We have avocados in season most of the year - but now that it is
spring (in New Zealand) they are beginning to arrive thick and fast
and with good flavour.

We use avocados in a variety of ways. I find they can be a bit
softish and squishy in a salad, but for a great starter (we call them
entrees) lay out a couple of thin slices of smoked salmon,on a plate,
and then a fanned-out avocado half. To do this, you destone the
avocado and place one half flat side down on a cutting board. Slice
thinly from the small end to the large, and then lifting carefully put
onto the plate and fan it out. brush fresh lemon juice over the
avocado. Grind black pepper over, and a little oily vinagrette and a
wedge of lemon. Just heavenly! Garnish with parsley as well.

Another trick I use is to put a slice of avocado on a rice cracker
with a dob of chilli chutney on top and a little dab of blue cheese on
the side - and grind black pepper on top. You can use ciabatta bread
or crostini for this as well - goes just as good. Looks pretty too.
Serve with drinks.

(BTW Hass avocados are ready when the little pip thing at one end of
the avocado pops out easily.)
TigsNona