The avocado dilemma

One avocado. Three people. Do you see the dilemma I was in? I felt like King Solomon -- should I cut the avocado into pieces or leave it whole? Would the avocado (and us) be better served by being sliced into tiny bits or by giving it to one person to enjoy? Did I mention that it was a small avocado to begin with?

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.

Avocado Vinaigrette

Ingredients:

--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

Directions:

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?)

To serve:

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)