Guacamole?
Avocado soup?
Green salsa?

Really good on a sandwich with tomato, spouts and a little vinegrette

kt - Pasta sauce. Just cook pasta, sauté some onions and garlic with some spice, mix in some chopped olives, fresh diced tomatoes and the avocado. Throw in some cheese and fresh cilantro, and some fresh lime juice if you'd like. Delicious, creamy and the only way I can eat overripe avocados.

This is a fabulous salad dressing that I use over-ripe avocados for:

Creamy Avocado Dressing

1 ripe Hass avocado, pitted, flesh scooped from skin

1/2 tsp hot sauce (Tabasco)

1 tbsp lime juice

1/2 cup buttermilk

1/4 cup mayo

1 tbsp minced red onion

1 tbsp minced fresh cilantro leaves

1 medium garlic clove, minced

1/2 tsp sugar

3/4 tsp salt

1/4 tsp freshly ground black pepper

In food processor, puree avocado, hot sauce and lime juice about 30 seconds. Add remaining ingredients and process till completely smooth. Can be refrigerated for about a week.

Raw chocolate pudding!

2 smallish bananas
1 avocado
raw cacao powder to taste (maybe 4 heap Tb)
about 1 Tb agave nectar
1/2 tsp vanilla (extract or raw powder, to taste)
1/2 c. fresh almond milk (optional)

In a food processor, blend bananas and avocado until smooth, add to a nice sized bowl. Bright green, YUM!

In the bowl, with a whisk, add the cacao, agave, and vanilla. Makes a nice, thick pudding. I added the almond milk to thin it out a bit, but you don't really need to. ;)




from my blog: glutenfreehippie.blogspot.com/200...html

Throw one in a fruit smoothie. Avocados give smoothies an almost ice-cream-like texture.

if it's way too ripe to be edible you could still probably use it in a facial or skin treatment. I don't have any recipes but one thing you can do is just rub a bit of avocado into your hands and rinse it off with water; it's a great moisturizer.

Boil a cup of lentils, add chopped tomatoes some sauteed onions a bit of garlic and mash up with the avacadoes. makes for a great filling for flour tortillas.

By now the ripe avocados have either rotted away or found a recipe. I had meant to post this earlier but never got around to it. This is a recipe that I break out when I'm feeling fancy and am having a group of friends over. You can also make for two people as it keeps pterry well in a refrigerator. Anyway...

MUSHROOM ENCHILADAS WITH CHIPOTLE SAUCE

1 cup shiitake mushrooms, sliced
1 cup portobello mushrooms, sliced
2 avocados, diced
1 cup ripe tomatoes, seeded and diced
1/4 cup minced onion
1 tsp of minced garlic
salt and pepper to taste
chipotle sauce (see below)
8 corn tortillas
2/3 cup vegetable oil
1/2 to 1 cup soy cheese substitute *or*grated Asadero and/or Monterey Jack cheese

- sautee onions, mushrooms and garlic

- add tomatoes and avocadoes and mix in

- add all of but 1/2 cup of chipotle sauce and season with salt and pepper (NOTE: I prefer sea salt and adding a bit of cayanne pepper to spice things up a bit)

-chill in refrigerator until thickened

CHIPOTLE SAUCE

1 qt heavy cream or your favorite cream substitute
2 tbsp of pureed chipotles in adobo sauce
3 tbsp fresh lime juice
salt and pepper to taste

- place all ingrediants in a heavy-bottomed sauce pan; cook over medium heat until it begins to bubble, stirring frequently.

- season with salt and pepper and set aside

- dip tortillas in medium hot oil to soften, place on paper towels to absorb excess oil

- drag soft tortillas through 1/2 cup of reserved chipotle sauce

- place 3 tablespoons of filling on each tortilla and roll tightly

- place rolled tortillas on baking sheet and top with remaining chipotle sauce

- sprinkle grated cheese (or tofu) over tortillas and place in 350 degree oven for 10-15 minutes.

Serve to friends as soon as possible.

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I've also found that the lime juice adds just enough tartness that a colll pitcher of sangria is the perfect compliment.

Enjoy!

But how do you tell if an avocado is ripe?

SMOOTHIE!! Blueberry, avocado and cacao. The avo gives it a creamy texture. Delicious.