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Avocado recipes

Rick Feb 11, 2013 04:45 PM

Besides guacamole, any other dishes where avacado is the star? Not looking for thinks like turkey sandwich with avacado or salad with sliced avacado. Any recipes out there or is avacado just a an add on t most dishes?

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    ohmyyum RE: Rick Feb 11, 2013 04:49 PM

    Idk if this qualifies as a dish, but I absolutely love an avocado, halved, sprinkled with sea salt and drizzled with honey. So good.

    3 Replies
    1. re: ohmyyum
      rmarisco RE: ohmyyum Feb 11, 2013 07:41 PM

      WHY HAVE YOU NOT TOLD ME THIS BEFORE??!!! i can't believe i've missed this idea all my life. I'm a beekeeper - you'd think i'd figure out the honey. and i love my avacadoes with salt and...... balsamic vinegar, or miso, or aleppo pepper.

      HONEY!! PERFECT! INSTANT FOOD! I'm trying this tomorrow - thanks so much!

      1. re: rmarisco
        pagesinthesun RE: rmarisco Feb 11, 2013 09:39 PM

        Envious of beekeeper!

        1. re: rmarisco
          GutGrease RE: rmarisco Feb 12, 2013 09:35 AM

          Waaay back in highschool, a friend of mine loved ranch dressing. He put it on anything and everything and was convinced that it made things taste better.

          As a beekeeper, you should be putting honey onto/into everything and everything. You might start the next food craze involving honey!

      2. Jay F RE: Rick Feb 11, 2013 04:50 PM

        I put them in salads. Half an avocado diced per portion. It's especially good with thousand island or green goddess dressings (homemade, of course).

        1 Reply
        1. re: Jay F
          Val RE: Jay F Feb 11, 2013 05:05 PM

          Yep in a salad is great; in fact, you don't even need any olive oil or other extracted oil--the avocado will "melt" into ooey goodness with whatever acid you choose: fresh lemon or perhaps balsamic vinegar...awesome! Plus one of my FAVORITE way to eat half an avocado is to spoon some fresh salsa into where the pit was and just eat it out of the skin with a spoon...great for work mornings with a side of sprouted whole grain toast!

        2. tim irvine RE: Rick Feb 11, 2013 04:50 PM

          I love cold avocado soup with a little Garam masala.

          1 Reply
          1. re: tim irvine
            coll RE: tim irvine Feb 12, 2013 03:55 AM

            I put avocado slices in my pozole or my Kit Carson/Aztec soup, along with a few other garnishes. I also occasionally make a pasta sauce which is mostly avocado, lemon and heavy cream, surprisingly tasty.

          2. Bacardi1 RE: Rick Feb 11, 2013 04:54 PM

            I frequently enjoy an avocado half with the pit hole filled with salad dressing. Delicious.

            5 Replies
            1. re: Bacardi1
              Jay F RE: Bacardi1 Feb 11, 2013 04:56 PM

              A friend buys tiny shrimp, tosses them in some kind of bottled French dressing, and mounds them up in the hole of the avocado. The shrimp are already cooked, so it's just assemble and eat.

              1. re: Bacardi1
                Val RE: Bacardi1 Feb 11, 2013 05:07 PM

                Bacardi, try some fresh salsa where the pit was...quite magical!

                1. re: Val
                  coll RE: Val Feb 12, 2013 03:56 AM

                  And don't forget soy sauce, tastes a bit like sushi.

                2. re: Bacardi1
                  biondanonima RE: Bacardi1 Feb 12, 2013 01:48 PM

                  An avocado filled with blue cheese salad dressing is one of the greatest foods on the planet.

                  1. re: Bacardi1
                    juster RE: Bacardi1 Feb 14, 2013 07:30 AM

                    Even better is an avocado chunked up and shaken (quite a lot) in a tupperware with the salad dressing so that the outsides of the avocado pieces melt off and combine with the dressing into delicious creaminess. My favorite for this is creamy poppyseed dressing.

                  2. v
                    Violatp RE: Rick Feb 11, 2013 05:04 PM

                    You can coat with bread crumbs and bake or fry. Hmm, wonder if tempura avocado is a thing?

