The fruit that's taking over everything! We can make guacamole with it, put it on a burger, or eat it with a spoon, but why stop there? Here, we share our favorite things to do with the fruit that doesn’t act like one!
Avocado Salad with Peaches
Serves 4
Ingredients
- 1/2 red bell pepper, roasted
- two tablespoons of red wine vinegar
- Seeds from 1/2 vanilla bean
- 1/2 teaspoon of sugar.
Instructions
Mix all ingredients in a blender and, with the machine running, add 1/4 cup extra-virgin olive oil. Season with salt and pepper. Voila, your new favorite dressing!
Halve and pit two almost-ripe avocados, season with salt and pepper, and drizzle with olive oil. Place the cut side down on a medium-hot grill until nicely charred, for about 5 minutes.
Peel and thickly slice. Toss with eight cups of arugula, and two diced peeled peaches. Drizzle dressing over. Add feta cheese or ham strips as desired.
Avocado and Crab Soup
Serves 4
Make the crab salad: mix 1/2 cup lump crabmeat, one diced celery stalk, 1/2 tablespoon chopped chervil, and one teaspoon finely grated lemon zest in a small bowl. Cover and chill.
Now, halve and pit two avocados. Scoop the flesh into the blender. Add one cup of vegetable stock, two tablespoons of creme fraîche, one tablespoon of fresh lime juice, 3/4 teaspoon of kosher salt, and 1 1/4 cups of water.
Puree until smooth. Season with salt and pepper and chill. Divide the soup among four bowls. Spoon crab salad into the center of each bowl. You can even serve it in a half mango!
Avocado Smoothie
Serves 2
Scoop the flesh from one ripe avocado into a blender. Add 1 1/4 cups whole milk, 1 1/2 tablespoons of fresh lime juice, one tablespoon of sugar, and one tablespoon of chopped fresh basil. Puree until smooth. Divide into two chilled glasses and garnish with thinly sliced basil.
Ceviche Verde
Serves 4
Chop one pound of Pacific halibut or any fish you like into 1/2” cubes and place in a bowl. Add 1 teaspoon of kosher salt; toss to coat. Add three tablespoons of fresh lime juice and toss to coat. Marinate until the edges of the fish start looking opaque, tossing occasionally for about 30 minutes.
Dice two peeled and pitted avocados and add to the bowl with the marinating fish along with 3/4 of a cup of sliced green olives, 1/2 of a cup of diced tomatillos, 1/4 of a finely chopped yellow onion, 1/4 cup finely chopped fresh cilantro, and a stemmed, seeded and minced jalapeño. Add two tablespoons of extra-virgin olive oil. Season to taste with salt and pepper. Serve over tostadas or with tortilla chips for dipping.
Avocados are a source of vitamins C, E, K, and B6 and riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta-carotene, and omega-3 fatty acids. Yummy and good for you, too.