I have a pet peeve – why do TV chefs teach people to cut avocados using a knife and a spoon?? Cutting the whole avocado in half, taking the pit out using a knife, spooning the flesh away from the skin… why so much hassle???
For the single person… you would never be able to eat a whole avocado in one sitting… at least not the ones usually found here in Puerto Rico. I believe these are called Fuerte Avocados. It’s difficult to eat one in one sitting, unless you were making guacamole or cooking for a crowd.
First – it’s easier to cut avocados in wedges. And if the avocado is ripe, the skin will come right off. If you cut them in wedges, you just use/eat what you want at that moment and wrap the remainder with tight plastic wrap for the next time. No need to eat a whole avocado in one sitting.
So… avocado season is starting again… apparently, because they’re all over the supermarkets and markets. So I bought one and made myself a quick easy salad to accompany my Green Banana Mash.
AVOCADO AND TOMATO SALAD
2-3 wedges of avocado, cut in pieces 1 medium sized tomato, cubed Extra-virgin olive oil Garlic Salt
Mix everything in a small bowl and enjoy