                    Oh,and I've done an app with sliced avocado on crostini, drizzled with a really good reduced balsamic.

                    2 Replies
                    1. re: Violatp
                      ChrisOfStumptown RE: Violatp Feb 11, 2013 08:23 PM

                      I have had breaded or battered deep fried avocados before at a tapas place. Very tasty.

                      1. re: Violatp
                        c oliver RE: Violatp Feb 12, 2013 07:38 PM

                        I really like this crostini suggestion. Looking for an app for a couple of vegan friends. Thanks.

                      2. MidwesternerTT RE: Rick Feb 11, 2013 05:05 PM

                        A restaurant's summer menu last year featured Crispy Southwestern Avocado appetizer - essential a battered & deep fried version with sauces and spices Amazing (and I don't ever want to know the calories).

                        Here's a similar recipe from the California Avocado site


                        1. lynnlato RE: Rick Feb 11, 2013 05:08 PM

                          I found this recipe in the most recent edition of Food & Wine mag. It's Roasted Brussel Sprouts w/ Toasted Pecans and Avocado and I thought it looked and sounded delicious. Here's a link:


                          1. v
                            Violatp RE: Rick Feb 11, 2013 05:12 PM

                            Oh, and of course there's avocado smoothies and ice cream.

                            1. h
                              HillJ RE: Rick Feb 11, 2013 05:16 PM


                              a really excellent and unexpected cake!

                              1. s
                                swoll50 RE: Rick Feb 11, 2013 05:18 PM

                                grilled, filled with various things and then topped with cheese

                                1. pagesinthesun RE: Rick Feb 11, 2013 05:42 PM

                                  I have a great egg salad recipe that uses avocado.

                                  4 hard boiled egg whites
                                  2 of the yolks
                                  half of an avocado
                                  1 T mayo
                                  season to taste with s&p, herb of your choice.

                                  Yummy and pretty healthy

                                  1. hannaone RE: Rick Feb 11, 2013 06:09 PM

                                    Maybe not the star attraction, but sharing equal billing with the rest of the cast:

                                    Kimbap (Korean seaweed and rice roll)
                                    Rice paper wraps with grilled shrimp, steak strips, lettuce, avocado, cucumber strips, etc and dipped in a soy/wasabi sauce.

                                    Halved with crumbled bacon and sour cream

                                    Just the avocado on it's own

                                    1. ipsedixit RE: Rick Feb 11, 2013 07:14 PM

                                      Avocado fries

                                      Avocado soup (more like gazpacho)

                                      Avocado pie

                                      1. h
                                        Healthyfoodie121 RE: Rick Feb 11, 2013 07:51 PM

                                        A really great thing I like to do for a quick lunch is use an avocado as a binder in a tuna salad. It adds an incredibly satisfying velvety texture to the tuna salad and invokes a subtle but wonderful flavor. Here's a nice recipe I do for a quick and easy lunch.

                                        1/2 avocado
                                        1 can or packet tuna
                                        1/2 lime squeezed
                                        1 medium scallion or some chives chopped finely
                                        1/4 of a bell pepper or half of a serrano pepper if you like it spicy

                                        Simply mash all of that up in a bowl and serve it over a bed of green, mashed into lettuce wraps, or really put it in or on just about anything.

                                        I've also wrapped this up in a sheet of Nori paper and sliced it up which is pretty good as well.

                                        1 Reply
                                        1. re: Healthyfoodie121
                                          Shrinkrap RE: Healthyfoodie121 Feb 12, 2013 06:15 PM

                                          Just happened to do this with smoked salmon from Costco. How long will it keep?

                                        2. weezieduzzit RE: Rick Feb 11, 2013 09:11 PM

                                          Coctel de Camarones and Skagen Rora over avocado are my two favorite uses. Even more so than guacamole (and I love guacamole....)

                                          1. nomnomnoms RE: Rick Feb 11, 2013 10:03 PM

                                            Avocado toast.

