Quick Mexican Side: Avocado Voila!!!

What a relaxing few days!! This past Friday-Sunday, I had a wonderful opportunity to just hang with my besties and I jumped at this rare chance where all three of us are together. Mrs. Fincher and I made the drive to Little Rock and declared the weekends beginning, on our arrival around 8pm Friday.4

As Lindsay (Mrs.Irvin), mentioned…we hit some estate sales, dropped in at Scallions, and made ourselves a worthy “Pinterest Feast” for Saturday’s dinner.! Scallions, an artsy lunch café in “the Heights”  had just what our appetites needed after a few hours of shopping and trying to escape the humidity and rain. My tuna sandwich that came with chips and a cup of cheese soup, was delicious and great comfort food for the chill that had arrived (and soon dissipated with the disappearing parched earth).

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We were served by the owner of Scallions who was kind to let us sit and eat (thirty minutes before closing). The atmosphere was oh so cozy and could be described as casual quaint. I appreciated the local artists’ paintings that were scattered across the plain but clean white walls and thought it a great way to support and promote local talent.


For Saturday’s tuna taco dinner, Lindsay created a fruity cocktail, Kristin of course had dessert, and I came up with a quick and easy side to go alongside any Mexican inspired meal.


– 1/2 cup chopped red onion



-2 avocados

-garlic salt

-1/2 cup chopped tomato (cut out all flesh & seeds inside and dispose)

-lemon juice

-rice (made beforehand)



Directions: mix tomato, onions, avocado and 1/4 cup of lemon juice in bowl. The lemon juice helps keep the green color in your avocado so that it does not turn brown. Then add salt, pepper, and garlic salt to bowl and mix well. For spice measurements, I just add until it tastes how I want it. (1/2 teasp0on salt, 1/4 teaspoon pepper, and 1 tablespoon garlic salt) Upon completion….cover with seran wrap and place in fridge to stay cold.

Next place your cooked brown rice in washed and empty yogurt cups. Leave in the yogurt cups for at least 5 minutes. This will help set the shape that the rice will take on. You can actually use any small shape…it could be a cookie cutter, or a small Tupperware dish. Just make sure there are enough to make one for each person that will be eating. Once set…turn upside down onto your serving plate. Place a ice cream scoop of avocado on top, and top with a halved cherry tomato. Avocado Voila!!! Enjoy

3 thoughts on “Quick Mexican Side: Avocado Voila!!!

  1. I’ve never eaten rice with guacamole before. Really interesting idea… fabulous presentation! Did you season the rice, or is it just plain? So glad that you girls had an opportunity to escape together for the weekend! x

    • I had not either… and it goes together really well! The rice I left plain, because I didn’t want my guacamole to compete for flavor. It was a great balance of taste, and you should definitely try. Let me know how you like it:)

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