Avocados were not a food that I grew up eating. In fact, I don’t think that I even tasted an avocado until well into my 20s. I wish I could remember the first time my face encountered a perfectly ripe avocado’s rich, velvety smoothness and clean taste, which has now become something I absolutely adore.
While guacamole is a pretty well-known and DELICIOUS way to serve avocados, I also like them more simply done up: they really come into their own when roughly chopped and sprinkled over a hot bowl of chili, sliced thin and laid out over a veggie pizza in lieu of cheese, or mashed into some crusty grilled bread with just a pinch of coarse sea salt.
One of my favorite ways to serve avocados is this easy dish. It takes just a few minutes to prepare (you could probably even get to sub-minute times if you really practiced) and the dressing can be made days in advance.
You can make your own variation by subbing in ginger, or another kind of vinegar, or some hot sauce. No matter how you go about it, this is a really impressive way to showcase any creamy ripe avocados you can get your mitts on. I like to make up the dressing and keep it in the fridge, so that I can pull it out and splash it over avocado halves as the mood strikes. You really couldn’t ask for a quicker, more elegant, or more satisfying small dish.
TIP: If your avocados are hard when you buy them, leave them on the counter for a day or two until they yield slightly to gentle pressure. They should retain some firmness and NOT feel squishy. As soon as you think you’ve got one at the height of its ripeness, you can toss it into the fridge for a few days to halt the process so that it will stay perfect until you need it. I actually prefer to buy my avocados on the hard side so that I can control how soft they get before they make it onto my plate.
Simple Savory Avocado
- Juice of one lemon (you MUST use fresh)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1 garlic clove, pressed or minced
- Ripe avocados
Prepare the dressing first. Combine the lemon juice, soy sauce, vinegar, and garlic in a small jar (or bowl). Shake (or whisk) to combine. Use immediately or cover and refrigerate for up to a week.
When ready to serve, halve, pit, and peel your avocados. Place in a bowl or on a platter, drizzle with the dressing, and garnish as desired (chopped parsley or a sprig dill are nice). Enjoy right away!