And I am back again with my favourite ingredient - avocado. This time it's paired with my new favourite - arugula. Well, I used arugula before, but only recently I fell in love with this fresh, peppery, a little bitter, spicy and even a tiny little bit garlicky green. It has the most refreshing and complex flavour that I found in any lettuce, cabbage or other salad base ingredient. It's absolutely amazing and it pairs just wonderful with buttery avocado. I really think it's a match made in heaven: buttery avocado and spicy arugula... mmm... The salad is very easy with no real proportions, but it's really really good.

recipe very literately adapted from carina-forum

• Arugula
• Avocado
• Thyme
• Oil (olive, sunflower, or even avocado oil)
• Freshly squeezed lime juice
• Sea salt
• Lots of freshly ground black pepper

In case if you were wondering what was that green thing in the background in my Homemade Tortillas post, it was Avocado Hummus. Since I am currently addicted to avocados, I just knew that I had to try this recipe when I saw it. I can't say that I like hummus very much. I mean I can eat it and enjoy it, but it's not something I usually crave. This recipe was a bit too much on a hummus side for me, so I think it would be better with a little less chickpeas and a bit more avocados. So, here's my less hummus-ey version, but all the ingredients can be increased or decreased based on your personal taste.

recipe adapted from carina-forum

• Chickpeas, drained and rinsed - 1/2 to 1 can (add more or less depending on your love for chickpeas and desired taste)
• Avocados - 2 small
• Tahini paste - 1 tablespoon (optional)
• Lemon juice - 2-3 tablespoons (to taste)
• Olive oil - 2 tablespoons
• Water - enough to thin the dip to the desired consistency (3-5 tablespoons)
• Salt, pepper

- Process all the ingredients except for te water in a food processor, until they become very smooth.
- Add some water to thin out the dip to the desired consistency.
- Season to taste.

It's a coincidence that I have two avocado posts one after another. I actually made that guacamole about six weeks ago, but only got around to posting it two days ago and now another avocado recipe is coming right away. I was thinking of waiting a few more posts before blogging about this one, but it's too good not to share. The weather is getting warmer here in Toronto, it's ok to not even wear a jacket now and then, and this soup is just a perfect lunch to cool off in the middle of a suddenly warm day. It's light, it's refreshing, it's delicious, creamy, luscious and filling soup, that's extremely easy to make. I just bought a bag of five small avocados and used one for this dish, so I think I'll be making it four more times in the near (very near) future. It's basically two ingredients: avocado and kefir, which is kind of like a Russian version of drinking yogurt, although not quite like it. You can usually find it in an organic section of almost any supermarket or you can substitute it by buttermilk or very thin plain yogurt.

recipe adapted from carina-forum

• Avocado - 1 small
• Red onion - 1 tablespoon chopped (1/4 small onion)
• Lemon juice - 1 to 2 tablespoons
• Cilantro - 2 tablespoons chopped
• Kefir - 200 ml (or more)
• Red pepper flakes - 1/2 teaspoons
• Salt, pepper

I was walking home ysterday and thinking about dinner. I knew I had to do something with one last avocado that was literally dying on my counter. Yes, I could just eat it out of a shell with a spoon, just sprinkled with a little salt and some fresh lemon juice, it would be so simple and, oh, so good, but I wanted something more out of that avocado. I really believed that it had something else to give me except for its pure buttery goodness. So, I was walking and I was thinking... Guacamole? No, not enough avocado and no tortiallas at home, besides, I had it twice last week already. And then it hit me! I remembered how in my last post about Strawberry Shake with Tofu I said that the consistency of that concoction reminded me of a mousse after it was chilled in my fridge. Ta-da!! And hence this recipe was born!!

I really loved my "invention"! It was light and airy, but without added calories of whipped cream and/or cream cheese. The tofu taste was completely masked by the taste of avocado and lemon juice, but it added a so much needed lightness to buttery and rich avocado.

• Avocado - 1 (1.5 would be better but I only had 1)
• Soft silken tofu - 125 g
• Garlic, crashed - 1 clove (or more)
• Lemon juice - 1/2 lemon
• Cilantro - to taste (unfortunately I only had a couple of leaves left, but I adore avocado with cilantro)
• Salt, pepper

- Put all the ingredients in a food processor and process until everything is smooth and well blended.
- Refrigirate for at least an hour.
- Serve with slices of baguette or some crackers.