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Green Goddesses: Avocados

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by Deborah Madison
from Fine Cooking #103, p. 44-51

Without fail, I buy four avocados a week. I eat them on toast for breakfast and sometimes lunch, too, slice them into salads, dice them into salsas, or simply cut them in half, squeeze on some lemon juice, add salt, and eat them just like that. I’m not a vegetarian, but I don’t eat much meat. Avocados are my meat. They’re rich, buttery, satisfying—and surprisingly versatile. As you’ll see from the recipes on these pages, a killer guacamole isn’t the only thing you can make with these luscious green fruits. And while they might make you think of summer, now is when avocados are riper, creamier, and tastier than ever.

Guacamole with Roasted Chile, Cumin, and Feta Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette
Guacamole with Roasted Chile, Cumin, and Feta   Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette
Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots Avocado Frozen Yogurt
Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots   Avocado Frozen Yogurt
Cold Avocado Soup with Chile-Lime Pepitas Chicken Paillards with Avocado and Pomegranate Salsa
Cold Avocado Soup with Chile-Lime Pepitas   Chicken Paillards with Avocado and Pomegranate Salsa

Recipe photos: Scott Phillips

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