Avocado hand is a growing problem where people are accidentally slicing open their hands while trying to get the stone out of an avocado. Cutting through the thick outer skin of the fruit can be tricky, and in some cases, outright dangerous. A deep enough cut in the hand or finger can cause nerve damage, which would require extensive surgery or rehabilitation and physical therapy. The flesh of the avocado is soft, yet people use excessive force to remove the stone, which leads to the injuries. You should never cut into an avocado in your hand. Always put it on a solid, stable surface, and use a spoon to remove the stone. You can now buy an all-in-one knife specifically designed for cutting into avocados, here. You can tell if an avocado is ripe by pressing gently at the tip where the stalk would have been. If it’s slightly soft, it’s ready to go. Once you’ve got your avocado ready to eat, there are dozens of delicious foods and recipes you can use it for. Avocados contain more potassium than bananas, and are packed with protein, so it should be on your shopping list of picnic essentials this summer. Here are some of our top recipes for avocado to enjoy on your picnic:
Chicken Fajita Ingredients:
Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together. Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over. Pop the peppers into a bowl and cover with cling film for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds. Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection. Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway. Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime. Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own. Sushi Salad Ingredients:
All recipes taken from Jamieoliver.com
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Copyright © 2005 - 2023. National Picnic Week is a registered trademark of the Relations Group Ltd Company No: 4619686. Registered Office: Grosvenor Studios, 197, Shenley Rd. Elstree. WD6 1AR. For digital enquiries please visit Digital Relations and for video production enquiries please visit TeleVisualise