I seriously thought the planets were aligning when I found out that Sheryl Crow was releasing a cookbook. I've been a fan since I was 16 years old, and it was just perfect! Nevertheless, it took me a couple of months to wait for it to be available in local stores (because we want to support our bookstores), but it has never become available in Australia. So I got it online, because retail most times stock only what would sell, but forgets that money can be made with the less popular items. Anyway, I came across this recipe while we were on our recent summer road trip, and what better time to do it than when we've got friends together for Christmas lunch! It's easy to put together (even with a camp kitchen), and don't worry too much about making substitutes with spices and seasoning, just have it the way you like it.
4 ripe avocados
4 teaspoons fresh lime juice
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 tablespoons fresh store-bought salsa, preferably organic
Blue corn or flax seed tortillas, preferably organic
Cut the avocados into halves and remove pits. Carefully scoop the flesh from each avocado, leaving the skins intact so that you can refill them. Transfer the avocado flesh to a glass mixing bowl. Add the lime juice, salt, cumin, garlic powder, and pepper and mash with a fork or potato masher. Taste and adjust the seasoning.
Spoon the avocado back into the scooped-out skins. Garnish the top of each with a tablespoon of fresh salsa.
Serve with organic blue corn or flax seed tortillas.
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