Let’s Talk Avocados (Yes, Again!)
Okay, I’ll admit it—my love affair with avocados started out as a bit of a joke. I mean, who hasn’t rolled their eyes at yet another avocado toast pic on Instagram? But then I actually tried making a few things at home, and oh boy, I get it now. There was this one time I tried to impress my mate Dave with homemade guac (he’s the family avocado snob) and accidentally dropped a chunk of onion in—somehow, it made it even better. Go figure. Anyway, since then, I’ve been on a mission to find avocado recipes that I actually want to eat, not just make for show. Let’s get into the good stuff (and a few duds, for honesty’s sake).
Why I Keep Coming Back to These
I make these when I’m craving something green but don’t want to feel like I’m chewing on grass (no offense to spinach fans). My family goes nuts for the baked avocado fries—especially my little brother, who’s weirdly picky but gobbles these up like crisps. And sometimes, when I can’t be bothered with a lot of chopping, I just mash up an avocado, sprinkle on chili flakes, and call it lunch. Oh, and if you’ve ever felt like your avocado isn’t perfectly ripe at just the right moment—welcome to the club. Happens to the best of us.
Stuff You’ll Need (Substitutions Welcome)
- 2 ripe avocados (I sometimes use those slightly-too-soft ones no one else wants—works fine!)
- 1 small red onion, diced (yellow onions in a pinch, though granny used to insist on red)
- Juice of 1 lime (or a lemon if that’s what you’ve got—actually, I find lemon is sometimes brighter)
- Handful of cherry tomatoes, quartered (Roma tomatoes if you’re fancy, or just whatever is on sale)
- Sea salt & ground pepper (I never measure—just do a little taste-and-see)
- Optional: a shake of chili flakes, a dash of smoked paprika, or a little garlic powder (I skip the garlic if I’m heading out after!)
- For baked fries: breadcrumbs (panko is best, but I’ve even used crushed cornflakes once—don’t tell anyone)
- 1 egg, beaten (for dredging, or skip if you’re vegan—plant milk is fine)
How I Actually Do It (With a Few Bumps)
- Start with the guac: Scoop out your avocados into a bowl. Smash them up with a fork (or potato masher if you love gadgets), but don’t go for total mush—some chunks are good. Add onion, lime juice, tomatoes, salt, pepper, and any spices you like. Give it a good stir. This is the point I usually sneak a taste—even if mum tells me off for double-dipping.
- Baked Avocado Fries: Slice another avocado into thick wedges. Dip each in beaten egg, then coat in breadcrumbs (panko or whatever you’ve got). Lay them on a lined baking tray. Bake at 200°C/400°F for about 12-15 minutes, flipping once. They’re supposed to go golden, but mine are sometimes more, um, tan. Still tasty.
- Simple Avocado Salad: Toss chunks of avocado with halved cherry tomatoes, a splash more lime, and a sprinkle of salt. Sometimes I add a little feta if it’s lurking in the fridge.
Don’t stress if your avocado looks a bit weird as you mix—mine always does at first, but it sorts itself out. And if it’s too bland? Just up the salt or hit it with more lime; nothing’s ruined here.
Notes From My Many Attempts
- I once tried blending the guacamole for a smoother dip—big mistake. It turned into green baby food. Stick with the fork mash, trust me.
- Adding too much lime really does overpower everything. I used to think "more is more," but, uh, not always.
- The avocado fries are actually better when you use slightly firmer avocados, so they hold their shape. Learned that the hard way.
Variations I’ve Tried (And a Flop)
- Smashed avocado on toasted rye with a poached egg—so satisfying.
- Adding diced mango or pineapple to your guac for a weirdly good sweet-tangy kick.
- One time I tried making a chocolate avocado mousse. Errr... let’s just say, not for me. Maybe you’ll have better luck! If you want a great mousse recipe (with or without avocado), Bon Appétit has a solid one.
- You can even put mashed avocado in brownies, apparently. Haven’t been brave enough yet, but Minimalist Baker swears by it.
Equipment (Or Just Wing It)
- Fork or potato masher for smashing (no fancy avocado tool needed—your hands work too, but they get messy)
- Baking tray for fries (though honestly, I’ve used an old pizza pan in a pinch)
- Sharp knife (just watch your fingers—slippery devils, avocados)
How Long Does This Last?
Cover the guac with a bit of cling film pressed right onto the surface so it doesn’t go brown. The fries don’t store well—they’re best hot and fresh. But honestly, in my house they never last more than a day!
How I Serve It Up
I love piling everything onto a big board and letting people just dig in with tortilla chips—and, if it’s Sunday, maybe a cheeky G&T on the side. Sometimes we squeeze it all into wraps with leftover roast chicken. Or just eat it right out of the bowl while watching a bit of telly. No shame.
Pro Tips I Learned the Hard Way
- Don’t rush the avocado fries—if you do, they end up floppy and sad (voice of experience).
- Double-dip the fries in breadcrumbs if you want them extra crispy. I didn’t believe this at first but, yeah, it’s worth it.
- If your avocado is rock hard, just pop it in a paper bag with a banana. Works overnight, most of the time; sometimes not, but that’s life.
Questions Folks Actually Ask Me
- Can I make guac ahead?
- Yep! It’s often better after a couple of hours in the fridge. Just cover it right or it’ll go brown (and nobody likes sad guac).
- What if my avocado is stringy?
- I’ve had this happen—a lot. Usually, I just mash through it, but if it’s really bad, I pick out the worst bits. Not the end of the world.
- Do I have to use breadcrumbs for fries?
- Actually, no. I’ve tried crushed cornflakes, tortilla chips, even oats once (that was... interesting). Breadcrumbs are just the easiest, but use what you’ve got.
- How do you stop guac going brown?
- Lime or lemon juice helps, but honestly, keeping air off it is the real trick. Press cling film right on top or store in a really small container.
- Is there a secret to picking ripe avocados?
- Give it a gentle squeeze—it should feel just a bit soft, not mushy. And if the stem nub pops off easily and it’s green underneath, you’re golden. But sometimes you get a dud. Life’s like that.
So that’s how I do it—avocado recipes you’ll genuinely crave, with a few hurdles and successes along the way. If you want more ideas, Love One Today has tons of avocado inspo (and some wild combos I haven’t dared try yet). Happy smashing!
Ingredients
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
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1Cut the avocados in half, remove the pits, and dice the flesh into bite-sized pieces.
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2In a large bowl, combine the diced avocados, cherry tomatoes, red onion, and fresh cilantro.
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3In a small bowl, whisk together the lime juice, olive oil, sea salt, and black pepper.
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4Pour the dressing over the avocado mixture and gently toss to combine, being careful not to mash the avocados.
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5Serve immediately as a salad, side dish, or with tortilla chips for a tasty snack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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