I used to hate avocados. Now I crave them. Who dreams about chicken salad sandwiches with avocado, kosher salt, and fresh garlic, I ask you? Short answer: Me. Long answer: Meeeeeee.
Okay, I guess it didn’t happen out of the clear blue. One of my theatre colleagues makes homemade guacamole. Now, normally that ubiquitous dip is an under-seasoned, nauseous-colored mush, dense enough to crowbar into a plastic jug and sell as spackle. His is tender, if that makes any kind of sense, and he’s liberal with the fresh garlic. He also brings it to post-show bacchanals, leaves it right in the big charcoal-grey mortar where it was made. People go crazy. Actors tend to be hungry as it is, and they descend upon this like…well, like hungry actors. And one day I grabbed a chip and muscled my way in.*
Last week I bought two avocados. One went toward the aforementioned chicken salad. I stuffed it into a really fresh, smooshy pita** and it was incredible.
Today I tried a friend of a friend’s idea: avocado smeared on whole-grain bread, with kosher salt and sliced red onion. Also a win. Crunchy sea salt would probably be addictive.
What should I make next?
*It took a while.
**I live in an area with a large Syrian Jewish population, they eat a lot of pita, and they would never put up with the dreck on supermarket shelves.