Bill and Katie went to visit his mom in Illinois for Memorial Day weekend. Underage Nick was going to the Indy 500 (AKA drunken red-neck beer fest) with some friends, so I needed to stick around. I entertained myself by creating dishes without any consideration of my family’s wide range of food idiosyncrasies…such a rare occurrence! First up was an amazing, flavorful quinoa salad with sun-dried tomatoes, Kalamata olives and basil. While those flavors melded, I created this simple pistachio avocado dish. Each serving was merely a ripe avocado half, sprinkled with lemon juice and sea salt, with the pit cavity filled with pistachio oil. I bit the bullet and ordered the La Tourangelle Roasted Pistachio Oil from Amazon instead of the pricey French LeBlanc brand Dorie favors (well, it may have been cheaper per ounce, but I’m certain I didn’t need a 500 ml bottle!). I substituted walnut oil in previous recipes calling for this elusive oil, but felt I couldn’t compromise with a four ingredient dish.
I adore avocados, so it was no shock that this was a winner. Dorie gave lots of options for serving this dish…including with salmon tartare or crab salad, but I elected to take the lazy route. I ate one half as is…but sliced the second and sprinkled with roasted pistachios and dried cranberries. Heavenly.
Above is the 3-in-1 Avocado Slicer I received at Food Blog Forum 2013 courtesy of OXO. I tested the slicing tool and it performed quite well. The pit remover on the backside was not as effective as my chef’s knife, but a nice option when no other tools are available.
Recipe can be found here.
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