avocado smash
I’ve been making this avocado smash as an accoutrements to most meals I cook as of late. It’s tasty piled on top of toast or a plate of veggies, sandwiched between two pieces of [gluten-free] bread or scooped on top of a salad. It takes less than five minutes to whip up and keeps you satisfied.
Being in a foreign city, I spend lots of time oohing and aahing over new places and sites. Before I know it, it’s dark and I need to cook dinner. I’ve been gravitating toward quick, easy recipes for most nights…this is my favorite one to heap on a pile of this avocado smash.
This recipe is from Anna Jone’s A Modern Way to Cook. She organizes recipes by the length of time it takes to prepare them. I always tack on a few minutes or so to each recipe because I tend to take longer than the suggested time. But in this case, five minutes is really all it takes!
Anna uses cumin seeds instead of the ground cumin, but it’s what I had on hand. I have prepared this recipe with the juice of a full lemon when I didn’t have a clementine or orange on hand, and it still tasted good. But I do like the combination of the cumin and orange-y flavor. If you’re not a fan of olives or the garlic, just leave them out and no harm done to the recipe.
Please share your comments and substitutions below!
Bon appetit,
x Mary
Avocado Smash
This avocado smash is gluten-free and vegan. A quick recipe to pile on top of toast or a plate of veggies, sandwiched between bread or on a salad.
Serves: 2-4
Time:
- 2 ripe avocados
- 2 tablespoons organic tahini
- juice of 1/2 a lemon
- Juice of 1 clementine or half an orange
- 1/2 glove of garlic, minced
- 2-3 tablespoons sliced kalamata olives
- optional pinch of red pepper flakes
- 1/8 teaspoon cumin
- Salt and pepper to taste
- Roughly chopped dill and parsley, or other mixed herbs for garnish
- De-seed and scoop out the avocado halves into the bowl. Add the remaining ingredients—tahini, lemon juice, clementine juice, garlic, olives, cumin, red pepper flakes, and salt and pepper to taste. Mash the avocado mixture with a fork until you have achieved your desired consistency (I like it a bit chunky).
- Garnish with the mixed herbs. Serve on top of toast or a heap of veggies, between two pieces of bread, on a salad or use it as a dip.
