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Add the ingredients to the avocado in the order listed above. Eat with a spoon.
Leave the pit in the other half and rub it with a bit of lemon so it doesn't brown. Wrap tightly and store in the fridge on a higher shelf where it will keep for about 2 days.
*Avocado tips: buy them green and hard, make sure the skins aren’t spotty, that they are from Mexico or California, and that the stem is firmly attached. Ripen them on the counter until the stem end yields gently to the touch, generally 3-5 days (if you need them to ripen faster put them together with bananas in a paper bag, the ethylene gas from the bananas will speed the process). When they are ripe you can move them to the top shelf in the refrigerator to maintain peak freshness and texture for a few more days.
• Use the seasoned avocado a base for a crab or shrimp salad made with Yagenbori mayo.
• For a lighter version try topping with tuna tartare.
• Chop the avocado and make a light salad with iceberg lettuce and cherry tomatoes. Make a dressing with the ingredients above and toss to coat.
Food images and recipe © Christian Leue
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