A friend once told me to half the avocado, take out the pit, sprinkle it with salt and then fill the hole from the pit with olive oil and eat it with a spoon. It is so decadent, but so good!
It was comical to me when avocado toast became “new” and trendy, because I grew up on it during my childhood in southern California from the 50s onward. I guess my mother was unknowingly ahead of her times!
I have avocado toast every single morning, using a delicious seeded sourdough sandwich bread from a local bakery in Forestville, CA. I toast it, smear it generously with avocado mayo (the best!), which I then sprinkle with nutritional yeast, cayenne, paprika, and black garlic. I top this with the avocado, which I mash or slice and then sprinkle with Mushroom Umami Seasoning Blend from Trader Joe's, which, among other ingredients, contains salt. (I believe avocados always need a little salt to enhance their full flavor.) I mush everything together and voilà—delicious morning nirvana!
Sliced avocado on whole-wheat English muffins and generous splashes of Stuzzi hot sauce; avocado cubes in rice bowls with salmon, seaweed, and chili crisp
A friend once told me to half the avocado, take out the pit, sprinkle it with salt and then fill the hole from the pit with olive oil and eat it with a spoon. It is so decadent, but so good!
avocados came into my life in my mid-forties. I had never heard of them. But they are a good part of my life now
Avocado diced on top of romaine with grilled corn and feta dressing 🤤
Simple guacamole - mashed avocado, minced garlic, lots of lime, cilantro, s+p, and if I'm feeling a lil spicy I'll add pickled jalapeño
I love them on Sprouted grain toast with a sprinkling of Everything spice 😊
Love avocados!
It was comical to me when avocado toast became “new” and trendy, because I grew up on it during my childhood in southern California from the 50s onward. I guess my mother was unknowingly ahead of her times!
I have avocado toast every single morning, using a delicious seeded sourdough sandwich bread from a local bakery in Forestville, CA. I toast it, smear it generously with avocado mayo (the best!), which I then sprinkle with nutritional yeast, cayenne, paprika, and black garlic. I top this with the avocado, which I mash or slice and then sprinkle with Mushroom Umami Seasoning Blend from Trader Joe's, which, among other ingredients, contains salt. (I believe avocados always need a little salt to enhance their full flavor.) I mush everything together and voilà—delicious morning nirvana!
My favorite avocado dish is mashed chickpea-avo-curry “salad” on toasted bread with lots of lime, mayo and sriracha!
Adding avocado to any soup, yum!
Sliced avocado on toasted bread, topped with a fried egg and salsa macha!
Spread on a rice cake with crunchy grey French salt
With a lemon tahini sauce in a Buddha bowl or just mashed with garlic powder and served with blue corn chips!
Furikake with a little dash of rice wine vinegar. A little wasabi paste for a kick sometimes!
So basic, but I just love eating avocado with salty chips.
Just love avocados-having trouble getting ones that don’t brown in side…
Sliced avocado on whole-wheat English muffins and generous splashes of Stuzzi hot sauce; avocado cubes in rice bowls with salmon, seaweed, and chili crisp