                                            Toast a brioche slice.
                                            Mash 1/4-1/3 avocado on it with a fork.
                                            Sea salt, black pepper, light squeeze of lemon juice.

                                            Pretty much my breakfast/lunch every day in July when the Reed avocados are available!

                                            6 Replies
                                            1. re: nomnomnoms
                                              pagesinthesun RE: nomnomnoms Feb 11, 2013 10:15 PM

                                              What are Reed avocados?

                                              BTW, love avocado toast with a perfect tomato

                                              1. re: pagesinthesun
                                                nomnomnoms RE: pagesinthesun Feb 11, 2013 10:23 PM

                                                They're large, round avocados that are super creamy and are only available mid-late summer.

                                                Avocado toast with tomatoes are pretty bomb too. In that case I drizzle a little bit of balsamic instead of lemon juice...

                                                1. re: nomnomnoms
                                                  pagesinthesun RE: nomnomnoms Feb 11, 2013 10:39 PM

                                                  Are they from CA or FL? Are they rough skinned like Haas or smooth, bigger like FL avocados? I've never heard of them, but a life long lover of avocados. I want to learn more. The only other thing I might be able to compare to is an avocado I bought from a farmers market in Hawaii years ago. Of course, everything in HI is like southern CA on steroids!

                                                  Either way, I'll have to look for them late summer. Do you buy them at a chain grocer?

                                                  Thanks for the info and avo-education!

                                                  1. re: pagesinthesun
                                                    nomnomnoms RE: pagesinthesun Feb 11, 2013 10:54 PM

                                                    Being from CA, I think they might be Californian... I've never seen them before I moved down to Orange County.
                                                    They are smooth skinned, bright green. I buy them at the farmers market but I have seen them at the local Whole Foods!

                                                    1. re: nomnomnoms
                                                      pagesinthesun RE: nomnomnoms Feb 12, 2013 08:46 AM

                                                      I'll have to keep my eye out on my next SoCal visit. Thanks!

                                              2. re: nomnomnoms
                                                HillJ RE: nomnomnoms Feb 12, 2013 02:00 PM


                                                here's the avocado toast we typically make. brioche is a nice choice too!

                                              3. ursy_ten RE: Rick Feb 12, 2013 01:41 AM

                                                There are a few avocado sauces out there for pasta. I can't recommend any because I haven't tried them and am not sure how it would turn out. It's not an ingredient I would have put with pasta on my own.

                                                I will try it one day when I'm feeling adventurous!

                                                1. s
                                                  sparky403 RE: Rick Feb 12, 2013 07:58 AM

                                                  a resturant near me has deep fried avacado spring rolls - reallly good.

                                                  It also works pretty well replacing the mayo in deviled eggs

                                                  1. Peg RE: Rick Feb 12, 2013 08:52 AM

                                                    Avocado omelettes - either hot, or cold as a sandwich filling.

                                                    1. AmyH RE: Rick Feb 12, 2013 09:17 AM

                                                      I've made this stovetop avocado mac and cheese before and it's delicious


                                                      1 Reply
                                                      1. re: AmyH
                                                        GutGrease RE: AmyH Feb 12, 2013 09:49 AM

                                                        Avocado mac & cheese. Fantastic idea.

                                                        I've always liked avocado so much raw, that I've never ventured to try them any other way. Time for me to step into the future!

                                                      2. g
                                                        Goatjunky RE: Rick Feb 12, 2013 09:43 AM

                                                        Guacatillo is my favorite. I basically mash avocado into my favorite tomatillo salsa recipe. And i know this will sound strange but i use either whole wheat toast or wasa crackers spread with peanut butter sliced avocado red onion spicy sprouts and maybe sunflower seeds. Open faced. its great! Trust me. i have always meant to try a little walnut oil poured into a half also

                                                        1. m
                                                          mewright RE: Rick Feb 12, 2013 10:17 AM

                                                          Avocado with blue cheese

                                                          1. s
                                                            Sarah1218 RE: Rick Feb 12, 2013 10:40 AM

                                                            One of my favourite sandwiches is open faced on really crispy country bread brushed with olive oil. Just avacado, ripe cherry tomatoes sea salt and pepper and if you want some balsamic syrup

                                                            1. m
                                                              Ms.M RE: Rick Feb 12, 2013 10:41 AM

                                                              Years ago, there was a restaurant in town that served calves liver with avocado. As I recall, the liver was sliced thinly, 1/4", and they asked if you would like it cooked medium or medium-rare. The avocado was in a sauce with some thickening, but still light. The dish was divine! Perhaps there is something similar if you google it. The restaurant was Tout Va Bien in Washington, DC, but it is long gone.

