How to eat an avo
Happy Monday! or Sunday night for my Canucks
One of the things I get the biggest kick out of in the Australian lingo is the way they have a short cut for so many words. University is Uni, Afternoon is arvo, vegetables are veg, chickens are chook and avocados are avos. I’m quickly picking up the short cuts (mostly to fit in) but also because it’s easier to shop, ask for directions and simply understand people when you make a mental note on how they communicate. Then again I’ve lived in Australia before so it’s all coming back to me……
Now to the avocado. Avos are given the utmost respect here and used in every meal from eggs benedict for ‘brekky’ to chicken parma at ‘dinner’ and lamb risotto for ‘supper’. This all makes me very happy as I could eat avos with every meal easily! To top it off, they’re considered a ‘superfood’ and of the most nutrient-dense foods, avocados are high in fiber and, ounce for ounce, top the charts among all fruits for folate. potassium, vitamin E, and magnesium.
Avo tomato salsa
6 small avocados or 4 large ones pitted and diced (Avo tutorial to come)
6 small tomatoes chopped
2 small red onion finely diced (or 1 very large)
5 cloves of garlic minced
1 bunch of cilantro finely chopped
1 1/2 cup corn kernels (canned, fresh or frozen is fine)
1 tbsp ground cumin (or less but I love cumin)
1 tbsp mild chili powder
3 tsp salt (or to taste)
2 tsp freshly ground pepper (or to taste)
juice of 3 small limes
2 jalapenos seeded and finely chopped
This made a big batch so feel free to 1/2 the recipe. Lots of chopping, a bit of mixing and a huge pile of yumminess that can be used over and over for about 4 days. I used it it all weekend, first with rice, chili spiced chicken and toasted tortillas. Then in a burrito for Steves lunch with spinach, cheese and leftover chicken. The best was this one though.
Poached eggs with Avo tomatoe salsa
1 whole wheat crumpet (toast or english muffin)
1/2 cup avo tomatoe salsa
1 poached egg
Toast your bread, top with salsa and finish with poached egg. I like my poached egg runny so that the yolk mixes with the creamy avocado.