Although I love guacamole, I think avocados are best eaten with minimal fuss. I pack them for lunch, sliced in half with a sprinkle of salt, and then eat them straight from the shell with a spoon — perfect.
I also use them to top off my salads, serve as side dishes with meals and dice for avocado vinaigrette and salsa.
Avocados pair beautifully with crab, cucumber, grapefruit, mangoes, red onions, oranges, pineapples, shrimp and bacon.
A personal favorite is adding avocado to the quintessential BLT. It's a gussied-up version of the American classic.
6 slices peppered bacon
5 Tbsp. mayonnaise
3 Tbsp. fresh garlic chives, chopped
2 Tbsp. fresh dill, chopped
1 firm ripe avocado
1 tsp. fresh lemon juice
4 slices whole-grain bread, toasted
1/2 c. sprouts
Salt and pepper
Stir together mayonnaise, garlic chives and dill in a small bowl, then salt and pepper to taste. Cook peppered bacon in a skillet over medium heat, turning occasionally, until crispy, and then transfer to paper towels. Halve, pit and peel the avocado, then slice lengthwise onto a plate. Squeeze lemon juice over the avocado slices to prevent discoloring. Assemble sandwiches with toast, herb mayonnaise mix, avocado, peppered bacon and sprouts.
Makes two sandwiches.