Marinated Avocado

{Weekend Herb Blogging}

 

 Avocado has a really interesting name in the Vietnamese language. We call it "trái bơ", literally means butter fruit. I remember being so curious about the fruits as a kid. Did it taste like butter? Was it white? Of course, avocado turned out to be a green fruit. It doesn't taste exactly like butter, but it is certainly rich and smooth enough, butter style!

The Vietnamese loves their avocado smoothie, something I would shy away from. Avocado, sugar and I are not friends. I love to use avocado in savoury dishes though.

Lately I have made an effort to bring lunch to work more often, and the idea of marinating avocado in sandwich has been on my mind. Cumin, coriander, lime juice, cayenne pepper, garlic. Inspirations: guacamole, can't you tell? The end result is really beautiful. The rich and smoothness of avocadoes pair well with the tartness and spiciness of other ingredients. I love having them with toasts, or in sandwich with bitter salad greens and cold cuts.

I'm sending this entry to the wonderful Susan of the Well-seasoned cook, who is the current host of Weekend Herb Blogging. If you want to have more information about the event, come to Cook (almost) anything at least once :).

Marinated avocado - the recipe

Ingredients
2 avocados, peeled and sliced to 1cm thickness
1 onion, thickly sliced
2 garlic cloves, peeled and sliced
½ tsp each of coriander and cumin seeds
¼ tsp cayenne pepper
1 lemon, thickly sliced
Juice of another lemon
2 tablespoons sugar
1 tsp salt
1 tbp olive oil

Method 
Arrange the avocados in a container, together with the onion, garlic, and lemon slices.
Lightly toast the coriander and cumin seeds in a frying pan until fragrant. Add in the above mixture.
Mix together lemon juice, sugar, salt and olive oil, cayenne pepper. Taste, you may want to adjust the ingredients a bit to suit your taste. Pour the mixture into the avocado mixture.
Cover and let it marinated overnight or at least a few hours.