Avocado Mac & Cheese

Bagels with cream cheese, lox and avocado
Stirred into scrambled eggs (after the eggs are out of the pan - I don't cook avocado)
On toast

We never get beyond cutting them open and eating the whole thing with a dash of lime, a dollop of bleu cheese dressing, or mashed with lime, salt and pepper with a twist of orange for balance. When my mother in law is around, her fresh out of the pan tortillas turn avocado slices into gourmet fare...warm, fresh tortilla (corn or flour) and avocado... Our happiest times are when avocados run 10 for $10. We eat them breakfast (mashed on toast or tortilla), lunch and dinner until we can't stand ourselves and the best part is no one has to share his avocado.

My husband and one of my daughters like sliced avocado on sandwiches, either a vege sandwich with tomato and mozzarella or on a roasted chicken or turkey sandwich. Oh, and added to a traditional BLT.

AAAAH Avocado!! My favorite way to eat avocado is cut in half, remove pit, sprinkle with salt and a touch of lemon juice, mash up right in the skin, and either eat with a spoon or spread it on a Wasa cracker bread.

I have found that avocado added to cooked recipes never works for me. The entire meal takes on a strange, avocado-y (but a weird, cooked, not fresh avocado) flavor and just isn't too good. But I'm curious to hear how your recipe turned out.

OMG, I love avocado...

I made my son a breakfast the other day that he really enjoyed. First I roasted a chile (a Hatch chile) so that the skin was charred, then cooled it in a zip lock bag and removed the charred skin. I sliced the roasted flesh into thin strips. You could also use a roasted red pepper (one that you have roasted, or the ones that come in jars) for this step.

The I halved and pitted an avocado, leaving the skin intact. Into each hollow where the pit was, I placed an egg yolk and some of the egg whites (I only had large eggs and didn't want the egg to overflow the avocado, so I didn't use all of the whites - I saved the extra in a small dish in the fridge for another use. If I had planned ahead, I would have bought small eggs and large avocados.).

I lay the roasted chile on top (I made a lattice weave of the strips just for fun, but they could simply be laid on top or chopped and scattered on top) and baked the egg in the avocado on parchment paper in a shallow baking dish at 350, until the egg white was set and the yolk was still a bit runny. Served the whole thing with chopped tomatoes, a little queso fresco cheese, a squeeze of lime, and some cilantro. My son added some hot sauce and he loved it. I served that as his breakfast, but it would be a nice side dish for a piece of fish or chicken.

Also, I tried a roasted guacamole, just for fun. Onto a baking sheet lined with parchment paper, I put 4 pitted and peeled avocado halves, 3 large limes that I had cut in half, several halved tomatoes, some peeled onion halves and a couple of jalapenos that I cut and seeded (you could use the seeds for more heat, or use serranos or hotter peppers) and a couple of peeled garlic cloves. I roasted it all at 425 until everything was deep golden-brown and tender. It was very easy to prepare - just whacking some vegetables and limes in half.

Then I let the roasted guacamole ingredients cool a bit, put everything on a cutting board (except the limes) and then roughly chopped everything so they were kind of bite size, the size you might top fajitas or tacos with. I squeezed the roasted lime juice over everything. It wasn't the most picturesque dish, all being sort of a dark green and brown, but with some fresh cilantro and some lemon zest grated on top, it looked a little prettier and was delicious. It was certainly quicker than doing all the fine and precise chopping for a guacamole, dicing up tomatoes and onions and jalapenos and garlic, etc. My son the brave food adventurer loved it.

We love avocado in our house, on scrambled eggs with tomatoes, guacamole (mmmmmm, yummmm), I also make a shrimp, avocado salad.

Shrimp (any size pre-cooked and defrosted --room temp or fridge temp)
Tomatoes
Onion
Avocado
Cilantro
Lime juice
(jalepeno or hot sauce, if you like)

nope. my family loves them so will eat them without sneeking them in. although I would love more recipes that include them because they are wonderful.

Homemade Nutella - avocado, honey, and Dutch Cocoa. Easy and the kids have no idea it used to be green and is healthy.

I use avocado instead of mayo on sandwiches.

Excepting the onion, that looks wonderful.

I make an avocado spread, sans onion, that I put on veggie fajitas, veggie tacos, sandwiches, use as a dip, eat with a spoon...

I take nice, soft avocados and whip them up until they're smooth. I add lime juice or lemon, whichever I have on hand. Salt and pepper to taste are vital. Then I add cumin and chili powder to taste, but often leave out the chili powder. I also like to add roasted garlic. I don't really measure these out, but I add to taste. If I don't like the consistency, I add more juice at the end. Keep it chilled until you need to use it and then just spread it.

I also like to dice avocado, sprinkle with lime juice, and balsamic vinegar, olive oil, salt and pepper. Simple but delicious. Sometimes I'll take that and throw it on a vegetarian chef salad. Sometimes I toss it with diced firm tofu. Sometimes toss the avocado and tofu just like that onto a veggie chef salad.

It's delicious diced up with a liberal handful or two put into vegetarian spicy black bean burritos. It's has a nice contrast in texture and a nice cooling effect.

They're also really delicious in California spring rolls, chilled, vegetarian, with a bit of soy sauce.

So, so, good. I also never, ever cook avocado. You just... don't cook it. It ruins avocado to cook it. It's terrible when it's intentionally cooked.

salsa-for a lazy avocado salsa add it to store bought green salsa....how yummy for me anyway...doesn't last long though