We love avocados.

Well, the hubs a wee bit more than me….  His favorite way to eat them is with a spoon, out of the shell, with the center filled with barbecue sauce (!).

Since we eat a lot of them, I’ve learned a few tricks I’ll share.

First – slapping a big sharp knife on the pit is effective – but a tad dangerous.  Another way to remove the pit from a ripe avocado is to take a soup spoon and scoop the avocado half out of the shell in one piece.  As you move the spoon under the avocado, the pit loosens and you can pick it out with your fingers.

Second – keeping half an avocado for another day is easy.  Leave it in the shell, remove the pit and put it, cut side down, on a plate and refrigerate.  That’s it.  It will be fine for a day, no brown spots. If you need to keep it longer wrap it in cling film first, than cut-side down on the plate.

Third – keep your avocados on the counter to ripen.  If your avocado is ripe before you’re ready, refrigerate it.

Fourth – they’re good for you, but are a bit high in calories, so enjoy with discretion.

Enjoy them in this simple salad: a ripe avocado, a few greens, some cherry tomatoes, olives and cubed (or crumbled) feta. Imagine eating this in the terrace with a nice glass of chilled rosé.

Salad with Avocado, Feta and Tomatoes

Preparation and cooking time:   10 minutes

 Ingredients:

• greens for 2 small salads
• 1 ripe avocado
• 3oz (100gr) cherry tomatoes about 1/2 cup before slicing
• 2oz (60gr) feta
• 1/4 cup Greek olives or any olives you fancy
• Tarragon Vinaigrette
• 3 tbs salad olive oil
• 1 tsp tarragon white wine vinegar
• 1 tsp Dijon-style mustard
• 1 tsp lemon juice
• 1 tsp dried tarragon   or fresh if you have it

An easy salad for a summer first course

 Instructions:

• Tarragon Vinaigrette
• In small bowl whisk vinegar, mustard and lemon juice. 
• Slowly whisk in olive oil.  When incorporated add herbs and whisk to combine.
• Salad
• Wash and spin dry greens.
• Slice the cherry tomatoes in half.
• Cut feta into cubes if needed. 
• Pit olives if needed, cut in half. 
• Cut the avocado, remove pit and cut into cubes.
• Put greens, tomatoes, olives and feta into a bowl. 
• Add 2 – 3 tbs vinaigrette and toss gently to combine. 
• Add avocado and adjust dressing to your taste.  Stir gently.
• Arrange on two dinner plates and serve, any remaining dressing on the side. 

For more recipes using avocados have a look at the Vegetable Salads at Easy Weekly Menus