By Alaina Brandenburger
Since avocados are nutrient-dense and full of healthy fats, they make a great snack. However, finding the perfect avocado and getting creative with it can be a challenge. Thankfully, there are steps you can take to keep your avocados fresh for longer periods of time, and they are easy to prepare once you’ve mastered a few tricks. Whether you’re eating your avocados alone as a snack or incorporating them into a recipe, use these guidelines for the perfect Chilean avocado.
It may seem like your avocado isn’t ripe when you bring it home from the store. This is because avocados are harvested before they are ripe, and they ripen after they are picked from the tree. You can wait for your avocados to ripen on their own, or you can place them in a paper bag with a banana to hasten the process. Avocados will also keep longer if you put them in the refrigerator. Make sure you take them out and bring them to room temperature before you dig in.
To dice your avocado, it’s best to use a sharp chef’s knife. One way to slice your avocado is to cut it in half around the pit. Gently twist the halves and pull apart. Scoop the pit out with a spoon, and then use the spoon to lift the avocado from the peel. You can also cut the avocado into slices. It’s easiest to cut it in half first, and slice with the peel on. Gently remove the peel by loosening it at one end of each slice. If you’re saving your avocado for later, sprinkle it with lemon or lime juice to keep it from turning brown. Enjoy the goodness of Avocados from Chile with these simple, tasty recipes.
This snack is great for breakfast or a post workout snack. It offers a great balance of carbs, healthy fats and protein to keep you energized.
- 4 slices of bread (whole grain)
- 2 room temperature eggs
- 1 lemon (juiced)
- 4 radishes, paper thin slices
- 1-2 tsp. chopped chives
- flaky sea salt
Toast bread slices in the toaster. Bring 4 inches of water to a boil in a covered, small saucepan. Once the water is boiling, gently add eggs, and boil for 6 minutes and 30 seconds (add 1 minute if your eggs are cold). Remove them from the boiling water using a slotted spoon, and cool in an ice bath for 2 minutes. Fan avocado slices onto the toast slices and squeeze lemon juice over the top. Shell the eggs and add half an egg to each toast slice. Top with the radish slices and chives. Add salt and pepper.
Creamy Tomato Soup with Chorizo, Avocado and White Beans
This recipe is perfect for fall lunches or dinners. It is very flavorful and rich without being heavy or overly filling.
- 1 tsp. canola oil (add more if needed)
- 1/2 lb. chorizo sausage, fresh
- 1 small onion, diced
- 1 stalk celery, diced
- 1 small red pepper, diced
- 4 garlic cloves, crushed and minced
- 1 tsp. cumin
- 4 cups low-sodium chicken stock, divided
- 1 28 oz (796 mL) can crushed tomatoes
- 1 19 oz. (540 mL) can white beans, such as cannellini or navy
- 1 large or 2 small avocados
- juice of half a lime
- salt to taste
- 1/4 cup chopped cilantro or parsley
Over medium high heat, set up a small saucepan and add a teaspoon of oil. Uncase the sausage meat and brown it, breaking lumps with a spoon. Transfer to a bowl and drain off any excess fat. In the saucepan, sautee the onion, celery and pepper until the onion softens and begins to brown. Add cumin and garlic and cook for another minute.
Add the onion mixture to a blender with about a cup of chicken stock and blend until smooth, then pour into the sauce pan. Add one cup of chicken stock, pureeing with a hand held immersion blender into the mixture. Add two more cups of stock along with the browned chorizo, the tomatoes and beans. Bring to a simmer and cook for 20-30 minutes.
Put cubed avocado into a blender with the final cup of chicken stalk, blending until smooth. Stir into the soup and heat for about five minutes. Scoop into bowls and serve.
Head to landofavocados.com to learn more about Avocados from Chile.