Start with really good, ripe avocados. I like the Hass variety grown in CA. (They are not paying me to tell you this, but they really are incredible.)
All you need in addition to ripe, creamy avocados is a drizzle of really good olive oil, an acid (lemon or lime juice, or vinegar), and coarse salt. That's it!
Spoon on top of your favorite chili, soup, enchiladas, nachos, tacos (also these), tostada, salad, noodles, sandwich, etc, etc. Or eat them straight out of the bowl, or turn them into salsa. I've even seasoned avocado this way before mashing it into guacamole. Really, you have to try this as soon as possible!
|My go-to Vegan Chili topped with diced avocados and heirloom tomatoes|