                                                              1. s
                                                                Sarah1218 RE: Rick Feb 12, 2013 10:45 AM

                                                                fried avacado slices are amazing very decadent. good for an appitizer

                                                                1. n
                                                                  nemo RE: Rick Feb 12, 2013 11:49 AM

                                                                  Can't help myself! I have to post this recipe again. Lots of recipes on line for avocado chocolate pudding. Don't use banana, if called for. Avocado is the star but in a secret way.

                                                                  Chocacado Pudding

                                                                  1 ripe avocado
                                                                  1/4 C good cocoa powder (I used Hershey's Special Dark)
                                                                  1 tsp real vanilla extract (or a scrape of vanilla seeds)
                                                                  3 T sweetener of choice
                                                                  water to blend (start with a couple Tbs and add until you get a pudding consistency that you're happy with)

                                                                  Use a blender for smoothest texture. Take the bottom off the blender and push the pudding out with a spatula. This doesn't make a lot, unless you make a double batch or more, and you lose pudding if you try to pour it out the top.

                                                                  2 Replies
                                                                  1. re: nemo
                                                                    AmyH RE: nemo Feb 12, 2013 01:30 PM

                                                                    I just saw a recipe just like this (but I think with a little cinnamon, too) in the weekly Hannaford supermarket ad. I thought it sounded gross, but now that you recommend it I might have to re-think that!

                                                                    1. re: AmyH
                                                                      HillJ RE: AmyH Feb 12, 2013 01:34 PM

                                                                      The avocado cake I posted above I felt the same way (originally)...how could that be tasty....but it sure is!

                                                                  2. d
                                                                    dkenworthy RE: Rick Feb 12, 2013 12:29 PM

                                                                    A restaurant (long gone, name forgotten) used to make an avocado pasta that I recreated as best I could. I seldom make it, because avocados are expensive and I would rather just eat them with Mexican food or as guacamole, but it was really good and simple.

                                                                    Boil some fettucine. While draining, heat some good olive oil (or I guess you could use avocado oil but I don't have any) and toast a pinch of cumin seeds until they are aromatic. Add the pasta back and toss with cubed avocado. Add salt to taste and lots of black pepper if you like it and serve.

                                                                    Easy and delicious. You can add grated Parmagiano at the table, but I don't think it needs it.

                                                                    1 Reply
                                                                    1. re: dkenworthy
                                                                      Gloriaa RE: dkenworthy Feb 12, 2013 12:57 PM

                                                                      I love avocado pieces in my chicken tortilla soup! The hot soup with the cold creamy avocado is a magical combination.

                                                                    2. ursy_ten RE: Rick Feb 12, 2013 06:04 PM

                                                                      Some awesome recipes here - http://food52.com/recipes/tags/avocado

                                                                      9 Replies
                                                                      1. re: ursy_ten
                                                                        HillJ RE: ursy_ten Feb 12, 2013 06:08 PM


                                                                        the pie looks interesting, ursy.

                                                                        1. re: HillJ
                                                                          chloebell RE: HillJ Feb 12, 2013 06:23 PM

                                                                          This always gets an, "I want the recipe" request. Make it up a few hours before serving, and of course, add avocado's at last minute.


                                                                          1. re: HillJ
                                                                            ursy_ten RE: HillJ Feb 12, 2013 06:26 PM

                                                                            It does, doesn't it? I love so many of those flavours - coconut, avocado, ginger, lime, mint... and it looks like it might be better for you than the average pie as well!

