Avocado is the most perfect food.

Truly, it is.

I have wasted most of what was a perfectly gorgeous day. I spent most of this balmy, 80 degree day inside, watching cheesy action movies on Netflix and trying to make wonton popovers.

I have made plans to take a walk with my daughter.

We shall see what happens.

If I had spent my time wisely, my day would have gone like this:

1. Wake up, wake up daughter and husband

2. Go for a bike ride. (NTS: buy a bike first)

3. Have a picnic by the lake.

4. Yell at daughter not to put her feet in the disgusting lake.

5. Fly a kite.

6. Go home and make this dish.

*To be fair, this day really did happen, minus the bike ride (substitute one long, two mile walk around the lake)and it was a great day. We have a silk frog kite, just so you know.

Healthy, fun and active.

I will assume you can tell why those days don't happen all the time.

I like to pretend they do, though.

(And while I'm pretending, I think I'd also like a pony.)

Spicy Seared Salmon with Simple Guacamole

(Serves four)

Prep the salmon:

4 6-7 oz. salmon fillets

1 tsp each: ground cumin, ground oregano, kosher salt and ground pepper

1/4 tsp (or more if you like spicy)hot chili powder

Combine all the spices together to make a rub. Dry the salmon fillets with a paper towel, then rub with spice mixture.

Make the guacamole:

4 fairly ripe (not overripe) Haas avocados

2 TBSP minced garlic

1/4 cup fresh lime juice

4 cherry tomatoes, quartered

Salt to taste

cilantro leaves (optional)

Hull out the flesh from the avocados, roughly chopping into cubes. Put all ingredients except tomatoes in a ziploc bag, squeeze all the air out of the bag and then seal it. Then commence with smashing the ever-loving bejeesus out of the bag (that is the technical term), until your guacamole is the right consistency. I like mine still chunky. Adjust salt for flavor, add more lime juice if necessary. Squeeze contents out of bag and mix with tomatoes. Cover and refrigerate until the salmon is ready.

Sear the fish:

4-5 TBSP olive oil

Heat a heavy skillet on medium-high and coat with olive oil. Right before it begins to smoke, add the spiced salmon fillets to the oil, letting each side cook for about 4-6 minutes per side. Do not turn the fish more than once. If you are worried that the fish might stick to the pan while turning, spray your spatula well with pan spray before flipping. Once the salmon is seared, remove from pan and top with the guacamole. Perfect!