Great Recipes Using Avocados

April 30, 2010

crispy plantain chicken fingers with avocado dip
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    You’d never think looking at the dark blue skin of the avocado that a delicious green fruit is hiding underneath. But many people love its great taste, and avocados are becoming more and more popular as more people discover them.

avocado Choosing Avocados
Avocados are available in the produce section of most grocery stores. When choosing avocados, pick unripe avocados unless you plan on using them right away. To test ripeness, hold the fruit in the palm of your hand and squeeze. A ripe avocado will give a little but will be mostly firm.

You can store unripe avocados in the fruit bin of your refrigerator to slow down the ripening process. To let avocados ripen, put them in a brown paper bag and leave them out on the counter.

Avocado Preparation
To prepare an avocado to use in a sandwich, salad or to eat on its own, start by cutting it in half lengthwise around the pit. Twist the two halves, then remove and discard the pit. Squeeze lime juice onto each half to keep the fruit from discoloring. You can sprinkle with salt, if you’d like. Remove the fruit from the skin with a spoon

Simple Guacamole
Probably the most popular way to use avocado is in guacamole—a great chip dip and always a hit at parties.


INGREDIENTS
2 avocados - peeled, pitted and diced
1 teaspoon salt
1 large tomato, diced
1 onion, diced
1 jalapeno pepper, chopped
2 tablespoons fresh lime juice
1 clove crushed garlic

INSTRUCTIONS

1. In a medium bowl, use a fork to mash the avocados and stir in salt. Mix in the tomato, onion, jalapeno, crushed garlic and lime juice.

Tortilla Soup
By Allison Fishman

Traditional tortilla soup is made with tomatoes; this version is lighter. If you’d like, add a can of fire-roasted tomatoes to your broth and enjoy a heartier, more traditional version.


INGREDIENTS
6 packets of chicken bouillon
1 small bunch of cilantro, chopped with stems reserved
4 scallions, thinly sliced with whites reserved
1 bay leaf
6 corn tortillas, sliced into 1/4 to 1/3 inch thick slices
1/2 cup canola oil
1 avocado, diced
1 jalapeno, minced
1/2 pound Monterey jack cheese, shredded
2 limes, cut into wedges

INSTRUCTIONS
  1. In a saucepan, heat 6 cups of water; add bouillon. Add cilantro stems, scallion whites, and the bay leaf. Simmer for 20 minutes.
  2. Heat canola oil in a small skillet. When the oil reaches a temperature of about 350°F, add the tortilla strips, cook until golden, about 3 to 5 minutes. Remove from oil with a slotted spoon and let drain on paper towels.
  3. Strain the chicken broth into four soup bowls. Garnish with crispy tortillas, scallion greens, avocado, cilantro leaves, jalapeno and cheese. Serve hot, with lime wedges.

Crispy Plantain Chicken Fingers with Avocado Dip
By Allison Fishman

This is a tropical take on traditional chicken fingers. You can find plantain chips in the international section of your grocery store or at an ethnic food store.


INGREDIENTS
For Crispy Plantain Chicken Fingers:
1 (3-ounce) bag of plantain chips
1 tablespoon dried parsley
1 teaspoon kosher salt
2 (6 to 8-ounce) boneless skinless chicken breasts

For Avocado Dip:
2 avocados, diced
2 tablespoons fresh squeezed lime juice
1/2 sweet onion, grated
1/4 cup sour cream
Salt to taste

INSTRUCTIONS
  1. Preheat oven to 350°F. Line a baking sheet with aluminum foil and set aside.
  2. Crumble plantain chips in the bag then pour plantain crumbles into a shallow bowl; add parsley and salt, and stir to combine.
  3. Slice chicken breasts into ¾ inch pieces. Place in plantain mixture, and turn to coat. Place on prepared baking sheet, in one layer. Then place baking sheet in oven, and cook until done, about 12 minutes.
  4. Meanwhile, prepare avocado dip: In a medium bowl, combine the avocado, lime juice, grated onion (with any juices), and sour cream. Mix well and season with salt to taste. Serve chicken fingers with avocado dip.

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