AVOCADO SMASH
Provided by Stephanie Izard
Time 10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Cut the avocados in half and discard the pits. Using the tip of a paring knife, score the avocado flesh into medium squares. Use a large spoon to scoop out the cubes into a bowl.
- Add the lemon juice and salt. Mix, smashing gently with a fork or spoon. The dip should be chunky and well combined.
OG AVO SMASH
Make and share this OG Avo Smash recipe from Food.com.
Provided by Dan Churchill
Categories Onions
Time 12h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- To make the pickle mix, combine all ingredients in a bowl and allow to pickle overnight or a minimum 2 hours.
- For the avoidance smash, combine ingredients in a food processor or blender and blitz until smooth.
- To assemble, spread avocado on toasted sourdough and top with pickle.
Nutrition Facts : Calories 365.9, Fat 22.6, SaturatedFat 3.3, Sodium 332.5, Carbohydrate 41, Fiber 9.2, Sugar 7.9, Protein 7.2
AVO SMASH
This avocado-Meyer lemon spread will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation.
Provided by Nick Korbee
Categories HarperCollins HarperCollins Condiment/Spread Condiment Avocado Lemon Juice Quick & Easy
Yield Makes 6 cups
Number Of Ingredients 3
Steps:
- Halve, pit, and peel the avocados. In a large bowl, use a fork to mash the avocado halves. Remember that you aren't making guacamole! The smash should have some funky chunk to it, with some smooth parts, some baby bits, and a few big mama bits! Add the lemon juice and salt and give one final mix to combine.
CAFE STYLED SMASHED AVOCADO
Steps:
- Toast bread to liking.
- In a small bowl roughly mash avocado, feta and pepper until just combined.
- Add cherry tomatoes and mix.
- Spread avocado mix on hot toast and drizzle with balsamic vinegar. Serve immediately.
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- Roughly chop the avocado and place in a bowl with chopped dill, mint, sea salt, pepper and lime or lemon juice. Smash roughly with a fork, then lightly toss with most of the crumbled feta.
- Pile on to hot toast (buttered or brushed with extra-virgin olive oil), and scatter with remaining feta and extra dill or mint.
- Toss the cherry tomatoes and finely sliced onion with extra-virgin olive oil, sea salt and pepper and serve on top or alongside.
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- Tomatoes: Drizzle tomatoes with a little oil and sprinkle with a pinch of salt and pepper, then place in the oven at 200C/400F for around 10-15 minutes, or until the skin begins to wilt.
- Avocado: Meanwhile, in a bowl combine avocado with extra virgin olive oil, lemon juice, salt & pepper. Lightly smash with a fork. Place to one side.
- Toast: Brush both sides of the sourdough with oil then place in a scorching hot griddle pan until little charred on both sides. Can broil under the grill if you'd prefer.
- Eggs: Bring a pot of water to a very gentle simmer. Crack an egg into a small bowl or ramekin then gently lower in the egg. Quickly repeat with the other eggs. Cook for 2-3 minutes until slightly firm but still with a visibly runny yolk. Drain with your ladle and place on paper towel to absorb unwanted water.
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