Open Face Avocado & Green Garlic Dressing

Well, I've noted lots of you Californians making stuff with avocados or just chopping them up and adding them to salads. Up until recently, I tried to pretend avocados didn't exist. When I was little, I tried one and didn't like it. That's right I didn't try one again until almost twenty years later. On occasion I eat guacamole now and once I even ate an avocado sandwich at a restaurant when there were no other veg options.

Earlier in the week, I purchased some organic avocados and today I decided to give one a try. I was curious how difficult it would be to cut them in half and remove the skin. It was surprisingly simple for a first timer!

These sandwiches are toasted bread with organic tomato, organic avocado, organic baby spinach and Green Garlic Dressing that I made from Cafe Max and Rosie's: Vegetarian Cooking With Health and Spirit. Now, I love garlic...but this dressing is super garlicky! I think next time I might use one less clove. The dressing is basically silken tofu, some herbs, olive oil (I used about a third of what it called for and added a little water), balsamic vinegar, and lots of garlic.

The verdict, I like the sandwiches and I guess I like avocado now.

Last night, I also made Lavender Lemonade from Mindy Cooks. Lemonade and lavender are two things I love. One interesting thing about making lavender lemonade is the color change. The lavender water infusion is purple and when you add lemon juice it morphs into a beautiful pink color. Where do you think the idea of pink lemonade came from? I wonder if the nasty artificial pink lemonades they sell now are actually an artifact from early times when people made lavender lemonade.