I did not like avocado until I was in my 20s. Which, if you know me today, seems insane since I eat at least 3-4 a week. I think I had had some once or twice when I was little and didn’t like it and proceeded to never try it again — well, not NEVER obviously, but not for a very very long time. Even when I’d be at some great Mexican joint with girlfriends sipping (mutiple-ish) margaritas and there was what was purported to be unbelievable guacamole, I would say, “I don’t like avocado” and I’d be met with that wide-eyed, open-mouthed gape every. single. time.
It wasn’t until my boyfriend of five years and I went on our first vacation together to Mexico in 2000 (where he became my fiancé and the rest is history) that I even gave avocado/guacamole a shot. It was out of sheer desperation. We had gone on one of those ATV tours through the jungle and on the ocean and there was a rest stop with refreshments and snacks. I was really hungry (hanging on to the waist of your man trying to hold on and not get flung into the jungle to live with the monkeys while he’s zipping around and he’s 6′ and you’re 5’1″ is hard work!). The only “snacks” that were there were actually “snack”…some chips that were topped with some fresh guacamole. I was so annoyed! But hunger gave in and I thought, I’ll just try one. ….. Not three seconds later I was debating which would be worse: Shoving my face onto the platter a la Randy in “A Christmas Story” or dumping them all down my shirt and taking off on the ATV.
And so the love affair began.
With my husband too.
I watched Rachel Ray make this on “30 Minute Meals” years ago and thought “I’ve gotta try that!” (being a new avocado worshipper and all) and I’ve never stopped making it. It is so delicious and I love that I can have “guacamole” without the chips sometimes!
- 2 medium avocados, pitted and sliced
- 2 medium tomatoes, seeded and chopped
- ½ English (seedless) cucumber, chopped
- ½ red onion, sliced
- 1 jalapeno, seeded and finely chopped
- 3 Tbsp lemon juice
- 1 small clove garlic, chopped
- A few drops hot sauce
- 1 teaspoon salt
- ⅓ cup extra-virgin olive oil
- Arrange vegetables on platter. Mix lemon and garlic, hot sauce and salt. Stream in extra-virgin olive oil while whisking dressing. Pour lemon dressing over the salad and serve.