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How do you eat your avocados?

I look at those luscious alligator pears at the market and say to myself, "Guacamole isn't on the menu this week," and I pass. But surely there are ways to eat avocados other than guac or scooped and chopped into a green salad.

How do you eat your avocados?

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  1. Seriously, I LOVE them plain. I could eat dozens of them. But I also use them as happy little boats for chicken salad, etc.

    7 Replies
    1. re: pinehurst

      I grilled some a few weeks ago. Excellent!

      Ina Garten has a fabulous Guacamole Salad.

      I also love Brianna's Honey Mustard Dressing on sliced avocado's & fresh tomatoes, Maldon salt & fresh cracked pepper.

      Ok. I'm hungry now.

      1. re: chloebell

        chloebell, I've never grilled avocados but am getting a hankering to do so now! Any tips?

        1. re: cayjohan

          Cut a slightly under-ripe avocado in half & remove the pit. Brush the exposed flesh with a bit of oil (and lemon or lime juice if you like) and place on a medium-hot grill, cut side down. Grill for 5-7 minutes or until lightly charred on the surface and warmed through.

          1. re: goodhealthgourmet

            Thanks...I think I was overthinking the whole grill thing (as in, avocados might be difficult). Glad to hear it's that simple. I'm in the mood to grill a steak, and I think grilled avocado would be a nice go-with.

      2. re: pinehurst

        Chicken salad with avocado is one of the perfect food marriages.

        1. re: pinehurst

          I have made a salad of basic guacamole ingredients (avocado, tomato, jalapeno, red or green onion, cilantro, lime juice, salt), added fresh ripe mango and cucumber to the mix and eaten in lettuce leaves as wraps. The mango brings brightness to the mix and the cucumber adds crunch.

          I also make a raw green soup from avocado, Granny Smith apple, arugula or spinach (or any other green), lime juice, chile, garlic, green onions and any other green fruit or vegetable that might work. Don't forget a green herb too. It's refreshing yet filling on a summer evening.

          The combination of ruby red grapefruit, avocado and basil is a surprisingly fine one. Add pink peppercorns and good quality e.v.o.o. and perhaps a few drops of lime juice and salt and it's a beautiful salad. Any other citrus could sub for the grapefruit, though sweet citrus will call for a more assertive vinaigrette.

          I've been meaning to try a mock ice cream made with avocado, lime juice, salt, sweetened condensed milk or coconut milk. I might even add an herb to it too. Don't know how it would freeze up, but one of these days I'll try it.

          One more: shellfish. I really like the salty briny taste of crab with avocado.

          1. re: 1sweetpea

            Good point---I was going to say that a guac salad of *un*mashed avocados may be preferable, but you beat me to it! And I will have to try mango and lettuce wraps.

        2. http://chowhound.chow.com/topics/890071

          Some good ideas in there. And go back and get those avocados!

          And lately I've been enjoying them on top of chorizo & eggs.

          1. I am a sucker for an avocado straight from its shell. I score in a cross-hatch, squeeze some lime or lemon over, and sprinkle with salt. Spoon right from the shell. I more often do this as a snack, but we also just set them on the plate with whatever-comprises-the-rest-of-the-meal and enjoy as a side. Or, I confess, as a dessert - but we're that kind of dessert people.

            8 Replies
            1. re: cayjohan

              Exactly what I was going to say. I am generally a purist but I also like to fill the well up with salsa and eat it with a spoon.

              1. re: suzigirl

                Yes, yes, yes! We get a bit obsessive about always having (a vat of, it seems) our favorite version of fresh pineapple salsa at the ready, and the combination of pineapple and avocado is sooo wonderful!

                  1. re: cayjohan

                    Could you post your recipe for fresh pineapple salsa, please?

                    1. re: almond tree

                      Our household's nearly-constant pineapple salsa:

                      -one half peeled and cored fresh pineapple, chopped 1/2" at -largest. Yes, it's a pain finely chopping pineapple. Worth it.
                      -two medium tomatoes, chopped. Go small on your chop (think pineapple size chop or less, and use the juices and seeds.)
                      -one red onion, say, a little <fist-sized, fine dice, 1/4"
                      -1-2 mid-sized jalapeños, seeded and deveined, finely minced. Adjust if you want.
                      -2 medium cloves garlic, finely minced, pressed... (whatever <grin> just small, small pieces) We go bigger on the garlic sometimes, but find we like less as a starting point.
                      -one fist-plus-sized red pepper, fine dice, 1/4"
                      -cilantro, chopped roughly fine, to taste; we include stems cut fine (1/4" ish)
                      -kosher salt to taste; don't be shy, it wants some salt…but taste
                      -one lime, juiced

                      Let it sit for awhile and let its juice. It's better second day.

