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Apr 14, 2009 09:40 PM

Four quick avocado recipes

What do I do with this avocado?
by: Chef Cristian Feher

You were walking down the produce isle and spotted a mob of people busily squeezing a case of avocados. So naturally, you got in there and started squeezing some yourself. You noticed that some were rock-hard, and you put them back. Others were way too soft and smelled a little rank. Those went back too. But this one, oh yes! This one! Glorious leathery skin, nice heavy weight, and its semi-soft flesh gave in reluctantly to your gentle squeeze. So you whisked it away and gave it a good home on your kitchen table. Now what?

I could tell you many things about the avocado. I could tell you that the ancient Aztecs called it ahuacatl (testicle). I could tell you that the Jamaicans call it the Alligator Pear due to it's tough reptilian-like skin. I could also tell you that the Berkley Campus of the University of California claims to have the oldest avocado tree dated back to 1879. But I'm sure you're hungry, and that avocado is strutting around your kitchen making you look weak in front of the other food! So let's get down to business.

I'm going to give you four quick ways to enjoy that avocado. And I will also give you a couple of tips that you may find helpful!

To ripen an avocado faster, place it in a paper bag. When an avocado is ripe, place it in the fridge to slow down the ripening process. If you have too many, you can mash them and freeze them, adding one tbsp of lemon juice per avocado so they don't turn brown. A zip lock bag works perfectly for this. Thaw it out in the fridge, or run the bag under warm water if you're in hurry.

Avocado Guacamole:
The ingredients can be minced with a knife, but you can do it faster with a food processor. Mash a couple of avocados in a bowl with a fork, and add some minced parsley, garlic (2 cloves), and half a red pepper (minced). Add salt and pepper to taste and mix a couple of swirls of extra virgin olive oil in there. A squirt of lemon juice keeps it from turning brown. Add minced hot chilies if you like it spicy!

Avocado Toast:
Toast your favourite piece of bread, spread butter on it, spread a generous amount of ripe avocado, and sprinkle some sea salt and fresh ground pepper. This brings back memories of breakfast in Tobago!

Avocado with Mary-Rose Sauce:
Slice some avocado and arrange the slices on a plate along with slices of fresh tomato. Mix one part Mayonnaise, and one part Tomato Ketchup with a squirt of hot sauce. Pour sauce over the avocado and tomato and you're done. You can also reward yourself for being such a good avocado picker by adding freshly boiled Tiger Shrimp!

Avocado Milk Shake:
Yes, that's right. Avocados are used in many countries as part of delicious sweet drinks and desserts. And this one is one of my favourite summer recipes. In a blender, pour 2 cups of milk, 2 large scoops of vanilla ice cream, and 2 large avocados. Blend and serve in tall glass. Top with whipped cream and chopped mint (optional) and enjoy! If it's not sweet enough for you, add a couple of tbsp of sugar or condensed milk to taste.

Now, go show that avocado who's the boss! And invite some friends (they might bring you more avocados).

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  1. My quickest avocado recipe if you want to call it that is to half the fruit, remove the seed and score a checkerboard pattern with a paring knife on the face cut. Penetrating down just until you feel the tip of the knife hit the skin. Then fill seed cavity with your favorite hot sauce, mine would be Franks for this application. I just hold it my hand an run my spoon down the sides, small chunks fall off and mix with sauce. It’s fast, easy and portable.

    P.S. – No cilantro in guacamole?

    9 Replies
    1. re: TimCarroll

      traditionally it certainly wouldn't be parsley. and the checkerboard cutting is the quickest way to make a neat dice, although i usually just scoop and spread.

      i like avocado with very savory things like on a blt or with smoked salmon. i also love it spread on toast under scrambled eggs.

      1. re: hotoynoodle

        Unless you are in Oaxaca where Flat Leaf Parsley is preferred over Cilantro by most people... but that Gucamole recipe is wrong on so many levels... raw garlic, red pepper, lemon instead of lime

        1. re: Eat_Nopal

          oh, i didn't even see the garlic, lol.

          1. re: Eat_Nopal

            I also substitute lemon for lime in the Alton Brown recipe. It is the best recipe I have found. Spicy, tangy and, most importantly for me, not mashed.

            1. re: Eat_Nopal

              I was thinking the very same thing! I don't know where OP learned to make guacamole - a couple swirls of olive oil! ..... maybe Soop gave him a recipe LOL

              1. re: janetms383

                No offense to anyone who advocates olive oil in the guac, but is that gilding the lily or what? My god! Avocado is so buttery good on its own, why bother? I'll just chalk this up to "to each his own." But please don't put any oil in mine. Enough fat finds its way into me already. ;)

                1. re: kattyeyes

                  I sure agree with oil and avocado comments that they don't belong together. However I do have a recipe from a French cookbook, that does something seemingly odd to me too.

                  Take an avocado, split and remove the pit. For a salad or appetizer, the recommendation is to serve it on a plate with warm roasted hazelnuts on a plate with a few greens, such as watercress and fill the pit hole with a squeeze of lime and hazelnut oil. Were talkin' a major oil slick.

                  1. re: kattyeyes

                    Wow - have to agree with you on this one. Total overkill adding more oil. Kinda like the people who bury their roasted/baked sweet potatoes in brown sugar...

            2. re: TimCarroll

              That's so funny, TC. I used to eat avocado very similarly, with poking holes in the halved avocado with a fork, then generously squeezing lemon juice all over it, and salt.

              eat. repeat.

            3. A fav among my friends is a crabmeat filled avocado.
              We drink plenty of avocado & mint smoothies in my house!
              Avocado & orange slices with a poached egg was on my breakfast plate Monday.

              2 Replies
              1. re: HillJ

                I second the crab meat or shrimp salad. I usually mix a little scallion, some cooked diced shrimp mayo and avacado with a splash a lime and stuff back in the avacado. I get more creative if I have more time with diced tomatoes and or celery, but that is quick easy and you can make a whole lunch out of that.

                Avacado, fennel and orange sections, a little honey, oj, olive oil and mint. Usually things I have

                Sliced on a croissant with a poached egg

                On top of grilled chicken with some good manchego cheese

                Cheese quesadillas with avacado and onion

              2. The original comment has been removed
                1. My "Mexican Mom" taught me how to make vegetarian tostadas with rehydrated TVP, tomatoes, jalapenos and red onions marinated in lime juice, then mixed with diced avocado and scooped onto a tostada. I could live off that stuff. Lots of chopping involved, but I've always got the ingredients on hand so it's fairly quick.

                  2 Replies
                  1. North central Mexcan recipes sometimes call for the grated pit to thicken I imagine