Avocados are a stone fruit. Not that it makes any difference; a rose by any other name…
another fun fact
The majority of people in Greece do not like avocados. And I made it my mission to find out why. Turns out they treat it as a fruit (which is actually accurate, please refer to fun fact 1) but they are turned off by its lack of sweetness as they were expecting a more juicy, stereotypical kind of fruit. They never realised it’s supposed to be treated as a vegetable.
What if I gave you a tomato, given that you have never seen a tomato before and told you it’s a fruit? You’d lose trust in me and never let me give you food ever again. What a disaster for a professional chef.
However, avocados are delicious and nourishing and they go with pretty much anything!
I am obsessed with guacamole and I have a feeling that so are you. Smashed ripe avocados, lime or lemon juice, a generous dose of olive oil, onions, cilantro and tons of freshly ground black pepper. Can you think of anything more finger-licking?
I can come us with a least 5, equally delicious ways to eat avocados like there’s no tomorrow.
Here are 3 ways to eat avocados like there's no tomorrow
Baked Goods
Try swapping out the butter in your next baking recipe for avocado, typically a 1:1 ratio will work perfectly.
Simple & Healthy Avocado Cookies
Ingredients
Avocado Bruschetta
Avo on toast is old news. We do bruschettas instead.
Ingredients
1 baguette, thinly sliced
1/4 cup olive oil, divided
1/2 cup balsamic vinegar
2 cups cherry tomatoes, halved
1 lemon
sea salt and black pepper
poppy seeds to garnish
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Place baguette slices onto prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place into oven and bake for 8-10 minutes, or until golden brown.
In a large bowl, combine tomatoes, avocado, remaining 2 tablespoons olive oil, salt and pepper, to taste.
Top each baguette slice with the tomato mixture, garnished with seeds.
Serve immediately, drizzled with balsamic vinegar.
Avocado Pesto
It's creamy and delicious. It goes well with pasta, bread, or crepes and you can adjust the spices to serve a different version each time!
Ingredients
1cupfresh basil, tightly packed
1/4cup olive oil
4-6 tablespoonsfresh lemon juice
2clovesgarlic
1ripe avocado
sea salt & black pepper
Process all the ingredients in a blender or food processor.
Add a bit of water if needed to achieve desired texture and consistency.
Adjust the seasoning and serve with crusty bread, pasta or crepes.
3 lovely ways to eat avocados
I hope this post inspired you to try something new and exciting. Check out my plant-based recipe collection here and don’t forget to share your own recipes and ideas.
I’m always open to new and creative ideas.
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Alice Mauridis
Posted at 12:29h, 04 JulyOh yummy! I never thought of making avocado pesto, it sounds delicious!