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Apr 3, 2013 02:38 PM

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.


          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!