I was a lucky duck when I lived in California. Avocados trees were a plenty. I'd just pick one and eat it. We used to just cut them in half and put some vinegar or olive oil on it and scoop it out. Now I used them in smoothies, salads, as well as sandwiches and the most famous; guacamole.
If you've always been unsure of how to choose or take care of an avocado, well here are some tips:
What to Look For:
Choose heavy, undamaged fruit. An avocado that yields slightly to pressure is best for slicing and dicing; if pressure leaves a small indentation, the avocado is best mashed. Avoid very soft avocados, as they will be overripe and unusable.
How to Store:
Keep unripe avocados at room temperature. To speed ripening, place in a paper bag with an apple or banana; to stop ripening, refrigerate for up to two days.
Grilled Avocado on Toast
Brush 1/2 avocado (pitted and peeled) with fresh lime juice and olive oil. Grill, cut side down, for 1 to 2 minutes, creating grill marks. Turn to create crosshatch marks, and grill for 1 minute more. Meanwhile, brush 1 side of a slice of bread with olive oil, and grill, about 30 seconds per side. Top bread with thin slices of parmesan and the grilled avocado. Mash with a fork, brush with olive oil and salt.
- 1 ripe Hass avocado (about 7 ounces)
- 1/2 cup silken tofu drained
- 1 cup pear juice
- 2 tablespoons honey
- 1/2 teaspoon pure vanilla extract
- 2 cups ice
Quarter, pit, and peel avocado. Process avocado, tofu, juice, honey, and vanilla in a blender until smooth. Add ice; blend until smooth. Divide among 4 glasses.
- 2/3 cup avocado
- Lemon juice
- 1 cup ripe mango
- 1 cup ice
- Soaked chia seeds (optional)
For a lusciously creamy smoothie, blend avocado (full of healthy fats and potassium) with lemon juice, honey, ginger, mango and ice. Extra credit: Stir in soaked chia seeds for an omega-3 boost.
Lemon Tuna Avocado Snack
- 1 ripe avocado
- Zest and juice of 1 lemon
- 1 teaspoon extra-virgin olive oil
- 1 six-ounce solid albacore tuna, in spring water
- 1 tablespoon sunflower seeds
- Salt and freshly ground black pepper
- Fresh basil leaves, for garnish (optional)
- Halve avocado lengthwise, and remove the pit. Scoop out 2 tablespoons avocado flesh from each half, and leave the shells with the remaining flesh intact.
- Mash the 4 tablespoons avocado with lemon juice and olive oil until smooth. Toss with tuna, sunflower seeds, half the lemon zest, and salt and pepper to taste. Fill halves with tuna mixture, and garnish with remaining lemon zest and basil, if desired. Serve immediately with a spoon.
If not serving immediately, cover with plastic wrap, pressing it onto the surface to prevent discoloration; refrigerate up to two hours.
- 2 garlic cloves, minced
- 1/4 cup packed fresh cilantro leaves, chopped
- 1/4 cup freshly squeezed lime juice, (about 2 limes)
- 1 serrano chile, minced (ribs and seeds removed for less heat, if desired)
- 2 ripe avocados, pitted, peeled, and cut into 1/2-inch pieces
- 1 mango, peeled, pitted, and cut into 1/4-inch pieces (below)
- Coarse salt
- To prepare mango: Hold mango with a paper towel (to avoid slippage). Using a vegetable peeler, remove skin and discard.
- With a knife, slice off wide, flat part of fruit on both sides of pit. Trim flesh from pit (discard pit).
- Place parts cut side down; slice in half horizontally. Cut crosswise into thin strips; cut strips lengthwise into pieces.
- To make guacamole: In a medium bowl, combine avocados, mango, garlic, cilantro, lime juice, and serrano chile; season with 1/2 teaspoon salt. Fold gently, leaving texture chunky.