Content

• Ingredients
• Possible seasonings for raw avocado
• Avocado spread
• Mexican avocado dip (Guacamole)
• Avocadosoup
• To step
• Preparation in advance: Peel and cut an avocado
• Method 1 of 4: Raw avocado
• Method 2 of 4: Avocado spread
• Method 3 of 4: Mexican avocado dip (Guacamole)
• Method 4 of 4: Avocado soup
• Tips
• Necessities

Avocados are rich in potassium, vitamin E, lutein, beta-sitosterol and other essential nutrients. Avocados are said to help prevent eye ailments, lower cholesterol and blood pressure, and moisturize your skin. Avocados are very easy to prepare and you can eat them in many different ways. Below are a few simple serving tips and recipes that are really worth your while.

Ingredients

Possible seasonings for raw avocado

• Sea salt
• Black pepper
• Olive oil
• Balsamic vinegar
• Lemon juice
• Lime juice
• Paprika powder

Avocado spread

• Avocado
• Bread, toast, crackers, etc.
• Cucumber slices
• Kiwi slices
• Tomato slices
• Feta or other cheese
• Hard-boiled or poached egg
• Red pepper flakes
• Cold Mexican tomato sauce (salsa)

Mexican avocado dip (Guacamole)

For 12 people

• 6 large chopped avocados
• 1/2 finely chopped onion
• 1 large clove of garlic from the press
• 1 small diced tomato
• 1 cup of grated, spicy cheese
• 2 green chilies cut into small pieces
• 1/3 cup finely chopped fresh cilantro
• 3 teaspoons of lime or lemon juice
• 1 teaspoon of salt (possibly with a flavor)

Avocadosoup

For 16 people

• 3 medium to large avocados
• 250 ml crème fraîche
• 500 ml chicken stock
• 1/2 teaspoon of salt
• 2 tablespoons of lime or lemon juice
• 2 teaspoons finely chopped spring onions or chives

To step

Preparation in advance: Peel and cut an avocado

1. Cut the avocado in half. Hold the avocado firmly in one hand while cutting it in half from top to bottom with the other.
   • Use a sharp kitchen knife. Although the pulp is quite soft, you need a sharp knife to cut the skin.
   • Cut all the way around the pit.
   • The kernel should be completely exposed and left entirely in one of the two halves of the avocado.
2. Remove the stone from the avocado with a spoon. If necessary, you can “dig” the stone out of the pulp with a large metal knife.
   • If the pulp is too hard for that, you may have to cut the stone loose with a knife. Cut half of the avocado lengthways with the stone. Cut around the wick to expose enough of the wick to hold a knife under it. You can then loosen and remove the pit with the knife.
   • Discard the pit after removing it from the avocado.
3. You can also remove the pit by inserting a knife. Place the wide part of the blade of a sharp kitchen knife in the center of the pit. Then carefully insert the blade into the pit and push it in a few millimeters with some force. Then gently move the knife back and forth until the stone comes loose and you can pop it out of the avocado.
   • While doing this, hold the avocado with a folded kitchen towel or kitchen towel. A hand or tea towel offers protection if you shoot with the knife, and also ensures that you can use more force when holding the avocado.
   • It is better to use a large chef's knife for this than, for example, a potato peeler. A small knife is not strong enough to put it in the pit.
4. Cut the pulp into pieces from the avocado. Cut a block pattern into the pulp of the avocado with a small knife. Then stick the knife under the avocado cubes and cut them loose as close to the inside of the skin as possible.
   • Make sure that you do not cut through the skin of the avocado.
5. Scoop the pulp from the avocado. Slide a metal spoon or ice cream scoop into the pulp of the avocado. Scoop out some of the pulp by rocking and twisting the spoon while cutting through the pulp of the avocado with the edge of the spoon.
   • Be careful not to pierce the skin of the avocado with the spoon.
6. Cut the pulp into slices. Cut the halves into slices with a sharp knife. Using your fingers, gently peel the skin off each slice.
   • It is better not to cut the skin off the slices with a knife, but if you accidentally cut the skin, you can still peel off the rest of the skin with your fingers.

Method 1 of 4: Raw avocado

1. Cut the avocado in one of the ways described above. To eat avocado raw, you can remove the pulp in any of the ways described in this article.
   • You can also eat the avocado straight from the skin with a spoon.
2. Eat avocado pure. Avocados naturally have certain undertones that have been described as "smoky" or "nutty."
   • Pure avocados are especially tasty in the summer. Summer is the avocado season and they taste their best.
3. Sprinkle raw avocado with some sea salt. One of the most popular ways to eat avocado is to simply sprinkle a sliced ​​avocado with a little salt. The salt brings out the avocado's natural flavor and enhances the overall flavor.
   • If you're not sure how much salt to take, start with about 2 teaspoons of sea salt per avocado, evenly distributed on the pulp.
4. Drizzle raw avocado with olive oil, balsamic vinegar, black pepper and salt. If you prefer a more complex flavor, drizzle the slices of avocado with a little olive oil and balsamic vinegar. Sprinkle a little salt and pepper on top to round it off.
   • Start with about one tablespoon of olive oil and one tablespoon of balsamic vinegar per avocado. Use one teaspoon of salt and half a teaspoon of pepper per avocado.
5. Squeeze a little lemon or lime juice over the avocado. The acidity of the citrus fruits in combination with the light smoky flavor of the avocado produces a new, surprisingly delicious taste.
   • Use as much lime or lemon juice as you like. If you're not sure how much to take, start with one tablespoon per avocado.
6. Avocado with paprika. If you like it spicy, try spicing your avocado with a pinch of paprika or chili powder.
   • Start with half to one teaspoon of paprika, taste and then add more if necessary.

