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3 Splendid Avocado Recipes

By Edited Aug 5, 2015 5 9
Summer salad
Credit: woodleywonderworks on flickr / Licensed under Creative Commons Attribution 2.0 Generic

Guacamole has

been done to death

I think every type of guacamole recipe has already been written about. So I searched for some new ways to enjoy the rich, creamy texture of avocados in a salad, a smoothie and a dessert.

After making my Fresh Fruit G-F Dessert for July 4th, I had a plenty of blueberries and strawberries to use up.

The flickr photo by woodleywonderworks (above) inspired me to create a similar salad with the vinaigrette from my Watermelon, Arugula & Avocado Salad - but I added a bit of maple syrup to it for added sweetness.

But first, I wanted to research how to choose a good avocado and how to make them last longer.

The Sign (on the right) Gave Me a Chuckle

Please do NOT squeeze my Hass avocados
Credit: Link Humans on flickr / Licensed under Creative Commons Attribution 2.0 Generic

Hass Variety

About 80% of avocados grown in the world are the Hass variety. Mexico produces the most avocados globally; in the US, 95% are grown in Southern California.[1] I am only familiar with Hass avocados, so I will be using them for all of the recipes in my article.

For those of you with the perfect climate, my friend AstroGremlin on InfoBarrel successfully grows avocados and has written about the one essential your avocado tree may need.

Avocados

How to Pick Out the Best Avocados

These are some lesser-known tips that have helped me. You'll need to consider when you'll be using your avocados. If you have a few days, pick the harder ones.

First of all, forget pressing on the widest part of the avocado - you'll only bruise it and chances are everyone else in the produce section has done the same. It might feel ripe only because of that.

1) Press down gently around the stem area on the avocado instead. It should give a little to gentle pressure.

2) Check the skin for a uniform dark green colour without any cuts or mushy areas.

3) Find the stem remnant near the top of the avocado, remove it and check for a green spot. If it is brown, the flesh inside the avocado will be brown.

4) If your avocado is a bit on the hard side, ripen it up at home for a couple of days by placing it in a brown paper bag (at room temperature).

Up next is a short (1:37 second) video of Executive Chef Ruben Lozano explaining and demonstrating these helpful tips.

How to Choose the Perfect Avocado

Need to Save Half?

I've often found myself not able to use up an entire avocado and I end up tossing half of it out. Finally I found this tried and true method of prolonging the life of an avocado half from a video uploaded by Jerry James Stone.

How to Store an Avocado Half for a Week

Rose's Avocado, Berries and Cucumber Salad

Serves: 3 | Prep: 15 mins | Total: 20 mins


This recipe was inspired by the intro photo of my article. I tweaked the vinaigrette from my Watermelon, Arugula & Avocado Salad recipe by cutting back on the oil and lemon juice. I found a little maple syrup helped to give it an earthy, mild sweetness.
 
Ingredients:
 
1/2 head of lettuce (or other leafy green)
1 sliced avocado
1/2 cup blueberries
3/4 cup hulled and sliced strawberries
1/2 cucumber sliced
 
Vinaigrette:
 
1/4 cup extra virgin olive oil (good quality)
2 tbsp. lemon juice (or juice from 1 lime)
1 tbsp. maple syrup (preferably Grade A Light) or honey
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper
 
Directions:
 
Wash all of your produce and set aside to dry.
 
In a small bowl, whisk together all of the vinaigrette ingredients.
 
In a large bowl, tear up lettuce leaves. Prepare and slice avocado, strawberries, and cucumber and add to lettuce. Throw in blueberries and gently toss salad. 
 
Pour vinaigrette over salad or over individual portions of salad.

Rose's Avocado Banana Maple Smoothie

California Avocado Aperitif
Credit: California Avocados on flickr / Licensed under Creative Commons Attribution 2.0 Generic

Avocado Banana Smoothie (Kid-Approved)

Makes: 3 - 4 | Prep: 10 mins | Total: 13 mins

This recipe was based on trial and error. If you do not have really ripe, sweet bananas, you might find you need to add some juice. I prefer a creamier taste and add some unsweetened evaporated milk or almond milk to mine.

