Avocados Vinaigrette

As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.

Today: A new way to eat avocados, with only a spoon and some leftover dressing.

I recently made this very good citrus salad for lunch, and finished off the last bits of an avocado on the side. I cupped the partially-demolished avocado half in my hand, spooning a surplus of shallot vinaigrette into the vessel as you would a mignonette onto an oyster. Why don't I do this more often, I thought. And why don't you?

Here you go: Halve an avocado. Spoon some shallot-y vinaigrette into its belly button. Eat with a spoon. Add more dressing as necessary, spooning and spooning, until you are left with a weightless black shell of avocado skin.

More: Brush up on what to look for when you're buying avocados.

Eat this as a lunch component -- with a supporting cast of rice or boiled eggs or whatever -- or as a snack. Go back to avocado toast tomorrow. Or don't.

Tell us: How do you avocado?