Avocados make the world go ’round
Whether you want to call them fruits or vegetables (okay, they are technically fruits), avocados are the creamy, green loves of my life. I’m still waiting to see how badly California avocados were hit by this fearsome winter. And I absolutely love pretty much any dish that includes avocado.
Avocados grow in many parts of the world including California and Mexico. The California Avocado Commission has a website with recipes. Also Hass avocados have their own website also replete with recipes.
Here’s a link to some great avocado recipes from the San Francisco Chronicle. And here’s a list of some of my favorite avocado dishes (with recipe links included):
Guacamole with tomato, onion and hot sauce
Guacamole with step-by-step pictures
Avocado spring rolls (serve these with an Asian sweet-sour dipping sauce like Mae Ploy)
Mayan salad with citrus and avocado (from an earlier post)
Chicken and avocado sandwiches
Pasta with shredded parmesan cheese, butter and avocado (this is a diy dish that you can adjust to include anything you like…shredded chicken, shrimp, other veggies)
Although I am ready to eat avocados with pretty much anything (except dessert), here’s
Avocado shakes or smoothies: see this one complete with a photo to get your juices flowing (or at least your brain a-tinglin’). The CA Avocado Commission also includes this one with a disclaimer (which really doesn’t make me want to make their recipe!).
February 6th, 2007 at 11:25 am
I can’t beleive there was a day not so long ago, that I refused to eat avocados. Now I love them. Though I still thought it a little weird when I moved to CA and people put them on BLT’s. Now I realize it’s a great idea.
February 6th, 2007 at 2:46 pm
I recently learned how much I love avocados as well. I cane make some pretty decent guacamole and they are good on turkey burgers as well. My problem is picking the ones that are ripe, but not too ripe. More than once I have picked some up with the “ripe” sticker that the store puts on them, only to find them brown and mushy inside or too hard to mash. How do I know if they are ripe, but not TOO ripe?
February 6th, 2007 at 4:43 pm
My absolute FAVORITE salad uses avocado as the “dressing”. I simply mix chopped romaine, diced celery, cherry tomatoes, cubed cucumbers, sliced boiled egg, shredded parmesan cheese and mix in cut avocado. It’s perfect! (and very yummy!)
February 6th, 2007 at 10:52 pm
Oh… I just picked up avocadoes at the grocery this afternoon… You’ve put me in the mood to try something new with them! Thanks!