PEAK SEASON  Spring-Summer

PREP  Slice in half and use knife to hold and twist the pit. Use spoon to remove interior flesh.

STORE  Store on counter and eat once soft to the touch and ripe. Place in refrigerator to slow down ripening. `

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Cooking Methods

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RAW 

‍Dice, slice or smash to desired texture

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Complimentary Ingredients

Ingredients in bold are the most commonly paired with cabbage

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HERBS 

basil, chives, cilantro, parsley (flat leaf), tarragon

PRODUCE

arugula, cucumbers, endive, fennel, frisée, onions (red, spring), scallions, spinach, tomatillos, tomatoes

SALT

bacon, dashi, sea salt, soy sauce

ACID 

grapefruit, lemon (juice, zest), lime juice, sour cream, vinegar (balsamic, cider, white wine), yogurt

SPICE 

chile peppers (chipotle, japaeño, serrano), cumin, pepper (black, white), Tabasco sauce

SWEETNESS

fresh seafood (crab, lobster, shellfish), jicama, mango, tropical fruits

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Common Flavor Combinations

avocado + bacon + scallions + tomatoes

avocado + basil + red onion + tomatoes + balsamic vinegar

avocado + chiles + cilantro + lime + black pepper + salt + scallions

avocado + crab + grapefruit + tomato

avocado + endive + frisée + lemon juice + sea salt

avocado + chiles + cilantro + cumin +garlic + lime + onion

avocado + lemon + smoked fish