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Avocados are rich in flavor and texture and are perfect for use in a variety of salad recipes. Avocados are loaded with nutrients such as dietary fiber, vitamin B6, vitamin C, vitamin E, potassium, magnesium, and folate. They're also cholesterol and sodium free. Avocados contain 60% more potassium per ounce than bananas. This fruit is an excellent source of monounsaturated fat. Most of the recipes on AvocadoSalad.com feature ingredients that are not only incredibly tasty, but healthy as well.
Look for firm avocados if you're planning on using them later in the week, otherwise, select fruit that yields to gentle pressure for immediate use. Color alone will not tell you if the avocado is ripe. Ripe fruit will be slightly firm, but will yield to gentle pressure. To speed the ripening process, place the avocado in a paper bag, and store at room temperature until ready to eat (usually two to five days). Placing an apple together with the avocado speeds up the process even more.
Cut the avocado in half, slightly twist the two halves, separate, and remove the seed. Starting at the small end and remove the skin with a knife, or, if you prefer, you can also scoop the flesh out with a spoon. To retain a fresh green color, avocados should either be eaten immediately or should be sprinkled with lemon or lime juice or white vinegar.
Storage of Avocados
Ripe fruit can be stored in the refrigerator uncut for two to three days. To store cut fruit, sprinkle it with lemon or lime juice or white vinegar and place it in an air-tight covered container in your refrigerator. Eat within a day or two. When you have an abundance of fresh fruit, consider freezing it. Although avocados are not satisfactorily frozen whole or sliced, pureed avocados freeze very well and can be used in salads, sandwiches and dips. Wash, seed and peel the fruit as described above. Puree the flesh, adding one tablespoon of lemon juice for each two pureed avocados. Pack the puree into a rigid container, leaving 1 inch of head space. Seal and label the containers. Freeze and use within four to five months.
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