Best thing ever.
If you have access to fresh, good quality avocados and fresh lemons, this is an amazing combination. Of course, I really like avocados-in salad, in guac, as a soup garnish, in salad with tomatoes.
But this simple little dish will transform your life. Or at least the appreciation of the little things in such life. Here’s how. Serves two for a reasonable lunch. Serves one very hungry person. Takes all of five minutes tops.
1 ripe avocado
1/2-1 fresh lemon
pinch of salt
pinch of red pepper
Cut the avocado in half lengthwise. Twist apart the halves.
Remove the pit. Leaving the skin on, score each half of the avocado fruit into cubes . Using a spoon, scoop the avocado flesh into a smallish bowl. Repeat with other half.
Using a fork mash up the avocado a little. Add in the lemon juice, salt, and red pepper. Take the fork and mash up the avocado until it is mostly smooth.
Toast two slices of good Italian or French bread. Spread one half of the mixture on each toasted slice. You will think you have died and gone to heaven.
This is such a simple idea and I thought I had written about it before, but I must have just thought about it. I do not usually mind prepping vegetables for cooking, except for onions. I do not really like getting onion all over my hands, which happens even if one uses the processor, as you have to peel it. Depending on the onion, the smell can be rather strong….and before you know it, tears are streaming down my face from the acrid onion smell. So, as much as I dislike using onion flakes in place of fresh onion, sometimes I cave in and do just that. But, in the fall at Costco, there were giant bags of giant yellow onions. I bought a big bag. Since the onions themselves were huge, I could not use a whole onion in most of the recipes I make. I tried saving half in a plastic bag in the vegetable bin in the fridge, but sometimes those get lost and become science experiments. So, finally, I had the idea to chop the whole onion up, save the unused part in a glass or plastic covered container, and use as needed. Most of the time, within a week or less, I had used the whole thing. Saved me so much time and aggravation. I am wondering why it took me so long to stumble across this idea. It works so much better for me and also means that I usually have enough onion for any given recipe. The chopped onions keep well for a week, my fridge does not stink, and neither do my hands, except for the first time I chop the onion and then I use lemon to clean them of the smell..