Until very recently, I somehow managed to go my entire life without ever buying an avocado. Crazy, right? Well, since June I have totally made up for it. They are now my new favorite food, and I eat them all the time. Yes, they’re really fattening, but it’s the “good fat” so it’s okay. Right?
Initially I was just adding some avocado to my salad. But then last month, the day before I went upstate I realized that I had two ripe avocados in my fridge that probably wouldn’t last the four days until I came home. After a quick search for avocado recipes, I decided to make “spaghetti” with avocado sauce. The recipe was perfect because I had all of the major ingredients in my fridge – avocados, lime juice, salsa, and Miracle Noodles.
I’m not posting a link, though, because I wasn’t totally satisfied with the way it came out. The taste of the salsa was so strong that it turned it into a Mexican-flavored dish, which wasn’t what I had been aiming for. But the texture – omg it was so creamy!!
Here a link on how to cut an avocado that I found useful.
I only ended up using one avocado before I left, so when I came back from upstate the one that was in my fridge was super ripe. I decided to give the avocado sauce another try, this time following a recipe WITHOUT salsa. The result was amazingggg. I’ve made it a bunch more times since then, and I’m never disappointed.
The best part of this recipe is that it literally takes 5 minutes. In the morning before work I let the Miracle Noodles soak in water for a few minutes before putting them in one container, and I put the garlic, cilantro and lime juice in another container. I bring the containers and an avocado with me to work, and leave them in the fridge until lunchtime. Then I cut my avocado and mix it all up. Easy peasy.