Because of me, we are all going to turn green.
I’m obsessed with lots of things. But I shamelessly indulge in avocados and, believe it or not, this creamy, nutty, buttery fruit often trumps chocolate in my book. Yes. I’d much rather receive a box of avocados for Valentine’s Day.
Nothing says I love you like an alligator pear. 
Avocados taste great, yes, but they’re also the most highly regarded superheroes on Planet Produce. Generally served raw, avocados are easy to prepare and can be paired with a variety of tastes. Some countries [and I am not kidding] serve avocados as a milkshake by combining them with sweetended condensed milk and chocolate syrupt. But that’s not all.
These mean, green, spice-balancing machines are also meant to be coupled with fiery fruits like the cayenne pepper. And just as milk soothes the palate after an ill-planned bite of tabasco, this cool, buttery fruit tames the culinary kick of hot sauce’s most called-for candidate.
Versatile, right? #TeamAvocado. For the win.
Shall we eat?
Cayenne Chicken with Avocado
1/2 tsp. cayenne pepper
4 boneless, skinless chicken breast halves
olive oil or non-stick spray
1 medium onion, finely diced
1 avocado, pitted and diced
2 tbs. fresh lime
sea salt and pepper, to taste
cilantro (optional)
Preheat grill to medium heat. Using olive oil or non-stick spray, coat the grill rack. In a small bowl, combined cayenne pepper, salt, and pepper. Rub over both sides of chicken breasts. Using olive oil or non-stick spray, coat the grill rack. Grill chicken for 5-6 minutes on each side or until thoroughly cooked. In another bowl, combine lime, onion, avocado, pepper, and salt to make salsa. Arrange breasts on plate garnished with cilantro and top with salsa. Serve immediately!
dish & tell 