June 8 – 2: Avocados

I love avocados. When I studied abroad in Ghana, I used to eat an avocado on crackers for lunch almost every day, sometimes with fresh pineapple or mango as the rest of my meal. I used to think avocados were too expensive to eat regularly here in the U.S., but recently I thought about it a little harder, and realized they don’t cost that much more than nice cheese, or ordering pizza, or fancy bread from the bakery counter – things that I eat pretty regularly. So I’ve started buying more avocados.

Here are a few of my favorite things to do with them:

Eat them on crackers

Just like when I was in Ghana, cutting up an avocado and eating it on crackers makes an excellent lunch. Today, I sprinkled my avocado slices with salt and chipotle powder – which was delicious.

Put them in a salad

I’ve been making dinner salads for J and I lately with the following ingredients:

  • Spinach
  • Hard-boiled eggs
  • Blue cheese crumbles
  • Grape tomatoes
  • Chopped red bell pepper
  • Sliced avocado
  • Croutons
  • Chopped walnuts

I’ve also been putting together a basic vinaigrette for it – made with roughly 1 part balsamic vinegar to 2 parts olive oil, plus a clove or two of chopped garlic, and salt and pepper. It’s a delicious and easy vegetarian dinner, and great for those summer days when you don’t want to turn on the oven or even the burners on the stove because it’s just too hot.

With eggs

I love fried eggs on toast, and adding avocado to the mix makes it even better. I usually make two pieces of toast, cut up an avocado and gently mash it onto the toast a little bit, then fry two eggs and put them on top, and add salt to taste. Sometimes I add a handful of baby spinach to the mix, and hot sauce or chipotle powder. The runny egg yolks + avocado + toast combo is amazing. If we were a meat-eating household, I’d probably add some bacon, too.


2 thoughts on “June 8 – 2: Avocados

  1. Pingback: Cooking up a drizzle | SUMMER (UN)SCHOOL

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