My personal love for avocados started growing up taking summer vacations in Baja California, Mexico. A man drove a fruit truck and delivered fresh avocados to us every day. Although I have a slight allergy to them (cured with an allergy pill), I can't get enough. Since starting to cut complex carbohydrates, I have been looking for ways to make avocados the star, rather than just a condiment or compliment.
It's officially avocado season in southern California, which means it's time to reinvent the fruit with extremely bold flavor profiles that can stand up to the soft, buttery texture of the avocado.
My favorite way to eat avocados (other than smearing it on a toasted slice of sourdough bread) is to drizzle it with balsamic vinegar, salt, lemon pepper, and garlic powder. This dish is a very light and healthy way to get those healthy oils, and a great way dish for you to serve at a dinner party as an appetizer.
2 TBSP balsamic vinegar (amount will vary based on avocado size)
Pinch of salt
Pinch of lemon pepper
Pinch of garlic powder
Halve the avocado and remove the seed. You can use your knife to cut into the seed and twist to remove. Using a large spoon (or a butter knife if you're avocado-savvy) pull the entire half of the avocado out of the skin.
Place the avocado facing upwards on your dish so that it looks like an avocado bowl. Drizzle with your vinegar, and sprinkle with salt, lemon pepper, and garlic powder. If you're looking for a twist, chop up some shallots or roasted garlic for an extra crunch.
Enjoy at room temperature immediately.