Avocado Ideas
It seems so silly. I’m always lusting after avocados, and here I am with two avocados sitting in the fridge, perfectly ripe, maybe even heading past ripe, and no idea what to do with them!
Normally I eat avocado (or guacamole) with pinto beans or black beans. But I’m out of both of those beans. I like avocado mixed with greens like chard, but I don’t have any greens either. I love avocados in salad, but I have no lettuce or other salad-type ingredients. And that’s it–that’s my avocado repertoire. I clearly need more ideas for a food as scrumptilicious as avocado.
I called my mom and she said to mash the avocado and spread it on toast, then sprinkle with salt. I did that, and it was quite tasty, then I remembered some sage I had lolling about in the fridge. I tore it up and added it to my “sandwich.” Yum. Delish. Excellent.
Later I dug out a tortilla from the freezer, and some overcooked black eyed peas (20 hours in a crockpot yields a very carmelized tasting pea). I made a “burrito” with 1/4 cup black eyes, 1/4 of an avocado, 3 sage leaves, and salsa. Wow, it hit the spot. The burrito was reminiscint of the vegan burrito from Kiva Han (a local coffee shop), but much, much better.
I just searched my blog for avocado and found stuffed hashbrowns, spring rolls, and hominy and tomatillo stew. I’m out of hominy/tomatillos, but I am definitely making some stuffed hashbrowns for breakfast. I have spring roll wrappers but no cabbage or mushrooms… Maybe I can improvise?
I’m still open for more avocado ideas. I have another 1.5 avocados that desperately need to get eaten.
Today I tried a “pizza”: Muir Glen pizza sauce on a blue corn tortilla topped with avocado slices. It was tasty, but not stellar.
I’ve gotten some responses offline:
- avocado pudding with cream and sugar (or soymilk and honey?)
- on a veggie or bean burger
- avocado banana yogurt soup
- nori rolls
- diced, with grapefruit (and a dressing?)
- in an omelette, or on toast with a poached egg
- a banana avocado smoothie
The captious vegetarian 
AO said,
January 21, 2007 at 5:17 am
straight up!
cut in half.
remove pit.
Sprinkle with sea salt and course ground black pepper.
Drizzle equal amounts of balsamic and extra virgin olive oil
eat with a spoon.
AO
captious said,
January 21, 2007 at 5:19 am
I don’t know. Adding olive oil to an avocado seems just a bit… excessive? But the pepper and vinegar sound good.
liz said,
January 25, 2007 at 8:51 pm
If you have any cilantro chutney in your fridge (Swad brand, available in ethnic groceries, is very good — homemade is even better), you can make a great Indian “guacamole” in under a minute. Mash the avocado, add a good dollop of the chutney and an extra squeeze of lime juice, and you’re done. This is wonderful just as a snack with chips, carrots or flatbread, or as a chutney with other Indian food.
Romy said,
April 7, 2008 at 1:06 am
on toast with melted cheese on top!!! u can also put vegemite on the toast if u like…sounds weird but is strangly satisfying