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Favorite avocado toppings?

fadista Mar 31, 2011 10:44 PM

Okay, so it's not quite "cooking," but what are some of your favorite quick toppings for when you cut avocado in half and eat it right out of its skin? Sure, they're great with lime, but I feel I'm missing something.

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  1. t
    tastesgoodwhatisit RE: fadista Apr 1, 2011 02:06 AM

    I've had and enjoyed them with soy sauce and with seafood sauce (separately, not both at the same time). Lime, garlic and salt punches up the lime option too.

    1 Reply
    1. re: tastesgoodwhatisit
      coll RE: tastesgoodwhatisit Apr 1, 2011 03:39 AM

      Definitely soy sauce, or ponzu. Addictive.

    2. David11238 RE: fadista Apr 1, 2011 03:49 AM

      EVOO & smoked salt.

      1. ursy_ten RE: fadista Apr 1, 2011 04:05 AM

        Smoked salmon (or crab, or prawns) chopped and mixed with sour light cream, a little lemon juice, and herbs or spring onions.

        Or, your favourite salsa

        1. mamachef RE: fadista Apr 1, 2011 05:02 AM

          I know it sounds weird, but a very small drizzle of condensed milk is pretty good on them. Complete antithesis of the lime/salt/chile thing, but tasty in its' own right.

          2 Replies
          1. re: mamachef
            buttertart RE: mamachef Apr 1, 2011 03:02 PM

            My mind's mouth says yes ma'am to that, sounds quite wonderful.

            1. re: buttertart
              grayelf RE: buttertart Jul 6, 2011 02:37 PM

              That sounds like the basis for a Vietnamese avocado shake, mamachef, one of my favourite ways to ingest an avocado. Though not possible straight out of the skin, of course :-).

          2. m
            mwright RE: fadista Apr 1, 2011 05:14 AM

            Blue cheese

            2 Replies
            1. re: mwright
              biondanonima RE: mwright Apr 1, 2011 12:50 PM

              Blue cheese is good, blue cheese salad dressing and some walnuts is better!

              1. re: biondanonima
                DoobieWah RE: biondanonima Apr 1, 2011 01:10 PM

                I make a bruschetta with tomatoes, garlic, basil and olive oil. Put a little blue cheese and melt it in a toaster oven. Finish it off with thick slices of avocado.


            2. JEN10 RE: fadista Apr 1, 2011 05:27 AM

              Picked ripe off the tree, slice in half, sprinkle with salt and pepper, then slice a meyer lemon in half and drizzle over the whole thing. Heaven.

              2 Replies
              1. re: JEN10
                fadista RE: JEN10 Apr 1, 2011 09:34 AM

                An avocado tree in your back yard? Wonderful!

                Thanks for all the great suggestions, everyone - I'm looking forward to the next week of experimenting.

                1. re: fadista
                  JEN10 RE: fadista Apr 1, 2011 12:07 PM

                  My husband lived in Santa Barbara and they used to supply the orchards with bees. That is where I learned to eat avacados.

              2. m
                magiesmom RE: fadista Apr 1, 2011 07:31 AM

                Balsamic vinegar and smoked salt.

                2 Replies
                1. re: magiesmom
                  inaplasticcup RE: magiesmom Jul 6, 2011 01:46 PM

                  +1 on the balsamic and salt (I prefer sea or kosher) and fresh cracked black pepper.

                  1. re: inaplasticcup
                    AnneMarieDear RE: inaplasticcup Jul 6, 2011 02:21 PM

                    Add a soft or hard boiled egg and you have something really great.

                2. s
                  sarahe1 RE: fadista Apr 1, 2011 07:45 AM

                  A hit of cholula sauce REALLY compliments avocado!

                  1. linguafood RE: fadista Apr 1, 2011 09:54 AM

                    I'm very happy with just a generous squeeze of lemon and a good grind of s&p.

                    Of course, avocado works fantastically with all kinds of shellfish - shrimp or lobster salad in the "half-shell" is one of my favorite appetizers.

                    1. darklyglimmer RE: fadista Apr 1, 2011 10:32 AM

                      In The Bell Jar, Sylvia Plath writes about eating halved avocados filled with melted grape jelly. I tried it once: not nearly as bad as you'd think, but since it's never occurred to me to repeat it, it must not have blown me away. As a college friend used to say: two tastes that meet in your mouth and go, "Huh."

                      I'm a huge fan of a plain avocado, actually - but garlic salt is nice, too.

