I may not be a ridiculously healthy eater, but I do have a slight obsession with avocado. Whenever I can get it on something – burger, sandwich, taco – I always ask for extra. I’m usually hesitant to buy them, though, because I don’t have much luck with picking good ones, and they’re typically pretty expensive. When I visited my mom last weekend, there was an AMAZING deal – 5 for $5!!! So needless to say I returned home from my visit with 5 gorgeous Hass avocados, slightly unripe so that I’d be able to spread out the usage.
I keep reading about all these recipes that use avocado as substitutes for other ingredients in recipes, and one that intrigued me was as a mayo substitute in tuna fish. So tonight, I busted out my sharpest knife, plucked the stem off one of the avocados, and got lucky – perfectly ripe. I used one can of white tuna fish, half an avocado, about 1/2 tsp of minced onion, a little salt, and a little garlic. Mashed all together and on low fat Triscuits, it was PERFECT. I think I have officially sealed my fate on my addiction. Next try, avocado egg salad.