From CA to ME it’s national Avocado Day!

A lot of people think of avocado as a California thing. How many times have you seen a menu with a California burger or salad. All the other ingredients are pretty standard, but, because it has avocado, it’s California? I have to confess, I have done that myself. But, I usually add other things too. But, what about people in Maine and other parts of the country? Well, today, From CA to ME it’s national Avocado Day! So, let’s have a Blueberry salad with avocado and see which one wins. It’s time for the whole country to enjoy one of the most interesting fruits in the savory world.

So what is an avocado? Most people only use avocado in guacamole. But, there is so much more to do with them. First, let’s look at the health benefits. They are relatively low in calories. However, most of the calories come from fat. Before you get too down on that fact, though, it’s good fat. They are high in monounsaturated fat, which is the good one. It contributes to healthier absorption of vitamins and minerals (which avocados are loaded with). They are high in Omega 3. They are loaded with all types of B vitamins, Vitamins C, K, and E, and Minerals like magnesium and potassium addition to Lutein and beta-carotene. And, yes, they are a fruit, despite the fact they are not that sweet (kind of like tomatoes). So, eat your fruit, From CA to ME it’s national Avocado Day!

From CA to ME it’s national Avocado Day! 3 tips to picking a good avocado.

So, what are you going to do with your avocados (other than guacamole)? It can be something as simple as adding into a salad or putting a slice on a burger. Or, you can get more involved. They can be tricky to cook with since they break down so easily and turn brown or black quickly. Your best bet is to add them late in the cooking process.

First, choose the right avocado. If they are under-ripe they are very hard to separate from the pit and they are too stiff and tough to eat. And, be very afraid if an avocado gives you a wedding ring. What to look for:

1. color. If an avocado is under ripe it will have a green skin. The darker the skin, the riper the avocado. Look for dark green to black.
2. Skin texture. Under ripe avocados have a smoother skin. As the fruit ripens, the skin begins to shrink and become bumpy. You want it somewhat bumpy.
3. Flesh texture. You want to give the avocado a gentle squeeze. But, don’t squeeze too hard or it will bruise. The flesh should yield slightly to pressure without being mushy. If it is mushy, chances are it is over-ripe. The flesh inside begins to change color. And, if it was squeezed too hard during the original test, there will be black or brown spots.

Being under ripe is not necessarily a bad thing, though. If you are shopping a few days out, you want an avocado that will ripen in a few days. Place them in a brown paper bag at room temperature, and let them ripen naturally.

So, what’s on the menu?

As we said, avocados are for much more than guacamole and salsa. There is avocado toast, avocado smoothies, and, of course as an ingredient in tacos. But, the fun doesn’t end there. You can use it in sushi or fresh rolls. It goes great in grain salads like quinoa, faro, or lentil. Salads of all kinds are a good medium for avocado since it is best served cold (Such as our avocado edamame salad). Of course, you can add it to sandwiches. And, there are always stuffed avocados. But, one of our favorite things to do is to make soup with it.

Avocados are naturally creamy, so your soup is going to have a velvety texture. And, it is an unexpected flavor. The following recipe can be served hot or cold and enjoyed equally. This version is vegan and gluten free. But, you can change it to your liking. You can add cream or chicken stock instead of the vegan alternatives. Serve it with a variety of garnishes and tortilla chips. It makes a wonderful summer treat: light, smooth, and refreshing.

Vegan Avocado soup

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Soup

Cuisine Mexican, South American, Southwestern

Servings 2 Quarts

Ingredients

  

• 1 cup chopped fresh sweet onion
• 1 Tbsp Chopped fresh garlic
• 2 Tbsp Chopped fresh jalapeno
• 1/2 cup lime juice
• 3 cups vegetable stock
• 1 cup Vegan cream or milk (almond, coconut, or oat)
• 4 cups Peeled, pitted, and chopped avocado (plus extra for garnish)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped scallion for garnish
• 1 tsp ground cumin
• 1/2 tsp chili powder (plus more for garnish-optional)
• Salt and Pepper to taste
• Avocado oil to cook and garnish
• Vegan sour cream to garnish (optional)
• diced tomato for garnish (optional)
• Hot sauce or chili oil to garnish (optional)

Instructions

 

• Heat avocado oil over medium heat in a heavy pot. Add in the onion and garlic, Saute until translucent. Add the cumin, chili powder, and jalapeno and stir. Then, add the stock and milk/cream. Reduce by about 1/4.
• Transfer the soup to a blender. Add in the avocado, cilantro, and lime juice. Blend until smooth. Add salt and pepper. Blend and taste. Adjust seasoning if necessary.
• Serve hot or chilled with tomato, avocado, and green onion. Drizzle with avocado oil, hot sauce, sour cream, and sprinkle a dash of chili powder. Serve Tortilla chips on the side. Or you can just serve it straight up. Either way, enjoy.

Keyword avocado, Creamy, gluten free, Simple, soup, Southwestern, spicy, vegan