When I 16 and living in Ireland as an exchange student one evening my host mom served these avocados instead of a leafy green salad. One bite in and I remember thinking, “Why the hell have I never eaten this until now? and Can I eat this every night?” Prior to that moment nearly all of the avocados I had ever consumed during my very rural, midwestern upbringing in the 70s/80s were in tasteless, watery guacamole at mediocre Mexican restaurants.
Fast forward — ten years later and I’m teaching children’s cooking classes as a side gig in a cooking store in Albuquerque, New Mexico. The store offered to double my pay if I took credit instead of cash. The first two things I purchased with my earnings — a massive brilliant orange Le Creuset enameled cast-iron Bouillabaisse stock pot and four porcelain avocado dishes (pictured above) made by Aplico. Today, over 25 years later, both the stock pot and the avocado dishes are not only loved and treasured, but in constant use.
- 2 avocados
- 1 tablespoon extra virgin olive oil per half an avocado
- 1 teaspoon balsamic vinegar per half an avocado
- Right before you are ready to eat, slice and pit the avocados and place in bowls.
- Carefully fill each avocado half with olive oil (about a tablespoon depending on size of cavity) followed by a dollop of balsamic vinegar.
- Grind fresh black pepper and salt over avocados. Serve and savor!