Who Loves Avocados?

[Padma]

It amuses me (though it took me a while to figure this out) that the so-called 'ripe & ready to eat' avocados you get in supermarkets in the UK are good for eating within around a 90-minute window of ripeness, before they turn to the dark side (goodness only knows what they're doing to them to make then ripen to order).

Whereas a non-ripened avocado grows old gracefully .

[Jamie D]

I ran across this on Yahoo, but have not yet tried it:

http://screen.yahoo.com/award-winning-guacamole-30897318.html

"Award winning guacamole"

Note to Padma:  A little lemon or lime juice keeps the avocado pulp from turning colors.  Test the avocado for ripeness with a little squeeze.  If it is too squishy, it is likely over-ripe.

[Jamie D]

Here is a recipe I like in the late spring, or early summer, when the strawberries are fresh from the local fields.

Strawberry and avocado salad

In each salad bowl:

1. Place about 1 cup of Spring Mix salad greens (these are usually baby lettuces of several varieties and baby spinach).

2. Top with 1/2 ripe avocado, peeled and quartered, and

3. About 4-6 fresh strawberries, quartered lengthwise.

4. Garnish with toasted candied pecans.

5. Serve with Poppy Seed dressing or a citrus-based vinaigrette.

Super easy. Prep time: under ten minutes.

[Platzhalter]

Definitely someone who loves avocados... be it as guacamole, as filling for makizushi, eaten right out of the shell with either soy sauce or balsamic dressing, as part of a salad or... well, you know, the uses are endless.