Better late than never - time to ripen

I've been out of the kitchen for some time now to take care of some personal stuff. I will say I do miss the kitchen, working with my hands, chatting with the crew, and much more. At the same time, the time away is allowing me to shift perspective on a few things. Two Thursdays ago, I made an amazing dish that is not to be missed and I have to share it: a little creamy, a little crunch, and a lot of nutrition and flavor.

Stuffed avocado with chiptole “potato” salad

The chipotle "mayo" was made up of a blend of soaked cashews, coconut, garlic, coconut water, and lemon juice. The potato salad? Jicama, a bit of minced red onions, celery, tomatoes, and sunflower seeds tossed with the “mayo”. Make sure you have a ripe avocado (or two, or three!) on hand. Halve and pit the avocado. Spoon a good portion of the “potato salad” into the avocado and enjoy it immediately! Ok - maybe say a few words of gratitude first. The creaminess of the ripe avocado was a nice contrast to the raw crunchy jicama "potato" salad. Would you agree?