                      1. re: cayjohan

                        Oh, thanks for that! A mouth-watering recipe to keep!

                        1. re: cayjohan

                          Thanks for the recipe. Ingredients are all chopped now, and resting in my fridge. So many things I like -- and the colors are pretty, too.

                          1. re: almond tree

                            I hope you enjoy it! It's very mild, but has a pretty nice balance...and easily spiced up with a bit more jalapeño or garlic if that's what we're in the mood for. And I'll admit: I love how pretty it is too.

                1. Halved, seeded, and drizzled with olive oil and balsamic vinegar, salt and pepper and spooned out of the skin.

                  1. Sprinkle with sea salt, drizzle with HONEY!

                    Don't knock it til you try it!

                    1. Most of the time, I eat them almost exactly the same as cayjohan (score, lots of lemon, salt & lots of fresh ground black pepper), but you had asked for "other than scooped". While not exactly exotic, I LOVE it on a BLT (BLAT), or just generally as a great addition to a sandwich, like a club or such.

                      It's great diced into ceviche -- goes fantastically well texture-wise with salmon sashimi and or a salmon/champagne mango/avocado salad.

                      Dang, now I crave avocado....

                      7 Replies
                      1. re: linguafood

                        Yes, there is something magical about avocado and bacon!

                        1. re: ohmyyum

                          Oh yes! Years and years ago my aunt made bacon tacos... fried corn shells, bacon, avocado. YUM.

                        2. re: linguafood

                          Ah, you jog my memory - I've loved slices of avocado wrapped in slices of gravlax. The salty fish plus creamy avocado is really appealing. Now I want to try a ceviche with avocados - any direction you'd steer me, linguafood?

                          1. re: cayjohan

                            Depends on your taste, I suppose. I've never been crazy about tuna ceviche, because I find raw tuna (unless it's particularly fatty like belly) to be practically flavorless. So I would probably go with the salmon route (or scallop or yellowtail). Lime, maybe a drop or two of toasted sesame oil, chopped scallion (or red onion), diced avocado, cilantro? Fish sauce?

                            1. re: cayjohan

                              One of my favorite ceviche restaurants in Mexico serves a garnish of avocado slices on its various ceviches, plus a couple small fresh oysters, oh how the flavors meld well with shrimp, octopus, and conch. The resto is Acapulco in Playa del Carmen, everything made fresh-fresh to order.

                              1. re: Veggo

                                Of course -- how could I forget shrimp or octopus! Avocado pairs exceptionally well with shellfish. Lobster & avocado salad... mmmmmmmm.

                                1. re: linguafood

                                  (Oh, cr@p, now I have to (smilingly!) deal with my reluctance with cooking octopus. Never put it together before, but the thought of octopus and avocado...swoon. (Gads, you people <meant in the most admiring, *-kissing way to CHs> cost me money....)

                          2. Avocados are, quite possibly, my favorite food. I rarely make guacamole, and yet I easily go through a 6pk from Costco every week. It is a great way to get some healthy fats into your diet. I usually eat half with honey as I mentioned above, and use the other half either smashed on toast or sliced on a sandwich or chopped on a salad or to top chili or black bean soup. I also throw them into smoothies-- it plays well with pineapple, kale, banana, oj, and yogurt. I also include avocado in every fruit salad I have ever made, and it always gets rave reviews! Another sweet/dessert idea is to drizzle some sweetened condensed milk over it (the squeeze bottle from TJs is particularly handy for this purpose).

                            1. Sam Fujisaka taught us the avocado fan, perfected and photographed by kattyeyes, maybe she will chip in.
                              I like BLTA's, halves w/ lime juice, salt, and Tabasco when I don't want the guac chips, and in chunks with slices of hearts of palm with honey-mustard, which is on tonight's menu.

                              4 Replies
                              1. re: Veggo

                                You non-Californians really led sheltered lives. We've been "fanning" avocadoes FOR EVER :) Glad Sam showed y'all what's what.

