

Serve with avocado mixture.

Nutrition per serving - about 295 calories, 16 g total fat, 9 g carbohydrate, 28 g protein.

[Egham]

Originally Posted by ParanoidAndroid

You can use avocados as a healthy mayo substitute...I like to mix a mashed avocado with a can of tuna/salmon and add some lemon juice...good stuff.

We tried it.....It is good stuff!

[twinsavsvikingsfan]

Originally Posted by ParanoidAndroid

You can use avocados as a healthy mayo substitute...I like to mix a mashed avocado with a can of tuna/salmon and add some lemon juice...good stuff.

Tried this, too. Delicious. I also added some chopped onion and tomato.

[SpacecityPaula]

I just got this off Rick Bayless's Website Fronterakitchen.com. The comments in parentheses are his not mine.

Guacamole Sencillo (Simple Guacamole)
Serves 8 to 12 as a snack
2 to 3 garlic cloves, peeled
Hot fresh green chiles to taste (I’d choose 2 serranos), stems removed
3 ripe avocados, preferably the black-skinned Hass
A couple of tablespoons chopped fresh Mexican herbs (such as cilantro, pipisa or pápalo)
1 small white onion (fresh onion—green tops still on—is best), finely chopped
Salt
2 tablespoons fresh lime juice
A little crumbled Mexican fresh cheese (queso fresco) for garnish
A sliced radish or two for garnish
Finely chop the garlic and green chiles, and scoop them into a bowl. One at a time, run a knife down through each avocado, starting at the top, until you reach the pit; continue cutting around the pit until you reach the point you started. Twist the two halves of the avocado apart. Remove the pit and discard. Scoop the flesh into the bowl with the chiles. Mash coarsely with the back of a spoon or an old-fashioned potato masher. Add the herbs and onion, stir to combine, then taste. Season with salt (usually about a teaspoon) and lime juice. Scoop into a serving dish and garnish with cheese and radishes.

[Lost Dog]

Originally Posted by SpacecityPaula

I just got this off Rick Bayless's Website Fronterakitchen.com.

Rick Bayless is absolutely the best Mexican chef. I have three of his books. Amazing stuff.