Has anyone else seen this photo on Pinterest and been intrigued? It kept coming up and every time I would think "I love avocados...need to do this someday." Someday became a couple of days ago and here's the shocker: even my husband who hates avocados loved this on his BLT! Seriously, it's sooooooooooo good.
If you go to the blog web site http://www.neringa-blogas.com/ you'll find it's not in English but the Pin itself had these directions: "Avocado with black pepper 1 avocado at maturity 1 v. tablespoon of soy sauce 1 v. tablespoon lemon juice 1.5 to 2 tablespoons of olive oil freshly ground black pepper pinch of spicy smoked Paprika combine soy sauce, lemon juice, oil and chilli powder. Pour over avocado, sprinkle with black pepper."
I saw a different version that said to refrigerate for two hours to overnight.
I was also intrigued by the overnight directions. Avocados are hard to keep at my house because, like I said, my husband doesn't like them and I'd prefer to only eat half at a time but I hate wasting the browned edge from the second half I store. I've tried the plastic wrap, leaving the pit in, and lemon tricks but none work perfectly well, in my experience. But I've never tried oil to stop the oxidation. I think this recipe will work. Our avocado "salad" got finished off the night I made it with both of us eating it but I think either the oil trick might work or the fact that the balsamic vinegar I used browns the avocado a bit anyway the oxidation wouldn't be noticeable. It's not like the oxidation changes the flavor of the avocado anyway, it's just a head thing I can't get around even knowing it doesn't mean anything.
This is delicious! The combination of tart vinegar (or soy sauce/lemon juice in the original) with the spices and creamy avocado was spectacular, alone, and as a condiment/salad on our BLT's. I also tossed the last spoonful of it later onto a salad and skipped the dressing.
My version was a bit different but still in keeping with the original intent:
Glenna's Avocado "Salad"
Recipe by Glenna Anderson Muse
Adapted from Pinterest
1 ripe Avocado, chunked
1 Tbsp good Olive oil
2 Tbsp Balsamic vinegar
Cavender's Greek Seasoning to taste (or simply salt and pepper works well too)
Optional: Sriracha sauce to taste
1) Toss avocado chunks gently in olive oil, covering all sides of each. (Use a bit more oil if needed).
2) Add rest of ingredients and lightly toss as well.
Eat as is or add as a condiment or compliment to sandwiches, salads, or grilled meat.
Nutrition per 1/4 recipe: Calories: 111; Protein: 1; Carbs: 4; Fat: 11; Fiber: 4: Potassium: 244 mg; Vitamin C: 8% RDI.