                                I like burgers with avocado slices, cheese and grilled peppers and onions. See photo. Oh, yeah, and sometimes some arugula.

                                My avatar likes me not to clean out the 'shell' too well and then do a second pass for her.

                                1. re: c oliver

                                  Love your avatar! I hear/tell that avocados were recommended as a great dog food when there was a glut a few years back.

                                  1. re: mwhitmore

                                    Oh my! I'm not going to tell Gypsy about that :) The "girls" get something special on their birthdays. Always a little avocado for the brown dog; the black one doesn't care for it. We MUST keep these things straight.

                                    1. re: c oliver

                                      We had three avocado trees in my childhood backyard in the northeast edge of LA. Those three trees attracted an amazing array of wildlife - squirrels, deer, many birds, trade rats, skunks, porcupines, coyotes, and once, a small black bear that I luckily saw sauntering down the driveway with an avocado in his mouth before I ran the rest of the way down the stairs and blundered into him.
                                      The most annoying avocado fans were the squirrels, which take little bites out of every fruit on the tree. The most touching were the rats, who would take ONE fruit, bring it back to the nest and frugally hollow out the entire thing, leaving the pit inside of the impeccably cleaned rind, then push it outside the nest entrance.

                              2. Other than in guacamole, and the way I'm most likely to eat avocado at home, my favorite is simply to smush some over a slice of whole-grain toast and eat with nothing more than a sprinkle of salt. When I'm feeling fancy, I'll spread Dijon mustard on the toast first, and/or sprinkle with something a little spicy like crushed Aleppo pepper or shichimi togarashi.

                                1. Favorite way of late is to half, remove pit and peel then fill the "well" with South River miso tamari and perhaps a drizzle of sriracha. Perfect!

                                  1. I eat it in many of the ways already mentioned, but it's also good in omelets and chopped up on Mexican things like tostadas, tacos, chilaquiles. Some Chowhounder mentioned pouring an egg into the well and baking it. I've been meaning to try that. My mom and I deep-fried slices once, and it was tasty and fun, but not someting I'd want all the time.

                                    My all-time favorite (besides maybe guac) is to cut an avocado into good-sized chunks, put it in a tupperware, pour in some poppyseed dressing (the white stuff; I like Brianna's), and shake the heck out of it. Assuming your avocado is ripe enough, the outside of the chunks breaks down and mixes with the dressing to form a thick, creamy, delicious coating.

                                    2 Replies
                                    1. re: juster

                                      I've been meaning to bake eggs in avocado too but haven't gotten around to it yet-- i just can't imagine warm avocado! It looks pretty straightforward, though. http://m.californiaavocado.com/m/reci...

                                      1. re: ohmyyum

                                        I was skeptical of warm avocado until the first time I grilled the halves. They're fantastic that way! The key is not to cook it so much that it turns to mush, so if your'e adding avocado to an omelet I'd toss it in toward the end.

                                    2. spread a purchased tostada shell with refried black beans (La Costena brand), top w/some shredded cheese, shredded lettuce, creams, taco sauce, and avocado slices

                                      chicken/avocado quesadillas

                                      toast whole wheat bread, spread a very thin schmear of mayonnaise, top w/mashed avocado, sprinkle w/kosher salt

                                      tuna salad/avocado/smushed potato chip sandwich on whole grain toast

                                      avocado burgers, avocado omelets

                                      2 Replies
                                      1. re: laliz

                                        Ooh, seeing your tuna salad idea, I bet it'd be good mixed into egg salad.

                                        1. re: juster

                                          Mashed avocado is great as a partial or complete substitute for mayo in egg salad.

                                      2. Avocado soup: Simply blend with chicken broth, heat through gently, serve either warm or cold. Garnish with fried tortilla strips and sour cream.

                                        1. In addition to many of the above:

                                          Avocado sandwich on a multi-grain bread with tomato slice, sprouts, swiss cheese and honey mustard dressing. A bit of bacon isn't bad either.

                                          Has anyone mentioned a club sandwich with a schmear of avocado instead of the mayo?

                                          Turkey sandwich with avocado.


                                          1. In an egg sandwich.
                                            Avocado vinaigrette
                                            Diced on top of miso soup

                                            5 Replies
                                            1. re: cheesecake17

                                              Avocado vinaigrette. Do tell please

                                              1. re: suzigirl

                                                Avocado, lemon, olive oil, salt, black pepper, cumin.
                                                Blend till smooth and creamy.