Ingredients:

2 ripe (or frozen) bananas
1/2 cup plain Greek yogurt
2 ripe avocados (cubed or sliced)
1 tbsp. maple syrup or honey
1 - 2 cups of crushed ice
Optional: 1/2 cup orange juice
Optional: regular milk, unsweetened evaporated milk, or non-dairy milk (almond milk is wonderful)
 
Directions:
 
In a blender, crush ice. Add broken up pieces of banana, avocado, yogurt, maple syrup (or honey) and puree until smooth.
 
Taste it first and then consider adding orange juice and/or milk, unsweetened evaporated milk, or non-dairy milk to create a sweeter, creamier overall flavour.

Dark Chocolate Avocado Pudding

Chocolate and Avocado Pudding with Coconut Milk
Credit: California Avocados on flickr / Licensed under Creative Commons Attribution 2.0 Generic

Dark Chocolate Avocado Pudding

Makes: 4 | Prep: 10 mins | Total: 40 mins

This recipe was based on one I found on YouTube by Shira Bocar with Everyday Food. I feature her video following the recipe. I used Grade A Light maple syrup instead of honey for mine. And I felt a little shaved chocolate and coconut was a nice touch.

Ingredients:

3 ripe avocados 
1 tsp. pure vanilla extract
1/4 cup honey (or maple syrup)
6 tbsp. (just over 1/3 cup) unsweetened cocoa powder
Optional garnish: sea salt, shaved chocolate and/or coconut flakes
 
Directions:
 
Add all the ingredients to a food processor (or blender). I mash up the avocado with the back of a wooden spoon in my blender. Pulse a few times, mix, and then puree until smooth. Pour (scrape) into 4 dessert bowls or goblets and chill for at least 30 minutes.
 
Garnish with sea salt or shaved chocolate and/or coconut flakes before serving.

Dark Chocolate and Avocado Pudding

Eat Clean with Shira Bocar

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Comments

Jun 28, 2014 1:07am
shar-On
What a lovely article. I love avacado's although always expensive in Australia. good info on keeping them too. rated up.
Jun 28, 2014 8:23am
RoseWrites
Yeah, I can imagine if most of them in the world are grown in Mexico and Southern California, they must be expensive on the other side of the world. Perhaps TanoCalvenoa can ship you some (he's a writer on IB too who has an avocado tree). Thanks for commenting and rating.
Jun 28, 2014 2:34am
Hanabanan
Only recently tried avocado, and this article gave me some great ideas. Thanks!
Jun 28, 2014 8:28am
RoseWrites
Oh, avocado is famously used for guacamole (I make one with mango in it too). It's nice to try avocado in other dishes - and surprisingly enough, it's great for sweet dishes.
Jun 28, 2014 6:57am
TanoCalvenoa
Can't ever have enough avocado recipes - especially when you've got a tree in your backyard that produces hundreds every year. We have to give some away, too many to eat. I never get tired of guacamole but love to find other ideas for how to use them, thanks!
Jun 28, 2014 8:37am
RoseWrites
Oh, you are so lucky to have an avocado tree. I've never had any luck trying to grow one (only tried the "pit in a glass" method, though). Of course, Canadian winters aren't the best for them. I've made some really wild guacamole in my day but I avoid tortilla chips (or anything deep-fried) these days. Thanks for dropping by and commenting Jonathan.
Jul 14, 2014 7:29am
Danl
Good article! :)
Jul 14, 2014 3:30pm
spotila
This pudding looks divine, thanks a lot!
Jul 17, 2014 5:26pm
jmastbrook
Yum! I love avocados. So many tasty recipes here. I'm really eyeing that pudding. I've made avocado ice cream before. If this is anything like that, I'm willing to bet it's amazing.
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Bibliography

  1. "Avocado." Wikipedia. 27/06/2014 <Web >

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