My relationship with avocado is complicated. I think it’s great as long as it’s guacamole on the end of a chip. Otherwise, it’s disgusting. I know there are benefits to this healthy fat and I badly want to like it. So I’ve solicited advice from friends, tried a variety of recipes and have watched innocent avocados rot on the kitchen counter until finally pitching them in the compost bin. This has gone on for a year.
I didn’t always like broccoli but kept incorporating it into my meals, a little at a time and with other foods like rice or cheese, until I learned to like it plain. It’s become sort of a personal challenge to do the same thing with avocado.
And last night, I seem to have cracked the code. I found a single recipe that uses avocado that I don’t hate. It’s not my favorite dish but I like it well enough to incorporate it in the rotation. I even made a little extra for my lunch today.
Baby steps, right?
It’s crazy easy and not especially scientific – you can adjust to accommodate your palate. Without further adieu, here you go!
Avocado Tuna Salad
3 Ounce Package Tuna
1/2 Cup Diced Onion
1/4 Cup Diced Red Pepper
1 Tablespoon Lemon Juice
2 Tablespoons Olive Oil
1/4 Cup Chopped Parsley
1/4 teaspoon Salt
1/4 teaspoon Pepper
Smash the avocado and mix all the ingredients in a bowl. Stuff it in a pita pocket with some spinach and enjoy. That’s it! Easy peasy!
I actually used half the olive oil and a little less onion than the recipe states. Strangers on the internet who raved about this recipe also suggested mixing in boiled egg. I did not do that but have a boiled egg to slice and add fresh in my pita at lunch today.
Have a pescaterian/vegetarian recipe that uses avocado? I would love to hear about it!