1. the uglier the better. Not sure where I first heard this, but it’s true.
2. the softer/mushier it is, the faster you need to use it. But too soft and mushy and it could be bad inside. The harder ones that have no give will need to spend some quality time on your countertop before they can be cut and used.
3. check under the stem (the little brown nub at the top) and if it’s green, it should be green and ripe inside. If it’s brown, no go.
4. to prolong the life of an avocado/slow the ripening process, put it in the fridge once it feels soft enough to use. I’ve eaten ones that have spent a few days in the fridge.

Once you’ve found some good ones, make yourself some guacamole, avocado toast, or whip it up with some fruit into a smoothie bowl.

After countless acai bowls, both at home and overseas, I finally mixed it up and the outcome could not have been better.

Use whatever fruits and vegetables you have in the fridge — it’s a great way to use up odds and ends actually — just make sure you have something like an avocado and/or almond butter, so the base is thick and creamy. If you cringe at the idea of slurping an avocado, not to worry, it barely messes with the flavor while still adding a beautiful texture.

I snuck in lots of powders and supplements, too, just like I would in a smoothie I would drink out of a cup. Bee mana and The Beauty Chef’s Glow powder are two of my most recent favorites.

Then, top it off with whatever fun goodies you like. I used hemp seeds, yogurt chips and cacao nibs for this one. Next time, I’m going to add chia and flax seeds, and maybe some chopped up almonds and walnuts, too.

Especially not today, either. It’s Cinco de Mayo! I usually prefer my tequila on the rocks with a splash of fresh lime juice and agave… but if you want to spruce it up a bit or are looking for a last minute concoction for a fiesta tonight, you should try my Spicy Mamita or Sweet Mexican Sangria.

You’ll need some food, too.

Start with guacamole or perhaps some scorching scallop ceviche, which takes about 3 minutes of prep and is always sure to please.

Follow that up with my favorite Mexican corn salad (add shrimp and avocado if you like) or go the fish taco route: with simple slaw avocado cream, ceviche, or roasted shrimp. The possibilities are endless… and hopefully (at least for tonight) the tequila is too.

All you need is kale, avocado, lemon, and sea salt. I added a little extra virgin olive oil cause I only had one lonely lime laying around and it needed a bit more liquid. (The lime by the way, was great — but I bet lemon would be even better a la Rina.) She also sprinkles it with parmesan cheese but since I don’t eat dairy I decided to add some pumpkin seeds. The crunch (and added antioxidants) were a perfect addition.

I’d love to hear what you put in your kale salad, or how you prepare yours — so let me know. Either way I can’t think of a better, healthier meal that takes less than 10 minutes to make.

Following up on last week’s strawberry, pea, almond creation I bring you this delightful cucumber, tomato, onion, and herb extravaganza. The best part about both of these salads is that you can easily tailor it to your liking: pick and choose the amount of each veggie (more tomato, less onion) and add whatever protein on top to round out the meal. For herbs I used basil and thyme because that’s what I had on hand — but any fresh green from your garden or market would be delicious in this salad. I bet parsley and/or cilantro would be perfect here.

To my herbs and veggies I added a diced avocado, a bit of olive oil, red wine vinegar, fresh lime juice — and voila! B loved it too. He raved about this meal long after the dishes were done, and he never used to be a salad guy. I still wouldn’t classify him as such, but he’s getting there. Amazing what a little fresh herb and citrus will do to a previously Serious Sweet Tooth. Nature’s candy!

The payoff? B not only told me this was his favorite dinner party meal yet, but he also confessed this: “I realized this was going to be my first time ever having tacos without cheese — and I was nervous — but they really didn’t need it. The slaw and avocado cream were more than enough flavor.”

So it passes the true litmus test: my meat and dairy eating boyfriend loved the no meat, no dairy meal.

And don’t worry about the prep time — the best part of this meal was that I could make everything well in advance — the fish marinade, simple slaw and avocado cream. (And I even think it got tastier while in the fridge for a few hours.)

Next time I’m going to make the tortillas a little crispier and have more toppings on the table — maybe some peppers? — let me know in the comments what you put on your fish tacos.

There were plenty of other exciting flavors in the meal — starting with the chile-lime cashews — and followed by the delicious mango, cucumber, jicama salad, which I’m going to post tomorrow. Stay tuned for that recipe — and others! — there are still 3 more parts to this Mexican fiesta dinner party extravaganza.

PS: another reason to make your own guac at home — Grub Street says you’re shelling out big $$$ for it at your fave Mexican joint.