Ah-Vo-Ca-Do! Worth A Chorus Of Its Own

Foodie Friday Memorial Day

May 27, 2011 by

I hope I have just implanted the word Avocado as a worm in your brain with the Hallelujah chorus playing beneath it. And I hope you already know that avocados are among the most versatile of fruits which we tend to relegate to only a few recipes.  As in Guacamole, which I won’t bother revisiting.

But they offer more than that wonderful mixture and take to many more flavors than Mexican. And, as the Avocado growers and others have been telling us for years, they are good for us. Very good.

A quick Internet search will reveal claims that they might help prevent or inhibit the growth of a variety of cancers, lower your cholesterol, improve your eyesight and keep your heart healthy. The oil is good for our skin and brains and the fruit is a powerful source of Vitamin E and potassium.

Given all that, whip up these recipes for your Memorial Day barbecues and you might balance the effects of the other foods you eat over the holiday.

Sweet and Sour Sauce for Avocados

I learned this recipe many years ago and it is always a hit.  Most people have all five of these ingredients in their kitchens so it is easy to assemble. The warm tangy sauce on the cool creamy avocado is surprising and delicious. And if you make enough of the sauce, you can use it as a simple barbecue sauce over chicken or fish or whatever else you want to have a summer feel.  It makes a good first course or can be part of an appetizer buffet.


Equal proportions of: (I usually use 2 Tablespoons of each)

  • Worcestershire Sauce
  • Sugar
  • White or cider vinegar
  • Butter
  • Ketchup


Heat in saucepan and serve in avocado halves or over avocado chunks or slices

Cold Avocado Soup


  • Half a sweet onion – preferably sweet
  • 2 avocados
  • Juice of 1 lemon
  • 3 C. chicken broth
  • 1-3 teaspoons ground cumin
  • 1 C. non-fat yogurt or low-fat butter milk
  • (1/4 C.  cilantro-optional)
  • Salt & Pepper


In processor chop the onion and cilantro if used. Then add avocado and process a bit, then the broth, juice, seasoning and either yogurt of buttermilk.

Process until smooth and the right thickness…. You might want to add more broth or more yogurt.  Taste to balance the flavors. Avocados can take a fair amount of spicing up so make sure it has enough flavor and tang. Chill for at least an hour…

There are lots of possible garnishes: shrimp, chicken, dry roasted onions, chives, chunks of avocado, fresh corn, tomatoes, a dollop of yogurt.

Avocado Toast

My daughter had this at a restaurant in New York on a recent visit and it is now her daily lunch.  It’s healthy and fast.


  • Good bread, toasted
  • Ripe avocado
  • lemon juice
  • Good olive oil
  • Red pepper flakes


Spread avocado on warm toast, sprinkle with lemon and oil and red pepper flakes to your liking (I use Frank’s hot sauce, but it admit I am addicted to it!)

Graphic credit: Saidonline

About the Author

Rebecca Crichton Has Written 40 Articles For Us!

I try to stay aware of one main concept: We see things through different lenses. We get caught in our own belief systems and most of us are pretty attached to being right. I am one of those inveterate Life Long Learners. I like new ideas, new experiences, new people, new challenges.
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  1. Tani

    Or just mash a perfect avocado and spread it on a lightly toasted slice of sourdough and top with thick slices of sun-ripened tomato – heaven!

    • Rebecca Crichton

      Absolutely. It really qualifies as a great base for lots of flavors and combos.


  1. So What Makes a Foodie, Anyway? | All The Single Girlfriends - [...] For the bag of avocadoes in the woman’s basket at Costco I reeled off my sweet and sour sauce…

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