Avocado with Greens

There's nothing quite like the creamy delight of a beautifully ripe avocado.  In Jamaica, avocados are considered "poor man's butter".  In America, I only buy them when they are less than a buck.  Scored a couple this week for 77 cents.  They were already black on the outside, so it was kind of a gamble.  Usually I like to purchase them firm and greenish, allowing them to ripen on my counter top.  You know they are ready when they are soft - but not mushy - to your touch.  Happily, mine turned out to be delish.

If you are an avocado newbie, here is the plan:  hold your avocado in one palm, carefully plunging your knife into the fruit horizontally, right up to the large pit in the center to break its black hard skin.  Go all the way around with your knife.  Then hold the avocado between both hands, twisting opposite directions. It should come apart easily, with the pit remaining in one half.  Set down that half, and with an assertive chop motion, strike the pit with a butcher knife.  You should be able to lift up your knife with the pit attached.  Then gently peel away the skin and slice up the lovely green goodness.  Your fingers may get a little soft green ooze on them.  If you lick it off, I won't tell.  Just be sure to sanitize your hands before continuing!!

When making anything with avocado, wait until just before serving as the avocado can turn black in oxygen (just like an apple).  Or gently submerge the slices for a moment in acidulated water - a cup or so of water with a good squeeze of lemon juice.

According to avocado.org,  "Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit."   Yes, avocados are known for their fat content, but you shouldn't hold that against them.  The fat in avocados cannot be compared to the fat in a hamburger or a piece of cheese.  We're talking apples and oranges.  It's simply not the same, and not a problem for your bod.  Unless you eat them all day long.

This salad came together in a few moments.  If your avocado is perfectly ripe, it'll taste magical.

Avocado with Greens

an original recipe by Kelly Jo Vanderstelt

Prepare this salad right on serving plates.  Portion sizes depend on your number of guests, and whether you want a big salad that stands alone as a meal itself, or a side salad.

Layer on plates:

• A Handful of Fresh, Organic Greens.  I used Earthbound Farm's Baby Spinach and some Arugula, which has a peppery snap to it.  Spring greens would also be a good choice.
• Tomato wedges
• Sweet Onion, thinly sliced
• Cucumber Slices
• Chunks of Ripe Avocado
• Fresh Cilantro Leaves, optional
• A Pinch of Kosher Salt
• Freshly Ground Pepper

Drizzle with Dressing:  (These amounts make a modest portion.  Double if needed.)

• 1/4 Cup Extra Virgin Olive Oil
• 1/4 Cup Vinegar.  I used balsamic and tarragon vinegars.
• 1/2 Tsp. Dijon Mustard
• 1+ Tsp. Agave Nectar
• Additional Salt and Pepper, if desired.