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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning
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  #21  
Old 01-20-2013
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Re: The lonely Avacodo...

I try to eat one a day. After cutting in half and hard slicing the knife into the pit for ez removal, i drizzle a touch of olive oil, topped with my homemade seasoning that has an old bay base.
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  #22  
Old 01-20-2013
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Re: The lonely Avacodo...

Denise! I am shocked! I thought you so adventurous!

Quote:
Originally Posted by misfits View Post
Cut in half, remove pit, eat with a spoon
After removing the pit, fill with french dressing; eat.

I also love to fill the "pit hole" with prawns and "thousand island sauce" (in my case ketchup, mayo, cayenne, dash of tabasco). Simple and delicious starter!

Slice up and put on the top of salads.

And as others have said, on toast, Guac (of course).

Mozarella Tricolore - in honor of the Italian flag (green white red) - Slice of Avacado, slice of Mozarella, slice of tomato (repeat)

I *love* avacados!
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  #23  
Old 01-20-2013
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Re: The lonely Avacodo...

I posted this before I think.

Fast, healthy, great tasting, easy (even under sail);

Buy a tub of "fresh" pre-made salsa from the produce section. Chop up an fresh avocado or three and mix it up. Makes a huge bowl of Guacamole.

Only mix enough for each sitting and it will taste better.

Yes, it's better to do it from scratch. But this way there is very little clean up and if you are sailing away for the weekend simply pack a couple of tubs and a half dozen Hass avocados, you are set for the weekend.

Great on bagels in the morning
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  #24  
Old 01-21-2013
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Re: The lonely Avacodo...

Reporting back! LOL.. I made a simple tomato, cucumber, and avacodo salad. It's good! I did try some pieces "straight" eh.. it's ok. kind of buttery nuty flavored. I like it! won't say I love it though. they's not cheap for sure.
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Old 01-22-2013
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Re: The lonely Avacodo...

They very in price a lot, depending on time of year, and also location. I find that ethnic markets tend to have them much cheaper, and often higher quality. I prefer the larger "Florida" avocados, it has firmer texture though it is not as good in guacamole. When you have them around you will find endless uses. They make a great garnish for soups, and awesome on just about any sandwich.
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Old 01-22-2013
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Re: The lonely Avacodo...

Ripe avocado whipped up with a little lemon juice and salt makes an excellent substitute for Mayo on sandwiches, particularly Tuna!
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Old 01-22-2013
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Re: The lonely Avacodo...

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Originally Posted by svHyLyte View Post
Ripe avocado whipped up with a little lemon juice and salt makes an excellent substitute for Mayo on sandwiches, particularly Tuna!
I will try this!
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Old 01-22-2013
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Re: The lonely Avacodo...

Quote:
Originally Posted by deniseO30 View Post
Reporting back! LOL.. I made a simple tomato, cucumber, and avacodo salad. It's good! I did try some pieces "straight" eh.. it's ok. kind of buttery nuty flavored. I like it! won't say I love it though. they's not cheap for sure.
That's a nice contrast in colors and textures. I like a little crunch in the salad, I think jicama could also be a good addition to your mix..you can dice it or shred it like cabbage.
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Old 01-22-2013
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Re: The lonely Avacodo...

Quote:
Originally Posted by paul323 View Post
Mozarella Tricolore - in honor of the Italian flag (green white red) - Slice of Avacado, slice of Mozarella, slice of tomato (repeat) I *love* avacados!
That sounds really good!

Avacados are the best. They're typically firm up this way in the winter so I'll toss them in a paper bag & leave them on the counter for a couple of days.
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Old 01-22-2013
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Re: The lonely Avacodo...

Definitely read this yesterday, went to the store and got 2 avocados, made a carne asade burrito with avocado and hot sauce last night. One more left for when I get home today.

The most common complaint I hear is the texture of eating it. Secondly is the short shelf-life. Other than that I could never get sick of them.
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