Sunday, February 28, 2010

Two weeks

Dinner tonight was just an improvised dish because I had a ripe avocado and wanted to do something a little more civilized than just eat it plain with a spoon.

Each serving:

1 large avocado - cleaned and chopped (leave the skin intact to use as bowls)
1/4 red onion, diced
handful of cilantro, chopped
1 baby portobella mushroom
Splash lemon or lime juice
salt & pepper



  1. You're a better woman than me. I'm good to go either with topping the avocado with salsa or just some Himalayan salt. I LOVE avocados!

  2. I'm on a big avocado kick right now. Next week, it will be something else, I'm sure. :) I have the pink Himalayan salt, too. It tastes great, but it's HARD to grind! Maybe it's just the salt grinder I bought, but man, I have to work hard to get it flowing. Really nice, bug pink crystals, though.