mezzomediAvocado
Buttery, mild flesh; a modern Mediterranean use where lemon, salt and olive oil are enough.
A fruit of American origin with creamy, buttery green flesh and a mild hazelnut taste. It is not part of traditional Mediterranean cooking but is grown today in Andalusia (Axarquía), Israel, Morocco, Crete, Cyprus and Sicily; it is eaten mostly raw, in salads, on toast or blended into juice in Morocco.
Best pairings
Lemon Classic92%Lemon juice lifts the fatty flesh and stops it browning: the basis of every raw avocado preparation.
Sea salt Classic88%A few flakes of fleur de sel are enough to wake up the mild, fatty sweetness of avocado.
Extra virgin olive oil Classic86%On toast, fruity olive oil adds green bitterness and pepperiness to the buttery flesh.
Tomato Classic86%In salads, the juicy acidity of tomato lightens the fatty richness of avocado.
Lime Classic86%Lime, more aromatic, brings a zesty acidity that cuts through the avocado's fat.
Shrimp Classic85%Small pink shrimp in cocktail sauce fill the classic bistro avocado-and-shrimp starter.
Grapefruit Classic84%Avocado-grapefruit salad: the citrus's tangy bitterness cuts cleanly through the rich flesh.
Bread Classic84%Mashed on toasted country bread, avocado gains the crunch and toastiness it lacks.
Cilantro Classic82%Fresh coriander, lemony and lively, punctuates the mildness of avocado in salads or mashed.
Red onion Classic82%Thinly sliced, red onion brings crunch and bite to an avocado salad.
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FAQ
What goes well with avocado?
Avocado pairs well with lemon, sea salt, extra virgin olive oil, tomato and lime. Lemon juice lifts the fatty flesh and stops it browning: the basis of every raw avocado preparation.
When is avocado in season?
Best season: autumn, winter, spring.
What can I substitute for avocado?
If you don't have it, try: labneh, burrata, tahini.