Although the ‘dry season’ here in Panama is coming to an end, for many of you who don’t live pretty much on the Equator, spring is just showing its face from the misty clouds of winter.
A lightening of the weather can do wonders for our diets, as we start to feel healthier, happier and less likely to sit around in our comfy hoodies eating vast amounts of pasta.
With this in mind, here’s my recipe for my favourite sunny day lunch; a light and delicious seared avocado stuffed with a beautiful herb salad.
2 large, ripe Hass avocados
1 large handful of fresh parsley, very finely chopped
3 spring onions, very finely chpped
1 medium tomato very finely chopped
1 clove garlic, crushed and chopped
1 tablespoon apple cider vinegar
1 tablespoon oil (preferably coconut)
a splash of soy sauce
Cut each avocado in half and remove the stone
Cutting downwards into the avocado, slice in a cross-hatch fashion but don’t remove any of the avocado from the shell
Place the avocados under a grill / on a grill / on a hot plate, face down
While they are searing, mix the parsley, onion and tomato together in a bowl
Stir the garlic, vinegar, oil, soy sauce and seasonings together in a smaller bowl
Dress the salad with the dressing and then, when the avocados have seared a little on top, remove them from the heat
Spoon the salad into the stone holes on the avocado, letting the excess spill onto the plates around them
Serve with the remaining salad, wedges, beans, home-made bread and hummus or whatever you like!
This is a filling but refreshing lunch that will give you a nice burst of energy. Avocados are magical, I swear.