Avocados are a hard thing to love. But love them we do, and so we have resigned ourselves to a lifetime cooking on their terms.
They decide when they are ready to be eaten. Oh sure, you can put them in the bowl with the bananas, and this will speed it up. But you won’t be able to rely on them meeting any sort of deadline. They will always be the boss.
We like to buy the 4 pack of “ripen at home avocados”. They are good value. But what happens is this- there comes a day when I have four avocados which need using up right this minute. They never have the courtesy of staggering their schedules.
This recipe came about on one of those days and was a product of all the things we needed to use up. Lettuce + mini baguette suggested caesar salad. Avocado + lime suggested we throw in something smoky and give it a Mexicali twist.
It worked perfectly, as I knew it would, because there is not a salad in the world which can’t be improved with avocado. Mr. Caesar, whoever you are… you missed a trick.
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