I decided to make a low carb Taco Salad for tonight’s dinner. Pretty straightforward: lettuce, seasoned lean ground beef, low fat cheese, black beans, lite sour cream (mixed with salsa for the dressing), olives, tomatoes, avocado (had to sub pre-made guacamole) and green onions. We have this salad frequently, alternating between gilled chicken breast and ground beef.
While gathering up ingredients at the store today, I became obsessed with this question:
WHERE ARE THE RIPE AVACADOS!
I live in the city with many grocery stores nearby, and I shop frequently. Every 2-3 days to be exact and sometimes everyday. The avocados at the store I visited 3 days ago could have easily been used for batting practice or pool. The avocados at the same store this afternoon were in the same condition. Now, if I had purchased an avocado on my previous visit (as I should have) it would now be pretty close to being perfectly ripe. So I am very curious…. What do they do with the ripe avocados! I could go to the same store everyday this week and I know for certain, I would not find a ripe one! Are you as perplexed about this as I am? You could argue the same is true for tomatoes, melons, pineapples and bananas, but it really isn’t. These items are always available in varying stages of ripeness. That is why I am so dismayed by this whole avocado thing! (I do have a resource in the form of a day old produce market, that always has ripe avocados. I just resent making an additional trip for one ripe avocado.) To make this even more complicated, I found the same thing to be true in Hawaii and California, the home of many of the avocados we consume! Any insight you can share, is really appreciated!
The great grocery conspiracy must be fairly well organized, because every so often I’ll pass a display of avocados that are so soft they can barely hold their shape, and the store is selling them for, like, $1 each. Maybe they take turns for who to dump the ripe ones on.