I picked up the weirdest, most inedible avocado for this recipe. It should be no surprise that finding a ripe avocado on demand is damn near impossible around here. Your best bet is to plan ahead, since they’re usually rock hard, and age them on your counter. If you happen to find one that isn’t rock hard, odds are that it has dents from every person who came before you to squeeze it in hopes that it was the one avocado in the pile that wasn’t hard as a rock. Don’t be lured into a false sense of security. If it feels ripe, it’s not. It’s an unripe avocado bruised to high hell. Poor thing.
I thought I found something between rock and mush. It actually gave a little to the touch. I could still deal with a mostly unripe one. Desperate times call for desperate measures. When I got home and tried to cut it open, the two halves wouldn’t come apart. At all. I felt like I was hacking into a mango. After working it for a few minutes—twisting and pulling, pulling and twisting—the pit finally split in half letting me not only a half of an avocado in each hand but the pit too. As if I weren’t already thoroughly freaked out, the texture of the avocado flesh felt like plastic. It felt like a Barbie with avocado green flesh. Bizarre. A fork’s tines would barely puncture it without some serious effort. I was thoroughly creeped out. I should have just bought the guacamole that New Seasons makes. I should have known better [fyi, that wasn’t New Seasons that sold me the weird avocado, I’m pretty sure they’re better than that].
At least this salad was good without it.
Inspiration: Buzzfeed Tasty
- 2 chicken breasts, sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 5 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon brown sugar
- 1 teaspoon chile flakes [or two if you’re me]
- 1 head of romaine, chopped
- 1 avocado, optional for serving
Heat two tablespoons of olive oil on medium-high heat in a large skillet. Add the chicken, red and yellow peppers, onion, salt, cumin, and garlic powder. Stir well to coat in oil and mix in all the spices. Cook, stirring often, for about 7-10 minutes. Once the chicken is cooked through, the peppers and onions will be soft. Remove from heat.
In a small bowl or a mason jar with a lid, add the remaining 3 tablespoons of olive oil, lime juice, sugar, and chile flakes. Whisk together if in a bowl or seal the lid on the jar and shake. Add the romaine to your serving plate or bowl before topping with the fajita mixture. Drizzle with dressing and top with avocado if you actually live in a world with good avocados.
You can mix it all together in a bowl first and serve from there, but I find that all the heavy stuff just goes to the bottom, and if you aren’t eating it in one sitting, the lettuce will inevitably get soggy. The method above avoids all that.