                                                                            Another one to put on the 'to try list' :)

                                                                            1. re: ursy_ten
                                                                              HillJ RE: ursy_ten Feb 12, 2013 06:47 PM

                                                                              Costco has been selling bagged dried coconut. The coconut is shredded in thumb size pieces. The other day I tried making pie crumbs out of it with just a touch of coconut milk and it worked pretty well. While I do like gingersnaps, I think this coconut crust might be just the thing to support this version of a avocado pie.

                                                                              1. re: HillJ
                                                                                ursy_ten RE: HillJ Feb 12, 2013 07:29 PM

                                                                                Yes! You can never have too much coconut.

                                                                                I am sad that when I was growing up, coconut cream and oil was considered so unhealthy, so my mum often avoided using them. I'm making up for the deficiency now though :)

                                                                          2. re: ursy_ten
                                                                            cresyd RE: ursy_ten Feb 17, 2013 11:51 PM

                                                                            A Food52 recipe I recently played with was this - http://food52.com/recipes/17931-cream...

                                                                            Instead of crab, I used shrimp and replaced the cream cheese with fat free yogurt - it was really delightful.

                                                                            1. re: cresyd
                                                                              ursy_ten RE: cresyd Feb 17, 2013 11:58 PM

                                                                              Wow, that looks really good. I know I was saying further up in the thread I wasn't too sure about avocado pasta sauces, but I think I'd like to try that one.

                                                                              Food52 is one of my favourite places to go for inspiration.

                                                                              1. re: ursy_ten
                                                                                cresyd RE: ursy_ten Feb 18, 2013 12:21 AM

                                                                                Food52 is definitely one of my favorite places to get ideas.

                                                                                I used an immersion blender, so with yogurt (as opposed to the proposed cream cheese) it contributed nicely to thinning out the sauce, and then the avacados worked to thicken it up well. I used 4 really small avacados, so I'm not sure how my ratios ultimately added up - but a recipe like that I believe is all about playing with proportions in the way you like best.

                                                                                I'm in a shellfish dead zone where the best value is pre-cooked frozen shrimp, so this recipe was just perfect for those. Defrosted the shrimp, drained any extra liquid and just tossed them in.

                                                                                1. re: cresyd
                                                                                  ursy_ten RE: cresyd Feb 18, 2013 01:01 AM

                                                                                  Thanks for the tips - I am putting it on my ever-growing "to try" list :)

                                                                          3. v
                                                                            valerie RE: Rick Feb 12, 2013 07:14 PM

                                                                            I haven't made these but came across the recipe today. I think it sounds good so I will keep it on file and eventually try it.

                                                                            Avocado Egg Rolls


                                                                            1. s
                                                                              seamunky RE: Rick Feb 12, 2013 07:30 PM

                                                                              Mash an avocado in a bowl. Add a tablespoon of sugar or condensed milk and mix. Add a cup of finely crushed ice. Crunch away at the ice and sweet creamy avocado. Growing up, this used to be a very once in a while summer treat as avocados were expensive and one avocado was made into this treat for five happy kids.

                                                                              1. l
                                                                                laliz RE: Rick Feb 13, 2013 12:05 PM

                                                                                Avocado Spread and Shrimp
                                                                                Blend 2 peeled and pitted avocados, 2 tablespoons lemon juice, 1/2 cup ricotta, 1 garlic clove, and a pinch of salt in a food processor until smooth. Spoon onto bruschetta; top with a small peeled and cooked shrimp and cracked pepper.

                                                                                Avocado/Cheese/ Fruit Kabobs
                                                                                Variety of cubes melon, pineapple, strawberries
                                                                                3 large California avocados peeled
                                                                                Cubes of California cheeses (Monterey Jack, goat cheese)
                                                                                Mixed salad greens
                                                                                Sweet Herbed Dressing
                                                                                Cut avocado into 1/2-inch pieces.
                                                                                Arrange fruit, avocado, and cheese on skewers.
                                                                                Arrange over salad greens, and drizzle with Sweet Herbed Marinade. Serve immediately.
                                                                                Makes 12 servings.

