I love avocados. They’re rich and creamy, not to mention extremely nutritious. Did you know, that’s the only food you can eat exclusively and still survive? Nothing else has enough nutrients.
But I digress; another great thing about avocados is they’re versatile. If you only buy them for guacamole, you’re missing out
Mashed avocadoes is delicious on toast. It’s one of those life-changing things for me where I wonder where this idea has been all my life. If you go on Pinterest and type in “avocado toast,” you’ll find tons of ideas and recipes. Here are a few of my favorites:
Next time I have half an avocado sitting on my window sill, I’ll mash that bad boy up and smear it on some toast and add whatever toppings I have on hand!
My mom went through a phase where she ate the same thing for lunch: a potato bread hamburger bun, a thick slick of a large tomato (the idea being that it will fit perfectly on the round bun), slices of avocado, and mayonnaise. There’s something about the potato bread that makes that sandwich particularly delicious.
Sliced avocados can be added to pretty much any sandwich; turkey and tomato sandwich, vegetable sandwich, shredded chicken sandwich, grilled cheese sandwich. You can also mash them up and use it as a spread like you would mayonnaise. (Hummus is another good mayonnaise replacement on sandwiches, and both avocados and hummus are very good for you.)
Just like sandwiches, avocadoes go on just about any Mexican food, especially burritos. Avocadoes are also good in omelets, salads, as a sauce for pasta, as a sauce for Mexican food, mixed in with egg salad, quesadillas, and in rice bowls with other goodies like vegetables and hard boiled eggs.
You can also make an avocado salad, with other vegetables mixed in, as an alternative to lettuce salad. With a few adjustments, you could make it into a salsa with black beans and corn.
I’ve never tried this, but you can also cut the avocado in half, drop an egg inside, add toppings (bacon, basil, tomato, cheese, whatever) and bake 425 degrees for 15 minutes.
There are a lot of other recipes and tricks I’m dying to try, but I think this is enough for now. More to come soon!