Avacado

Avacado is such a versatile ingredient. Here are a few ideas:

The basic seasoning we use is salt, pepper, drizzle evoo, and fresh lime/lemon juice.

Snack: Mashed up with s, p, evoo, lime juice serve with crackers or tortillas (Angie's recommendation)

Topping: Mashed up as above with diced red onions, garlic, and red pepper flakes- serve on grilled meats, fish, or sandwiches.

Dressing Enhancer: Dice it up in a salad and toss well. The avacado will add a natural creaminess to the salad.

Salsa: Dice it up with diced cukes, red onion, mangoes (or tomatoes, peaches) and basic seasoning above. ( A Rush family favorite)

Avacodo and Cuke salad: Sliced length-wise, with basic seasoning, and cuke sliced the same length as avacado.

Tomato/Avacodo Salad: Sliced length wise with beefsteak tomato (sliced from bottom-up. Drizzle with salt, pepper, and drizzled evoo. Add fresh basil or parsely.

Serve it with eggs for a breakfast side.

Natural browning of left over- I usually pitch my leftover avacado when it's mixed like above. If I only use 1/2 of the avacado- then I tightly wrap plastice wrap over the 1/2 and refrigerate it. I can get 2 days tops out of it that way.

The harder the avacado, the less ripe it is. Choose avacados that slightly give to the touch.