
Kids Club Vol. 51: Avocados
KIDS CLUB
VOLUME 51
Welcome to the latest issue of our ChopChop Kids Club newsletter!
This month, we’re eating buttery, green avocados, which are at their peak in February. We love them in sandwiches and quesadillas, and on burgers, nachos, toast, and tacos. We love them sliced, diced, mashed, and mixed up into smoothies. We love them so much we even eat them completely plain—although they’re better with a squeeze of lemon or lime and a sprinkle of salt. Do you like avocados too? What’s your favorite way to eat them? If you don’t have a favorite yet, try one of ours.
Enjoy!
INSIDE THIS ISSUE
- RECIPE
Guacamole Lab

Guacamole Lab
kitchen gear
- Cutting board
- Sharp knife (adult needed)
- Small bowl
- Fork
Ingredients
- 1 perfectly ripe avocado, peeled, pitted, and cut into large chunks
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
Instructions
- Put the avocado in the bowl and mash it with the fork until it has the texture you like best.
- Add the lime juice, salt, and any additional ingredients you like (see below) and mash again. Taste the guacamole. Does it need a bit more seasoning or a squeeze more lime juice? Add it and then taste again. Serve right away.
Notes
- Finely chopped garlic (or garlic powder)
- Chopped red onion
- Diced tomato
- Chopped jalapeño
- Slivered scallions
- Chopped cilantro leaves
- Chili powder
Kitchen Skill: How to pit and cut an avocado

- Cut around the avocado, end to end, with a sharp knife, slicing all the way to the pit. (This is a job for an adult.)
- Twist the halves to separate them.
- Cut the half with the pit in half again, then remove the pit.
- Use a spoon to separate the avocado from its peel, then slice or chop it however you like.
Kitchen Science: Why do avocados turn brown?
Have you ever cut an avocado in half and left it for a while? The avocado changes color from vivid green to dull brown, making it look unappealing (although it’s still safe to eat). But when you add acid in the form of lemon juice or vinegar, it helps stop the browning process.
How?
Like all plants, avocados are full of cells and molecules. When you cut the avocado in half, you break some of the cells, allowing molecules to leave the cells, including small chemical factories known as enzymes. These are proteins that specialize in transforming one molecule into another. When the enzymes are exposed to the air outside the cell, they react with oxygen and change the color of some of the avocado molecules, making them brown. Vinegar or lemon juice slows down this process by preventing the enzymes from reacting with oxygen; the enzymes simply do not work very well in acidic environments. Plus, it adds a tangy flavor that goes well with the avocado!
- INSTANT SNACK
Mashed Avocado Toast

Mashed Avocado Toast
kitchen gear
- Cutting board
- Sharp knife (adult needed)
- Fork
Ingredients
- 2 slices whole-wheat or whole-grain bread, lightly toasted
- ½ ripe avocado, peeled, pitted, and sliced
- Pinch salt
- Lemon or lime wedges
Instructions
- Put the toast on a plate or countertop and top each piece with half the avocado slices.
- Use the fork to gently mash them.
- Sprinkle with a pinch of salt and squeeze a lemon or lime wedge over each slice. Serve right away.
Notes
- A handful of sprouts or shredded carrots
- Some chopped tomatoes
- A slice of cheese
- A sprinkle of toasted sesame or sunflower seeds
- A dash of hot sauce
Got More Avocados? Try These Recipes
Avocado and Black Bean Salad
Avocado Ranch Dressing
Avocado Apple Smoothie
Sliced Avocado with Vinaigrette
- RECIPE