I used to hate avocadoes. Now there isn’t anything about them I don’t love. Wait, there is: the fact that you have to bend to their schedules. That is, when you need a perfectly ripe avocado for a recipe right now, good luck. And when you buy them hard, once they arrive at the stage of perfect soft-firm ripeness, you have about a 24 hour window to come up with a use for them.
We had two that came into their own in tandem, so Mike made some guacamole for later, and I made a salad with tomato, purple onion, flat-leaf Italian parsley (I love having this stuff growing in my garden), avocado and bison bacon – a very lean, salty bacon that comes in thin strips, yet texturally resembles dark back bacon rather than the strip bacon that comes with bacon & eggs. (From Valta Bison in Ramsay.) I shook up a jar with about two parts olive oil to one of bottled pesto to drizzle overtop. I suspect this combo would translate very well into a sandwich. Bacon-tomato-avocado, with some pesto stirred into the mayo? You think?
It was fantastic, although I did find myself picking through the salad for little salty slabs of bacon and soft, melting avocado. And next time, I think I’ll opt for thinly sliced spinach instead of stronger-tasting Italian parsley.
(I often wonder how different this blog would have been had I written it 10 years ago. Of course, there weren’t blogs 10 years ago, were there?)