I had been talking about living in the city so much that I completely forgot that my mum has a plot not too far out that yields a bit of fresh fruit now and then (not a grand farm or anything…excitement be reigned!). That is until she sent over a bunch of avocados. Now, understand that I had been on an avocado idea hunt since these eggs so the arrival of these impossibly dark burgundy globes was met with much delight.
A big part of the harvest was, at C’s request, prepared simply with milk and sugar. This is actually a very common way of preparing avocado here, although perhaps a bit strange to those who’ve only had its savory incarnations. But really, I swear it, almost all children here remember this from their childhood…creamy avocado mashed with milk and sugar, and kept chilled in the fridge, or frozen in the freezer (a criminally simple “cheat’s” ice cream).
But this isn’t about the buttery-sweet avocado pseudo-sorbet that is lounging in my freezer, though that would deserve more than some acclaim. This is about a fantastic avocado idea I found here. So simple, and so unequivocally good. If you are looking for a way to use your avocados this could be your new best friend.
- 1 medium avocado, pitted
- Juice from half a lemon
- Zest from half a lemon
- 1-2 garlic cloves, pressed
- 1/2 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- About 100 grams (or whatever would be 2 servings for you) cha soba (Japanese green tea buckwheat noodles)
- Freshly cracked black pepper, to taste
- 3 stalks green onions, sliced (white and light green parts)
– Cook your cha soba as per package instructions. If the instructions are in Japanese, and you don’t read Japanese, then cook as you would regular pasta but only for about 5 minutes. Drain and immediately plunge into a bowl of ice water. Swish the noodles around a bit with your hand, and then drain again.
– Place garlic, lemon juice, and olive oil into a food processor (I used my immersion blender) and process until smooth. Add the avocado and salt and process again until smooth and creamy.
– Place your cooked and drained noodles in a bowl with the avocado sauce and toss until combined. Add lemon zest and pepper and toss again. Garnish with green onions.
The minute I took a swipe of this sauce from the side of my stick blender with my finger I was hooked, lined, and totally sinker’d. Rich, silken, and garlicky. Like some divine avocado aioli. The original recipe includes an optional addition of basil which, as I didn’t have any on hand, I left out. I paired it instead with cha soba noodles and garnished it with green onions…changes that I think worked well. Although I know I will eventually try it with basil because doesn’t that sound just too delicious?
It should be noted, as mentioned in the original, that the pasta does not reheat well due to the avocado in the sauce. I am happy to report though that I found a way to have this the next day. What I did was I only mixed enough pasta and sauce together for one serving. I stored the rest of the noodles and sauce in separate containers in the fridge. The next day I re-heated the noodles only. When the noodles are warm, toss with the sauce. Voila! I also tossed in some leftover salmon and it did splendidly.
I am just back from a very full weekend at the beach with the lovely folks I work with. Lots of fun to say the least, but my weary limbs are calling for my blankies. Hope you had an equally gratifying weekend! And I hope you have spot of time, and an avocado, to try this dish soon!