                                                                                Sweet Herbed Dressing:
                                                                                1/4 cup honey
                                                                                3 tablespoons fresh lime juice
                                                                                1/4 cup fresh cilantro leaves
                                                                                /4 cup fresh mint leaves
                                                                                1/4 cup fresh parsley leaves
                                                                                1/2 teaspoon paprika
                                                                                /4 teaspoon salt
                                                                                1/4 teaspoon ground black pepper
                                                                                1/4 teaspoon dried crushed red pepper
                                                                                1/2 cup olive oil
                                                                                Process first 9 ingredients in a blender until smooth, stopping to scrape down sides. Turn blender on high; gradually add oil in a slow, steady stream. Makes 1/2 cup.

                                                                                1. Wtg2Retire RE: Rick Feb 14, 2013 12:04 PM

                                                                                  We like this rice and avocado dish.

                                                                                  Navajo Avocado Rice

                                                                                  Recipe By: Houston Chronicle
                                                                                  Serving Size : 6
                                                                                  1 tablespoon each: butter or margarine and olive oil
                                                                                  1 small onion, finely chopped
                                                                                  1 garlic clove, minced
                                                                                  1 cup regular uncooked rice
                                                                                  1/4 teaspoon each: salt, dried oregano, ground cumin, and turmeric
                                                                                  1 14.5-oz can chicken broth
                                                                                  1 avocado

                                                                                  Place butter and oil in 2-quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque. Add salt, oregano, cumin, turmeric and broth. Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes or until rice is tender and all liquid is absorbed. Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat; let stand 5 minutes before serving. Makes 4 to 6 servings.

                                                                                  1. a
                                                                                    antennastoheaven RE: Rick Feb 14, 2013 12:28 PM

                                                                                    thai avocado curry is awesome!

                                                                                    1. p
                                                                                      piccola RE: Rick Feb 14, 2013 06:18 PM

                                                                                      Sometimes when I feel lazy I'll crack an egg into an avocado half and bake. Great for any meal.

                                                                                      10 Replies
                                                                                      1. re: piccola
                                                                                        c oliver RE: piccola Feb 14, 2013 06:56 PM

                                                                                        Details please. At what temp and for how long? Any seasoning? How do you "prop it up"?

                                                                                        1. re: c oliver
                                                                                          piccola RE: c oliver Feb 14, 2013 07:16 PM

                                                                                          I basically follow these instructions: http://lifehacker.com/5881942/bake-an...

                                                                                          But I use mini loaf pans instead of one bigger pan. The pans are narrow enough that the halves can't tip over (though sometimes it's tricky to fish them out afterward). I put the avocado in before topping with the egg to avoid spillage.

                                                                                          1. re: piccola
                                                                                            c oliver RE: piccola Feb 14, 2013 07:29 PM

                                                                                            Thanks. How long do you cook it and how done (or not) do you like 'em? I'm thinking some 'donuts' of foil would hold them upright. ???

                                                                                            1. re: c oliver
                                                                                              grayelf RE: c oliver Feb 14, 2013 09:24 PM

                                                                                              Someone mentioned avocado smoothies above -- I'm particularly fond of the avocado "shakes" you can get in Vietnamese restaurants.

                                                                                              Also love avocado fool for dessert. Something about avocados for sweet dishes just really makes me happy. Though I'd also probably walk over hot coals for a well executed avocado tempura :-).

                                                                                              1. re: c oliver
                                                                                                piccola RE: c oliver Feb 15, 2013 06:01 AM

                                                                                                About 10-20 minutes. I know that's a big range but it depends on your oven, the avocado and how you like your eggs (I like a really runny yolk).

                                                                                                Oh, and obviously you would season however you like. I keep it simple with salt and pepper.

                                                                                                1. re: piccola
                                                                                                  c oliver RE: piccola Feb 15, 2013 08:07 AM

                                                                                                  Thanks. Gotta try this. Soon. I like runny also.

