Today I want to share a quick tip that will change the way you eat avocados. I learned about marinating avocados from the California Avocado dinner I attended at EVO last summer. It is so simple, so easy, so perfect that you’ll wonder why you never thought of it yourself! (Or maybe that was just me.)
Start with really good, ripe avocados. I like the Hass variety grown in CA. (They are not paying me to tell you this, but they really are incredible.)
All you need in addition to ripe, creamy avocados is a drizzle of really good olive oil, an acid (lemon or lime juice, or vinegar), and coarse salt. That’s it!
Dice the avocado and drizzle with a little oil and lime juice, sprinkle with the salt. Gently toss to coat and let sit for about 10-15 minutes. And be prepared to be blown away.
Spoon on top of your favorite chili, soup, enchiladas, nachos, tacos (also these), tostada, salad, noodles, sandwich, etc, etc. Or eat them straight out of the bowl, or turn them into salsa. I’ve even seasoned avocado this way before mashing it into guacamole. Really, you have to try this as soon as possible!