I read somewhere that European sailors used avocados in place of butter during their maritime quest for the Americas. Who could blame them? The sad news is, if they had been lucky enough to have Dijon mustard and vinegar aboard, they could have made these goodies.
Kudos for this recipe actually go to my brother-in-law. I was visiting my sister in Washington, DC last Summer, and as we sat around watching the Olympics, a commercial break offered us the 5 minutes we needed to create (what is now) my favorite go-to snack. Quick, easy, nutritious, and delicioso!
You will need:
1 ripe avocado
1 tsp. balsamic vinegar
1 tsp. dijon mustard
First, slice and pit your green goddess.
Next, slice the pitted avocado halves into small squares, which will allow the vinegar to really soak in to the meat of the avocado.
Pour 1/2 tsp. of vinegar into the pitted avocado halves, and make sure it is dispersed evenly.
Once the vinegar has had about a minute to sit, put 1/2 tsp. of dijon into each avocado and spread evenly with a spoon.
Now, this is the part where cutting the avocado into bite-size squares comes in handy...
Allows for efficient and enjoyable noshing, of course!