Avocado 2 ways

As a Californian, it’s easy to take for granted the easy access we have to delicious, ripe avocados, available pretty much anytime the mood strikes you. I was living happily in southern California’s blissful avocado bubble until I moved to New York for college and was faced with a cold, hard, avocado-less reality. At the time they were practically non-existent in the local stores, and when I did find them, they weren’t exactly at their peak. I remember visiting my cousin in New Hampshire, also a transplant from California, who missed avocados so much she painted a picture of them to hang in her apartment. Going a little too far? Maybe. Understandable? Absolutely.

It’s amazing how much a simple food can connect you to home. For me, avocados are the perfect embodiment of everything I love about California. Here are two of my favorite avocado recipes: a simple avocado toast with lemon and chili pepper, and an avocado and roasted carrot salad perfect for the kiddos.

Bon Appetit!



1 slice toasted bread
½ an avocado, cut into cubes
olive oil
lemon juice
salt and chili pepper to taste


Cube half an avocado and drizzle olive oil and fresh lemon juice. Add salt and chili pepper to taste.


Place on top of toast.



12-16 small carrots
¾ cup olive oil
1 orange
1 lemon
6-8 sprigs fresh thyme
1 avocado
2 cups spring salad greens
½ cup plain greek yogurt
Salt and pepper to taste
½ teaspoon cumin (optional)


Preheat oven to 350 degrees F and prep carrots by tossing with olive oil and salt. Add orange and lemon halves plus thyme sprigs. Bake for 30-40 minutes or until the carrots begin to brown.


Make dressing by using juice from the roasted lemon and orange halves. Add 3/4 cup olive oil (you want to have a ratio of about 3:1 oil to juice). Sprinkle salt and pepper to taste. Cumin is optional!


Toss greens with dressing and Place about 1/2 cup on top of the avocados and carrots on each plate.


Finish with a dollop of yogurt.


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