This is the other stuff that I ate tonight- after a month without farmer's markets, my last visit resulted in so much produce that every meal must include at least one bowl of greens. Even breakfast.
Oh, it's the most wonderful time of the year: peewee avocado season. Itty-bitty avocados are now $1 a pound- that's a buck for like six! After one has exhausted all reasonable recipes for avocados, one becomes... creative.
This is good enough to make if you don't live in the tiny part of the world with peewee avocados. It's pretty tasty on salad, broccoli, lentils, artichokes, sandwiches, lots of things that aren't actually vegan.... It's like super double good mayonnaise with an avocado base instead of eggs.
Peel one clove garlic. Remove the bottom of the bulb. Drop into a food processor with 1/2 tsp salt, 1/2 tsp sugar, 1/2 cup olive oil, the juice of two lemons, and one peeled and pitted avocado (or two peewee avocados). Blend until smooth. Eat.
This will stay emulsified overnight- I'm not sure how it'd do after 24 hours, because it never lasts that long.
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