                                                Also good with thinly sliced basil stirred in

                                                  1. re: cheesecake17

                                                    Actually you don't even need the olive oil...the avocado melts into a yummy sauce with any acid such as lemon or even balsamic vinegar to make a lovely dressing as you point out.

                                                    1. re: Val

                                                      The oil isn't necessary,but I like the flavor of a peppery olive oil.

                                              2. I hate mayo, so I use avocado on sandwiches instead. Great on toast with soft-scrambled egg. Or a nice soft ripe one used in place of mayo to make chicken salad. Also makes a great salad with arugula and blood orange or grapefruit, dressed with a little olive oil.

                                                7 Replies
                                                1. re: Emmmily

                                                  Hey, great idea! I hate mayo too.

                                                  1. re: mwhitmore

                                                    Hummus makes a decent mayo substitute also!

                                                  2. re: Emmmily

                                                    We do this, too, but with canned tuna or canned salmon - make like tuna salad with mayo, but with avocado instead. Add pickle relish or red onion if that's the way you grew up with it and you'll barely notice the difference, except it's a little creamier and full of healthy fats.

                                                    Also: chopped with tomato, garlic powder and salt for quick lettuce-free salad when all the lettuce has gone bad
                                                    chopped up with hard-boiled egg for breakfast or lunch - toast optional


                                                    1. re: Emmmily

                                                      Ooo, yes! Our local sandwich place calls it a BLT&A =)

                                                      1. re: thursday

                                                        Years ago St. Louis Bread, the originator of Panera, used to make an Avocado, lettuce and tomato. I always enjoyed it. I had forgotten about it, so thanks!

                                                      2. re: Emmmily

                                                        So bizarre. Until this last weekend, when my super-healthy sister-in-law used avocado instead of mayo in deviled eggs, I would never have thought to swap these two ingredients. I love them both but for different reasons. The deviled eggs were not popular, by the way. I guess the substitution only works sometimes. :)

                                                        1. re: Aravisea

                                                          This morning for breakfast I had a sandwich of avocado, garlicky hummus, arugula, mint leaves, and cucumber on a toasted pumpernickel bagel. Soooooo good.

                                                          I have a friend who adds them to the mix when he makes hummus. Turns out extra-smooth and creamy.

                                                      3. Oh, let me count the ways...

                                                        Thinly sliced on cottage cheese
                                                        Thinly sliced on any fish sandwich or salad
                                                        On anything Mexican ie, enchiladas, tacos, salads, fajitas
                                                        As as "dish" for a crab, lobster, tuna, etc cocktail or salad
                                                        Hangtown fry...surrounded w/ avocado slices
                                                        On top of tortilla soup with scattered corn chips
                                                        Chopped into any salsa

                                                        Being from CA, I can't imagine any way *not* to use them. I have to stop.

                                                        3 Replies
                                                        1. re: Gail

                                                          BLATs are probably my favorite way to eat them. The combo of the salty bacon and creamy avocado is so good. I looked at the avocados at my local market today, every single one had one of those stupid "now ripe" stickers on them, and every single one was green and hard as a rock.

                                                          1. re: gmm

                                                            That just happened to me, too! I must have handled about a dozen before giving up.

                                                            1. re: gmm

                                                              Yeah, yesterday I noticed that the sign at my store said, "ripe avocados 10/$10" and I wanted to ask, "Okay, so how much are these?" I finally found a couple, but really, can they never put out ripe ones? I guess I need to plan ahead more, or just always keep a handful on hand like my mom does.

                                                          2. We eat them many of the ways already listed here but also as the base of skagen rora. Any shrimp salad, actually.

                                                            1. One I don't see here yet is a sandwich of goat cheese, avocado, chicken or turkey, and roast beef. It's really nice with the goat cheese!

                                                              I like to halve, remove the pit, fill the wells with balsamic vinaigrette, and spoon out of the shells. Great little picnic snack when out for a walk!

                                                              1 Reply
                                                              1. re: eepi

                                                                Have to try this sandwich. I love goat cheese. Also with balsamic vinaigrette.