Method 2 of 4: Avocado spread

1. Mash the pulp of the avocado into a spreadable substance. Scoop the pulp from the skin with a spoon. Then mash the avocado flesh with a fork in a bowl.
   • You can mash the avocado into slices or cubes, but it is probably easiest if you scoop the flesh out of the skin with a spoon.
   • If you are handling the avocado with a fork, use the flat back of the fork's tines.
   • You can also mash the avocado with a puree masher.
2. Another way to mash the avocado is to use a food processor. If you'd like a smooth puree, puree the avocado in the food processor on a low speed for about 30 seconds.
   • Do not mash the avocado for too long. If you let the food processor run for too long, you will get liquid avocado instead of avocado puree.
3. Avocado as a sandwich spread. An avocado spread is very healthy and tastes great on all types of wholemeal bread.
   • Instead of on wholemeal bread, you can also spread the avocado spread on toasts, crackers, rusks or bagels.
4. Toppings for your avocado spread. If you think the avocado only tastes a bit bland, you can add other ingredients on top, such as:
   • Cucumber slices
   • Kiwi slices
   • Tomato slices
   • Feta or other cheese
   • Boiled or poached egg
   • Red pepper flakes
   • Cold Mexican tomato sauce (salsa)
5. Avocado puree as a substitute for mayonnaise. For a healthy variation, try adding some avocado spread to your sandwich or hamburger instead of mayonnaise. Avocado puree is particularly tasty on:
   • A smoked chicken or turkey fillet sandwich
   • An American club sandwich
   • An egg or tuna sandwich
   • A soy burger or other vegetarian burger

Method 3 of 4: Mexican avocado dip (Guacamole)

1. Prepare the ingredients. Peel the avocados in one of the ways described in this article and remove the seeds. Cut the onion, tomatoes, chili peppers and cilantro into small pieces. Crush or finely chop the garlic.
   • If you are using garlic powder instead of fresh garlic, use 1/4 teaspoon of garlic powder.
   • If using instead of fresh, dried cilantro, use 4 teaspoons of dried cilantro.
   • Remove the seeds from the green chilies and chop the chilies into small pieces. If you like spicy dipping sauce, you can leave the seeds in.
2. Mash the avocados. Mash the avocado roughly with a fork or mash. The intention is that there are still some small pieces to be seen.
   • Do not puree the avocados.
   • Mash the avocados with the flat side of the tines of a fork.
3. Stir the other ingredients together. Add the mixture to the avocado spread and mix evenly with a large spoon.
   • You may find it easier to add the garlic, cilantro, lemon juice, and salt to the avocado puree first to mix well with the puree before adding the chopped ingredients, although it doesn't matter for the end result. order you add the ingredients.
4. Serve the guacamole with tortilla chips. You can serve the dipping sauce immediately. Guacamole is usually eaten with Mexican tortilla chips; a classic and very tasty combination!
   • If you want to keep the avocado dip, cover the surface with plastic wrap. Put a second piece of plastic wrap over it so that the top of the bowl is tightly closed. You can keep the guacamole in the fridge for a few days to a week.

Method 4 of 4: Avocado soup

1. Peel the avocados. Follow one of the methods described in this article to peel the avocados and remove the seeds.
   • For avocado soup, it is best to scoop the flesh of the avocado out of the skin with a spoon instead of cutting the flesh into cubes or slices first.
2. Place avocado, cream, stock, salt, and lime or lemon juice in a mixing bowl or food processor. Mix all ingredients in blender jar or food processor until smooth.
   • Run mixing bowl or food processor on medium setting for 1 to 2 minutes. Stir the mixture with a spoon and run the mixing bowl or food processor again if necessary.
   • For an all-vegetable version, replace the cream with coconut milk or tofu, and use vegetable stock or water instead of chicken stock.
3. Add more salt or lemon juice if necessary. Taste the avocado soup and season it with salt or lemon juice.
   • Add one quarter teaspoon of salt at a time.
   • Add 1 to 2 teaspoons of lemon or lime juice at a time.
4. Put the soup in the fridge for half an hour to an hour. Pour the soup into a bowl or bowl with a lid. Cover the bowl and let the soup get cold in the refrigerator.
   • Better to use a glass or plastic bowl than a metal one.
   • If you don't have a bowl with a lid, cover the bowl tightly with plastic wrap.
5. Before serving, garnish the soup with finely chopped spring onions or chives. Serve the soup in espresso cups, dessert bowls or other small bowls and top with the finely chopped spring onions or chives. Serve the soup cold.
   • You can also add a little bit of crème freche, sour cream or mashed avocado to the soup before serving.

Tips

• The Hass avocado is one of the creamiest avocado varieties. The Hass avocado is therefore very suitable for making spreads, dips and other recipes that use mashed avocado. The other types are a bit firmer and therefore more suitable for cutting into slices or pieces.
• When buying avocados, make sure that the skin gives in a little when you press it gently. The avocado should feel a little heavy and it should not have any unsightly spots on it.

Necessities

• Cutting board
• Sharp kitchen knife
• Small table knife
• Metal spoon
• Come to mingle
• Fork or mash
• Food processor or mixing cup