Confession: I’m madly, deeply in love with avocados. In fact, I’m so in love with them that maybe someday, inspired by Pablo Neruda’s Ode to an Artichoke, I can see myself drafting an Ode to Avo. Sooooomeday…Maybe. Or… maybe not. In the meantime, I’ll just keep putting them on everything in site.
Today, I felt like cutting differently. I halved, peeled, pitted and punched out avocado pieces with a cookie cutter. And then, I fell even more deeply in love the soft gradient of green to yellow that appeared on these mini circles. Because, some days after cutting, stabbing out the pit, slicing, smashing with a fork, stirring and more smashing, I forget about how delicate avocados can appear.
I try to stay consistent with the food I cook most days… I like oats for breakfast when it’s cold out, smoothies for a snack if the sun is shining, and I try to pack a salad every day for my lunch at work. But on the days when I’m cooking at home, I like to get a little lost in it – and slice and dice things my way, however the mood happens to strike. This creativity can get buried in my daily survival food – aka: meals I make everyday to get through the week. Don’t get me wrong, they taste delicious, but when I think about cooking, I think about creating, about having fun with it. Some days that could be a three-course meal for my friends, made with whatever happens to be in the fridge, and some days, it’s just as simple as taking a cookie cutter to an avocado. Appreciating the small details keeps me sane. That, and avocados also keep me sane. However I decide to slice them.
Avocado & Parsley Salad Recipe
1 bunch curly parsley, stems removed, rough chopped
1 avocado, sliced or cut into fun shapes
1 bunch radishes, thinly sliced
1/3 cup pepitas
Avocado oil, or oil of choice for toasting pepitas
Lemon vinaigrette of choice, or:
~2 Tbsp fresh lemon juice
~4 Tbsp olive oil
Sea salt & Freshly ground black pepper to taste
1. In a small skillet, heat avocado oil, then add pepitas. Sprinkle with sea salt as they are cooking. Stir or shake the pan continuously. When you can smell the pepitas and some of them have become a toasty brown color, remove from pan and place directly on a paper towel to cool. Sprinkle with more sea salt and allow to completely cool.
2. Combine lemon juice, olive oil, salt and pepper in a small bowl and whisk to combine. Adjust seasonings to taste.
3. Slice avocado into desired shapes, then mix avocado, parsley and pepitas in a serving dish. Top with vinaigrette and combine until well coated.
Soundtrack: Fresh Guacamole. By PES