Recipe: Avocado Salad/ Sandwich Spread

So this is my Husband's current favorite put it on everything Salad. I can barely get it made before he's got a fork in the bowl. Its great just plain on bread as a sandwich filler, as a dip for chips or crackers, or just straight out of the bowl(a la hubby). Its a fun and colorful adaptation on the traditional Guacamole that takes just a few minutes to throw together (yay!).

Ingredients:

Avocado- 1-2 Large ripe Avocados. I prefer the Darker bumpy skinned Avocados because I think they have a creamier buttery flavor, but the smooth skinned bright green ones are fine too just as long as it is properly ripe, not hard. You can test an Avocado's ripeness by pressing gently on the skin. If it gives slightly to the touch it is ripe. If it is hard or mushy, do not use it.

Green Onions- 2-4 depending on the size/ taste, chopped fine

Corn- Either 2-3 ears fresh raw corn cut off the cob or 1 small can drained

Tomatoes-2-3 I prefer Romano because they are more "Meaty" and have less water, but any is fine, Diced

Hard Boiled Egg- 2-3 Diced

Salt- To taste

Also Need:

Fork for mixing

Cutting Board and Knife

Medium Bowl

To Prepare:

Start by halving the Avocado and removing the pit. (You can grow your own Avocado tree easily by sticking three toothpicks into the sides of the pit and placing it into a coffee mug of water for a few weeks until it sprouts. They make a really nice indoor tree and for those in hotter climates, a great addition to the garden). Once the pit is removed, scrape the meat out of the avocado using the fork. Mash the meat in the bowl until it is fairly smooth. You can leave a few chunks, it doesn't have to be perfect. Next add the chopped onion, tomato, and egg. Stir together until thoroughly mixed and salt to taste. Spread on bread for sandwiches or use as a yummy dip. Is a great accompaniment to the tuna salad recipe posted earlier. Yumm!!