Avocado is one of my favorite foods in the world. Ironically, as a kid I hated it! And I mean, hid-it-in-my-napkin-under-the-table kind of hate! I’m not sure when exactly my palate accepted it, but I think it was when I was about ten-years-old and a neighbor served me guacamole salted to perfection and full of perfectly ripe, chopped heirloom tomatoes. Yes, that was it.
Now I truly adore avocados, and not only in their purest state (with a touch of sea salt), but I’m always interested in finding new ways to cook with them. And this is a great way! It’s a fry of sorts. Not a greasy, deep fried, fry — but, a nice creamy-crunchy fry that’s super healthy! Remember the fat in an avocado is the good kind! A touch of bread crumbs and olive oil is OK, too! And they are oh-so-yummy with this non-fat yogurt dip, as it’s delightfully light and bursting with sweet and spicy flavors. This could be a beautiful, plated first course at your dinner party, or an incredible snack served family style!
Oh, one more thing. I recently learned all about the California Avocado Commission (at Camp Blogaway, which I can’t wait to tell you about — and I will soon). The best thing I took away from their presentation is how important it is to buy locally grown avocados! You know what a bummer it is when you cut into an avocado and it’s either fibrous or has dark spots? That’s from the long travel it often takes avocados to arrive at their final destination. California avocados are in season from about March through September. Go get em!