I turned 34 a few weeks back and life has been a roller coaster ride of highs and lows since. I kicked it off with relaxing weekend trip to Palm Springs with my sweet hubby and our crazy dog. It was a long overdue escape, filled with a whole lot of nothing but lounging poolside and bottomless Palomas. It was glorious. The past week I’ve dipped down in the lows. I won’t bore y’all with the details, I’ll just share my shopping list and let you fill in the gaps.
After a trying and exhausting week, a belated birthday package arrived from my bestie in Portland. It was filled with hand selected, heartfelt gifts that only a best friend could curate. The last thing I unpacked was a teeny tiny heart shaped gold necklace, which I thought was sweet but I knew there had to be more to it. Upon closer inspection, I read the 8 point engraving and practically squealed with joy. Partially because of the inscription, but mostly because the bond with my bestie is solid gold, she gets me and somehow always cheers me up just when I need it.
She coined 34 to be the year of sweet and savory, perfectly summed up by the necklace. In keeping with the theme, I’ve embraced my savory side and came up with this recipe for Broiled Avocado and Tomato with Pepitas. The recipe involves broiling a rich, creamy avocado with a sweet kiss of agave syrup, a blistered tomato, toasty pepitas, spicy red pepper sea salt and a drizzle of hot sauce. It’s a simple combo of savory flavors, diverse textures and vibrant colors. I like to pair my Broiled Avocado and Tomato with Pepitas with a side of salty tortilla chips and a crisp, cold bottle of Topo Chico. So much yum. It’s a hot mess of a savory treat, the type best devoured with a bestie who wont judge you for eating like an animal and loves you for both your sweet and savory sides.
- avocado - 1
- plum sized tomatoes - 2
- pepitas - 2 tablespoons
- spicy (or plain) sea salt - 1/2 teaspoon
- agave syrup - 1/2 teaspoons
- olive oil - 1/2 teaspoon
- hot sauce - a drizzle
- Begin by toasting the pepitas in a cast iron skillet over moderate heat, stirring constantly, until puffed and golden. About 4- 5 minutes. Set aside.
- Set oven to broil. Halve the avocado and brush the tops with agave syrup. Place the avocado and tomatoes on a baking sheet and drizzle the tomatoes with olive oil. Place on the middle rack in the oven and broil together for 3-5 minutes, until the avocados start to blacken and bubble and the tomatoes begin to blister and split.
- Transfer avocados to a plate and top with tomatoes, toasted pepitas, spicy sea salt and a drizzle of hot sauce. Serve with warm salty tortilla chips and a crisp bottle of Topo Chico. You will also need a fat stack of napkins, this is savory treat is a hot mess.