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Ahhhhh-vocados

Berkshire Kitchen

Ahhhhh-vocados

Avocado Toast and Avocado Salad Dressing

by JANE WORTHINGTON-ROTH

I’m not the type to jump on the bandwagon for every culinary trend that comes along. Rather, I’m more the type to roll my eyes and wait for the frenzy to stop and the trend to pass. That said, I risk missing out on some delicious treats.

Let me set the stage…

If I could design the Garden of Eden, in the middle there would be an avocado tree. For eternity it would produce as much perfectly ripe fruit as I could possibly eat each day. Yes, at parties I’m the guest who strategically positions herself near the guacamole so I can discretely gobble it all up without appearing to be a glutton.

I almost missed the Avocado Toast trend. I would have never considered ordering it nor making it at home although I always have a stash of avocadoes on my counter. On a recent trip, however, there were no items on the breakfast menu that I liked, but there was avocado toast. I decided to give it a try and became a believer!

Why settle for the usual apples or bananas at breakfast when you can eat avocado? Yes, the avocado toast trend has come to my house. It could not be simpler - mash a perfectly ripe avocado with a little mayonnaise, add a dash of salt and pepper and smear it on a toasted English muffin. Aside from being delicious, an avocado is sugar and cholesterol free, has 80 calories and about 20 vitamins and minerals and contains heart-healthy monounsaturated fat – nothing to feel guilty about.

If you only use half of the avocado for breakfast, use the other half to make some creamy avocado salad dressing. Blend the avocado half with ¼ cup water, 1½ tablespoons fresh lime juice, 1 teaspoon of freshly minced garlic and a chopped scallion. Add a dash of ground cumin, salt and pepper and you’re done! If the dressing seems a bit too thick, add a tablespoon more water or some sour cream.

Ahhhhhhh…. Heavenly….



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