There are usually a couple of avocados sitting around my kitchen, getting ripe on the counter or tucked into the fridge for eating now. They’re a staple. When did that happen? Do you ever wonder about how much food has changed in the last few decades? It’s my own special brand of reminiscing about the good old days, except in this case the good old days were sans avocado. It’s better now.
Still, I don’t remember when avocados shifted from occasional treat to everyday purchase, when guacamole became a party staple and salsa was the second best choice. The leathery green fruits somehow insinuated themselves into everyday life. Jeff and I sometimes joke that “California style” on a menu really just means “with avocado” California has more than it’s fair share of avocados year round, but it’s not just a west coast thing. At least, I don’t think it is.
Avocados find their way into everything, especially in the summer. I slice them on scrambled eggs, mash them on sandwiches, and I’m still not sick of them. It makes me wonder how I lived without them. And also, what I’ll be eating in twenty years.
- 1 avocado (make sure it's very ripe)
- Juice of 1-2 limes (about ¼ cup lime juice)
- 1 tsp kosher salt
- 1 clove garlic, finely minced
- ¼ cup chopped cilantro (optional)
- Up to ¼ cup olive oil
- COMBINE avocado, lime, salt, and garlic in a blender, food processor, or a bowl. Blend, process, or mash the ingredients with a fork or use a stick blender. With the fork, the end result will be like a thin guacamole.
- SLOWLY ADD the olive oil to the blended avocado mixture while still mixing the ingredients together so that the oil can be fully incorporated.
- TASTE and adjust any seasonings to make it to your liking. It's a thick dressing so make sure to toss the salad well to distribute it. With all the lime juice it will last a week in the fridge without losing it's color.