De Ma Cuisine



March 2013



Is One Bazillion a Number?

Written by , Posted in Thoughts

GuacamoleI feel like there are about one bazillion ways to use avocado.

You can slice it and have it on a sandwich, an Endive Salad, or on top of Taco Soup (it’s been forever since we’ve had this! I’m adding it to our menu right now!).

You could mash it and put it on toast, on top of a grilled chicken breast, or on top of a Black Bean Quesadilla.

You could mix it with mayo and garlic and have it on a Roasted Chicken Sandwich.

You could use it to stuff some charred jalapeños.

Tacos. Mmmm, tacos with avocado. Or how about topping Taco Pizza with some avocado!

Oh, and don’t forget about a BLAT! A Bacon, Lettuce, Avocado, and Tomato Sandwich!

And then of course, last but not least, there’s the obvious one, guacamole with tortilla chips. Oh yum! (Oh boy am I hungry!)

Do people also use it as a face mask? I feel like they might. Kinda like oatmeal? Both of these things, in my opinion, are better eaten than worn. (When I was young, my friend, Alanna, and I decided to make oatmeal masks. I don’t think we used actual prepared oatmeal, but I do remember that it didn’t do all that much for our skin, and we just looked weird and got oatmeal all over the floor.)





Did you know that avocado is a fruit? I didn’t until about a week ago. 😉 Avocado has a fair amount of calories and fat, but, don’t be deterred, this is a wholesome food. It has lots of folic acid, a good amount of vitamin A, and a fair amount of calcium (to compare: one orange has 52mg, an avocado has 22mg). Of the fat it contains (30.8g/avocado) 19.3 is monounsaturated and 3.9 is unsaturated* (those are the good guys).

Happy Eating! 


Last modified on 2013-03-13 22:29:54 GMT. 0 comments. Top.


Recipe Type: Appetizer, Dip, Condiment, Fruit
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 4
Quick, easy, and homemade!
  • 2 ripe avocados
  • 2-3 T fresh lemon juice
  • 1 t garlic smoked sea salt (or 1/2 t salt + 1 clove minced garlic)
  • 1/2 t chili and garlic sea salt (or 1/2 t salt + pinch red pepper flakes)
  1. Scrape avocado out of skin with a fork. Mash with lemon juice and salts.
  2. Leave one of the pits in the bowl to help keep the guac from turning brown (the lemon juice will also help with this).


*Nutritional information from Nutrition Almanac, Lavon J. Dunne, 5th ed., 2002.


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