Monday, January 2, 2017

Avocados were on sale!

My local grocery store advertised Haas avocados for 88 Cents each!  So, I bought 10 of them, put two in the refrigerator to eat soon, and have frozen the rest.  I blogged about this process a number of years ago, but thought it might be good to mention it again.

This time, I had 8 avocados and mashed them thoroughly with my electric hand-held mixer, and then mixed in 1/2 cup lemon juice.

I divided the pulp into 1/4-cup batches in the fold-over sandwich bags, tied them all shut and put them into a larger food storage bag and then into the freezer.

How cute!

You might wonder, "Why 1/4-cup batches?"  Well, I'll tell you...  I like to make "Avocado Ranch Dressing" - a recipe I found on  Blogger won't let me link to it, but you can go there if you want to see it.  Here is how I made mine:


1/4 cup ripe avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 Tablespoon buttermilk (I used milk kefir, and you could also use plain yogurt, if you wish)
1.5 (one and a half) teaspoons distilled white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsely
1 pinch dried dill weed
1/8 teaspoon onion powder
1 pinch garlic powder

I put all of that in the small container of my food processor and blended it well.  Alternately, you could mash the avocados up with a fork and then stir everything in, or use a hand-held electric mixer.

Refrigerate.  It's really yummy!

Okay, I prefer not to use commercial mayonnaise, so I make my own, very quickly and easily, like this:


In a medium-sized bowl combine:

3 egg yolks (if you are not worried about the safety of raw eggs)
1 teaspoon Dijon mustard
1.5 Tablespoons (one and one-half) raw apple cider vinegar
1 cup extra-virgin olive oil
sea salt, to taste (about 8 pinches)

I use an immersion blender to blend this all together and it takes only moments to do.  I used to do it in a stand blender, drizzling in the olive oil very slowly and that works fine, but takes a lot more time.

According to Gnowfglins, if you add a Tablespoon of live whey to this and let it sit out on the counter for 7 hours before putting it in the fridge, it will keep much longer, but if you are going to use it within a week, I wouldn't worry about that.

Avocados really do freeze well.  Just get some out the day before you need to use it and put it in the refrigerator to thaw out.  You will be glad when the price of avocados go sky high!


  1. Thank you, I appreciate this info. I don't always remember to freeze the ones we don't get a chance to eat.

    1. Melynda, if this helped you, it was worth blogging about!

  2. I am terrible at picking out good avocados. I've tried all the them unripe and let ripe, pick out the end scab and if it looks green it's good and brown it's bad. Nothing helps. They always are full of fibers and brown streaks. Maybe we just never get good ones here?? I buy the Wholy Gruacamole brand in the multi packs at Costo, well my son does as we don't go there. It is 10 or 12 plastic packs of about 1 cup each. Otherwise, we just don't bother with fresh anymore. I do like avocado as is better than guacamole but what else can I do? And we can't grow them here.

    1. How disappointing! It might have something to do with where you live, I suppose. We are in southern Indiana and rarely do I get a bad avocado.

    2. Avocados were on sale here when I stopped at the store yesterday :(


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