                                                              2. Did you know that you can ripen avocados on the counter, in a bag, or just buy them ripe and stick them into the fridge? They stop ripening and don't turn brown like I thought they would've. I heard this tip from Martha (I think). I didn't believe it until I tried it. Now I can buy 3-4 avocados at the store and use 1/4 to 1/2 at a time for salads, sammys, and all the wonderful ways to eat them without them getting dark and overripe. I just wrap the left over in saran wrap and back into the fridge for next day/meal, whatever.

                                                                2 Replies
                                                                1. re: pagesinthesun

                                                                  When possible I try to buy avocados of different ripeness -- a couple perfectly ripe for today or tomorrow, then maybe one or two near-ripe for after that, and then maybe some rock hard ones for later on in the week.

                                                                  And like pagesinthesun suggests, if I need to accelerate ripening they go into a bag, and if I want to retard it they go into the fridge.

                                                                  You could call it "avocado juggling". :-)

                                                                  1. re: pagesinthesun

                                                                    But eventually they will go bad. Sometimes there's only a small amount that you can cut off and other times it's into the trash. But, yes, refrigerating once ripe does slow down the process.

                                                                  2. PB&A

                                                                    (aka Peanut Butter and Avocado sandwich)

                                                                    1. Cut it in half, and remove the pit. Crack an egg into each hull, and bake the same way you would baked eggs. 325, 10-15 minutes. Top with salt, peeper, and a dash of hot sauce when you pull it out of the oven. DELISH.

                                                                      I also like to stuff mine with any meat filling you would stuff a pepper with, and bake them off with a tomatillo salsa over the top. Works best if stuffing is cooked before you stuff the avocado. Pull it out once the filling is fully warmed through and the tomatillo salsa starts to brown just a touch.. Serve with fresh cilantro.

                                                                      When baking them, slice a thin sliver off the bottom, so they don't roll around on you.

                                                                      1 Reply
                                                                      1. Add to grilled cheese for even more gooey richness.

                                                                        Add to cheese quesadillas for the same reason. Sauteed mushrooms also go great in the quesadilla with the avocado & cheese.

                                                                        Avocado jackfruit smoothies. We do 50/50 for a nice balance of richness and tropical sweetness.

                                                                        Simple sushi (just seaweed, sushi rice, & avocado), sometimes dipped in soysauce to eat.

                                                                        1. Mashing avocado with citrus juice, garlic and chilies makes a creamy sauce for pasta. Pureed with wasabi, avocados are a great sauce or topping for rice.

                                                                          But avocados aren't just for savories. Puree them with coconut milk, sugar and a bit of lime juice and you have a delicious milk shake that will set to the texture of ice cream in the freezer. I've also had it in vegan chocolate cakes that were surprisingly good.

                                                                          2 Replies
                                                                          1. re: JungMann

                                                                            "But avocados aren't just for savories"

                                                                            Exactly! I grew up eating them sweet (chopped in a bowl with milk & sugar). When I first heard of guacamole I was really grossed out.

                                                                            1. re: 1MunchieMonster

                                                                              Yup, in Haiti, we'd take the slices and dip the end in sugar as a snack.

                                                                            1. Skin and pit the avocado, then slice it in half. Slice each half into about six pieces and fan out on a plate. Dress with fresh lemon juice, good extra virgin olive oil, s&p and freshly grated parmigiano reggiano or ricotta salata. Delicious!

                                                                              1. I only skimmed the thread, but aside from guac and salads, I love them on sandwiches of all kinds, chicken salad, blt, burgers, etc.

                                                                                Also, I often make a bruschetta with tomatoes, garlic, onions and parsley marinated in olive oil on crusty french bread. Then I put on a few crumbles of blue cheese and lightly toast it just so it's warm, and then serve with a few thin slices of avocado on top.


                                                                                You owe me for that one.

                                                                                Lastly, one of my favorite avocado recipes calls for salt and a spoon. (Nothing more.)

                                                                                1 Reply
                                                                                1. re: DoobieWah

                                                                                  I just tried the bruschetta one, but used a toasted croissant for the bruschetta and added a splash of balsamic to the tomatoes. It was good. Thanks for the idea!

                                                                                2. Straight off the tree, smashed with lime and salt and squished between crusty bread or with a fork out of the bowl.

                                                                                  1 Reply
                                                                                  1. re: latindancer

                                                                                    Oh, how I wish I could pick avocados straight off the tree! Lucky you!

                                                                                  2. We have a lot of avocado trees and I like to cut a ripe avo in half and eat with salt, ocassionally I put a dollop of mayo in center and eat with spoon, if you like mayo try it that way sometime.

