Sometimes I feel like I have allllllll these brilliant ideas for my 8 million avocados chillin' in the fridge, but alllllll I want to do is dice it and toss into a salad with roasted sweet potatoes or mash it with salt and pepper onto some whole grain toast.
Lame? Ehh, no. Just... the usual. I'm a creature of habit, if you haven't already noticed that about me. And that quality just shines through especially bright when I'm at school, with minimal time and remaining brain energy to design something creative and delicious for my avocados.
OOOOH but one time, I made these fudgy avocado brownies and I'm, like, pretty sure they totally flipped my view of an avocado on its head. And then topped it with melted chocolate for good measure. (If that made no sense to you, I basically mean they changed my life... for the better.)
I encouraged my family and friends to try them and, when they asked what's in them to yield such a rich, creamy texture, avocado kind of - no, it really really really - freaked them out. But, hey, they kept reaching back for more!
Since then, the power of the humble, yet mighty avocado has continued to amaze me. It, next to the chickpea, is one of my favorite ingredients to include in as many different dishes - from scrambled tofu tacos to chocolate peanut butter avocado pudding - as physically, humanly possible.
Makes about 1.5 cups
2 medium avocados
1/2 cup chopped carrot greens**
4-5 cloves garlic
1/4 cup chopped red onion
Juice from 1/2 lemon
1/4 cup pasta water
2 tbsp. extra virgin olive oil
Salt and pepper, to taste
- Toss everything in a blender and blend until smooth!
- Store in an airtight container in the fridge for up to 4-5 days.
Try my Creamy Lemon Avocado Pasta made with Banza chickpea pasta shells!