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What I Crave: Avocado-Banana Salad

I’ve always said that I’d try any food once, which is how I’ve managed to eat things like pig intestine (gross), duck blood soup (gross) and fried chicken feet (surprisingly good). Then there are other foods that I just think are weird, like tomato-flavored Jello (why!?), and peanut butter, tomato and bacon sandwiches (in all fairness, I’ve managed to evade this so far – I like my peanut butter with fruit (plum jam, please), and my bacon with lettuce and tomato – though I’m guessing I’ll try one soon enough).

When my in-laws visited last month, Roger asked his mom to make one of his favorite childhood dishes: Avocado-Banana Salad. I wrinkled my nose at the pairing, but agreed to give it a try. Then I took a second spoonful. And now I’ve spent the past month making this salad, because neither Roger nor I can get enough.

If you’re searching for a unique side dish to serve at a holiday meal or to bring to a friend’s potluck, look no further. This dish uses only five ingredients and there’s no cooking involved, so it’s perfect if you’re short on time but want to deliver high on expectations. Avocado-Banana Salad is beyond creamy, a favorite among children and adults (in our family, anyway!), and is deliciously tangy and sweet. And maybe that’s my favorite part about this side dish – it could also pass as a dessert.

Avocado-Banana Salad

Ingredients
1 avocado, diced
1 banana, diced
1 tbsp lime juice
1 tbsp sugar
3 tbsp cream (you can also use half-and-half, or probably even milk, but I use cream)

Instructions
1. Add diced avocado and banana to a bowl.
2. Measure lime juice, sugar and cream into the bowl.
3. Mix ingredients together gently.
4. Serve immediately.

Serves 2

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Jes loves to cook, though that’s been happening less frequently since she gave birth [to the most adorable little girl ever, ahem]. That’s why she likes this recipe: It only requires her to dice and stir. See what else is cooking at her blog, Chirky.com.