Simple Supper: Avocado on Toast

Yes, I say "supper".  It's very British of me... ok, midwestern, actually.  But what else would you call your evening meal that's more than a snack, but definitely less than a dinner?

This is what I had tonight:

Avocado on Toast with Ham
2 slices bread (my favorite: sprouted wheat)
1 medium avocado
1/2 lemon or 1-2 tsp lemon juice
2 slices ham

1. Toast bread.
2. Half avocado and scrape out of husk onto a plate. Sprinkle with salt and lemon juice.  Mash with a fork till juice is all mixed in and avocado looks like guacamole dip.
3. Spread avocado on sliced bread.  I like it thick, so 1 avocado doesn't last more than two slices.
4. Place ham over avocado.
5. Enjoy!

In Chile, this is a common light supper accompanied by the ubiquitous cup of black tea. Mmmmm... :)

Brown Guacamole - Yuck!

I got a side of guacamole to eat with some tortilla chips.  Though it was bright green when they dropped it in the sack, by the time I sat down to enjoy it at my cubicle, all the little airpockets had started turning brown.  Fortunately, I thought to grab a few lemon wedges from the drink station when I got my fork and napkins!

So, here's the tip: squeeze some lemon juice into your guacamole to keep it from turning brown.
Ratio: 1-2 tsp lemon juice / 1 cup of avocado (guacamole)

I don't know exactly how lemon juice delays the oxidation.  It's got something to do with how the ascorbic acid from the lemon juice (or any other fresh citrus juice) interacts with the oxygen in the air.  My friend Mandy the science gal could probably explain it. 

I do know that this works on all fruits that turn brown when exposed to air -- yes, avocado is a fruit, as are tomatoes, pumpkins, squash, etc.

The lemon wedges they serve with iced tea and water come in very handy when I want to take home my guacamole without it turning brown.