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avacado
Apr 17, 2005 17:44:02 GMT -5
Post by incontrol on Apr 17, 2005 17:44:02 GMT -5
looking some ideas for avacado other than guac, also after making the guac how do you eat since chips are not core
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avacado
Apr 18, 2005 10:13:51 GMT -5
Post by saf2004 on Apr 18, 2005 10:13:51 GMT -5
I like avocados just cut up and put on salads. They're also good in omlettes, but they are still fatty and I don't find that I need them there, so usually don't do that. I also like to use them in sandwiches instead of mayonaise - if you just spread some avocado on bread, it gives it enough moisture that other fats aren't necessary. As for guacamole, I like it with veggie sticks. It's also good as a topper on mexican inspired dishes, like casseroles or beans. HTH!
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avacado
Apr 18, 2005 16:49:58 GMT -5
Post by mary on Apr 18, 2005 16:49:58 GMT -5
A friend got me started on this type of salad.
1 avocado chopped 15-20 cherry tomatoes (I like the grape cherry tom) cut in 1/2 1 Tbl of chopped red onion
mix tog and sprinkle with balsamic vinegar(1-2 tsp) salt and pepper to taste can also add olive oil if need to get in for the day.
It is great to take on the road as the vinegar and tom juice make a great dsg.
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avacado
Apr 18, 2005 18:04:00 GMT -5
Post by shortystack on Apr 18, 2005 18:04:00 GMT -5
I too love avocados and am so excited they are on the core program. I just switched over from flex this week. I love to half the avocado and fill the cavity with a good quality balsamic vinegar. Another idea is to fill the cavity with some crabmeat and drizzle with a light vinegarette.
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avacado
Apr 18, 2005 22:01:27 GMT -5
Post by katelight on Apr 18, 2005 22:01:27 GMT -5
Our daughters call avacado, green butter, because I like it on toast with a little salt and pepper.
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avacado
Apr 19, 2005 7:18:57 GMT -5
Post by sooshipie on Apr 19, 2005 7:18:57 GMT -5
I like to cut up 1/2 of one and eat it with salt and pepper as a garnish for my chili. Takes the heat out!
Patty
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avacado
Apr 20, 2005 9:18:23 GMT -5
Post by geha on Apr 20, 2005 9:18:23 GMT -5
While growing up in California we had five avocado trees and our favorite way of eating them was to cut in half, squeeze fresh lemon juice into the center, sprinkle on salt and scoop out with a spoon.
They are also good mixed with a bit of yogurt cheese and put onto refried beans, into omelettes, eaten over rice put onto bean burgers...etc
Dip any vegetable into the guacamole or above mixture. I have even scooped it up using sliced tomatoes.
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avacado
Apr 21, 2005 0:26:14 GMT -5
Post by mylikeit on Apr 21, 2005 0:26:14 GMT -5
My absolute favorite way to eat avocado is to dice it into a big fruit salad. It's very good with mango and berries and apples and pear. May sound weird, but you gotta try it! The perfect topper is some nf plain yogurt (sweetened with Splenda and a bit of cinnamon), possibly thinned with some water, as a dressing. Truly good.
Second favorite is in a quesadilla with a wh wh low carb tortilla (1 WPA) and some soy cheese. Serve with salsa and/or some Core chili beans.
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avacado
Apr 21, 2005 9:55:46 GMT -5
Post by kally on Apr 21, 2005 9:55:46 GMT -5
How do you keep the avocado once you have opened it? Here in Canada they are too expensive to waste. Any ideas? Thanks
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avacado
Apr 21, 2005 11:29:57 GMT -5
Post by macca4me on Apr 21, 2005 11:29:57 GMT -5
Kally - if you just slice off what you are planning to eat, and leave the seed in the rest of the avocado, it won't get brown for a couple of days. In a prepared dish, use a little lemon or lime in the dish and that will also keep it from turning brown, but also not more than a couple of days. Hope this helps.
Jerie
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avacado
Apr 22, 2005 12:05:25 GMT -5
Post by saf2004 on Apr 22, 2005 12:05:25 GMT -5
I've heard you can seal a half-eaten avocado in a vacuum sealer bag (leave the pit in to keep shape and help stay fresh) and it should last a long time.
I saw this on the WW board the other day - haven't tried it yet, but the suggestion was made by none other than our very own Kippy, so how could it be bad? :-)
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avacado
Apr 29, 2005 14:52:23 GMT -5
Post by mikkid24 on Apr 29, 2005 14:52:23 GMT -5
I like to use guacamole together with salsa as a salad dressing--a tablespoon of guac to about 1/4 to 1/2 cup of salsa (depending on the size of your salad). It is a nice change on greens, veggies (the "usuals" like tomato, cucumber, shredded carrot, but also corn kernels are good) and beans (black, kidney or garbanzo beans work well) if you like. Even adding some grilled chicken is yummy! Makes a very satisfying meal.
mikki
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avacado
May 5, 2005 19:37:53 GMT -5
Post by travelinggirl on May 5, 2005 19:37:53 GMT -5
Leftover avocado? IS there such a thing? I think heaven would be a place filled with avocado trees!!! Of course, when I lived in New Orleans, we called them 'alligator pears'. I love that I can have them on core and I eat them out of the shell with a spoon and lemon juice, too. I loved the idea of cutting them up with tomatoes and balsamic vinegar. Thanks for that great idea.
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avacado
May 14, 2005 18:28:58 GMT -5
Post by whaledancer on May 14, 2005 18:28:58 GMT -5
And when you want something really fancy...
Caribbean Stuffed Avocados
Core 6 servings, 6 points
8 oz cooked jumbo shrimp, shelled, deveined and diced 4 oz cooked lobster meat, diced 4 oz cooked crabmeat, diced 1/2 cup thinly sliced celery heart 2 scallions, finely chopped, including 2 inches of the green tops 6 pimento-stuffed green olives, thinly sliced 1/2 cup plain fat-free yogurt 2 Tbsp olive oil 1 Tbsp freshly squeezed and strained lemon or lime juice, or to taste Salt and freshly ground black pepper to taste 3 large ripe avocados Boston or leaf lettuce leaves
Combine the shrimp, lobster, crab, celery, scallions, and olives in a mixing bowl. Beat together the yogurt, olive oil, lemon juice, and salt and pepper with a fork or whisk until well blended. Pour over the seafood mixture. Toss gently but thoroughly. Cover and chill. Close to serving time, halve the unpeeled avocados lengthwise. Remove the pits. Place each avocado half on an individual salad plate lined with lettuce leaves and fill with the seafood mixture.
Source: The Book of Yogurt, by Sonia Uvezian
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