Easy Avocado Recipes

January 7, 2016

Such a fantastic fruit – and did you know? It contains more potassium that a banana!  When you purchase an avocado, a ripe, ready-to-eat avocado is somewhat soft but should have no dark spots. The average California Hass Avocado weighs between about 6 ounces and has a pebbled green or black skin.  

A firm avocado will ripen in a fruit basket at room temperature within a few days. As the fruit ripens, the skin will turn darker. To determine ripeness, hold the avocado very gently in your palm and begin to press very gently against its surface. A ripe avocado will yield to very gentle pressure, without feeling squishy.

Avocados should not be refrigerated until they are ripe. If you have used a portion of a ripe avocado, it is best to store the remainder in the refrigerator. Store in a sealed and reusable glass container or sealed and reusable plastic container. Sprinkling the exposed surface(s) with lemon juice will help to prevent the browning that can occur when the flesh comes in contact with oxygen in the air.

Try some of these easy avocado recipes.

Avocado Toast with Goat Cheese and Tomato from What Should I Have for Breakfast

Baked Egg in Avocado from Greatist

Avocado Breakfast Casserole from A Dash of Sanity

Avocado, Tomato and Feta Dip from A Sunshiny Day

Quinoa Avocado Sushi from I Wash You Dry

Cucumber Rolls with Creamy Avocado from It Doesn’t Taste Like Chicken

Smoked Salmon, Avocado & Arugula Salad from Spice in the City

Five Ingredient Easy White Chicken Chili from Gimme Some Oven

Avocado Mac ‘n’ Cheese from Fit Foodie Finds

Avocado and Spicy Mayo Stuffed Burgers from The Healthy Foodie