There is something very nice about using edible containers. You can hold them in your hand, feel the texture, the weight, and then eat them to leave (almost) no trace. For this Red Bean Salsa In an Avocado Bowl we chose a fresh healthy salsa-style preparation, as it compliments nicely the soft creamy texture and flavor of the avocado. Here we used a mix of seasoned red beans, tomatoes, garlic and onion, as well as fresh parsley, all dressed with plenty of lemon juice. Use Hass or any avocado variety, a salsa-style preparation or salad of your choice, but make sure to patiently chop everything into small bits, to fit in all of the colors and flavors.
1. Gather the ingredients (for one person)
- a small cup of red beans
- half of a large tomato or 2 small ones
- 1 avocado
- half of an onion
- a garlic clove
- a bunch of fresh parsley
- half of a lemon
- a pinch of marine salt
- 1 tsp balsamic vinegar
2. Prepare the beans
Mix the cooked red beans with some oil and balsamic vinegar (soy sauce also works). Set aside.
3. Chop patiently
Chop the tomato, onion, garlic and parsley (also try cilantro) into very tiny bits. This is important, particularly if you chose a Hass avocado, which are quite small.
4. Mix Well
Add the freshly chopped salsa to the beans’ mix. Season with salt, pepper, extra virgin olive oil and lots of freshly squeezed lemon. Whisk until well combined.
5. Prepare the avocado-bowl
If the hole left by the avocado stone is too small, you can enlarge it using a spoon.
6. Hold it to eat and use a spoon
Hold the avocado-bowl in your hand, place the salsa inside the hole and munch away with a spoon — this way you can scrape until the very last bit of your delicious bowl is devoured.
If there is any salsa leftover, you can keep using the avocado skin as a bowl, of course!
Photos by Ana Lisa Alperovich for Inhabitots