Avocado Recipes | Great Guacamole

So! I've got an avocado. Now what? Do I cut it into neat rounded cubes and lightly flavor it with salt? Do I mash it and create guacamole? Do I scoop it out with a spoon and simply devour it? Here are some things you should know before eating an avocado, and some great guacamole recipes you can try with ripe avocados!

A ripe avocado will yield to a gentle pressure when held in the palm of the hand and squeezed. The outside skin can be bright green to green-brown (or almost black) in color, and the flesh is usually greenish yellow to golden yellow when ripe. The flesh oxidizes and turns brown quickly after it is exposed to air. To prevent this, lime or lemon juice can be added to avocados after they are peeled.

Guacamole is really quick and easy to make.

Simple and Delicious Guacamole:

Ingredients:

* 2 avocados
* 1/2 lemon, juiced
* 2 tablespoons olive oil
* 2 tablespoons chopped onion
* 1/2 teaspoon salt

Cut the avocados in half and remove the seeds. This should be easy to do if the avocados are ripe (which you have made sure of before cutting them open, by lightly squeezing them as described above). Scoop out the pulp into a small bowl or plate, and then use a fork to mash the avocado. Never puree avocado!

Fold in lemon juice, olive oil, onion, and salt.

Optional: Refrigerate for an hour.

Serve with: Tortilla chips, vegetables, whole-wheat crackers.

Rich & Nutty Guacamole:

Ingredients

* 2 ripe, fresh avocados
* ½ Cup finely crumbled, chilled, fresh white goat cheese
* ¼ Cup chopped, fresh cilantro
* 2 Tbsp chopped, toasted pistachio nuts
* ¼ tsp (or to taste) crushed, red pepper flakes
* 2 large cloves garlic, finely chopped

Cut and mash avocados as indicated above. Fold in remaining ingredients.

Optional: Refrigerate for 1 hour before serving.

Serve with: whole-wheat crackers, whole-grain toast, fresh bread.

Note: Guacamole is best if made shortly before serving. For short-term storage, cover the bowl or plate containing the guacamole with plastic wrap, making sure the plastic is tight against the container - and, if possible, hugging the guacamole itself, to create some semblance of a vacuum and prevent the avocado from browning.

Check out http://www.avocado.org/