So, what’s my excuse this time for being MIA ? The best excuse one can have : traveling and travel planning.
I recently went to Bali with the sole purpose of surfing. No sight-seeing, no socializing. I wanted a fuss-free vacation. So it was surf, eat, sleep, repeat. I wanted to be better at it so I stayed at a surf camp with a friend who also knew the good places to go to. I loved it so much I’m thinking about it every single day. It was one of the best vacations I’ve had, nothing beats the ocean+surf board+sunshine+nice people combo.
What’s next ? Leaving tomorrow for Sri Lanka (yassss !), Laos in a few weeks (woohoo !), then Vietnam, Tahiti (gotta love your local friends) and New York in the pipeline of 2016. I am beyoooond excited !
That’s what I’ve been busy with, aside from the usual work and baking – which is still going well and making me happy. And I am still yet to edit and share with my friends my birthday party photos from 2 months ago ! I won’t even mention the photos from Bali, which I suspect will be available in 6 months time. Maybe I’ll have the time to schedule a day of rest sometime in 2025, but I won’t complain at all, I am grateful for having the opportunity to do everything I am doing 🙂
That being said, I really wish we had 26 hours in a day !
Have you noticed this post is not about cakes or frosting or cookies or chocolate ? Alright ! Hold your breath, the baking junkie is sharing an savory avocado recipe, because contrary to general belief, I do not eat cake everyday ! It’s a huge myth and I would have probably turned into a cake myself if that was the case. Yes, I do have a healthy diet sometimes 🙂
Good ripe avocados are not always easy to find in my land, so you essentially hit jackpot when you find them. I grabbed a few the other day at the wet market and made salads but it got a bit boring so I attempted to make a dressing. The most common recipe you can find uses lemon juice and cilantro. I used instead lime juice to pair it with coconut oil. I also used lemon pepper (I love this stuff, especially as a rub for my chicken roast or for grilled fish).
This recipe is a healthier alternative to caesar dressing for instance as it pairs very nicely with chicken, or as dressing for pasta salad. It can also make a great dip (like a guacamole) if you use less liquid in the recipe – for tortilla chips, carrot sticks, fries, sweet potato fries (I am currently obsessed with sweet potato fries and chipotle mayo for no particular reason other than it’s delicious). You can also add a bit of paprika for a little kick. You will always find ways to use it if you have a jar of it in the fridge. I promise 🙂
- 1 ripe avocado
- Juice of one lime
- 6 Tbsp water (less for a dip ; adjust the consistency to your taste)
- 1 Tbsp coconut oil
- ½ Tbsp lemon pepper
- 1 Tbsp yogurt (optional)
- Put all the ingredients in a food processor/blender and whizz it up !