The ripeness of an avocado can be split into four categories - rock ‘ard, hard, nearly ripe, gone off.
If you manage to catch an avocado in the few minutes when it’s at it’s soft and delicious stage, but aren’t sure what to do with it, here’s an idea! In an ideal world you’d make a french dressing, but I didn’t have any wine vinegar, so opted for balsamic instead. This lead to a sweet flavour combo which matched perfectly with the avocado, and makes great use of the in built well, begging to be put to good use.
- 1 avocado, cut in half and stone removed
- 3 tsp olive oil
- 2 tsp balsamic vinegar
- 1 tsp whole grain mustard
- salt and pepper
- a few drops of lemon or lime
Mix all the ingredients together in a small bowl. They won’t combine, but that’s fine. Taste and season with salt and pepper. Adjust the amounts of each ingredient until it tastes best. Mix it up again, before spooning into the hollow of each avocado. Eat with a teaspoon, scooping a little dressing and avocado with each mouthful.
Crab and Avocado Salad
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