Avocados are tasty! Slowly they are becoming a staple in my diet....as you may or may not know...I'm a food geek...and in my daily experimental cheffing...I've discovered more and more uses for the ol' Avocado (besides just Guacamole...although I'm told I do make the bestest Guac on the planet).
If you've never had an avocado, they're not really a taste explosion....they have a more mild, buttery flavour, but if you add a little lime or lemon juice..not only does it stop the browning process (tip #1), it also brightens up the flavour of this delicious fruit!
When choosing avocados at the grocery store, I choose ones that are firm (tip #2), then let them ripen at home..i usually buy 'em 2-3 days before i use 'em.
To get out the meaty flesh (tip #3), take your knife and insert it until you hit the pit and run it all the way around once....twist the 2 sides and open it up...then stick your knife in the pit and pull it out....if it's ripened nicely, you should be able to scoop the entire avocado half out with a spoon in one piece...allowing you to slice or dice as you please (i like my guac chunky) or if you prefer it smooth, just mush it with a fork!
Remember, although Avocados are LOADED with fat..it's good fat (tip #4)! A whole medium Avocado contains approximately 35 grams of fat, though most of it is monounsaturated fat. Avocados also have 60% more potassium than bananas...are rich in B viatamins, as well as vitamin E and vitamin K..and have the highest fiber content of ANY fruit!
If that isn't enough to convince you....Pearl Jam thinks Avocados are cool...
Give 'em a try! On their own, in a wrap, quesadilla, in scrambled eggs, a dressing, delicious dip, or try this tasty recipe for a killer salad!
Grilled Avocado Salad:
10 tomatoes, quartered
4 avocados, peeled, halved, and pitted
Extra-virgin olive oil, for drizzling
1 red onion, sliced
1/2 lemon
1 cup pesto sauce
1/2 cup pine nuts
Parmiggiano-Reggiano
Preheat a grill over medium heat.
Cover a large tray with tomato quarters, and set aside.
Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.
Then EAT IT! If you try it..lemme kno what you think and join the AVOCADO REVOLUTION BABY!
bkr