Come to mama, sweet delicious baby.
'Cause Mama wants to devour you.
Now, I'm a fan of vintage - which is not rare or special, but merely true, and you might know that about me if you've ever heard me gush over my 1950's cookbooks or my amazing vintage finds or Mad Men or any number of things. Especially if you've ever heard me bitch about how my hands are waaaay too big for cute gloves I find at places like Lenny's. I never really hunt for vintage dishes, with few exceptions, but would love to find adorable avocado dishes because - while I've always loved me some 'cado - I have recently discovered putting something in your half? EVEN BETTER.
This time, I went super Betty Draper on it and made a light, refreshing crab salad then heaped that on top of my perfectly ripe avocado. Then died happy.
Because, friends, let's face it. Maybe it isn't crazy hot where you are, but until today? Chicago has been pretty high on humidity and anger-inducing heat. Not a lot has really stepped in to save the day on that front. You want something to eat, but you want it to be easy and not millionty-degree-kitchen-making. (which is why I made pork roast last week, ha ha, naturally)
This is fantastically simple. Now, I had crab to start with 'cause of a wicked awesome sale at Jewel, but I imagine you could put a lot of things in an avocado and be happy.
I'll say it loud and proud:
But will not keep the tequila from getting you. Maybe Gloria should've sung about THAT.
- half cup of crab meat (or however much you would like, depending), shredded
- haf a lime
- salt, pepper
- half a small onion, chopped very fine (I used a yellow one 'cause I had it, but red would probably be even better)
- a stalk of celery, chopped very fine
- maybe a bell pepper or something, again, dice this finely, I didn't have this. So really any veg you'd like.
- avocado, halved
Mix your onion, crab, celery, salt and pepper together. Mix in any veg that you are using. Squeeze the lime half over it and mix more. You could let it sit for a few (let's say ten) minutes or so to let everything really come together but if you're being impatient, like I was, it won't kill you.
Cut your avocado in half and then remove the pit. Use the knife to seperate the avocado meat from the skin and place on a plate, then scoop some of the crab salad into the space where the pit used to be. If you'd like to make it larger, just spoon out some of the avocado meat.
It's really weird to say "avocado meat", you guys. Seriously.
Now. You've got your salad in your avocado and you can feel super retro and fancy. This would make a fantastic first course, a great light lunch/dinner, a snack, etc.
Naturally, you can add mayo if you want. I just found that I prefered mine without. And for you healthy people, avocados are supposed to be a healthy fat. Exxxcellent.