by Anna Reeser
I recently received a request for a post about avocados, so here it is. I love avocados deeply, and buy them as part of my weekly sandwich ingredients regimen. But apart from squishing avocado on bread to make lunch more succulent, I’ve discovered many interesting ways to use this buttery fruit. Here are a few, and feel free to send in your own ideas!
1. Grilled Guacamole
I got the idea from Mark Bittman: http://www.nytimes.com/2010/06/30/dining/30mini.html?scp=2&sq=grilling&st=cse. Normal guacamole is amazing as is, but it becomes ten times better when the ingredients are separately grilled. I made this on the 4th of July. A few days later, I was at a party down the street and when I introduced myself to someone they said “Oh, you’re the one who made grilled guacamole at the barbecue?” Yes. I guess word had spread. Anyway, it’s definitely worth trying. When the grill is hot, place rounds of sliced red onion on the grill. Cut your avocados in half and remove the pits. Gently rest them meat-side down on the grill and cover for 1-2 minutes. Carefully lift them with tongs. You should see slight grill marks and the meat will turn bright green. Scoop the hot, smoky avo into a bowl. Remove onions from grill when they are beginning to crisp. Chop onions, some fresh cilantro, and garlic. Stir into bowl. Add a few spoonfuls of your choice of salsa. Salt and pepper to taste, then serve immediately with chips. It will be gone in minutes.
2. Completo Italiano
When I visited CJ in Chile last summer, I learned about the Completo Italiano. Chileans are generally fans of avocado (palta), so it appears on most food including hot dogs. The Completo Italiano gets its name because the stripes of mashed green palta, red ketchup, and white mayonaise that cover the hot dog represent the colors of the Italian flag. The condiments are then topped with a liberal shake of salt. This was definitely a highlight of the Chilean street food scene, and a simple recipe that can be appropriated at home.
3. The Salad that Never Fails
This salad uses avocado as just one of its many ingredients, but it becomes essential in creating the creamy taste. This salad recipe is a variation of the salad my parents usually make. It’s really simple. For the veggies, use washed, torn red leaf lettuce. Slice some small tomatoes, red bell pepper, and cucumber. Add sliced avocado (I like to halve and pit them, make lengthwise slices in the meat with a knife, then scoop them out with a spoon). For the dressing, combine equal parts olive oil and rice vinegar with a splash of balsamic vinegar. Add a mashed clove of garlic, a splash of worchestershire sauce, a large pinch of grated parmesan cheese, a large pinch of dill (fresh or dried), then salt and pepper to taste. Lemon and fresh basil are good additions too. Mix by shaking in a jar with a lid. Keep tasting and adjusting till it’s salty, tart and flavorful. Toss the salad with dressing, some toasted walnuts, and dried cranberries. Sprinkle with grated parmesan, and serve.