When you live in Los Angeles, you end up talking about living in Los Angeles a lot. I have begun many sentences with “Only in LA…” when discussing the traffic, the weather, the drought, the pending doom of an earthquake and the expensive real estate. It’s all very exciting, as if we are on some special island separated from the rest of the world where our daily lives are so interesting and unique that we discuss the ins and outs of freeway routes, celebrity sightings, water conservation techniques and preferred farmers markets on a regular basis.
One of my all-time favorite “Only in LA” moments occurred recently while enjoying a backyard barbecue at some friends’ east side home. I looked up to see the most resplendent avocado tree towering over us and hundreds of avocados dangling about. Our friends explained that they had been house hunting for months, but when they beheld the magnificent tree they knew it was the right home. The tree was so splendid that the wizened tree doctor they hired after moving in graciously thanked them, “Thank you for letting me touch your tree, I would be happy to come back and touch your tree any time.”
I could not think of a better reason to buy a house. Needless to say, I left that barbecue with a canvas bag so full of avocados I could hardly lift it. For a week or two the hard green fruits sat in a bowl on my kitchen counter. Though unready to eat, I felt comfort knowing they were there. This bounty ensured survival should that earthquake hit.
Eventually they ripened and I discovered that avocados are impossible to tire of. They’re good on everything: piled on toast and eggs for breakfast, slathered on sandwiches, salads or chicken. But out of fear of not making my way through all of them before passing their prime, I whipped up this easy and delicious avocado dressing to be tossed with greens, vegetables and more avocados, obviously.
Avacado Cilantro Dressing
- 2 large ripe avocados
- 2 limes, juiced
- 1/4 cup water
- 1/4 cup grape seed oil
- 1/2 cup plain greek yogurt
- 1/2 cup cilantro leaves
- kosher salt
- cracked black pepper
Cut the avocados lengthwise. Twist each one apart to separate the two halves. Remove the seed and using a spoon, scoop the avocado flesh into a blender. Add the lime juice and blend. With the motor running, add the water and grape seed oil. Turn off the blender for a moment while you add the yogurt and cilantro leaves. Blend on high for 2 minutes until very smooth and no chunks of cilantro remain. Season to taste with salt and pepper.