I rarely purchase avocados–mostly because they can’t be grown locally–but I’m not saying I don’t like them. In fact, I imagine it would take me a long time to tire of them.
Several weeks ago, I found some great looking avocados at Meijer for a great price and I purchased them. We made a simple lunch and served it with a lovely carrot salad.
Serves 2, easily doubled
1 large avocado, perfectly ripe
1 6 oz. can of tuna (You can also substitute shrimp or crabmeat.)
2 T. mayonnaise
2 T. Thousand Island dressing (If you don’t have this on your shelf, just mix together a little mayonnaise, ketchup, and chopped pickles or relish. It’s simple.)
1 small onion or shallot, finely minced
salt and pepper
parsley flakes, optional (These would have made my photo prettier.)
Halve, peel and pit the avocado. Sprinkle with lemon juice to prevent discoloration. Blend the remaining ingredients except the parsley. Divide it between the avocado halves. Garnish with parsley.
Look, you made dinner in five minutes.