                                                                                    1. I like to take a bite of avocado, then pop a salted cherry tomato in my mouth and chew them together. Heavenly!

                                                                                      1. Our local co-op has an excellent chili powder (salt-less) in their bulk section that we've been sprinkling on our avocados along with some Redmond Real Salt. In the past I've made milkshakes out of them with milk (obviously) and sweetened condensed milk (these days I'd make my own sweetened condensed milk, or, more likely, use honey). When I'm sick with a fever and a sore throat, avocados mashed up with honey are really beautiful.

                                                                                        1. open, sprinkle salt on it and eat it straight from the shell with a spoon :)

                                                                                          1. DH & I are huge fans of Fuchsia's avocado appetizer in her most recent cookbook (Every Grain of Rice). Slices of avocado and silken tofu are drizzled with a light dressing of soy sauce, sesame oil and a touch of wasabi paste. I may be forgetting an ingredient in the dressing, but the whole thing is absurdly easy. The soy provides the salt punch that avocado just sings with, and silken tofu has the same texture as a ripe avocado so those two are fun to eat together. Although sometimes we bypass the tofu altogether and just do avocado in the soy dressing. Sooo good.

                                                                                            1. I usually eat them traditional way in salad-
                                                                                              I use watercress,mushrooms,shallots,tomatoes-topped with balsamic vinegar and evol, p

                                                                                              1. I like to sprinkle it with smoked salt and lemon or lime. Gives it a bacon-like effect, I guess.....

                                                                                                I also like to mix diced avocado into my shrimp salad (typical dressing for the poached shrimp is half mayo, half Greek yogurt, a squeeze of lemon juice, sliced scallions, and a touch of Old Bay.)

                                                                                                1 Reply
                                                                                                1. re: 4Snisl

                                                                                                  We also use a dusting of pimentón on avocados for that bacon-y flavor.

                                                                                                2. Here are suggestions from Nero Wolfe: AVOCADO. 3 large avocados, 1 cup sugar, 4T lime juice, 2T green Chartreuse, one-half cup heavy cream, 6 slices lemon. Chill avocados, cut in half, remove pulp, reserve skins. Add sugar, lime juice, and Chartreuse and whip until smooth. Return mixture to skins. Top with a slice of lemon. Whip cream and serve separately. (Note: This looks to be far too sweet for my taste.) AVOCADO TODHUNTER (note: Todhunter was Rex Stout's middle name.) 4 avocados, 2 cups watercress leaves (remove stems), 1t each orange, lime, grapefruit and pineapple juice, 1t crushed ice. Cut avocados in half, removing seed. Fill each half with watercress leaves. Mix the juices and ice in a mister, shake until ice is melted, spray the watercress leaves .AVOCADO WITH WATERCRESS AND BLACK WALNUT KERNELS: 4 avocados, half cup black-walnut kernels, juice of one lemon, one-quarter bunch of watercress. Peel and cut avocado into half-inch cubes. Mix gently in a bowl with walnuts, sprinkling lemon juice over it. Arrange the watercress on a salad plate, and put a spoonful of the mixture over it. BRAZILIAN LOBSTER SALAD: 2 avocados, 1-2T chopped chives, 1T minced onion, 1T minced parsley, one-half teaspoon dry mustard, 6T dry white wine. 3 cups cooked lobster meat cut in bite-size pieces. Bibb lettuce, 1-2t tomato paste, three-quarter cup mayonnaise, 3 pimientos, paprika. Peel avocados, cut lengthwise, slice very thin. In a bowl, sprinkle with the next five ingreients, refridgerate for 30 minutes. Place lettuce leaves on plate. Mix tomato paste and 4T mayo and put a spoonful on each leaf. Top with the avocado (do not drain). Mix remaining mayo with lobster and put this on top of the avocado. Garnish with slice pimiento. Sprinkle with paprika.

                                                                                                  1. I love how 75% of the suggestions are about eating them "as is" or "chopped into a salad", both of which you already mentioned in your OP :-D

                                                                                                    That said, clearly avocado shines in salads and as an addition to sandwiches. And clearly, a lot of 'hounds will eat 'em straight out of the skin.

                                                                                                    Oh, magical food.

