Tuesday, December 14, 2010


Israeli avocados have very thin skins and large pits.  They are delicious, but if you try to use the usual methods of spooning out the meat or peeling them, the skin breaks apart and makes more work.  Hannah K. of CookingManager.com sent me this avacado video from Risa from Isramom.blogspot.com.  I was very exited to try it!

You can make a quick and delicious avocado salad with 1 to 1.5 tablespoons fresh lemon or lime juice, one small clove of garlic, and one tomato per avocado.  Below is a video of Hannah making avocado salad in my food processor.  Lesson learned: know your equipment.  I cut out the part where she had to fish out the chunks of tomatoes and cut them by hand before putting them back in the food processor.  Hannah has a Magimix, which I remember hearing excellent things about on the Splendid Table.  If I want to make a non-mushy avocado salad in my low-end processor, I need to start with smaller pieces of tomato.

1 comment:

  1. I'm forwarding this to my husband, the Avocado Addict. He's going to love you!



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