Force-Fed Myself This Onion Avocado Salad, Body and Mind

20250508 #breakfastdiary 1395, 7°C/clear Couldn't sleep with one thing and another on my mind, and my body and mind feel like they're floating in midair. This avocado salad has long been enjoyed in the Caribbean and the Andes region — the creaminess of the avocado, the crunch of the onion, and the brightness of vinegar and oil coming together in harmony. I force-fed myself this roughly 400kcal onion avocado salad, body and mind.

1 avocado, 1/2 onion, salt, pepper, red wine vinegar (glug glug glug glug glug), olive oil (glug glug)

1. The avocado is perfectly ripe. Peel and slice into long pieces. 2. Peel the onion and slice into rounds. 3. Arrange the avocado and onion on a plate and sprinkle with a little salt and pepper. 4. Pour on red wine vinegar — glug glug glug glug glug — and olive oil — glug glug.