                                                                                                    1. Halved, pit removed, fill hole w/balsamic or Italian dressing and eat with spoon.

                                                                                                      Halved, pit removed, scored crosshatched, both halves scooped into a bowl, topped with lump crab meat and dressing of your choice. (if there's two of you, add a third avocado. Why be stingy.)

                                                                                                      1. We still make the avocado cake for every opportunity where GREEN has significance (St. Pat's, Kermits b-day, a raise at work, you know the green holidays)


                                                                                                        but any day that includes an avocado is a good one. the perfect green food.

                                                                                                        1 Reply
                                                                                                        1. re: HillJ

                                                                                                          It really, really is. So good.

                                                                                                        2. Chocolate pie! Seriously, you'd never know its avocado based.


                                                                                                          I also eat it in vegetarian sushi with tamari.

                                                                                                          1 Reply
                                                                                                          1. Scramble a couple of eggs, then wrap in a warm tortilla with avocado slices, shredded sharp cheddar and a lot of pepper. This is really a magical combination.

                                                                                                            Also, blend a couple of ripe avocados in the blender with a can of condensed milk and maybe half a cup of lime juice. Pour into a graham cracker crust and chill 5-6 hours for a sort of mock key lime pie.

                                                                                                            For breakfast, mash an avocado with some lemon or vanilla chobani yogurt. If you're like me, you'll need extra sugar or honey, but my daughter prefers it without.

                                                                                                            2 Replies
                                                                                                            1. re: Isolda

                                                                                                              We do the scrambled egg and avocado In a tortilla. Really good, and a healthy breakfast

                                                                                                              1. re: cheesecake17

                                                                                                                Or in an omelet w/ sliced olives and cheese. Uber good!

                                                                                                            2. Now, sliced in salads or sandwidches or made into guacamole. In my 1940's Midwestern childhood, however, I never saw them served any way but on the half-shell, filled with French dressing and eaten with a spoon as a first course.

                                                                                                              1. Spread on toast with sardines, olive oil, salt, pepper, and vinegar or lemon juice. If you have sumac lying around, that's good too.

                                                                                                                1 Reply
                                                                                                                1. re: lamb_da_calculus

                                                                                                                  Never even thought of sumac; good call! I often pickle red onions seasoned with sumac - sounds like a great combination with avocados!

                                                                                                                2. We eat a lot of avocados in our house but it is usually as a avocado/tomato/blue cheese salad (and one of us sometimes adds liverwurst and kalamata olives). So I love the suggestions that I'm seeing and I recognize now that we seriously need to branch out.

                                                                                                                  But my absolute favorite way to eat avocados I had for the first time this fall -- fried avocados. Oh my gosh, divine!!! We were at a reception and people were literally diving on the waiters as they came out (the fried avocados were served warm in slices as a passed hors d'oeuvre.)

                                                                                                                  I didn't have the presence of mind to get the recipe from the caterer so I did an internet search and came up with a slew of very similar recipes. We've now made them several times as a plated starter and serve them with a basic romoulade with curry and capers. Wow!!! Definitely a show-stopper for guests!

                                                                                                                  It works best if the avocados are partially ripe but still fairly firm -- definitely not squishy soft all over. And our grocer told us to always look for the avocados that still have the little pit / stem thing at the top, which seems to keep them from getting the black spots on the inside.

                                                                                                                  I don't think that I saw any other mention of the fried avocados but if there were then aplogies for the repeat.

                                                                                                                  1. I like to slice them, sprinkle with salt, and eat them. Sometimes they make it to a plate, but usually, right from the cutting board. My husband hates them so I never use them as part of a meal. I just gobble them up.

                                                                                                                    1. I have enjoyed reading all of these! You guys inspired me to try an avocado sandwich today. I used stuff I had. Lower carb bread, mashed avocado on both slices, spinach leaves, slice of reduced fat cheese and grilled green pepper planks. Very good!

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                                                                                                                      1. re: sueatmo

                                                                                                                        That reminds me of a sandwich a vegetarian friend made for me long ago. Hazelnut bread, slather with a generous layer of cream cheese, top with slices of avocado, sprinkle with a little salt. The other slice of bread spread with mayo, tomato slices, a little sprinkle of basil, slice of cheddar. Broil cheddar side until melted and slap it all together. Far from low-cal, but so good.

