I don’t know why I grabbed an avocado at Whole Foods last week–I like them fine, but the slidey texture annoys me in sandwiches. For some reason, though, I saw the bin, and the stickers that said “Ripe Now!” and immediately headed for the bakery to pick up a bagel, plotting an avocado sandwich for lunch the next day.
I ended up eating half the next day and half the day after–this was quite rich! On day one I toasted half the bagel, mushed the avocado a little bit with a fork, squeezed lime juice on it, piled the pieces on the bagel as neatly as I could, and added salt and pepper. It was messy but good. I wanted the lime more thoroughly mixed in, though.
On day two, I took the fork mashing much more seriously, getting the avocado to the texture of guacamole while it was still in its shell. I mixed more lime in this time, and mixed the salt in as well.
This spread very nicely onto the bagel and was considerably easier to eat. And now I’m craving it again!
The other summer bounty I am enjoying right now: Plums, put in the fridge once they’re almost too ripe so they are nice and cold.
Plums in the icebox…How very William Carlos Williams…