Everythingand I mean everythingwould be handmade, from the sandwich bread to the stock for soups.
Fast-forward a couple of decades, and I never pass up a chance to add avocado to mysandwiches.
This, of course, is the basic, yet incredibly satisfying, avocado toast.
Photo:VICTOR PROTASIO
But I dont stop there.
(This is called aBLAT.)
For even more flavor, I like to snip some fresh herbs from my garden into mashed avocado.
These are all telltale signs of a perfectly ripe and delicious avocado.
That perfectly ripe, brilliantly green avocado flesh will turn black quickly as it oxidizes.
That is why its important to knowhow to store an avocadoonce youve cut into the flesh.
I keep my leftover avocado half in the skin along with the pit to minimize the oxygen exposure.
I then wrap the cut side tightly with plastic wrap and store in the refrigerator.
Also refrigerate whole, ripe avocados to prevent them from turning mushy and overripe.
Its safe to say avocados are not only delicious, they are a nutritional powerhouse.
Try experimenting with other flavors and seasonings, like chili powder, cumin, charred tomatillos or even salsa.
United States Department of Agriculture.
FoodData Central.Avocado, raw.
2020;150(2):276-284. doi:10.1093/jn/nxz231
