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Five ideas for avocado: Popsicles, toast, baked eggs

 
Avocado split open.
Avocado split open.
Published July 27, 2015

Rich and creamy, healthy and hearty — I always have an avocado sitting on my counter to use in any number of dishes. Avocados are full of healthy fats and fiber, making them an essential part of a vegetarian diet plus a good source of vitamin C and folate for everyone. Because of its unique texture, avocados can be used not just in savory dishes but in baked goods and sweet treats like popsicles. Here are five ideas for my favorite ways to cook with avocado.

Black bean salsa

To make this chunky, tomato-free salsa, combine 2 diced jalapenos, 1 clove minced garlic, ½ a diced medium white onion and some salt and pepper to taste. Stir to combine. Then add 1 can of black beans, 2 thinly sliced scallions, some fresh lime juice (about 2-3 tablespoons), a quick pour of olive oil and 1 avocado. Mash it a few times with a fork to break down the avocado, then add about a ½ cup fresh cilantro.

Eggs in avocado

There are many ways to cook eggs — poached, fried, scrambled. But this decadent way is quite flavorful: inside of an avocado. To make, halve an avocado and remove the pit, taking out just a bit of the flesh on either half so that you have enough room to add 1 whole egg. Do this with as many avocados as you'd like. Place the avocados in a small baking dish, making sure they are firmly planted so they don't tip over. (Try nestling them in coarse salt.) Crack one egg into a separate bowl, then slide it carefully into the avocado. Season with salt, pepper, Sriracha, anything you want. Bake for about 10 minutes in a 450-degree oven, or until the egg whites are set. Remove from oven then load it up with even more toppings — cheese, scallions, etc. — like you would a loaded baked potato.

Avocado lime crema

A stellar spin on the traditional Mexican condiment, it'll taste good drizzled on just about anything. Mix 1 mashed avocado, 4 teaspoons fresh lime juice, ½ cup sour cream or Greek yogurt, 1 teaspoon chopped fresh cilantro and some salt, to taste, in a food processor. Add a bit of water if it's too thick.

Avocado toast

At this point, smashed avocado on crusty bread is ubiquitous on restaurant menus. It also makes a great and simple snack at home. Start by toasting two slices of wheaty, whole grain bread. In a bowl, smash the flesh of 1 avocado with a fork, then add 2 tablespoons lemon juice and salt and pepper to taste. Spread the avocado on the freshly toasted bread, then top with about an ounce of crumbled goat cheese, more pepper and, here's the real kicker, a handful of crumbled bacon. Recipe adapted from thekitchn.com

Avocado popsicle

An avocado-flavored popsicle might sound weird, but a bit of lime juice helps bring out the avocado's mild flavor, and the resulting pop is creamy without the addition of dairy. To make them, combine 1 cup water and ½ cup sugar in a small saucepan. Cook over medium-high heat until mixture comes to a boil and the sugar has dissolved. Let cool to room temperature. Add the flesh of 2 small ripe avocados to a blender with the cooled syrup, plus a pinch of salt. Blend until smooth; add 2 tablespoons lime juice and blend until combined. If you're using popsicle molds, divide the mixture among the molds and freeze until solid, about 5 hours. If you don't have molds, get creative and use glasses or ice cube tray — in this case, freeze until the pops begin to set (1 ½ to 2 hours) then insert popsicle sticks and freeze until solid, 4 to 5 hours. Recipe adapted from epicurious.com.