                      2 Replies
                      1. re: darklyglimmer
                        mamachef RE: darklyglimmer Apr 1, 2011 11:43 AM

                        I remember that, but I think it was half jelly and half French dressing.

                        1. re: mamachef
                          darklyglimmer RE: mamachef Apr 1, 2011 12:20 PM

                          That's right - I must have either forgotten the French dressing at the time, or not used it because we never have it around, and then forgotten it later. (Funny: grape jelly alone sounds fine to me, but grape jelly mixed with French dressing gets a recoil and an "ewww.")

                      2. l
                        laliz RE: fadista Apr 1, 2011 10:55 AM

                        crumbled crisp BACON

                        1 Reply
                        1. re: laliz
                          shecrab RE: laliz Jul 6, 2011 06:32 AM


                        2. b
                          Bigley9 RE: fadista Apr 1, 2011 11:32 AM

                          I fill the seed hole with great quality plain yogurt. The tang of the yogurt is perfect with the rich smoothness of the avocado

                          1 Reply
                          1. re: Bigley9
                            JEN10 RE: Bigley9 Apr 1, 2011 12:08 PM

                            That sounds delicious!

                          2. b
                            benbenberi RE: fadista Apr 1, 2011 01:08 PM

                            If I have any available, a little lobster salad, shrimp salad, or seafood salad. Mmmm.

                            1. DoobieWah RE: fadista Apr 1, 2011 01:11 PM


                              1 Reply
                              1. re: DoobieWah
                                tzurriz RE: DoobieWah Jul 6, 2011 04:27 PM

                                agreed, salt is perfect.

                              2. rcallner RE: fadista Apr 1, 2011 01:14 PM

                                They're bizarrely delicious sliced in half with the hole filled with Kraft italian salad dressing, which I otherwise disdain. But it's sensational with avocado, for some reason.

                                5 Replies
                                1. re: rcallner
                                  biondanonima RE: rcallner Jul 6, 2011 08:28 AM

                                  This used to be my favorite way to eat them when I lived with my parents, since they always had Kraft Italian in the house. Now, I have no other use for it so I never buy it, but damn it's good on an avocado!

                                  1. re: biondanonima
                                    rcallner RE: biondanonima Jul 6, 2011 01:39 PM

                                    I'm glad you posted this just now, because yesterday I took advantage of a big sale on avocados and am slightly buried in them. Worth shaking up that Kraft bottle! (It's also ok as a base flavoring for pasta salad, but that's about it.)

                                    1. re: biondanonima
                                      pilotgirl210 RE: biondanonima Jul 6, 2011 02:12 PM

                                      Buy the fat-free (water-based) Kraft Italian dressing and pour a half a bottle of it in a small saute pan. Add bite-sized pieces of chicken breast and saute until the dressing evaporates, leaving a lovely coating of spices on the chicken. Low cal, quick and delicious !!

                                      1. re: pilotgirl210
                                        chef chicklet RE: pilotgirl210 Jul 11, 2011 05:45 PM

                                        hmmmm.... I gotta try that!

                                        1. re: chef chicklet
                                          pilotgirl210 RE: chef chicklet Jul 20, 2011 02:41 PM

                                          It's a staple at our house, CC. And sooooo easy that it's embarassing. One time hubby brought several business friends home for dinner (surprise!!) and the only meat I had thawed out and in the refrigerator was four chicken breasts. Made a rice pilaf, steamed veggies and this low-cal chicken and it was a hit. Occasionally someone asks for the recipe and I blush because it's such a no-brainer!!

                                  2. eclecticsynergy RE: fadista Apr 3, 2011 12:02 AM

                                    Mounded with cottage cheese, and topped either with smoked paprika or with bacon and Catalina dressing.

                                    Also good with Frank's Chili Lime hot sauce.

                                    1. prima RE: fadista Jul 6, 2011 06:12 AM

                                      Lime juice, cilantro & Cholula/Tabasco/Frank's.

                                      1. c
                                        CanadaGirl RE: fadista Jul 6, 2011 06:18 AM

                                        Super simple (boring?) with salt and cilantro.

