The problem is that it's a very very large tree, the ripe avocados have a long distance to fall, and when they do they hit a brick patio, and 90% of them crack open, get smashed, or otherwise lose their food appeal. Oh, and they drop like bombs onto the roof outside our bedroom window at night and scare the bejesus out of us. So don't be too jealous of my tree.
I looked it up and apparently this is the start of California avocado season.
I arranged slices of ripe avocado, sections of red grapefruit, and wide ribbons of prosciutto on a plate. The dressing is an extra tangy combination of lime juice and olive oil, and then I dusted the salad with lots of black lava salt.
Have you tried Black Lava Salt? It gets its color from natural black volcanic charcoal, and it's very striking. I found mine (where else?) at the farmer's market.
Don't forget to check back tomorrow, Tuesday, to see what's cooking from the Muy Bueno Cookbook Spotlight, and be sure to leave a comment to be entered to win a copy of the book!