The noblest of fruit and most versatile of berries, the avocado is a beautiful and savory food. Ever since its discovery, this New World “pear” gained quick popularity. The sweet creamy flesh has a delicate flavor and works well with the simplest of ingredients. Avocados need nothing more than a dash of salt to make a satisfying and filling snack and, I believe, this is why they have such a wide and devoted following. Though avocados are not as rare as they once were, they are still expensive. I remember being in Lithuania, starved for fruit, after a week of smoked and pickled fish, potatoes, and lots of tea and Brandy and walking into a village market to find avocados. The women at the counter was shocked when I bought half a dozen avocados and oranges. Such an indulgence!

As a child, the avocado was my comfort food. When ill, my mother would fill one of her marvelous flour tortillas with half an avocado and salt. It always put a smile on her little girls face. Since the apple doesn’t fall far from the tree, my daughter also loves avocado burritos and clearly and happily declares, “Mamacita make good burrito.” In fact, she eats an avocado a day; in a burrito, on a bagel, straight out of the shell with a spoon, or when filled in turkey rolls and dipped in mustard. When one has a child, avocados (and beans) are a gift from the gods! But beware, don’t buy over-ripe ones! When past their prime, they turn brown and emit a horrible taste and odor that will spoil whatever dish they are in. 

How does one choose the perfect avocado? I always like to buy avocados in an assortment of stages. They will ripen quickly and, when ripe, keep perfectly fine in the refrigerator. So when shopping for avocados, place the whole fruit in the palm of your hand and squeeze gently. A ripe avocado should be soft but still firm, never ever squishy. Avocados bruise easily so don’t squeeze or pinch, rather feel the whole avocado. People always think I’m insane when they see me smell the avocado. After having bought too many avocados that felt fine only to be disappointed when I cut them open, I discovered that by removing the stem base I could smell the avocado and determine if that noxious smell was present. I have no problem with an unripe avocado, but an over-ripe one heads straight to the trash bin. After all, the nose knows!

Everyone has a signature dish and this is mine. I take this avocado salad to all potlucks, picnics, bbq’s, and it is always part of the table when I am hosting a party. My friends have come to expect it and always ask for the recipe. In the tradition of simple pleasures…

Avocado Salad I, for eating with tortilla chips or as a quick topping

1. Avocados, roughly chopped 
2. Cilantro, washed and coarsely chopped
3. Red onion, finely diced
4. Salt

Avocado Salad II, perfect for gorditas or quesadillas

1. All the above
2. Add fresh chopped tomatoes, I prefer dry-farmed

Avocado Salad III, a filling for beef or pork tacos

1. Ingredients from Avocado Salad I
2. Cleaned, diced, and cooked nopales (cactus)

Sorry, but this is a recipe without measures. Make it your own by determining the ratio of onion and cilantro (and tomato and cactus) to the avocado. And don’t shy away from the salt.