                                                                                          2. re: piccola
                                                                                            lynnlato RE: piccola Apr 6, 2013 07:29 AM

                                                                                            I just toasted a piece of Trader Joe's sprouted grain protein bread and shmeared it with avocado and sprinkled that with red pepper flakes, a little chili powder and a dash of cumin and then topped it with a runny fried egg. It was heavenly... I squealed, danced and smiled. ;-)

                                                                                            1. re: lynnlato
                                                                                              HillJ RE: lynnlato Apr 6, 2013 07:33 AM

                                                                                              that sounds really really delicious.
                                                                                              runny fried eggs and avocado are a marriage made in food heaven!

                                                                                              1. re: HillJ
                                                                                                lynnlato RE: HillJ Apr 7, 2013 03:48 PM

                                                                                                You know it HillJ! I also tried the avocado drizzled with honey and added a sprinkle of Maldon salt and it was tasty, but it def didn't make me chair dance. ;-)

                                                                                                1. re: lynnlato
                                                                                                  HillJ RE: lynnlato Apr 7, 2013 04:50 PM

                                                                                                  Stick with what you love!

                                                                                          3. coll RE: Rick Feb 15, 2013 07:42 AM

                                                                                            Don't think anyone mentioned this, but I like to use avo (as my sister in San Diego calls them) in place of mayo on a sandwich. Just remembered because I saw Burger King, of all places, offers a chicken sandwich with avocado and swiss.

                                                                                            3 Replies
                                                                                            1. re: coll
                                                                                              Val RE: coll Feb 15, 2013 08:04 AM

                                                                                              Yes, a mayo substitute! Hummus is a nice mayo substitute too I have found...I also recently tried hummus on a baked potato and loved it.

                                                                                              1. re: Val
                                                                                                coll RE: Val Feb 15, 2013 08:10 AM

                                                                                                Yep hummus and even (if you're in a wild and crazy mood!) something like tapenade, pesto or ajvar. You can mix those with mayo if you want to be a little more traditional I guess. But getting back to avocados.....

                                                                                                1. re: coll
                                                                                                  grayelf RE: coll Apr 6, 2013 05:10 PM

                                                                                                  Speaking of pesto, I had an avocado pesto done with cilantro instead of basil for dinner the other night. Wicked good.

                                                                                            2. m
                                                                                              MrsJonesey RE: Rick Feb 17, 2013 10:39 AM


                                                                                              Found this while looking for ways to use up kiwis. Now just have to wait on my avocado to ripen. Think I'll use cilantro instead of mint though.

                                                                                              1. luckyfatima RE: Rick Feb 17, 2013 08:26 PM

                                                                                                Avocado smoothies or milkshakes, avocado bubble tea.

                                                                                                Breaded fried avocado tacos.

                                                                                                Breaded fried stuffed avocado, chicken or shrimp stuffing with South Western or Tex-Mex seasoning.

                                                                                                1. roxlet RE: Rick Apr 6, 2013 07:47 AM

                                                                                                  I mix a can of tuna with 1/2 a ripe avocado, and then add in any vegetables I have around. It's a delicious alternative to mayo in a tuna salad. I highly recommend it!

                                                                                                  1. h
                                                                                                    HillJ RE: Rick Apr 6, 2013 07:50 AM

                                                                                                    I'm enjoying an avocado right now with the product, Blaze Glaze drizzled over the halves.

                                                                                                    Blaze Glaze is a rich balsamic vinegar glaze. Very tasty.

                                                                                                    1. lilmsmuffin RE: Rick May 20, 2013 08:01 PM

                                                                                                      My latest obsession: avocado & egg wraps

                                                                                                      -2 hard boiled eggs
                                                                                                      -1 ripe avocado
                                                                                                      - ground black pepper
                                                                                                      - hint (~1/2 teaspoon) Miracle Whip (that's right - not mayo, tell me off if you must, I happen to think it works perfectly here)

                                                                                                      Mash everything together and spread generously on two small soft tortillas.

                                                                                                      Mmmm. I just can't get enough.

                                                                                                      1. BobB RE: Rick May 22, 2013 08:53 AM

                                                                                                        I like mine very simple, just sliced and topped with fresh-squeezed lime juice. Perfect balance of flavors.

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