I bought a bag of 5 avocados a few days ago. I love avocado, and it’s good for you. Did you know that one small avocado contains NO cholesterol, virtually no sodium, 10% of the ‘good’ fat, a bit of potassium, a smidgen of protein, and plenty of fibre? Yesterday, I did the ‘touch test’ and found them to be soft but not mushy – in other words, they had reached the peak of perfect ripeness (for my taste, anyway). Now, I can only eat so much avocado, so here’s what I did with them.
Avocado Egg Salad (lunch at work)
3 or 4 cooked eggs
1 small avocado
½ finely minced onion (regular) or
3 green onions, finely chopped
A squeeze of lemon or lime juice (optional)
Salt, pepper (black or cayenne) to taste
A dash of garlic powder (optional)
Coarsely chop the eggs and avocado. Mix in the rest of the ingredients. Enjoy with rye or multi-grain toast. Or serve in scooped out avocado shell, with raw carrot ‘chop sticks’ and a garnish of tomato slices
Guaca-Salsa (for dinnertime)
2 small or 1 large ripe avocado(s)
¾ cup hot salsa
1 clove garlic, finely minced
A squeeze of lemon or lime juice
Mash the avocado, mix in the other ingredients, refrigerate for 1 hour (or longer) and enjoy with home-made pita chips, tortilla chips or raw veggies. Keeps well in the refrigerator – may go brown but still tastes great.
Frozen Pre-guacamole (for later)
2 small (or 1 large ) ripe avocado
½ tsp of lemon/lime juice
Mash the avocado well, mix in the citrus juice. Store in the freezer (keeps well for 2 weeks). Use later for guacamole, guaca-salsa or avocado-egg salad.
Try these recipes – or create your own – and enjoy!
I never thought about putting avocado in an egg salad before!
I use it instead of mayonnaise – healthier, tastier too!
I’m always hesitate about trying new things, but I’d like to give this a shot. Thanks for the recipe!