                                        1. d
                                          DPGood RE: fadista Jul 6, 2011 01:48 PM

                                          Top with a few shrimp and some Russian or 1000 Island dressing. Can add a quartered tomato or a quartered hard boiled egg if you like. (Palta a la Reina)

                                          1. pilotgirl210 RE: fadista Jul 6, 2011 02:09 PM

                                            My uncle, who married my mom three years after my dad (his younger brother) died, was a Marine pilot stationed out of El Toro near L.A. for many years. And boy, did he love his avocados! He'd eat them with a large tablespoon of Best Foods mayo right in the middle of an avocado half and when he'd come to visit me after Mom died, I'd make up a baby (bay) shrimp salad of mayo, celery, Walla Walla onions and seasonings. I love them both ways, now :=)

                                            7 Replies
                                            1. re: pilotgirl210
                                              mlou72 RE: pilotgirl210 Jul 6, 2011 02:22 PM

                                              I second the mayo, it's what my mom always did. I've never heard of anyone else doing it, I suppose mainly because most people seem to eat avocados in/with other foods. I prefer just to top it with a fork, though.

                                              1. re: mlou72
                                                AnneMarieDear RE: mlou72 Jul 6, 2011 02:24 PM

                                                I've never done it but I can see the mayo with avocado. I love avocado with eggs, vinegar, and salt and pepper. Mayo is eggy, makes sense to me. :)

                                                1. re: AnneMarieDear
                                                  pilotgirl210 RE: AnneMarieDear Jul 6, 2011 03:56 PM

                                                  And how decadent! Fat with fat. What could possibly be wrong about that???

                                                  1. re: pilotgirl210
                                                    Veggo RE: pilotgirl210 Jul 6, 2011 04:03 PM

                                                    Just watch your weight and balance calculation, air temp, elevation, and fuel. And you may have to trim it back a bit...:)

                                                    1. re: Veggo
                                                      pilotgirl210 RE: Veggo Jul 11, 2011 10:42 AM

                                                      LOL. If I lived on avocados filled with mayo, I definitely would have a weight and balance problem!!

                                                2. re: mlou72
                                                  Sherri RE: mlou72 Jul 6, 2011 04:33 PM

                                                  Avocado & mayo smashed on toasted sourdough bread w/ a squeeze of lemon and sprinkle of salt! This was my favorite breakfast growing up in SoCal when all we had to do was go outside and pick the avocado & lemon from the trees at home.

                                                  1. re: Sherri
                                                    pilotgirl210 RE: Sherri Jul 22, 2011 12:00 PM

                                                    Oh, wow. Now I'm totally jealous!

                                              2. v
                                                Val RE: fadista Jul 6, 2011 03:57 PM

                                                In the seed hole....salsa or pico de gallo...love avocado and tomato together...seems I've read that the 2 together are beneficial but can't find article to support this idea...but just had it today for lunch with a side of kidney beans. Very nice!

                                                1. n
                                                  nosey RE: fadista Jul 6, 2011 04:38 PM

                                                  Cold garbanzo beans and a salad dressing of your choice.

                                                  1 Reply
                                                  1. re: nosey
                                                    mlou72 RE: nosey Jul 6, 2011 06:19 PM

                                                    Oh, now that sounds delicious! Jogging my memory... of my mom doing a 3 bean salad (which she loves to put thousand island on, eek!), and once in awhile slices of avocado were on the plate. But I always gobble up avocado first so I never would've mixed beans into the bite... must try.

                                                  2. k
                                                    KitchenBug RE: fadista Jul 11, 2011 05:51 PM

                                                    My absolute favourite that I'd eat as often as mum would let me when I was younger was to fill the avocado with tuna and drizzle with a bit of olive oil and a tiny bit of salt... best!

                                                    1. chef chicklet RE: fadista Jul 11, 2011 06:00 PM

                                                      The best and my favorite topping I had only once. I was in Puerto Vallarta, and the avocado was just huge, so perfect in ripeness (not too soft). They leveled it so it was well balanced and I didn't have to worry about it tipping. It was filled with a wonderfully fresh and spicy Mexican shrimp salad with squeeze of lime. They served me an icy cold corona with a wedge of lime, anywayI think that's mandatory in Mexico. Omg... it was so goooooood!
                                                      Most of the avocados I get here are Haas which are very good, but they don't get to be that size. So I suffer silently with a squeeze of lime and salt and pepper. For me fresh small shrimp and avocado are a perfect marriage. Sure of course I make a spicy avocado and shrimp salad and it is very good, but there's something about digging into the creamy flesh of a perfectly ripe avocado right out of the skin that can't be topped.

                                                      1. scubadoo97 RE: fadista Jul 11, 2011 07:00 PM


                                                        1. f
                                                          ForFoodsSake RE: fadista Jul 20, 2011 05:06 PM

                                                          I like to mix avocado slices, halved grape tomatoes (or other small tomatoes), cucumber slices, and sometimes a little fresh mozzarella in a bowl, top with a drizzle of EVOO, balsamic, salt and pepper. Delicious.

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