Tasty Treat Tuesday: More avocado recipes and some tips
Here’s a picture of a great avocado that AB and I bought in Hawaii, on the Big Island, during our honeymoon:
It was the size of a canteloupe and it tasted perfectly of ripe, glorious avocado flavor. We proceeded to eat mass quantities of guacamole. I wish I’d had time to make an omelet with shredded Monterey Jack, sauteed onion and chopped avocado.
Avocados are delicate and difficult to keep for long periods of time. Here are a few tips about testing for ripeness and storing avocados.
Ripe avocados: Avocados are ripe when the flesh gives just slightly under pressure. Don’t wait to long to eat ripe avocados! Sometimes avocados feel very soft to the touch and that usually means the avocado has developed brown spots in its flesh. Ripe avocados look yellowish green and they do not taste overripe (overripe avocados have a dull, rotten taste). I usually buy avocados hard and ripen them slowly in a bowl for a few days.
Storing avocados: My suggestion is to use the avocado as soon as it is ripe. You can keep avocados overnight by covering the avocado flesh with lemon juice and wrapping tightly in plastic wrap (so it doesn’t brown when it’s exposed to air).
For more tips, see helpful information about buying and preparing avocados here and here.
Farley at Wine Outlook, mentioned a salad with avocado that she loves to cook. This salad reminds me of that classic avocado salad dressing, green goddess. To my surprise, the original green goddess dressing does not include avocados. Here’s a great recipe for the original green goddess. My suggestion is to add chopped avocado to this mix for a creamier, more delicious salad. Here’s a Paula Deen recipe from Food Network’s website for an avocado salad dressing with Worchestershire sauce.
Next time I will include my recipe for an Avocado Omelet with Monterey Jack and sauteed onions and mushrooms. Bon appetit!
Leave a Reply