Spring has finally sprung, which means that it is now time for outdoor grilling and BBQs of every sort.
One good grilling tip for the host is that while the main course is sizzling on the fire, there should be something set out so that peckish guests may take the edge off.
3 or so avocados
One half lime
1 roma tomato, chopped fine
1 small red onion, chopped fine
1 teaspoon of garlic salt
1/4 teaspoon of ground white pepper
For some reason folks new to the avocado want to peel the skin off the berry. Trust me on this, it’s easier to take each avocado, slice down from the stem end until you hit that bloody huge pit in the centre and cut around, thus splitting the avocado into two halves; then scoop the meat out of each half.
Dump the avocado meat into a bowl, sprinkle on your garlic salt and the white pepper. Give the stuff a one or two mashes with a fork, then throw on the tomato and the onion, and squeeze one half of the lime generously over the whole thing.
Mash it all up into one glorious, chunky mess and then taste. If it needs a bit more garlic salt and/or white pepper, stir in, and then serve with chips, or use as a spread on hamburgers.