I love it when I hear the rumbling of the UPS or Fedex truck on my street, and when one of them squeals to a halt, right in front of our house, it’s music to my ears. It never used to be anything for me but, it seems that, more and more often, the little (or big) boxes have my name on them.
I’m not sure if it’s because I’m getting lazy or maybe just because I seem to stay busier than ever; but I tend to order a lot more stuff online these days. To me it’s much better than running all over town, wasting time and gas, trying to find something. Nevertheless, I’m always thrilled when a package arrives and often get accused of tearing open the box, “like a wild animal”.
And it’s even more exciting when it’s something I didn’t order. Like a surprise or gift from someone that comes right out of the blue.
That’s what happened a few weeks ago. I heard the Fedex truck stop and then speed away. I didn’t think the driver even had time to get out of the truck, but when I glanced out the front door a little later, I saw two big boxes of beautiful California Avocados.
Woohoo! Thank you California Avocado Commission!
Recently, I’ve been working on a few projects for the CAC, and was happy to have lots of avocados to play with. I was also thrilled to have some of the delicious fruit leftover when I finished my projects. I love that avocados can be stored for several weeks in the refrigerator, if they’re nice and green. Once you pull them from the refrigerator, they ripen within a few days. You can put them in a paper bag with a banana or apple to speed up the ripening process up a bit, if you’re in a hurry.
We never seem to grow tired of avocados here at The Café, as there are a zillion ways to use them. I incorporate them in salads, soups, sandwiches, pizzas, appetizers, smoothies, main courses, even cakes and cookies. They’re super healthy and pair well with so many ingredients.
This time, I decided to let the avocados shine, pretty much on their own, in a delicious salsa. I peeled, cored and diced a few avocados and added a little white onion, a clove of garlic, a splash of lime juice, a pinch of cumin, a couple of finely sliced scallions and a handful of chopped fresh cilantro.
We gobbled up the salsa with tortilla chips, but I made another batch and used it as a delicious and beautiful garnish for a Southwestern Tomato and Roasted Pepper Soup (see below) that I’ve been working on this week.
I’ll be sharing the soup on Thursday so be sure to pick up some avocados when you’re at the market, whip up a batch of this salsa and you’ll be all set.
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- 3 tablespoons fresh lime juice
- 2 teaspoons honey
- ⅛ teaspoon salt
- ½ teaspoon cumin
- 1 medium clove garlic, finely minced
- ½ large white onion
- 6 medium green (spring) onions, finely sliced, reserve a teaspoon for garnish
- ¼ cup finely chopped fresh cilantro, reserve a teaspoon for garnish
- 3 large avocados, peeled, cored and diced in ¼ inch pieces*
- freshly ground black pepper
- Combine lime juice, honey, salt, cumin and garlic in a medium-size bowl. Whisk to combine.
- Add white onion and spring onion. Stir well. Add avocado and cilantro. Stir gently till combined.
- Garnish with reserved cilantro, spring onions and freshly ground black pepper.
The Café Sucré Farine was given complimentary avocados from the California Avocado Commission, but was not compensated monetarily for this recipe or post. We’re just naturally crazy about avocados!