Friday, October 22, 2010

Avocado with Chili and Lime

Avocado seems to be one of those foods people either love or hate, there doesn't seem to be a lot of middle ground. My position on the matter? 
I could live off perfectly ripened avocados for the rest of my life and be seriously content. 

1 avocado, cut in half
1/2 lime
1/2 tsp chili powder
1/8 tsp (a pinch) smoked paprika
1/8 tsp sea salt

Remove the avocado pit by carefully tapping the pit with a knife and gently twisting 
Run a spoon around the outside of the avocado between the "meat" and skin to separate it but don't lift it out of the skin
Squeeze lime juice over each half sprinkle with chili powder, smoked paprika, and salt
Eat straight out of the skin with a spoon or serve with Black Bean Sliders, beans and rice, tortillas, Quinoa Chili, a salad, or with just about anything.

Tip: If you are only going to eat part of your avocado here is the best way to keep the rest of it from turning brown
-Keep the pit and place it with the leftover avocado fruit, also keep the skin on any part you are not going to eat. Sprinkle the exposed fruit with lime juice and wrap tightly, pit and all, with saran wrap. Place skin side up (fruit side down) in a small tupperware container with a lid and keep in fridge for 2-3 days.

Servings 2
Per serving (1/2 avocado) 150 calories

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