50 Shades of Green

I couldn’t wait any longer.
I had to have it.
Underneath that rough, abrasive exterior I knew lay my prize: the soft, creamy flesh inside beckoned to me….
Or: the ever so seductive avocado! 😉

If you’re never had an avocado, naked (lol), you’re missing out on one of natures truly tantalizing taste bud delights.
Not to mention a nutritional powerhouse.

There are many varieties of avocado. I prefer the dark, pebbly skinned Haas.
Depending on the time of year, and where you are, these can run from as cheap as 3 for $1 to as much as $4 each.
For my purposes, the smaller Haas avocados work well. These generally yield from 1.5oz to 2oz of flesh. The larger, and more expensive varieties, yield about 4oz-5oz and cost approximately $2 each in my area when they’re in season.

On their own, the avocado has a lovely, mild flavor that is hard to describe.
If you’ve never had one, simply cutting it in half through the skin, remove the pit, sprinkle lightly with salt and pepper and enjoy with a spoon is an easy way to enjoy them.

Basic Guacamole
4oz haas avocado flesh (about 2 medium or 1 large avocado)
juice of 1 lime
salt and pepper

Cut the avocado lengthwise all around, twist and remove the pit. Score carefully though the flesh and use a spoon to scoop it into a bowl. Squeeze the lime juice over it, sprinkle with salt and pepper and gently toss OR smash with a fork to make a smoother guacamole.

Of course, the basic is delightful on its own, but you can guild the lily by adding your favorites:
diced jalapeno
diced onion
diced tomato
cilantro
even shredded pepper jack cheese

My aunt used to make one that was weird but good.
To the basic recipe above, she would add 2 tablespoons of mayonnaise and 1 teaspoon of Worstershire sauce.
Weird. But it worked and was an interesting twist.

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