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How To Freeze Avocado [#MMAZ]

Posted Apr 01 2013 3:05am

It seems like only yesterday we were kicking off the exciting and adventurous plan , concocted by Heather @ Better With Veggies, of cooking our way through the alphabet.

Meatless Mondays A-Z has been an incredible inspiration throughout the year, and I’m so excited to say it is back for a second round !

This time, each letter extends for two weeks: one week for creating a recipe, and the second for cooking one.

Now, for me creating equates with cooking, because even if I have a recipe in front of me, I have a psychological and physical malady that prevents me from following anyone else’s plan.

So I’m going to flaunt my rights as a Heather -appointed #MMAZ Rockstar and do whatever the alphabet I want.

This round, A is for Avocado, coming at a perfect time of year: just as spring has not quite sprung, so too will backyard bashes, outdoor celebrations, and warm weather opportunities for communal dishes and dips, like the ever-present guacamole.

the basic guaca-quation

I’ve rocked the guac many times  over the years, but Ginger Mango Guacamole still trumps them all.

And yet, despite mastering the guaca-quation, I’m still confounded by picking perfect avocados. I’ve heard tips related to weight, color, and pressure (at one end, both ends, in the middle). I’ve heard to stick them in paper bags, stick them in the sun, stick them in the fridge.

In the end, I say it’s a whole lot of luck.

And when you DO find yourself releasing the breath you took in just before slicing, overcome with joy at the luxurious lack of brown and the magnificently managed mushablility factor, you certainly don’t want to give them up immediately to oxidation.

Finding myself in this predicament due to a slightly overexcited avocado purchase at Costco relatively recently , I didn’t quite know what to do.

But I knew that another Costco favorite–mass packages of Wholly Guacamole–could be frozen…so why couldn’t I freeze mine?

Scoop and smash…

…with a squeeze of lemon or lime, and just a pinch of salt.

Push the oxygen out.

Lay ‘em flat in the freezer.

And just like that:

Ready, ripe avocado whenever you want it.

Excellent for making Cinnamon Honey Avocado Toast.

Or endless batches of my favorite (FAVORITE) Citrus Avocado Dressing .

Or perhaps the newest recipe I created–and cooked–and am going to share with you next week.

Because like I said before:

I’m a #MMAZ Rockstar , and I’ll do whatever the alpha and omega I want.

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