The Avocado: It's What Is On the Inside That Counts

Do not let the avocados hard, dark surface fool you, inside is pure goodness. Once you open an avocado to reveal its rich, creamy interior you are in for a delicious treat. Not only is it delicious, but it is also versatile and good for you. In fact vegetarians even use it as a substitute for meat due its high (good) fat content.

Being from California avocados have always been a part of my diet, from sushi to sandwiches to salads and even just by themselves with a sprinkle of salt as a snack. Let's just say avocado's are an ingredient that can always be found in my kitchen. Being so familiar with avocado's and their creamy indulgence I was shocked when a friend from Wisconsin came to visit a few years ago and had never tasted an avocado. Of course this was an issue that had to remedied at once and with one taste he too had fallen for the prized green fruit that hid behind a less than beautiful exterior and can sometimes make you work to eat them, by separating the challenging, and sometimes slightly irritating, seed within from what your heart and taste buds desire. But sometimes working for something makes it just that much better and the avocado is one of those things. The only problem my Midwest friend now had was an avocado addiction that could not easily be satisfied and I had a state crossed off my list of states to move to. Wisconsin was quickly uncrossed due to its mouthwatering and original cheese selection. One word. Bacon Cheese. Need I say more, I think not (more about that in a future post).

Anyways, back to avocado. I challenge you this next week to use avocado in at least one of your meals each day, and yes avocado can be used at breakfast. Hint...omelette or Huevos Rancheros. You can even get a little crazy and use it in a dessert. You will be surprised at all the different ways that you can use avocado and how it can add a little something special to every dish. To get you started I included two recipes to get you on your avocado endeavour.

ü  Some of the Helpful Hints from the I Would Rather Have A Bouquet of Basil  will come into use in this recipe, specifically the garbage bowl and assembling the gathering before you start.

Mango-Avocado Salsa

Makes 3 cups

Prep Time: 20 minutes
Rest time: 30 minutes

4 mango's (seeded, peeled and diced)

2 avocados (seeded, peeled and diced)
½ red onion (finely chopped)
¼ cup chopped cilantro
1 jalapeno (remove the seeds and ribs and finely mince)
1 lime (juiced)
Kosher salt

Directions:

In a bowl combine the mango, red onion, cilantro, jalapeno, and juice from ½ a lime. Stir the ingredients together, cover and place in the refrigerator to rest. After 20 minutes add the avocado and add salt to taste, then cover and let rest for another 10 minutes.

Mango- Avocado Salsa

with Dungeness Crab and Mixed Baby Greens

Guacamole

Prep time: 20 minutes

4 avocados (seeded, peeled and diced)

2 Roma tomatoes (seeded and diced)
1 small red onion (finely chopped)
½ cup chopped cilantro
1 jalapeno (remove the seeds and ribs and finely mince)
2 limes (juiced)
Kosher salt

Directions:

Add the avocado to a bowl and using a fork mash the avocado just short of desired consistency. I prefer mine a bit chunkier as opposed to a smooth texture. Add the onions, cilantro, jalapeno, lime juice and salt to taste and stir, mashing slightly to combine until the avocado is the texture you are looking for. Fold in the tomatoes until evenly distributed. Taste to make sure all the flavors are to your liking and adjust in anyway until it’s to your taste.

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