For a while this summer I was addicted to avocado. They were fairly inexpensive at one of our local grocery stores, so I picked up a few several times over the warmer months.
I also quickly learned the art of distinguishing a ripe avocado from one about to go bad. (The squishiness gives it away.) I also discovered that you shouldn't buy more avocados than you'll eat in a couple of days. (Yes, I learned this the hard way.)
This was my favorite concoction from my avocado experiments. Super easy with the help of some prepackaged veggies, and so deliciously lovely.
2 ripe avocados, halved and diced
1 7-oz package of pico de gallo
drizzle of olive oil
course ground black pepper to taste
1. Halve, core and dice two ripe avocados into a large bowl.
2. Add the package of pico de gallo. You can also create your own with tomato, onions and oil.
3. Drizzle with about 1 Tbsp of extra virgin olive oil.
4. Season to taste with course ground black pepper.
It's truly that easy, and the flavors are the perfect compliment. Enjoy!