Food & Drink

Visual Proof That Everything Is Better With Avocado on It

Published On 08/31/2016 Published On 08/31/2016
avocado taco
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Brunch Goals today: bagel, #avocado, #bacon, #cheese 💚💚💚 repost by @damn_delicious

A photo posted by AvoSeedo | Daniel & Julia (@avoseedo)

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Wednesday vibes 🌻🍃✨💞 #avocadotoast

A photo posted by Georgina Berbari (@thelittleflowerpetal)

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Gotta share one of my biggest salad obsessions -- Roast Carrot & Avocado Salad with Crunchy Seeds -- from Jean-Georges' @ABCKitchen in #NYC. It's pretty easy to make at home. Here's a paraphrase of the recipe via NYT: In a 400-425 degree oven, roast a pound of peeled carrots that've been coated in a paste of minced garlic (3 cloves), cumin seeds (1 tsp), fresh thyme leaves (1 tsp), crushed red chile flakes (1/4 tsp), kosher salt (1 1/2 tsp), cracked black pepper (3/4 tsp), red wine vinegar (1 tbsp), and olive oil (4 tbsp). Lay two orange halves and 2 lemon halves over the spiced carrots. Roast until the carrots are tender and nicely charred, about 35-40 minutes. Place the carrots on a platter. Use a pair of tongs to *carefully* squeeze the juice out of the roast citrus, yielding about 1/2 cup (add more from fresh citrus if needed), and mix with 2 tbsp olive oil, seasoned with salt and pepper. Drizzle over the carrots. Arrange the dressed carrots with 1-2 sliced avocados, drizzle more of the citrus juice, and scatter a generous amount of toasted pumpkin, sunflower, and sesame seeds on top. Serve immediately with a dollop of sour cream or crème fraîche. 💯

A photo posted by David Hsu (@thedinnerethic)

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#naturalgrown #fruits for my #simplelifestyle 💙 #avocadolover

A photo posted by ṡıṃƿʟʏ Me (@florcarman)

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