If you like avocados and rarely think to use them in new ways, try out these recipes and expand your repertoire. The uniform, creamy texture of avocados makes them a perfect base for so many different dishes.
If you make guacamole, you already have one great avocado recipe. You may be surprised by the variety of ways to use this fruit with its subtle flavor and unequaled, creamy texture. From ice cream and milkshakes to salad dressing, omelettes and souffles, avocados are a wildly versatile fruit.
With its high fat content, the avocado includes healthy, monounsaturated fats, potassium, B vitamins, phosphorous and magnesium, Vitamins A, C, E and K, and is easily digestible.
How to Make Mexican Avocado Pudding or Avocado Ice Cream (Creme de Abacate)
- 3 small, ripe avocados (like the Hass variety)
- 6 Tbsp sugar
- 1 tsp vanilla extract
- juice of one lemon
- 6 Tbsp crushed almonds, lightly toasted
Peel avocados and remove the large seed. (Or keep the seed to start a new avocado plant.)
Put avocado in blender with sugar, vanilla and lemon juice. Blend well, till mixture is creamy and fluffy.
Chill overnight in refrigerator for pudding consistency. Freeze overnight for ice cream consistency.
Before serving, toast almonds in pan, carefully watching so as not to burn. Toss toasted almonds on ice cream or pudding. Serves 6.
Avocado Dressing for a Green Salad
- 1 small onion, red or yellow
- 1 cucumber
- salad greens (10 oz)
- 1 avocado
- 1/3 cup plain yogurt
- 1Tbsp lemon juice
- 2 tsp anchovy paste (like Giovanni’s Creme d’Anchois)
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 Tbsp olive oil
Prepare salad greens by tossing in bowl with thinly sliced onion rings and sliced cucumber.
Peel and cut up avocado, removing seed. Place avocado in blender with lemon juice, yogurt, anchovy paste and salt & pepper. Blend for one minute, then add oil slowly while blender is still mixing. Blend until smooth and creamy.
Pour over greens in bowl, toss once more before serving. Serves 6.
Easy Homemade Avocado Mayonnaise
- 2 Tbsp apple cider vinegar
- 2 Tbsp fresh-squeezed lemon juice
- 1 egg
- 1/4 tsp salt
- 1 avocado
- 1-1/4 cup olive oil
Add vinegar, lemon juice, egg and salt into blender. Pulse, then add avocado and blend for one minute.
Remove lid and add oil in slow, steady stream. Keep mixing until the mixture turns from watery into a creamy mixture of avocado mayonnaise.
Use on a fresh sliced tomato sandwich or on toast. Serves 2-4.
The absolute star of fruits, avocados can be used in such a variety of ways. Each country has its own unique way of eating avocados and I just recently learned the traditional Brazilian way — mashed with honey and lime drizzled over the top.