Avocado: the prom queen
Popularity is a funny thing, isn’t it? I had never had an avocado until they became “cool” and a super popular ingredient for a healthy, nutritious lifestyle. So let’s chat about how to prepare these things!
Nobody showed me how to pick out a ripe avocado. I had always assumed they needed to be on the softer side with a dark green skin. Ummm, no. That’s an avocado who has seen better days!
The skin should be darker, but still have a bit of a green tint. A small amount of “give” is good, but please do not buy a soft avocado! You’ll end up with yucky brown spots on the inside. I’ve even seen mold. Gross.
To slice these guys, take a sharp knife and cut into the flesh and around the pit. Twist, pull apart, and voila!
To remove the pit, which is actually a seed, carefully stab your knife in & wiggle a bit. The pit should release with just a bit of effort. Only once have I accidentally twisted before wiggling… and now we get to see the inside of an avocado pit. A bit weird looking, eh?
Once the pit is gone, score your avocado in either a grid pattern (perfect for smashing into guac!) or slices (for a sandwich or to top a salad). Using a spoon (I like to use a soup spoon), scoop out the meat & enjoy!
I use a pastry blender or a fork to smash my avocado into a chunky guac. Add some chopped red onion, a bit of lime zest, squeeze out some fresh lime juice, a bit of chopped tomato, and your favorite salsa seasoning blend to finish it off.
My California mom introduced me to this salsa seasoning blend from Olde Westport Spice & Trading Co. a few years ago and it is A-MAZ-ING. Seriously, I love it. You can use it for just about anything: guacamole, pico de gallo, seasoning on chicken or beef, etc.
Stir it all up & enjoy with your favorite tortilla chips! Ahh, summer food… YUM!