One of the perks of being a food writer is the abundance of cookbooks you can turn to for inspiration (such as pretty pictures) and fabulous stories and recipes.

If I had to, I’d be days in the kitchen cooking, writing and photographing the hundreds (yes, hundreds) of recipes I’ve been wanting to make.

Going down any bookstore cookbook aisle is pretty dangerous for me as I become increasingly aware of my smallness in the world of thousands of delicious recipes.

At the top of my list of recipes in my cooking queue sits this lovely and simple avocado appetizer. Adapted from an inspiring photograph in Gwyneth Paltrow cookbook, “My Father’s Daughter “ (referred to as “Bruce’s Dip” on Pages 208-209), my version offers a significant departure from her method of preparing the avocados and the ingredients in the dip itself.

I find that avocados have such an inherently creamy texture that I’ve decreased the suggested mayonnaise and increased the use of fresh greens, like green onions, for a higher fresh herb-to-mayonnaise ratio that I find just does the trick. Although my version may look like Gwyneth’s, the results are quite different.

For an appetizer that’s as easy to make as it is lovely, try these grilled avocados stuffed with a Dijon-spiced dip and capers to add a little perk to your daily plate.