                                                                                                                      2. I make and eat this avocado recipe once a week - it's light, healthy and super-delicious:

                                                                                                                        1 avocado, cubed
                                                                                                                        8 medium shrimp, cooked, cleaned, cooled, rough-chopped
                                                                                                                        1 shallot, diced
                                                                                                                        5-6 cherry tomatoes (the golden ones look beautiful in this dish), quartered
                                                                                                                        kosher salt
                                                                                                                        olive oil
                                                                                                                        lemon juice

                                                                                                                        Combine the first 4 ingredients in a bowl. Add a few pinches of kosher salt, a good drizzle of olive oil and about a tablespoon of lemon juice. Toss to mix all of the flavors, serve chilled.

                                                                                                                        Note: sometimes, I'll add a handful of cannelini beans to beef it up a little, if I'm especially hungry!

                                                                                                                        1. Today for lunch: made from items in the house, avocado-goat cheese salad dressing. It was luscious, but I should have added more light balsamic vinegar. On the salad it was a bit bland. I need to have a look at Green Goddess dressing recipes. Isn't Green Goddess made with avocados?

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                                                                                                                          1. re: sueatmo

                                                                                                                            No, not traditionally. Green coloring is from fresh herbs: parsley, tarragon, chives...

                                                                                                                            1. re: thegforceny

                                                                                                                              I've seen some GG that incorporate avocado instead of some of the mayo.

                                                                                                                            2. re: sueatmo

                                                                                                                              No avocados in traditional Green Goddess dressing, just fresh green herbs.

                                                                                                                            3. cut in half, skin on, pit removed, fill center with pistachio oil and some good salt, and just scoop away..

                                                                                                                              1. 1. Diced with soy sauce.
                                                                                                                                2. In a shake, but not with milk, as I find that combination too rich. Avocado, cold water, sugar and lime juice and a pinch of salt. It's tart and sweet and blends up so creamy.
                                                                                                                                3. Many of the ways already described here.

                                                                                                                                1. I don't really enjoy avocados as much as those in this thread obviously do, but, when I do have them, I like mine on a panini with chicken pillard and a cheese/salsa deal.
                                                                                                                                  Now that I think of it, I really don't use them much outside of Mexican/Southwest cuisine. Not for lack of want, I'm just not a *huge* fan.

                                                                                                                                  1. I had my first avocado in a deconstructed guacamole: a tomato salad with avocado in it. It was delicious.

                                                                                                                                    When I first started cooking, a cookbook I owned featured a crab cocktail that sat atop fanned avocado slices. That was yummy too.

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                                                                                                                                    1. re: pdxgastro

                                                                                                                                      Avocado and shellfish is a classic combo.

                                                                                                                                    2. An unusual combination but one that's remarkably tasty comes from the Sichuan cooking expert Fuchsia Dunlop. It is avocado and tofu cut into in thin slices. The tofu is fanned out on a plate, drizzled w a dressing of light soy sauce/sesame oil/wasabi/ a bit of water. Fan out slices of avocado the same way, place on top of tofu, drizzle w a little more sauce. Seriously delicious!

                                                                                                                                      1. Cut in half, pit removed, filled with pistachio oil and sprinkled with good sea salt..

                                                                                                                                        1. I toss a ripe avacado into my morning smoothie, along with yoghurt, some berries, and fruit juice. The avacado thickens the drink, much the same way a banana does.
                                                                                                                                          Avacado on toast, with a squeeze of lime and a bit of pepper

                                                                                                                                          1. I actually just toasted some "Seedsational" bread from Central Market and spread slices of avocado on with a sprinkle of salt. Absolutely simple and delicious!

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                                                                                                                                            1. re: AuntieSocial1

                                                                                                                                              My favorite breakfast. I add a little aleppo pepper, with my salt.

                                                                                                                                            2. I like to slice cold avocado into a bowl and drizzle either red wine vinegar or greek dressing on top. For breakfast I like to broil good, thick-sliced grain bread, drizzle with olive oil, top with sliced avocado and feta, broil for another minute, then finish it off with red pepper flakes.

                                                                                                                                              1. This might be a Filipino thing, but I've had plain avocado as a dessert. Avocado in a bowl. Add Milk. Add Sugar. Eat.

                                                                                                                                                1. Besides avocado mashed on toast for breakfast, I like to make this creamy avocado pasta:

                                                                                                                                                  1. Grilled a avocado half this morning along with watermelon and pineapple and enjoyed them over some Thai rice.