Recipe: An Abundance of Avocados
It’s the most wonderful time of the year! No, not Christmas— avocado season! Here in Haiti the creamy green fruits arrive with the sweltering temperatures and dramatic thunderstorms of the rainy season, and come in all shapes and sizes. Do you want a round purple one? A bright green one the size of your head? They’re everywhere, neatly stacked in market stalls and overflowing from grocery store shelves. But once the season’s over in a couple months, we’ll be left with expensive, underwhelming, imported avocados, so we’re taking advantage of this local bounty to make our favorite avocado recipes while we can.
Here are some favorites from Haiti Country Representative Rebecca Shetler Fast and MCC Global Health Coordinator Paul Shetler Fast, and one from me, Advocacy and Communications Coordinator Annalee Giesbrecht.
“We figured we would start with the bread, so Paul made a dense sourdough loaf while we pondered the fixings. We subbed out mayo in favor of a homemade avocado herb spread, which mimicked the creaminess of mayonnaise, with a ramped up, fresher tasting flavor. And for our starring protein, we grilled up our current favorite chicken, warmly spiced North African Grilled Chicken, a memorable middle to this delicious summer sandwich. “
“Kale Cobb Salad with Avocado Green Goddess is Paul's favorite salad. Let me back up a step to highlight the significance of this statement. To say Paul is not 'saladly inclined,' is to put it mildly. In fact, the one time I saw Paul order a salad in a restaurant, to my slack-jawed amazement, it turned out he was sick. But Paul's disinclination to eat raw leafy greens has not stopped me in my quest to make a salad that he will love. A few years ago I whipped up this cobb salad, and to my delight, Paul liked it... so much that he requests it for his birthday menu each year. Kale Cobb Salad with Avocado Green Goddess is not a traditional cobb salad, but uses our favorite elements, greens, tomatoes, cucumber, bacon and eggs, and adds avocado and a punchy green dressing loaded with herbs.”
“On my way home from work yesterday, I passed a machann, or market woman, with a pile of large green skinned avocados spread out in front of her. My bag of ripe avocados in hand, I mulled over dinner the rest of the way home. Later that night, Paul and I munched on a buttery and crisp Avocado Cucumber Salad with Yogurt Lime Sauce under our mango tree as we waited for cooler evening breezes to arrive.”
Blend. Freeze. Enjoy.