Buttery and delicious, avocados are a complementary addition to any meal and salad.
Once mashed and seasoned, they can be served as a dip, sandwich spread, and the now iconic avocado toast. They are very nutritious because they contain many vitamins and minerals, such as folate, vitamin A and potassium. They also contain useful amounts of protein, iron, magnesium and vitamins C, E and B6 and are loaded with monounsaturated fatty acids, the good fats (like olive oil).
The best avocados are unblemished, with smooth, shiny skin. Avoid those with wrinkled skin, as this indicates they are either overripe or picked too early. Ripe avocados are usually slightly soft on top.
Here are some interesting facts about avocados: Avocados vary in size and color depending on the type. They can range from dark green to yellow to crimson.
These are the only fruits that begin to ripen after being picked from the tree. A ripe pear can be left on the tree for up to six months without spoiling. They have more protein than any other fruit and also more fat than any other fruit.
So, like everything else, enjoy them all season long, within reason.
Avocado tomato salad
2 large ripe tomatoes, roughly cut into ½-inch pieces
½ green bell pepper, finely chopped
1 small onion, finely chopped (red or white onion)
1 can 14 oz black beans, drained, rinsed and drained again
1 8 oz canned corn, drained, rinsed and drained again
2 garlic cloves, minced
4 tablespoons lime juice
¼ cup olive oil
½ teaspoon of sugar
1 large avocado cut into ½ inch pieces
⅓ cup chopped chives
2 tablespoons beni chadon
salt to taste
Combine the tomatoes, bell pepper, onion, beans and corn in a large glass bowl.
Combine garlic, lime juice, olive oil, sugar and salt. Whisk well or emulsify with a food processor or blender.
Pour over the tomatoes and beans in a bowl and toss gently
Refrigerate until ready to serve, about an hour.
Before serving, add the avocado, mix gently and sprinkle with chives and beni chadon.
For 6 persons
Creamy avocado and crab soup
½ lb cooked crabmeat, scooped up
2 large ripe avocados, peeled and cut into 1-inch pieces
4 tablespoons of butter
1 small onion, minced
1 minced garlic clove
¼ hot pepper, minced
1 tablespoon all-purpose flour
1 cup milk
2 cups of chicken broth
1 cup heavy cream
Salt and black pepper to taste
1 tablespoon chopped chives for garnish
Mash the crab with the avocado and set aside.
In a medium saucepan, melt butter, add onion, garlic and pepper and cook until fragrant.
Stir in the flour and cook until the mixture becomes soft.
Add milk and broth, cook, stirring, until thickened.
Stir in the cream and season to taste with salt and pepper.
Stir in avocado and crab.
Cook until hot.
Serve garnished with chives.
For 4 people
Caribbean gazpacho with avocado and lime
1 can 28 oz whole tomatoes, drained
1 tbsp lime juice
2 tablespoons olive oil
1 cup tomato juice
1 clove of garlic
1 teaspoon of salt
½ teaspoon of sugar
½ teaspoon of oregano
¼ cup celery, chopped
1 small cucumber, chopped
¼ cup sliced olives
½ hot pepper, seeded and chopped
¼ cup chopped onion, soaked in cold water for ½ hour
¼ cup green bell pepper, chopped
1 small avocado, peeled and diced
¼ cup chopped cilantro or chadon beni
In a blender, puree the tomatoes with the juice, lime juice, pepper, garlic, salt, oregano and tomato juice.
Incorporate the rest of the ingredients. Sprinkle with olives and herbs.
Stir in the avocado before serving.
Refrigerate before serving.
For 6 to 8 people