And so again, it happened—Costco made me buy a 5 pack of avocados. In December. That had traveled all the way from Chile. That’s a lot of food miles—about 6,500 of them—for those tasty little avocados to make it to my kitchen counter. Had I waited a month or two, I could have found Haas avocados from California. Not exactly local, but a heck of a lot closer than Chile.
So to assuage my guilt for eating the exact opposite of local, I decided that I was going to make the most out of those darn Chilean avocados.
I am also trying to grow an avocado plant from the pit. We’ll see how that goes.Seven Days of Avocado
Smashed avocado on toast with salt, pepper and olive oil (maybe my all time favorite breakfast).
Avocado, Satsuma oranges, thinly sliced white onions, roasted delicata squash, cilantro and spinach, tossed with lime vinaigrette.
Burritos with leftover steak, pinto beans, sour cream and homemade guacamole.
Leftover guacamole on toast (I was serious about this).
Avocado with radicchio and garlic anchovy dressing.
Avocado with toasted walnuts, cottage cheese and salt (an idea from my friend Shannon).
There’s still half of an avocado left in the fridge. I’ll probably eat it on toast, or just scoop it out of the skin and eat it with salt as a snack.