Avoca-Dos and Don’ts


Also known as the alligator pear, this versatile berry (I was surprised to learn this too) can be eaten at breakfast, lunch, dinner—even dessert.

When it comes to the avocado, the simpler, the better.

Sprinkled with adobo seasoning and a drizzle of olive oil, I’ll eat it alone as a snack or pair it with eggs, or even spread it on toast for breakfast.

Scooped and smashed with adobo, garlic and tomato, I’ll eat this simple guacamole with pita or tortilla chips.

For dinner, this pasta dish from Oh She Glows with a creamy avocado based sauce is quick and delicious.

Now, I haven’t ventured into desserts made with avocado, but I might have to after stumbling upon this recipe for vegan brownies from PastryAffair:

Vegan Brownies

Yields 8 by 8-inch pan

1/4 cup pureed avocado (about 1/2 of an avocado)
1/4 cup olive oil
1 cup whole wheat flour
1/2 cup cocoa powder
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
2 teaspoons vinegar (or lemon juice)
3 ounces semisweet or dark chocolate, roughly chopped

Preheat oven to 350 degrees F (180 degrees F). Grease an 8 by 8-inch pan.

In a large mixing bowl, stir together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, granulated sugar, brown sugar, baking soda, salt, water, and vinegar. Mix until smooth. Fold in the chocolate chunks.

Pour into the prepared pan and spread the batter evenly throughout the pan. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out moist with a few crumbs (not clean), but does not come out with runny batter. Do not over-bake or the brownies will have a cake-like texture. I prefer to slightly under-bake the brownies because it results in a fudge-like texture.

It’s hard to mess up the tasty avocado, but be sure you don’t:

•Buy varieties out of season

Hass is the only variety in season year-round, so check the label before you buy.

•Be too impatient

I am completely guilty of this. I pick up a couple of avocados from the store, but they’re not ready to be eaten.

I leave them out for a day, and expect them to magically ripen. I cut into said unripe fruit to be disappointed and waste a fruit that needed a couple of more days.

I have since learned, and make sure I try to find at least one ready to eat (tip: try to twist the little nub on the stem end, if it comes out easy and is green, its ready!).


Avocados were on sale and you bought a bunch, you ate a couple immediately, but forgot about the rest. You come back to them after a week, and they’re all brown and stringy (gross). That money you saved is now going in the trash and you’re now avocado-less.

If you tend to forget, immediately freeze some for future guacamole and none will be wasted!


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