In one of my last posts I mentioned the first time I ever had avocado – an appetizer salad at Trader Vic’s in Vancouver, British Columbia, where I used to live. I’ve had a love affair with this luscious “fruit” ever since.
Wikipedia offers an amazing list of the many uses for avocado around the world, from traditional drinks and milkshakes, in salads and sandwiches, on hot dogs and burgers, to flavoring the liqueur Advocaat. And to make things even better, it provides about 20 essential nutrients in each serving.
Everyone has a favorite way of using avocado. My son Dan – a terrific imaginative cook in his own right – dices it onto a plate, then covers it with an egg scramble (various interesting items make it into the scramble … that is for another post). When you dig into the dish, it’s so lovely to get a bite of the hot egg mixture along with the cool, creamy surprise of avocado bits. My sister-in-law Marion (another amazing cook), whom I must convince to do a guest blog for me, serves a terrific avocado appetizer – sliced pieces, drizzled with soy sauce and sprinkled with sesame seeds. So delicious.
And that’s what I like about avocado. Its subtle, rich flavor blends so well with so many diverse flavors.
I live in the southwest of the US. The avocado is grown in California, and by our neighbor Mexico, and is a staple food for most of us in these parts. At certain times of year the cost to buy them is ridiculously cheap, and when that happens I get them by the dozen and use them in everything. One of my favorites – Guacamole!
This recipe was inspired by the one served at Los Sombreros restaurant in Scottsdale, where they add sliced radishes to the mix. As always, I sneak in a few other ingredients for texture and flavor. Try this one, it is extremely yummy, if I may say so myself.
Guacamole Plus
3 small avocados, mashed
1 spring onion, chopped
2 medium radishes, finely diced
1/2 jalapeño pepper, seeded and finely diced
2 tablespoons of chunky salsa
Juice of half a lime
1 tablespoon chopped cilantro
1/4 t garlic powder
1/4 t onion powder
A dash or two of chili powder
Jane’s Crazy Mixed Up Salt, to taste
Mix all ingredients, taste, add more seasoning if desired, serve with tortilla chips … or spread in a sandwich … filling for an omelet … dollop on sliced tomatoes … the choices are endless, I tell you!
Have you got a favorite recipe using avocados? Share it with me – tell me the story behind its goodness.
Eat well. Be happy!
Plynn Gutman 