Unlike King Solomon, I chose to cut up the baby. Erm, I mean avocado. Cut up the avocado, and then pulverize it. Because it seemed fairer...not that King Solomon had that choice -- pureed baby wouldn't have solved any problems.
Good God, what am I talking about? Forget it, I can't stretch this analogy any further, I've become (more) offensive (than usual).
Bottom line is, I chose to make avocado vinaigrette with our one sad, little avocado instead of slicing it up and giving us each a miserly portion.
Phew, are you still reading? Did I manage to not scare you away with all my talk of babies and pulverizing? Awesome. On to the recipe.
--1 avocado, flesh scooped out
--2 tablespoons grapefruit vinegar (I buy mine at Trader Joes)
--1 tablespoon rice wine vinegar
--1 tablespoon hot sauce (I use the green Tabasco)
--salt and pepper to taste
1) mash all ingredients together in a bowl. Add more vinegar or water until the mixture has a loose dressing type of consistency. (Do recipes get any easier than this?)
Use as salad dressing or as sauce to pour over fish. I made a simple heirloom tomato salad -- just roughly chopped tomatoes, diced green onions, and a sprinkle of purple basil -- and served the avocado vinaigrette on the side. It was delicious -- and though it only contained one avocado, we each managed to satisfy our jones for the rich veggie.
Another pic of the tomato salad.
The rest of the meal -- seared tuna over mixed greens and couscous/red quinoa/baby garbanzo bean mix (from, where else? Trader Joes)