This is really the simplest salad. It’s not really lean and slimming, but you can use low-fat if you must (yuk).
Anyway, the hardest part is to pick the right avocados. Ideally, you want them all to be equally ripe. Best is to buy them on the day you’re gonna eat them, so you don’t have to predict when they’re gonna be perfect. A nice and ripe avocado has a little stalk that almost falls off. And it’s nice and firm but when you squeeze the top (near the stalk), it dents quite easily, then bounces back. If your thumb turns pale when you do that, or when the avocado says “zomp” – then pick another 
Ok, because avocado oxidises easily, it’s best not to make this a day beforehand, although if you put it in a sealed container that leaves no room for air, then it should be ok (in the fridge). The following recipe is for 3 persons as a side dish:
Cut two smallish avocados in half and take the pit out. This WikiHow (step 1) describes a nice way to do that…. Run knife around the pit, twist and separate, hit the pit with the knife and twist it out, then just scoop the meat out with a spoon. Use two knives to cut it all into rustic chunks.
Next take a pack of cream cheese or even MonChou and cut about 80 to 100 grams of cream cheese into small cubes. If it’s in a little tub, you could cut it in that. It helps if the stuff is REALLY cold. But it’s gonna be sticky anyway, don’t worry. Add to avocado chunks.
It’s ready to eat NOW. However, it can probably do with some extra seasoning. Paprika powder is nice, and maybe a bit of (sea) salt. I sometimes feel a sudden urge to add some MSG like “Aromat” (Eek! Don’t tell anyone).
What’s really nice with this is some fresh chives. If you don’t have a pot of chives in your kitchen or garden, then dried chives are ok. But if you know the difference, go for fresh. You can substitute the chives for spring onions, but they’d have to be cut REALLY fine, or else the taste of them will overpower the subtle avocado.
Mix well. It’ll never be pretty. Enjoy.
(4 votes, average: 3.75 out of 5)
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