I was in the checkout line at Hannaford and the cashier, a 20-something girl, held up the avocados I was buying and asked “What do you do with these?” And my heart broke a little. She didn’t even know what an avocado was. I always feel bad for people who don’t know or are unwilling to try avocados. They are so good and good for you. And they require hardly any prep.
Avocados are probably the most popular food at Boxshop. We eat them plain, diced up on top of scrambled eggs, sliced inside sandwiches, as a topper for salads or burgers, and our favorite way: Guacamole.
One of the perks of my now defunct marriage is the salsa and guacamole recipes I learned to make. Passed down from a Mexican grandmother (yes Donald Trump, my kids have Mexican blood running through their veins, better get that wall up ASAP) this recipe is a cinch to prepare. And not to toot my own horn, but I am kind of a big deal when I show up to parties and potlucks with a bowl of my guacamole. For real.
- 1 ripe avocado (it should give a little when you push it)
- 1 fresh tomato, diced
- 1 tablespoon diced jalapenos
- 1 clove of garlic, minced
- 1-2 dashes of worchershire sauce
- 1 squeeze of a lemon
- Salt to taste
- Optional: tablespoon of diced red onion.
- Scoop out the avocado and mash it with a fork. Add all the other ingredients and stir together. Viola! You can add in ¼ cup of sour cream or greek yogurt to stretch the recipe for a small crowd. You will need to adjust the worcheshire, lemon juice, and salt.
- I usually double or triple the orginal recipe and may throw in a dollop of sour cream, if I am taking this to a potluck or serving to a crowd.
I gave a quick elevator speech to the cashier, about how to best eat avocados. As I pushed my grocery cart toward the exit, she didn’t look entirely convinced, but I felt better.
Do you love avocados?