Tag Archives: avocado

Avocado salad

26 May

avocado saladAvocadoes were on sale this week, so it was a good opportunity to make this yummy salad. I would say it’s very easy, but it’s kind of a pain cubing four avocados. It’s well worth the effort, though!

You can tell an avocado is ripe when the skin is very dark, almost black, and it has some “give” to it. But don’t wait till it’s too soft, or the flesh will be mushy and may even turn black.

It looks like there’s no red onion in this photo. If you don’t have red you can cheat and use a regular ol’ yellow onion. But red looks prettier.

Ingredients:

4 or 5 ripe avocados (the small “Hass” type)
1 pint grape or cherry tomatoes
1 can hearts of palm, drained
1/2 cup red onion, chopped
3 Tbs. lemon juice
2 Tbs. mayonnaise
1 tsp. salt or more to taste
black pepper to taste

Directions:

Slice each avocado lengthwise, and twist to open it. Remove the pit. (I do this by sticking a knife into the pit and pulling it out, probably not the safest method.)

Cut the avocado into cubes by slicing lengthwise and widthwise while it’s still in the skin; then use a tablespoon to scoop out the cubes into a large bowl. Scrape any avocado meat that remains into the bowl as well.

Cut each grape or cherry tomato in half, unless they are very small, and add to the bowl.

If your hearts of palm aren’t already sliced or in pieces, slice them and add to the bowl.

Add the chopped onion.

Sprinkle with lemon juice and add just enough mayonnaise to hold the ingredients together. The avocado is very moist and also full of oil, so you won’t need much mayo.

Season with salt and pepper to taste.

If you serve on individual plates (rather than letter people help themslves), it looks nice on top of a lettuce leaf.

Serves 4 to 6

 

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Guacamole

1 Feb

ImageJust in time for the Super Bowl — and a good recipe to take advantage of cheap avocados. At least in Detroit they’ve been cheap — we got some this week for 49 cents each!

When we moved to Detroit in 1976, we lived in the Palmer Park, an apartment community inhabited primarily by young professionals and graduate students. The citizens’ council published a cookbook, What’s Cooking in Palmer Park. This recipe was contributed by Rob Musial, who called it Holey Moley Guacamole Dip and Neat Tree Trip – because after the recipe, Rob told readers how they could grow an avocado tree by sticking toothpicks in the avocado pit and suspending it for a few weeks with the pointy half in water; after it starts to sprout, you can plant it. Seems like everyone in the mid-70s had an avocado tree in their living room!

This was the first guacamole I ever made, and it’s among the best I’ve ever tasted. I altered the recipe only slightly. Rob’s recipe called for the inclusion of MSG, which I never use. And I like to add in a little chopped tomato.

Ingredients:

1 large avocado or 2 small ones
2 Tbs. lemon (or lime) juice
1 Tbs. minced onion
1 clove garlic, minced
(¼ cup chopped ripe tomato)
8 drops Tabasco or other hot sauce
¼ tsp. salt
½ tsp. chili powder

Directions:

Thoroughly mash the avocado. Sprinkle it with lemon juice (or lime juice if you prefer) and stir well. Add remaining ingredients and stir. Chill for 1 hour before serving. Serve with corn or tortilla chips.