Saturday, October 13, 2012



*warning* this post is about avocados (if that wasn't made clear by the title), so if you don't like them, read no further - although, that would be quite rude, so maybe read a little bit...hehe)

I know I already wrote a post today, but the whole summer thing got me awondering (that's not a word, I know, it just sounded right) and I thought, why not dedicate a whole post to the majestic avocado?


According to the Oxford Dictionary (not the actual huge set, I just Googled it here ): an avocado is a pear-shaped fruit with a rough leathery skin and smooth, oily, edible flesh.

My definition: a fantastically versatile food that is healthy, yummy and adds a pop of colour to any dish. Yum yum.

Avocados have many health benefits, but don't go overboard. Everything should be eaten in moderation. My favourite way to eat these babies is to have them in big sandwiches. Get some good quality deli meat (my favorite is shaved champagne ham), some mustard (I put on my Grandpa's chili mustard-it's really good) and avocado slices, pile 'em up on a large chunk of baguette and chomp down!

Or, if you want, guacamole is really good too. Here's my recipe:

2 small ripe avocados
1/2 a red onion
a lemon (squeezed)
one tomato
tabasco and/or a finely chopped red chili (depending on your heat preference)
salt and pepper
taco chips/corn chips (call them whatever)


  1. Peel the avocados, take out the stone  (if you're new to preparing avocados, you might want to Google this) and cut into small-ish pieces. Using a fork, smush until you have your desired texture. 
  2. De-seed and chop the tomato into fairly small, equal pieces, chop the onion too, and add to the avocado.
  3. Add tabasco and/or chili (this is completely up to you) and mix well. Add lemon juice, salt and pepper to your preference too.
  4. Chop the coriander finely, sprinkle over and serve with the chips.
And so, with that, my epic avocado post has ended.


P.S. If you are leaving avocado out (for a salad, maybe?), make sure you squeeze some lemon juice over it to prevent any browning from oxidization. Or, keep it sealed up tight to prevent contact with air.

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