4 avocados and a mission. messing with 4 ways to devour them.
This lunch nibble is inspired by my pal Christin. Hope I made this correctly. I wanted to add tomato but decided on spinach. mmmm…
So, I picked up a bag of 4 avocados on a recent staycation at Wegmans. We stopped at Wegmans on the way home from out garden tour and day at the wineries. Oh, wait… reminds me this dish needs a small glass of red wine to enjoy with it. I’ll be back…
okay, that’s better.
Back to the avocados. A friend said she has this for breakfast. Not everyday…or maybe she does everyday. I’m not there when she has breakfast.
- rosemary olive loaf from local Stoudt’s Wonderful Good Bakery
- 1/2 haas avocado
- salt (this is merlot sea salt from Whole Foods)
- extra virgin olive oil from CA (California Olive Ranch, Millers Blend)
- veggie (if you like)
- cheese, optional (I used Prima Donna cheese)
You don’t need help with the rest. Just make it and eat it.
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