Potato salad ---------- PLUS ---------- avocado??????!1

[UTUSN]

Yum.

[bluesbassman]

1. With a little bleu cheese?

Now we're gettin' somewhere. :P

[freshwest]

2. Avocado with anything is yummy. Never eat without 'em!

[applegrove]

3. Potato salad and green grapes. My aunt makes it that way. Yummy!

[BrendaBrick]

4. I like to take an avocado

and fill the hole with this great, syrupy vinegar I get at (some) Marshall's for $8.99.

Yellowish/Gold label: "Napa Valley Harvest - Barrel Aged Balsamic Vinegar - Traditional Style." (Try to find it if you can!)

From Modena, Italy aged for up to 18 years in wood casks.

Almost like a dessert. You would never think to equate vinegar as being something sweet - but this stuff is so old, aged and wonderfully fermented that the after taste of what you would consider to be bitter has aged so nicely as to have the most incredible taste imaginable!

(I have an opened bottle as well as a back-up one for safe keeping.)

Quite the Epicurean elixir it is! Great on anything that calls for vinegar - upping the whole mouth-feel up a notch....or three! :-)

[freshwest]

5. Thats great. I'll try it. I put balsamic on fresh greens with berries and walnuts, too.

[Amerigo Vespucci]

6. What do you add to keep it from turning brown...

...because mayo won't do that.

[BrendaBrick]

7. I just do the best I can to tighten a sheet of saran wrap (spelling)

over the 'other half'. Doesn't usually last long as the next day I use it up - though I have heard that squeezing a little lemon juice might help......

[UTUSN]

8. Dude-erama, my old friend, I EAT the aguacate BEFORE it has a chance to turn brown!1

It don't/never have a CHANCE to "turn" around me. That said, I've seen that Miss Martha STEWART has observed or otherwise gained Biblical Knowledge of Mexican male "cooks" and learned from them how to part the fruit and then use the knife to extract the seed with a single whack. I don't do it that way, use a spoon. But laugh when I exposed a German to his first avocado and he said, "What an incredibly LARGE SEED!1"

Plus, I wasn't clear in the o.p., but the only thing I add to avocado is SALT. Never mayo or sour cream or whatever.


So, that night, when I was gorging on potato salad and avocado, the avocaco was cubed ON TOP and SEPARATE from the potato salad, *not* MIXED into the potato salad.

Avocado is its own jewel.

[Amerigo Vespucci]

10. My two standard go-to recipes for avocado:

1). Turkey & avocado wraps with lettuce, tomato & Hidden Valley Ranch Dressing w/ Bacon

2). El Pollo Loco's Avocado Salsa (copycat recipe below)

1 ripe avocado, peeled & pitted
1 fresh jalapeno, cut into quarters
1 cup water
1 tablespoon white vinegar
3/4 teaspoon salt
2 tablespoons fresh cilantro, minced
2 tablespoons onions, diced

1
Combine all ingredients in a blender & puree.
2
Optional: For chunkier salsa, after pureeing, place in bowl.
3
Mix in one diced avocado into pureed mixture.

I've seen some of the same "whack the seed with the knife and turn it" demonstrations and I also use a spoon.

:-)

And although I haven't been for a while, Sundays at Togo's mean $3.99 for the #24 (turkey & avocado).

:toast:

[Kali]

11. use lime juice instead of vinegar

please

[Amerigo Vespucci]

12. But if I do that I'll also have to pick up some tequila

Oh wait...that might actually be a good idea. Limes it is!



:-)

[Kali]

13. there ya go!

seriously, I keep 10 to 20 key limes in the fridge all the time - they keep for weeks and are handy for all sorts of things

also if you come across Heradura Reposado it is about 1/3 the price of Patron and fine sipping tequila. (no limes needed for the good stuff in my opinion) Hell Cuervo Tradicional is not bad for 1/4 the price, just use it fast as it seems to oxidize bad once it is opened, or use it for margaritas.

[bigwillq]

9. Avocado on anything is awesome!!!!

:bounce:

[TuxedoKat]

14. That sounds good!

I make it with onions, eggs, celery and fresh parsley myself.