I was out for my daily walk and thinking about avocados, specifically, my craving for a perfectly ripe avocado, cut open, sliced into bite-size pieces, and spritzed with fresh lemon juice and sprinkled with just a bit of salt. This is my favorite way to eat an avocado. (Lime juice works well too.) It’s flavorful, rich, creamy, and refreshing, and, yes, it’s good for you. (And, yes, I love Bosc pears as well, hence the photo.) This is what I call a simple pleasure.
However, you may be looking for another, more creative way to get your avocado fix. If you’ve read this blog before, you’ll know that I’m a big Mark Bittman fan. His recipes are simple and he makes it look easy. As coincidence would have it, he was on the Today Show this morning, where he prepared 3 Cool, no-cook summer dishes, one of which included avocado. I’ve included that recipe – Crab-stuffed avocado halves – below. The other two – Cantaloupe soup with prosciutto and Shrimp and mango romaine rolls – can be found on the Today Show website, where you’ll also find a video of Mark Bittman’s segment during which he prepares all three dishes.
As always, eat well!
Recipe: Crab-stuffed avocado halves
Chef: Mark Bittman
- About 1/2 pound cooked crabmeat
- 2 to 3 tablespoons freshly squeezed lime juice
- 1 teaspoon grated lime zest
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 small fresh hot chile (like Thai), seeded and minced
- Salt and freshly ground black pepper
- 2 large avocados
1. Pick through the meat to remove all remaining shell, being careful not to shred it too finely. Gently toss the crab with the lime juice, zest, cilantro and chile, and season with salt and pepper. If you have time, refrigerate for 1 hour, stirring occasionally.
2. Cut the avocados in half lengthwise and remove the pit. Fill the center with the crab salad and serve garnished with more cilantro.
Makes: 4 servings. Time: About 10 minutes.