On a recent cold weekend in Detroit, two of the restaurants that I visited were serving avocado in all of its creamy glory. Avocado’s rich green color is a welcome sight, much like the first shoots that peek through the snow and mulch as soon as the weather turns to spring. The velvety texture of avocado is just as warming to the soul as is a drizzle of melted cheese on soup during a wintry spell. Red Dunn Kitchen plated the avocado on toasted wheat bread under piles of arugula, crowned with a poached egg. Selden Standard served creamy whipped avocado framed with beets and micro greens.
During winter, the silky consistency of an avocado boldly stands up to hearty winter flavors — which inspired my pairing of an avocado spread with roasted vegetables. In summer, chunks of avocado are a fantastic complement to the sweet tomatoes used in salsa or they can be added as a welcome layer in picnic sandwiches. Avocado contains many nutrients, and wears its superfood status rightfully all year round.
Avocado – 1, ripe
Lemon juice – ½ tbsp
Salt – ¼ tsp
Serrano chili – ½, cut finely (optional)
- Peel the ripe avocado just before preparing the spread.
- Remove the seed (but keep aside) and dice the flesh into big chunks.
- Add the chunks of avocado into a food processor and process until you have a creamy spread.
- Store the spread in a bowl. Season with salt and lemon. Add the chili for a spicy kick. Bury the seed in the spread, if keeping the mixture refrigerated. The seed prevents some of the discoloration that occurs once the avocado has been cut.
Serve immediately. Spread a thick layer on toasted bread or serve as colorful sauce-like condiment around hearty root vegetables.