Honestly, I don’t particularly like avocados. To me, not a whole lot of taste. So when I posted the recipe to Sandi’s Ranch Dressing – in the recipe file above – I received a lot of email and comments about how they would like to try the dressing, but they have an allergy to avocados. With that in mind, here are some substitutions for avocados, tofu not being one of them. “Substitutes: chayote squash (Once cooked, this works as an excellent low-calorie substitute for avocados in many dishes.) OR puréed raw peas (to make a fake guacamole) OR puréed cooked and chilled asparagus (to make a fake guacamole) OR puréed cooked and chilled broccoli (to make a fake guacamole) OR artichoke hearts (for salads).” (http://www.foodsubs.com/Avocados.html) According to Wikipedia,
Some people have allergic reactions to avocado. There are two main forms of allergy: those with a tree-pollen allergy develop local symptoms in the mouth and throat shortly after eating avocado; the second, known as latex-fruit syndrome, is related to latex allergy and symptoms include generalised urticaria, abdominal pain, and vomiting and can sometimes be life-threatening.
I did not know that. Interesting.
One of the substitutes for avocado is a chayote squash. I’ve never heard of that either. (I need to get out more!) Again from Wikipedia,
Chayote (Sechium edule), also known as christophene or christophine, cho-cho, mirliton or merleton (Creole/Cajun), chuchu (Brazil), Cidra (Antioquia, Caldas, Quindio and Risaralda regions of Colombia), Guatila (Boyacá and Valle del Cauca regions of Colombia), Centinarja (Malta), Pipinola (Hawaii), pear squash, vegetable pear, chouchoute, choko, güisquil (El Salvador), Labu Siam (Indonesia), Ishkus (Darjeeling, India), Sayote (Philippines) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.
Chayote is originally native to Mexico or Central America where it grows abundantly and has little commercial value, and it has been introduced as a crop all over Latin America, and worldwide. The main growing regions are Brazil, Costa Rica and Veracruz, Mexico. Costa Rican chayotes are predominantly exported to the European Union, whereas Veracruz is the main exporter of chayotes to the United States.
The word chayote is a Spanish derivative of the Nahuatl word chayohtli (pronounced [t͡ʃaˈjoʔt͡ɬi]). Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples. The Age of Conquest also spread the plant south from Mexico, ultimately causing it to be integrated into the cuisine of many other Latin American nations.
The chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor[clarification needed]. Though rare and often regarded as especially unpalatable and tough in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.
Some interesting information and I hope it helps those who have allergies to the avocado. Gut essen!