If you still think that avocados are fattening, it’s time for a mind shift. Yes, they are high in fat, but it’s good fat, i.e. monounsaturated, the kind that gives you shiny hair, befriends your arteries and lowers cholesterol levels. Avocados are also full of vitamins B, K and C. In fact, the avocado, aka the “alligator pear” and “butter fruit,” is so good for you that you can eat it every day if you please. You’ll find avocados everywhere: in a sandwich, in a salad, as a spread, just to start. Here is a sampling of some local favorites.
AVOCADO SALAD
Osaka Sushi and Hibachi
Osaka, our exotic oasis of glowing red lanterns, also venerates the avocado. There is avocado in many a maki here, but there is also a simple, beautiful avocado salad, resplendently green and wearing nothing but a delicious sesame-ginger drizzle. Eat it slowly, relishing its inherent creaminess and distinctive taste, and be grateful that we can enjoy this treat from Mother Nature in our northern climate, year-round. $5.95.
ARIZONA CHICKEN WRAP
Bonfire
We go to Bonfire for a dose of smoky fired goodness, and once again, avocado plays the role of mellowing agent. The Arizona chicken wrap features “fajita-style” chicken, i.e., well-seasoned and grilled, wrapped in an herb-garlic tortilla, with avocado, lettuce, cheddar cheese and crunchy, chunky pico de gallo salsa. Chipotle ranch dressing adds heat and extra smoke. $10.95
GUACAMOLE DIP
Las Margaritas
We declare an avocado to be perfection in itself, and thus call for a simple preparation that highlights its God-given assets. Guacamole is the dream recipe, a festive mash-up with onion, tomato, cilantro and lime, that lets the avocado’s texture and subtle flavor shine. Las Margaritas’ guacamole is as addictive as any, and you’ll want to slather it on everything and anything. $3 small; $5.50 large.
CALIFORNIA BURGER
Lakes Tavern and Grill
The avocado has come to be irrevocably associated with California, though it is native to Mexico, which is where the bulk of our supermarket avocados come from. So, a “California” burger often means a burger with avocado, which is a marvelous idea, and Lakes Tavern and Grill delivers a yummy rendition, with a gentle avocado spread, melted Swiss cheese, and a hefty dose of bacon for good measure. Crunch and cream together are indeed heaven. $11.
SHRIMP CEVICHE
Craft Beer & Kitchen
Ceviche is seafood that is “cooked” by the acid in citrus; the dish has Latin roots and is often paired with Latin flavors, as in this case, with diced tomatoes, corn, green onions, Greek yogurt and cilantro. Chunks of avocado are essential here, adding color, texture and a buttery balance to the tart citrus. Scoop it up with fresh tortilla chips, sit back and enjoy all the flavors. $11.95.
Sushi Tango
Avocado plays a prominent role in Japanese cuisine, adding color and texture to complicated monster rolls that have become so popular at local sushi restaurants. Take the tango maki at Sushi Tango—a dazzling mosaic of spicy tuna, cucumber and avocado, wrapped in sheer sheets of white albacore tuna and decorated with sinus-clearing wasabi tobiko, tiny little fish roe that crackle between your teeth. The avocado acts as both glue and calmative, striking a magical balance. $15.
(Avocado is one of the featured ingredients in the tango maki at Sushi Tango.)
CHICKEN COBB SALAD
Green Mill Restaurant and Bar
The Cobb salad is a classic that features our beloved avocado. Green Mill stays true to the original recipe, assembling a lush bed of chopped greens to support abundant piles of marinated chicken, bacon, green onions, eggs, tomatoes, black olives, bleu cheese crumbles and yes, the wonderful, glorious avocado. You’d think the avocado would get lost with so many other bold flavors and flashy ingredients going on, but not so: somehow the stolid fruit manages to hold its own, perhaps because it’s such a treat. We will admit, they’re the first bits that we pick off this gorgeous pile of goodies. $10.99.
CHARRED MAHI MAHI TACOS
Danny’s Bar and Grill at StoneRidge
Mahi mahi is a big ol’ tropical fish that is mild and firm enough to stand up to rigorous cooking techniques, like grilling. Avocado has a bit of a tropical connotation itself, and so makes a lovely companion for the moist flake of this fish. Danny’s blackens the fillets by fire and throws them into two soft flour tortillas filled with avocado, carrots, shredded cabbage slaw, pink and fiery sriracha aioli and smoky chipotle sour cream. Salsa and tortilla chips complete the feast. $14.95.
