Avacados: Love 'em or.......

Hope I've posted to right forum

Avocados: don't you just love 'em?

Well, yes & no.

The older I get, the more I like them. However, they can be a pain in the posterior when, like yesterday, I planned to include 1 with my lunch. But, even though I'd checked the colour, skin & 'feel' before buying it turned-out to be a dud: a mixture of dark grey & brown with very little green inside – not at all edible.

Fortunately, I'd bought 2 avocados but the 2nd was not much better. Cue a little bad language

Does anyone have a tip for ensuring avocados are 'good to go'?

I get done too, I think it's people squeezing them..
the trick is to get the ones up the top, if the fruitier hasn't repacked the box.
people play with the middle ones.

We always buy avocados that are as hard as a cricket ball. Leave out on the kitchen work top and check each day until you can feel slight softness with your thumb.

Check out this great recipe here. http://www.lowcarbdietsandrecipes.blogspot.co.uk/2013/02/home-made-lowcarb-guacamole.html

Thanks J & Eddie

I have this vision of Eddie picking-up a hard avocado, walking 10 yards then turning, running up to the bowling crease tray of avocados & pitching the ball avocado on a good length just outside the off stump & trapping a perplexed shopper leg before wicket. Howzat? The supermarket security man gives him (Eddie) out & suggests he shop elsewhere in future.

It's an interesting idea tho' to ripen-off hard avocados; will try it

This is so easy to make and tastes wonderful. You can enjoy a taste of summer any time of year.

All the best Jan  

Three of my favourite LCHF ingredients go into this classic salad. It has a refreshing Asian twist, which is just perfect for a Spring or Summer lunch. It's also a 'low carbers' dream at just 2 carbs per serving.

Ingredients:
Serves Four
1 chilli (use a bird's-eye if you like it hot)
1 garlic clove, finely chopped
finely grated zest and juice of 1 lime
1 tbsp soy sauce
1 tbsp sesame oil
200g large peeled cooked prawns
140g young spinach leaves, washed and dried
2 avocados

Method:
1. Finely chop the chilli, removing the seeds if you don’t like too much heat. Mix in a large bowl with the garlic, lime zest and juice, soy sauce and sesame oil, then tip in the prawns and toss to coat. You can leave the prawns to marinate in the fridge for an hour or so.
2. Lift the prawns out of the marinade. Toss the spinach in the marinade until coated, then tip into a serving dish. Slice the avocados and tuck pieces in among-st the spinach with the prawns.

Just perfect .......

Original recipe idea here http://www.bbcgoodfood.com/recipes/3161/spinach-avocado-and-prawn-salad

All the best Jan

lol, I bought an avocado once. I didn't dare try to eat it though. Maybe one day.

I love them! Been eating them recently baked with applewood smoked cheese and walnuts mixed through them. Sounds weird, but is very tasty.

Avo, heaven in a skin but the COST in UK means only a treat added to that they are so small in here. Friend used to have a huge avo tree by the garage we would spend hours sitting on the roof of the garage eating huge avo in season. So miss good food :-(

zand wrote:lol, I bought an avocado once.  I didn't dare try to eat it though.  Maybe one day.

"I bought an avocado once"

Jeez, and there was me thinking Jan was a right raver in her prime, just goes to show eh.

Mud Island Dweller wrote:Avo, heaven in a skin but the COST in UK means only a treat added to that they are so small in here. Friend used to have a huge avo tree by the garage we would spend hours sitting on the roof of the garage eating huge avo in season. So miss good food :-(

Where abouts in the world were you when you were picking fresh ones straight from the tree? Sounds great!

Loose Cannon wrote:

zand wrote:lol, I bought an avocado once.  I didn't dare try to eat it though.  Maybe one day.

"I bought an avocado once"

Jeez, and there was me thinking Jan was a right raver in her prime, just goes to show eh.

lolol

Paul l am a Rhodesian now zimbabwe. l come from a city called Bulawayo prettiest in the world ... or used to be but will always be where my true spirit home is

Our house backed onto the Hillside Dams a few hundred yards from the lower dam it's self, it was my second home
https://www.facebook.com/hillsidedams/photos_stream?ref=page_internal

Mud Island Dweller wrote:Paul l am a Rhodesian now zimbabwe. l come from a city called Bulawayo prettiest in the world ... or used to be    but will always be where my true spirit home is    

Our house backed onto the Hillside Dams a few hundred yards from the lower dam it's self, it was my second home
https://www.facebook.com/hillsidedams/photos_stream?ref=page_internal

Thanks for this MID (I know you were replying to Paul) but home is where the heart is .......

I love avocados - the Hass ones are great but they are not that cheap - but the goodness in them is terrific.

All the best Jan

i look out for bargain packs . the avocados are smaller but the taste is good .

Can you really eat them??? The one I bought didn't look very nice.

i can really eat them . they are friendly .

You don't eat the skin just cut them open pop out the stone/pip and eat the flesh inside.
Nice if you fill with vinegar and add salt and pepper not loads just some, or just eat them as fast as you chop them open.. l tend to do that anything else takes time  

The stone (pip) you put 3 little holes in
Push a matchstick into each hole not deep
Balance the matchsticks over a glass of water making sure the base (widest part) of the stone is in the water.
keep the water topped up on a sunny window ledge and soon it will start to spout :-D

Now doesn't this look a very tasty salad?  Here is what you do ...

Ingredients:
2 wild caught salmon filets
Salt and Pepper
Olive Oil
1 orange, segmented
1 avocado, sliced
2 cups baby spinach

Dressing:
Juice of half a lime (about 1 tablespoon)
3 Tablespoons Olive Oil

Method:
Preheat oven to 400. Place salmon fillets on a baking sheet, season with salt and pepper and drizzle with olive oil. Bake 10-12 minutes, or until salmon is almost cooked through, but not overdone. Remove from oven and let cool. Meanwhile, prep avocado and orange.
Break up salmon into pieces and place on serving dishes. Toss with spinach, orange segments, and avocado slices. Whisk together the lime juice and olive oil until emulsified. Drizzle over salad and serve.

Thanks to Anna for recipe idea here

http://glutenfreeanna.com/2014/02/salmon-avocado-spinach-salad/

All the best Jan

Simplicity itself ...

Half an Avocado and Prawns, add a splash of thousand Island dressing and a sprinkling of Paprika pepper. Very tasty, very low carb, enjoy !

All the best Jan