The Aztecs believed that avocados were a strong aphrodisiac. I'm not so sure about that, but the avocado is one of nature's most nutrient dense foods. I've been known to justify my over-consumption of guacamole by mumbling, "It's the good fat!" around a chip smothered in a glob of green goodness.
We love to eat avocados in any form. I'd probably even try avocado ice cream. We slice them onto sandwiches, dice them into salads and mash them into dips. They're delicious as a topping on ceviche or tossed into Cowboy Caviar (that's another recipe I'll have to post here!).
All over bloggy-world I have notice the avocado contest. Michelle at Scribbit has jumped in and is hosting a contest on her blog.
Here is my recipe entry, a salad made with avocado, shrimp, and citrus. So refreshing!
Avocado in the Sea Salad
2 avocados, peeled and diced
2 tomatoes, diced
1 bunch green onions, sliced, including the tops
1 lb. fresh or frozen already cooked shrimp (If it's frozen, let it thaw in refrigerator first. If they are a larger size, rough chop the shrimp before adding them.)
1 lemon, juiced
1 small bunch of cilantro, chopped (about 1/4 cup)
salt and pepper to taste
Mix together the avocados, tomatoes, green onions and shrimp. Add lemon juice, cilantro, salt and pepper.
That's it! This tastes best if you make it several hours ahead of time. Can be eaten as a salad, as a salsa, or to top a tostada. You can even use the recipe as a base and add your favorite ingredients. Sometimes I'll use red onion, or add diced cucumber, or diced red pepper or fire roasted chilies, or some jalapeno to spice it up. Yum!