Last winter, at a dinner for 100+ people in the village, the chefs served a starter that was a half avocado filled with salad. We were all amazed that they managed to get 50+ avocados all ripe for the same day.
I’ve rarely managed to pick out one ripe avocado.
At the supermarket I noticed that, next to the pile of avocados for sale for a euro each, were packages of two avocados for sale for 3 euro. They were labeled ‘ready’ (or something to that effect).
Upon closer inspection there was a date and instructions that said three days from that date they were ready for salad and five days from that date they were ready for guacamole.
I bought a package.
To my delight not only were they ready to eat, they were more flavorful than the ones I usually bought.
Expensive and delicious beats cheap and tasteless anytime….. within reason, of course.
That’s why we’ve been eating a lot more avocados this season.
Warm Pasta Salad with Shrimp and Avocados
Total time: 30 minutes
- 10oz (300gr) large shrimp
- 1 tsp paprika
- 1 tbs olive oil
- 7oz (200gr) fresh fettuccini or 3.5oz (100gr) dry
- 1 small avocado, sliced, slices cut in half
- 4oz (120gr) artichoke hearts, cut in half
- 1/3 cup green olives, cut in half
- 3 tbs white Balsamic vinegar
- 1 tbs Dijon-style mustard
- 3 tbs salad olive oil
- 2 tbs chopped fresh chives.
- Cook pasta according to package directions. Drain and rinse lightly with cool water.
- Heat 1 tbs olive oil and paprika in a skillet. Add shrimp and sauté until done. They curl and turn opaque.when cooked. Remove from skillet and set aside
- Whisk mustard and vinegar. Slowly add olive oil, whisking constantly.
- When pasta is ready put into a large bowl. Add vinaigrette and toss lightly.
- Add artichoke hearts, olives, chives and toss to combine.
- Top with avocados. shrimp and and serve.
As to seasons….. Nature seems to be having a difficult time deciding on that this year.
Last week it was sunny and in the high 90’sF (high 30’sC).
This week it’s windy, rainy and in the low 60’sF (15C)
The wind is constant. We get a downpour every 3 – 4 hours.
My sweet corn is at a precarious angle very close to being flat on the ground. I’ve had 4 tomato plants slide down their poles from the weight of the rain plus tomatoes plus wind blowing them sideways.
We’ve had about 4 inches of rain in the last few days.
In between rain storms the sun briefly peaks through the clouds.
We mange to have some beautiful sunsets.
The other stuff doesn’t seem quite so bad…..
Except for the huge rabbit run I found in my herb garden just now!