When I traveled to Spain on my honeymoon, I went absolutely ape-shit on the concept of tapas the second I stepped foot in the country. Eating forty-five meals a day and mid-day naps were within the realm of what was socially acceptable, and I was prepared to integrate into the local culture ASAP.
I must’ve been on my tenth meal and ready for a siesta by the time I walked into this one tapas bar in Seville, a city in the Andalusian region that’s as rich in architecture as it is hot as hell. Now, when I’m ordering at a restaurant, I don’t like to over-think it. I scan a menu, have my gut pull me one way or another, and immediately point at an item and say “THIS!” And if I see the word avocado in the description, you can bet a zillion dollars that I’ll blindly order the Shit and Avocado Soup and immediately regret it.
Naturally, I ordered the Ensalada de Aguacate y Tomate from this particular bar, which roughly translates to Avocado and Tomato Salad. What came to the table was a delicious mess of diced tomatoes and avocado swimming in a pool of olive oil. I’d won the avocado lottery.
That day we’d eaten plenty of highly interesting and delicious Spanish treats. Salted cod croquettes. Tiny, battered and fried squid. Iberian freakin’ ham. And this stupidly simple salad became the highlight of the day.
Back at home, The Hubz and I tried to replicate it. I diced up some tomatoes and avocados, added some olive oil and… disappointed. It was okay, but it didn’t put the fire in our loins. We dug through the fridge for other ways to fix it and came up with some ingredients straight out of left-field: Surimi (imitation crab sticks) and miso paste.
And that’s how the flavors of Andalusia and Umami met, fell in love, got married, and had lots of delicious children. This is our favorite snack, salad, and appetizer that we make at home regularly. I only hate it because it makes me hate myself for eating all of the ingredients as I’m making it and being too full to eat the actual salad.
Recipe: Andalumami Salad
Prep time: 15 minutes
Cook time: 0 minutes
Number of servings: 2
- 3 hass avocados
- 3 roma tomatoes (or tomatoes on the vine)
- 6 surimi sticks
- 1/4 cup of olive oil
- 1 tsp of miso paste
- Take your crab sticks and tear them into strips. The easiest way it to just smear them between your fingers until they strip themselves off.
- Mix the miso paste and olive oil together until they’re pretty blended and easy to pour evenly
- Pour the miso/olive oil mixture over your avocado/tomato/crab stick bowl
- Cover and shake until well-mixed
- For best results, let it cool in the fridge for 15 minutes and serve