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Guacamole, definitely yes. But if you're not a big fan, just chop it up and add it to your dalad. You probably won't notice it when eating w/ other veggies. Or add it to your smoothie. SassaFrass had a recipe for avocado icecream here.
This is totally different, but there's a bunch of recipe's out there for Avocado chocolate mousse and I've heard it's fantastic. Most of them combine avocado with maple syrup, cocoa, and sometimes coconut oil, vanilla essence etc...
I haven't tried any of the recipe's yet, but have been thinking about it for a while. I'd replace the syrup w/ stevia or equivalent, but I loooove the idea of this as a semi-primal treat. Here's some links:
Simply add to ceviche. For impressive presentation, slide avocados in half, discard pit, peel off skin, take tiny slice off the rounded portion so they don't wobble when you plate them, and fill hollows with ceviche.
A very popular in the tropics serving for avo's is dice, sugar, and lemon or lime juice. Now, obviously, sugar is not going on my plate, so I use xylitol or ethritol. Stevia is just too conentrated to sprinkle uniformly.
I just got another big Florida avo yesterday. They are coming into season, so keep an eye out in your stores for "alligator pears." Often called green skin avos. They aren't as common as the expensive, commodity controlled as Haas, but every bit as good.
I find it's a great addition to turkey/chicken salad. I crock-potted a turkey breast with some curry (delish!) and then mixed the leftover turkey with a little mayo and avocado. You can either dice up the avocado or mash it in with the mayo. Really tasty combination - but I LOVE avocado. I also do the same with egg salad.
Basically anytime something calls for mayo, I'll use a little less mayo and mash avocado in with it.
1 chopped hard-boiled egg, 1/2 sliced (or chopped avacado) and walnuts, a little apple-cider vinegar (to taste) and S&P to taste if your so inclined. Can either be eaten as-is (usually for breakfast in my house) or over salad when you want something a little different on top.
I also use it as a plain spread to replace mayo in lettuce wraps.
Kick chippers out of the club! Jus' kidding....
The price of avocados is artificially high. I can't speak to current matters but I recall reading when I lived in LA in the 80's about the "market order" system. They do the same thing with citrus and I'll bet a lot of other products.
Although it is the Dept of Ag that says how many of what can reach the market, they system is really a creation of the growers to keep prices high. Back then, in the 80's, a box of CA avo's cost like $33 in Western Canada, Mexican ones were maybe $8. That much difference was not in the cost of growing.