Though the day got off to a rough start, I think it ended on a good note. We got Japanese for dinner (Fuki-Sushi in Palo Alto) and Gelayo Gusto for dessert.
Today’s post is an entry to Weekend Herb Blogging, hosted this week by Astrid of Paulchen’s Food Blog.
Last week in our CSA delivery we got an interesting variety of avocado – the bacon avocado. Though initially excited about this curiously named fruit, we were slightly disappointed after the first taste. This fruit is milder than a regular avocado, and to be perfectly honest, a bit bland. Ours did not ripen properly, although I put it with bananas for an entire week (normally a fantastic way to ripen almost anything). I ended up using the avocado in the bulgur salad that I mentioned in this week’s menu plan – the salad turned out quite well, though I wish the avocado would have been more flavorful. A truly ripe avocado would have been perfect.
Apparently avocados must reach maturity while on the tree itself; but they don’t soften while they’re on the tree. The trees can actually be used as “warehouses” for avocados – the fruit can remain on them, mature but not yet ripened, for months.
Here is my recipe for bulgur salad using the bacon avocado…
1.75 cups water
dash of salt
1 cup bulgur
1 small RIPE bacon avocado, chopped
1/2 cup edamame beans
1.5 cups corn
1/2 ripe mango, chopped
3/4 cup cilantro, chopped
2 tablespoons lime juice
salt and pepper, to taste
1. Boil the water and salt; add the bulgur, reduce heat to low, and simmer for about 15 minutes.
2. Fluff the bulgur with a fork and mix in the rest of the ingredients (except the salt and pepper). Finally, season with salt and pepper, to taste.
Simple and easy, but so delicious! The mangoes really add to the flavor and make this a salad that will be repeated often.