I decided to make a low carb Taco Salad for tonight’s dinner. Pretty straightforward: lettuce, seasoned lean ground beef, low fat cheese, black beans, lite sour cream (mixed with salsa for the dressing), olives, tomatoes,
avocado (had to sub pre-made guacamole) and green onions. We have this salad frequently, alternating between gilled chicken breast and ground beef.
While gathering up ingredients at the store today, I became obsessed with this question:
WHERE ARE THE RIPE AVACADOS!
I live in the city with many grocery stores nearby, and I shop frequently. Every 2-3 days to be exact and sometimes everyday. The avocados at the store I visited 3 days ago could have easily been used for batting practice or pool. The avocados at the same store this afternoon were in the same condition. Now, if I had purchased an avocado on my previous visit (as I should have) it would now be pretty close to being perfectly ripe. So I am very curious…. What do they do with the ripe avocados! I could go to the same store everyday this week and I know for certain, I would not find a ripe one! Are you as perplexed about this as I am? You could argue the same is true for tomatoes, melons, pineapples and bananas, but it really isn’t. These items are always available in varying stages of ripeness. That is why I am so dismayed by this whole avocado thing! (I do have a resource in the form of a day old produce market, that always has ripe avocados. I just resent making an additional trip for one ripe avocado.) To make this even more complicated, I found the same thing to be true in Hawaii and California, the home of many of the avocados we consume! Any insight you can share, is really appreciated!