A ‘problem’ as defined via Google, is a noun and “a matter or situation regarded as unwelcome or harmful and needing to be dealt with and overcome“. But in my mind, not all problems are unwelcome or harmful. In fact many problems are good problems, such as when, in this very relevant instance, you have on the off chance, too many ripe avocados….
“Too many ripe avocados?” you question. Yes, that’s right, having spent some time with my family on the farm recently, our kindly neighbours a.k.a avocado growing extraordinares, Lava Valley Produce, gifted us with a box of avocados.
As the avocados ripen, I am discovering that each one is perfectly smooth and creamy on the inside, with not a single fault. But now it’s been several days and things are starting to happen quickly. I had hoped the avocados’ ripening phase would be staggered, and while some set off the mark early, I woke up this morning only to discover that the bulk of the pack are now on the home straight with only a few hard-fleshed stragglers left behind…. the apparent problem, or rather question being: How does one utilise so many ripe avocados as quickly and efficiently as possible, whilst still keeping the family menu interesting and not letting any go to waste? Wow, that was a long-winded mouthful!
My solutions thus far have been this:
- Mash and feed them straight off the fork to your baby (ok, so not everyone has a baby).
- Add them to a green smoothie with fresh mint leaves – I did this for breakfast this morning and it was amazing! (…recipe coming soon).
- Use them in homemade sushi or rice paper rolls – we did this for dinner last night.
- Make a salsa to serve alongside grilled meat (1 avocado diced + 1/2 punnet cherry tomatoes diced + juice of 1/2 lemon + drizzle of EVOO + 1/2 red shallot thinly sliced, salt & pepper) – I will do this for dinner tonight.
- Or of course you could make my super versatile Avocado & Coriander Dip.
This ‘dip’ it’s so much more than a ‘dip’, is great served with plain tortilla chips, crackers or even carrot & celery sticks I wish I was that healthy (as per the image attached I chose the tortilla chips!). You could also use the same recipe as a spread on your morning toast, on bruschetta, or as side to nachos or as a filler in your tacos. However you choose to enjoy it, just remember to eat it fast as this one doesn’t keep fresh for long.
So that’s that. That’s how I’ve been using my avocados so far. I hope this gives you some inspiration and should I discover any further smart ideas, I’ll be sure to let you know!
- 2 avocados, skin and seed removed
- 1 tbsp lemon juice
- 1 garlic clove, crushed
- 1 tbsp lemon juice
- 1 small handful coriander leaves (stems discarded)
- Place the avocado flesh in a bowl and mash with a fork, leaving some chunks.
- Add all other ingredients, mixing gently to combine.
- Serve immediately.
- As a dip, with plain tortilla/corn chips
- On your morning toast
- On Bruschetta
- As a side for Nachos
- As a filler for Tacos
Because avocado is prone to going brown quickly, this dip is best made immediately before serving and is best eaten straight away.