I once heard a chef on tv (I won’t mention names :P) say you should NEVER cook avocado. Boy was she wrong!!! I cook avocados all the time. They are delicious!
While doing GAPS I got very creative with avocados. I put them in soups, on salads, blend them in smoothies, add them to eggs, use them for “bird’s nests,” all kinds of stuff.
My favorite is to fry them in a pan. I use either butter or coconut oil and a healthy dose of unrefined sea salt. The result? Golden, crispy, salty outsides with rich, creamy insides. So good! It’s like eating french fries…but much healthier. So much good fat and vitamins and minerals (did you know avocado is high in potassium? :). You can eat them plain or dip them in ketchup (make it better with fermented ketchup), pesto or honey mustard…or just about anything really. Eat them like fries or use them to top a salad (like croutons).
I like them as part of an easy to prep lunch. I just toss them in the pan and let them cook while I feed the kids. This isn’t much of a “recipe,” but in case you’ve never cooked an avocado I’m posting it. Give it a try. You’ll be glad you did. If someone ever tells you not to cook avocados…ask them if they’ve tried avocado fries.
1 Tbsp. butter or coconut oil (or combination)
unrefined sea salt (to taste)
Melt butter or oil over medium heat in a small skillet. Add sliced avocado (the thickness just depends on your taste). Sprinkle with salt. Let cook on each side until golden and crispy, about 5-7 minutes per side. Add extra salt if necessary. And don’t forget to eat the salty butter out of the pan. Just don’t burn your mouth 🙂
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