What to do with Avacado?

[hulababy]

I got two avacados in my veg box this week. Not something we usually use and I am not sure what to use them for TBH, or how I know they are ripe.

Have PILs coming for dinner later. Making a three fish medley with a herb salsa, with jackets and salad followed by chilled lemon rice pudding. Could I use the avacado in the salad perhaps? Would it go?

What else? They need using up I feel!

you can tell they are ripe by pushing on the wee stalk part, if it caves into the avocado it is ripe, if not leave it a day or so and try again.

They are yummy in salads but do need a wee squirt of lemon to stop them browning. Other uses are on hot toast mmmmm, with crackers and cheese, guacomole dip with corn chips, my ds will eat one straight from the skin with a teaspoon!

If they're not too ripe I'd dice them, mix them with some coriander and lime juice, salt and black pepper and maybe diced fresh tomatoes and have as another salad - would go really nicely with the salsa i think.

or make some guacomole - mash the avo, add clove garlic, lemon/lime juice, salt and if you like things spicy some chilli flakes/fresh chopped chillies.

Avo does not cook well so salad is the way to go really. If none of these is suitable I'd have in sarnies with salad and chicken/bacon later in the week maybe.

Thanks all.

Moomin - going to try that avacado and tomato salad I think.

make up the avocado salad at the last minute Hula, as it goes brown quite quickly when exposed to air - lime juice helps to prevent this, but it's still a good idea to do it just before serving.

should be yumptious with the other stuff you're making. can i come round as well ?

Will make it at the end; thansk for advice.

Nedd to nip to Waitrose to get some extra fish. have tuna and salmon, just need one other choice - maybe swordfish or similar.

I like avocado and stilton toast with a bit of tabasco sauce.

think i'd go for a white fish maybe - the ones you've got are already quite 'meaty' unless that's what you're after. if you need a firm white fish maybe go for monkfish (if you can afford it!)

Mmmm - love monkfish

Gorgeous just with bread and butter, salt, pepper, lemon juice or maybe a bit of mayonnaise.

There are two sorts - the smaller wrinkly dark green sort, which are ripe when you can feel it 'give' in response to a gentle squeeze, or the larger smooth skinned brighter green type, which I find need to be feel really quite soft on the outside to be properly ripe on the inside. Nothing worse than an under ripe avocado. Leave on a sunny window ledge until squashable.

Cut all the way round the edge from the narrow part to the bottom, then squeeze and twist gently so the two halves come apart. If when you start to cut you realise it is NOT ripe (ie the knife is not going through it easily like softish butter), you might get away with sticking clingfilm around it and ripening it a bit more in the fridge. Stick a sharp knife in the stone and pull it out. Take off the skin and discard. You should have two soft green halves. My mum used to fill the hollows with prawn cocktail - very sophisticated in the 70s

They are lovely in any sort of sandwich - M+S do a rocket, mozzarella and sun dried tomato one, I think.

If they're not ripe, you can speed up ripening by putting them in a paper bag with some bananas. (Same thing works for most fruit.)

Hmmm. Not sure now. They are the smaller wrinkly type. Just squished them and they are still pretty firm. Not seem ripe.

Leave them then. They are inedible if not ripe. When you can squeeze them and they feel firm but yielding, like a baby's bum then they are ready to eat

I love avocado with smoked ham on a submarine roll. Spread ripe avocado onto the bread like butter, then ham in the middle(must be smoked).

Now have a huge craving so thanks!!

The other two were not ripe, so I bought two ripe ones from Waitrose. Made your salad and it was delicious. PILs both loved it, as did DH. Will definitely be making it again. Thank you