Avocado is great in a salad with mango and jicama, as a topping for gazpacho, even just sliced and drizzled with cream. Sprinkled with salt and eaten straight out of the shell is also a not-uncommon prep around these parts. My favorite preparation of avocado is in guacamole, whether it's made with a fresh, homemade pico de gallo, cumin, and a shot of tequila or this quick-and-dirty version. When a fast craving for the green stuff hits, it's good to know that I can have guacamole in about 3 minutes - as long as I have an avocado on hand! :)
- 1 ripe avocado
- 2 T salsa
- juice of 1/2 lime
- 1 T chopped fresh cilantro
- To cut the avocado: With a large, sharp knife, slice the avocado in half the long way. When the knife hits the pit, rotate the avocado so that you make one long cut all the way around. Twist the 2 halves of the cut avocado as if you're opening a jar. Take your knife and gently whack the pit and twist it off the avocado half.
- Scrape the avocado in a bowl.
- Mix with salsa, lime juice and cilantro and serve with bell pepper slices.