How to store avocados: They can be stored on your counter until ready to eat. Only refrigerate once they are soft enough to eat. A firm avocado will ripen in a paper bag or in a fruit basket at room temperature within a few days. If you have used a portion of a ripe avocado, it is best to store the remainder in the refrigerator. Store in a plastic bag, wrap with plastic wrap, or place on a plate and cover with plastic wrap. Sprinkling the exposed surface(s) with lemon juice will help to prevent the browning that can occur when the flesh comes in contact with oxygen in the air.
Easiest Avocado Recipe:
Cut in half, sprinkle with salt and or lemon juice. Eat with a spoon.
Second Easiest Avocado Recipe:
Slice and smush onto toast and sprinkle with salt or gomaiso. YUM.
Julia's Traditional Guacamole
Ripe Avocados, preferable Haas or another creamy variety
Lime or lemon juice (about a teaspoon per avo)
finely chopped tomato
finely chopped onion
finely chopped jalapeno or a few shots of hot sauce
finely chopped cilantro, optional
Salt to taste
Mix it all up! Serve with the large avocado seed in the bowl if you like, there are theories that it keeps the avocado green. The lime/lemon juice really does preserve the avo color, don't skip that ingredient! Serve with tortilla chips.
Radicchio and Avocado Salad from Chef Jonathan Miller
This is no ordinary radicchio salad. I think you and your family or guests will find this dish is full of surprises and worth the small amount of effort it takes. It's also beautiful, especially served on a white plate where the colors will pop. The idea for this salad came from one of my favorite restaurants, Camino, in Oakland. You all probably know that Mariquita has a regular ladybug delivery up there, and when I drive the truck, I always stay for a meal. The food there will blow you away. The last time I went, I had this salad of puntarelle (another chicory), beets, and avocado. The beet and avocado combination was one I had never thought of before, and it was fabulous with the chicory. I've changed the dish somewhat (using radicchio instead of puntarelle, and adding fennel), but it is the same concept. Thanks to Russ and the Camino crew for such a great idea! If you don't have preserved lemons, don't let that put you off. Make your own lemon vinaigrette with fresh lemons. Then take a little time over the holiday to start your own batch of preserved lemons - they are just in season and should be plentiful now.
2-4 red beets
flesh from half a preserved lemon (save the peel for other uses)
1 small shallot, minced
1 T minced parsley
1 medium to large fennel, halved and cored
1-2 heads radicchio, torn into bite sized pieces
2 ripe avocados cut into thin slices
2 oz capers (packed in salt, not brined)
Roast your beets using your favorite technique (I roast mine with a little water in a covered roasting dish; 375 for about an hour). Allow to cool slightly, then peel. Slice into quarter inch thick rounds.
Make the vinaigrette while the beets roast. Finely mince the lemon flesh and combine it in a small bowl with a tablespoon or two of the vinegar. Whisking, add the olive oil and whisk until emulsified. Stir in the parsley and taste. Believe it or not, this could probably use a hit of salt to finish it.
Put the capers in a fine strainer and rinse off the salt. Rinse very well to get all the salt out. Put on a paper towel to dry. In a small saucepan pour enough grapeseed oil to reach a depth of half an inch. Heat until nearly smoking. Carefully lower the capers into the oil and fry until popped open and crisp, about 20-30 seconds. Remove with a strainer to a paper towel lined plate.
Toss the beet slices with a tablespoon of the vinaigrette, then lay the slices out over the bottom of a large serving plate.
Slice the fennel halves, crosswise, into the thinnest slices that you possibly can. Toss them with another half tablespoon of vinaigrette and scatter them over the beet slices.
Toss the radicchio with all all but a half tablespoon of vinaigrette and spread the leaves out over the fennel.
Top with slices of avocado and sprinkle some fried capers over the top. Serve immediately.
Kind of like a sophisticated, grown-up guacamole. Italian Guacamole
Juice of 1 lemon
scant tsp. kosher salt
2 cloves of garlic (more if you like garlic)
2 medium ripe avocados
1 c. basil leaves, chopped
1/4 c. finely chopped scallions
Mash the avocados and stir everything else in to taste. Adjust as desired.
Avocado Horseradish Spread adapted from the CA avo commission
Nutrition Information per Serving: 50 calories, 4.5g of fat, 45mg of sodium, and 1g of protein.
1 Avocado (about half a pound)
2 Tbsp onion or scallion, finely chopped
2 Tbsp lemon juice
1 Tbsp prepared horseradish (or to taste, depending on the strength of the horseradish)
1/8 tsp salt
Instructions Roughly mash avocado. Stir in remaining ingredients. Chill 1 hour to marry flavors. Serve on roast beef and corned beef sandwiches and alone
400 g Pasta
2 Tbsp Olive Oil
2 Cloves Garlic
1 large Avocado
1 Tbsp Lemon Juice
Salt & Pepper
½ Cup grated Parmesan Cheese
2 Tbsp Cream
Instructions: Cook Pasta according to package instructions. Peel & remove pit from Avocado. Mash with fork. Mix in Lemon Juice & Salt & Pepper. Heat oil in pan, add crushed garlic & then avocado mixture. Heat without boiling, stir in cream & pour over cooked pasta. Sprinkle over Parmesan cheese.
JUICE ALPOKAT (INDONESIAN AVOCADO DRINK) * I lived in Indonesia for 3 months many years ago, this was the most popular use for the large avocados the cook would bring home each day from the market. Adults and kids would go nuts for this drink. I thought they were playing a practical joke at first, since I came from L.A.: the land of Guacamole! -julia
5 T Sugar
5 T ;Water
2 Avocados, med
1/2 c Milk, cold
1 c Chocolate milk
Make simple syrup by combine sugar and water in small saucepan over medium-high heat. Stir until clear. Remove from heat and let cool. Spoon out avocado pulp and place in blender. Add syrup and blend to mix, then add cold milk and blend. Divide between 2 tall glasses. Top each serving with1/2 cup chocolate milk (to form separate layer) and crushed ice.
Chilled Avocado Soup
2 cups buttermilk
2 cups avocado pulp -- (about 2 ripe -- avocados)
1 cucumber -- peeled, seeded and - coarsely chopped
2 tablespoons diced white onion
zest and juice of 1 lime -- divided use
1 teaspoon salt
1 teaspoon white pepper
2 cups milk
1 cup water
2 tablespoons jalapeno sauce or another smooth green -- hot sauce with a tangy finish
sour cream for garnish
Blend buttermilk and avocados in blender then add cucumber, onion,
lime juice (reserving the zest), salt and pepper. 2. With blender running, add
milk, water and hot sauce. Chill soup. Serve garnished with a dollop of sour
cream and a little lime zest. Yield: 8 servings Nutritional information (per
serving): 147 calories, 10.1 grams fat, 2.7 grams saturated fat, 10 milligrams
cholesterol, 128 milligrams sodium, 62 percent calories from fat
adapted from The Great Hot Sauce Book by Jennifer Trainer Thompson
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