Avocado Goodness…

This little snack is too easy to be this good.  I almost feel guilty posting this one but holy cow, sometimes just making one tiny change to a normal everyday food item makes all the difference in the world, so I had to share!  I was telling John when he came home for lunch today that I must be in a culinary rut, as I had him sample something that was intended to be a new recipe…  Being the always supportive yet honest husband that John is, he choked down the bite of food I offered to him and grinned at me sideways with his,  “This isn’t your finest hour look.”  I glared at him, grabbed an avocado, hacked it in half, whisked together a dressing, and ta-da!! Avocado goodness was born….  I redeemed myself with 6 simple ingredients; thank goodness, I’m back in the game! This snack is also kid approved.  I gave Rowan a bite and he grabbed the whole plate and quickly devoured it.  In Rowan’s words, “This is a GOOD a-bo-cado!”

avocado and italian dressing

Avocado Goodness

2-3 avocados, cut in half and the pit removed

3 tablespoons olive oil

1 tablespoon balsamic vinegar

¼ teaspoon garlic powder

¼ teaspoon sea salt

Black pepper to taste

Whisk the dressing ingredients together and fill each avocado half with the dressing, eat the avocado and the dressing with a spoon.  Yum.

Enjoy!

Comments

  1. Kristin says

    Love this idea! Definitely going to have to try this. I LOVE guac, but when you have it almost everyday, you need some variety with avacados (and unfortunately I’m really not a huge fan of them plain!). Thanks for sharing this!

  2. Heather says

    Oh my, I want to try this! I only have the wholly guacamole in the house. Come on avocado season!

    PS: I bought your cookbook yesterday at Borders and can’t wait to try everything. What is your favorite recipe in the book?

    • Sarah says

      Wow, I have a lot of favorite recipes! Maybe the meatloaf? It’s a family favorite, that’s for sure!

  3. Chris says

    I agree with Rowan! I just whipped this up, since I was in need of a snack and had everything handy…simple & oh so tasty! Thank you, Sarah.
    P.S. Love your book, too!

  4. John Torres says

    We have it with dinner at least every other week (more often in the summer). Just olive oil and some salt. Cut into wedges… Sooooo good. :-)

  5. says

    Damn! Avocados are 1 of my top 2 plant foods (difficult to choose between avocado and coconut) and I frequently add the other ingredients to my salads. I think I may have to try this… now?!

  6. Rebecca says

    Aw, I make this all the time. Haven’t ever measured it out, nor have I added garlic powder, but am sure it would also be good. This, with sliced tomatoes, is a great filling snack.

  7. says

    Sarah the day YOU are in rut we are all in trouble!! I love avocados so will be trying this for sure. I used to have them with a little salt and pepper and lemon juice but this looks lush! :) thank you

  8. Tressey says

    I do not like the texture of avocado and they often leave my stomach feeling queasy. So my only source of fat is olive oil and coconut oil. Will that be sufficient for healthy paleo living?

    • Nancy says

      Don’t you eat the fat on your beef and pork? How about salmon? There are lots of good animal sources for healthy fat!

    • Sarah says

      You will be fine Tressey, some people can’t tolerate some food items, if they are considered “paleo or not” you just have to stick to what works for you! There is a whole world of other oil as well that you might enjoy from walnut oil to avocado oil as well as animal fat sources from grass fed/pasture raised animals, wild caught salmon is also an excellent fat source as well as (if you can tolerate it) grass fed butter or clarified butter.

  9. says

    Hello Sarah,

    Had a quick question for ya

    So I love Thai and Indian food…but the Thai place by myself is pretty stingy on
    subsituting vegatables for rice…and lean on the portions of meat.

    So I have some good Thai recipes that will work with Paleo..so my question is, have you found a good rice subsitute to pour a curry on top of(Like Cauliflower rice or zuccini rice?)

    I know you use chard for your butter chicken(haven’t tried it yet cuz I need to find some fenugreek) but if you have any tips on something to throw under my curry, that would be a huge help

    Tried the Baseball Sized Meatballs in your book…they turned out awesome…and lots of left overs for a single fella

    Thank you for your time

    -Mark

      • Dorff says

        Mark and Sarah, try this: stem and wash some brusselsprouts. Chop them fine in a food processor. Stir fry briefly with sesame chili oil. Season to match your cuisine, add garlic, etc. We’ve done Chinese five-spice as well as Tex-Mex to great success. Same texture as rice. We’ve tricked some pretty picky eaters into devouring sprouts this way.

  10. Nancy says

    My favorite dressing for anything is avocado oil (the green stuff, like Olivado brand) and balsamic vinegar. I like the flavor of avocado oil better than olive oil.

  11. Amanda says

    Looks good. I mostly put avocado in salads. THis week I tried it as the main ingredient in a simple salad and it was awesome. I mixed a chopped avocado with halved grape tomatoes and drizzled with lemon and lime juice.

  12. Eileen C. says

    This sounds delicious and fantastic! We got your book in the mail the other day and have been loving it! We just decided to go Paleo a little less than 2 weeks ago and although the results we’ve seen have really been great so far, I was worried about how long I could keep the family interested with only my own recipes, especially the kids. Most of the books/blogs I found didn’t really address kids or seemed to be written by people who didn’t have to worry about feeding children. Grabbing your book, seeing how another mother of three took her family Paleo without becoming a household Hitler was so inspiring and relieving! The transition has been going much easier since we’ve had your experiences to reference. We made your egg cupcakes with the kids as sous chefs the night your book came in and they were a huge hit, my 6 year old even congratulated himself on his culinary skills! Thanks, Sarah, for all your help in our home!

  13. Don says

    My wife & I just tried this for a mid-morning breakfast. I have never been a fan of basalmic vinegar but that may have changed. With the combination of the olive oil and the creamy texture of the avocado, it added a ‘just right’ touch. I’m thinking of marinating some chicken in the same recipe before putting it on the grill tonight.

  14. Veronica says

    I love this! I did 2Tbsp olive oil and 1 Tbsp flaxseed oil. My toddler licked it off her plate!! She eats avocado every day anyway…. :)

  15. says

    A friend recently turned me on to another great way to serve avocado as an appetizer (makes a great snack too):
    Halve and peel an avocado. Cut into slices and fan a few slices out onto several small plates. Roll up or fold a couple of slices of lox (nova scotia smoked salmon) onto each plate. Drizzle lightly with olive oil or balsamic vinegar. Top w/minced fresh chives. It’s also great with prosciutto next to the smoked salmon.

  16. Dannielle says

    wow, just saw this recipe and decided to give it my own spin. i put some coconut oil, braggs amino’s, fresh garlic, TONS OF FRESH CILANTRO, ground ginger,and fresh purple onion in a blender until liquified. split the avocado in half. sprinkled it with some dry onion flakes, (for a little crunch and filled the inside with the mixture from the blender. topped it off with some fresh ground pepper and sea salts.. AMAZING.. super yummy lunch…

  17. Wendy says

    Oh dear. This dressing is SO incredibly good. How can such simple ingredients make my mouth have a seizure?? Man, good stuff. Thanks!!!

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