I am addicted to avocados. They are loaded in heart-healthy fats that help to lower cholesterol. They also boast loads of potassium (also heart healthy) high amounts of vitamin B, C, E, K, which are good for the blood (and again, the heart) and for immunity and they are packed with fiber and antioxidants, while being very low in yucky (unhealthy) saturated fat.
But with prices ranging from $1 to $2 a piece, I haven't splurged on these delicious little beauties in quite a while. This weekend though, they went on sale at our local grocer, 3 for $0.99. That's $0.33 each! So I woke up at the crack of dawn, ready to fight my way through hordes of shoppers for the love of avocados.
Gratefully the supermarket was pretty empty at 8 am on a Saturday, and I was able to get my hands on 18 of them, along with limes and fixin's for tacos later on today.
So what does one do with 18 avocados? Freeze them, of course. I love nothing better than fresh, chunky guacamole, but frozen avocados will do in a pinch, especially if it saves me a few dollars.
To start, cut your avocados in half, de-seed them and empty the flesh into a food processor.
The trick with freezing avocados is that you have to puree them with a bit of lime juice to keep them from turning brown. You'll need 1 tbsp of lime juice per avocado. We juice them the old fashioned way.
It takes two Garretts to juice them!
Puree the lime juice and your avocados until smooth. Then place them in baggies or containers by serving size. Leave room for the puree to expand as it freezes.
Then when ready to use, remove from the freezer and thaw.For a quick guacamole, I mix it up with a tablespoon or so of premade salsa, salt, pepper and cumin powder.