5 Ways to Eat Avocados Other Than Toast or Guacamole
I don’t know about you, but I’m tired of avocado toast. Nothing wrong with that, but this nationwide obsession is clouding our brains and preventing us from implementing other delicious avocado supplements. If you need help breaking your toast avoidance habit, we can help. Here are five fun new ways to add more avocado to your life and mouth, none of which involve toaster or tortilla chips.
Make a margin (arita)
Yes, I know that avocado is supposed to be “so good for you,” but that doesn’t mean that you can’t drink from it. I first tasted avocado margarita at Disneyland and it was a revelation to me. It was icy, slightly creamy and incredibly refreshing. I don’t have Walt’s recipe, but the one in the video above from Epicurious is pretty close. Make sure you get all the candies, but to make this creamy concoction, you will need to follow these steps:
- 6 ounces fresh lime juice
- 6 ounce tequila
- 4 ounces orange liqueur
- 1 teaspoon sugar
- 1 whole pitted avocado
- 1 stalk of jalapenos without seeds
- 2 tablespoons fresh cilantro (you can skip this if you think cilantro tastes like surfactants)
- As much ice as you want
Add everything to a powerful blender and beat until smooth. Pour into four glasses and garnish with lime wedges, chili salt, or both.
Hustle up some hollandaise
I’ve heard stories of people who don’t like hollandaise sauce, and to be honest, I just don’t understand how this is possible. Creamy, spicy, somewhat fluffy sauce is at least 78% of the reason I go to brunch, and this version of The Kitchn ‘s avocado sounds pretty divine. The lack of egg yolks got me thinking at first, but the addition of fatty green fruits means you don’t lose richness. Plus, this recipe allows our vegan and egg intolerant friends to have fun, which is nice because everyone should be able to enjoy the magic of Holland.
There are two ways to whip it up: with a powerful blender like the Vitamix , or with a whisk siphon . To make this silky sauce in a siphon, you will need:
- 2 shallots, peeled and chopped
- 2 glasses of white wine
- ½ cup champagne vinegar
- 3 avocados
- ¼ glasses of grape seed oil
- ¼ cups cold-pressed olive oil with meyer lemon (regular olive oil will work if you can’t find a flavorful product, just add the juice of half a lemon)
- 1 teaspoon sea salt
- 1 teaspoon tabasco
- ¼ glass of water
Add shallots, wine, and vinegar to a saucepan over medium heat and reduce to ½ cup. Let the mixture cool, then combine with everything else in a blender. Try and adjust the seasonings as needed. For now, you have a perfectly tasty and healthy sauce, but if you want gourmet flavor, you can take texture to the next gastronomic level by pouring it into a whisk siphon. Add two charges of CO2, let it cool for half an hour, and pour your Dutch asparagus, salmon and (obviously) egg benedict.
Turn them into truffles
Mixing avocado with chocolate is not easy; the ratio must be correct, otherwise you will end up with an unpleasant situation, which is essentially chocolate guacamole. (This is exactly what I was served at the first house party I ever went to in Portland. I was told that I would “not even taste an avocado.”
Fortunately, these Food52 Tri-Piece Truffles are perfect – the avocado contributes to texture in the creamiest, dreamy way possible without breaking the flavor profile. To make these little balls of joy, simply mash, blend, or process a medium avocado until completely smooth and lump-free. Weigh out ten ounces of really high quality dark chocolate shavings and set aside about half a glass. Melt the remaining chocolate in the microwave, stirring every ten seconds, until the chocolate is melted. Combine melted chocolate with avocado and stir until smooth. Chop the remaining half cup of chocolate chips and stir. Place the whole thing in the refrigerator for an hour until it is firm, then roll the chilled chocolate mixture into balls, roll in cocoa powder and enjoy.
Make some very devilish eggs
Although the regions of their origin vary greatly, guacamole and spiced eggs are symbols of the world of snacks. This recipe combines both delicious treats in one wonderfully harmonious bite. Feel free to tinker with this recipe – both the spiced eggs and the guac are fun to tweak to suit your personal tastes – but here’s how I make mine (originally inspired by this recipe on xoJane ):
- 6 hard-boiled eggs, peeled
- 1 large avocado
- Lime half juice
- 2 tablespoons sour cream
- 1 teaspoon garlic powder
- Salt to taste
- 1 serrano pepper, chopped
- 1 tablespoon cilantro, chopped
- Chopped garlic and more cilantro for sprinkling
Cut the eggs in half and remove the yolks. Mash them well with avocado, lime juice, sour cream, garlic powder and salt. Add finely chopped serrano and cilantro and stir until smooth. Place filling back in egg whites, sprinkle with garlic and cilantro leaves and serve.
Freeze them in ice lollipops
While the weather for ice cream can seem quite distant, you can never be too prepared, so now is a good time to add these avocado and lime ice lollipops to your recipe box. (Plus, I eat frozen treats all year round because they’re delicious and my mouth won’t be affected by something as trivial as “weather.”) Like the margaritas above, avocados provide a slight sweetness and creamy mouthfeel while it still remains surprisingly refreshing. They are also fairly easy to make. You will need:
- 2 pitted avocados
- 1 cup (pack) mint leaves
- ½ cup fresh lime juice
- ½ cup plain syrup
- Pinch of kosher salt
Place everything in a blender and beat until smooth and silky. Divide the mixture into ice cube trays and freeze until firm. Enjoy dreaming of sunny summer days.
I hope that at least one, if not all, of these recipes have saved you the fatigue of avocado toast and inspired you to do more with deliciously fatty fruits. Of course, if you do return to its warm, bready comfort, no one will blame you. Avocado toast is damn good. (Honestly, it’s the same with the guac.)