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Avocado Roses, Beauty, and the Little Things

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avocado roses

This has been a tough week for so many people…With so many hearts broken in our hometown and beyond, what we’d like to see is less violence and anger and more flowers, specifically avocado roses.

avocado roses

Flowers? Avocado roses? Well, there may not be much that a food blog can do, but what we can do is help people find beauty in small things, even everyday food. Which would make you feel a little more special – a half an avocado sitting on your plate, or a beautiful avocado rose? This week, we’re all about the roses.

Coincidentally, we just got back from the International Food Bloggers Conference, where we had a chance to meet Lisa Lin of Healthy Nibbles and Bits. Lisa led us all in a tutorial on making avocado roses – and it’s really quite simple. We realized what we’ve been doing wrong for so long in slicing avocados is making the slices too thick. But if you keep the slices to 1/8 inch or even less, your avocado is much more flexible and shape-able.

avocado roses

Some of the fancy avocado twists and turns that my friends made at the IFBC conference

Briefly, you slice your avocado in half, take the half without the pit and carefully pull off the peel, and then wipe down the avocado with a paper towel to smooth any imperfections. Then take a sharp knife and make clean 1/8-inch slices all the way down the half-avocado cross-wise.

avocado roses

Next, you fan out the avocado slices into a long, even line.

avocado roses

Then carefully curl one end into the other, and close it all up. Voila! Avocado rose!

avocado roses

Of course you are probably thinking, “Who has time for this?” – and you may be right, it’s a few extra minutes. But if you think about it in terms of taking just a few extra moments to make something extra-special for yourself or someone else, it’s like adding a little beauty to someone’s life that hadn’t been there before.

avocado roses

So… what did I make myself for dinner tonight? This very salad, made up of a single avocado rose topped with an edible marigold, and then dandelion greens, yellow corn, peppers, and cherry tomatoes. I drizzled it all with some extra-virgin olive oil and a pinch of sea salt, and dinner was done. Simple and pretty, and it felt like a little gift.

Here’s wishing you and yours much comfort this week, and beauty in the little things.

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