SMASHED AVOCADOS
Provided by Guy Fieri
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Scoop out the flesh of 4 hass avocados into a bowl and smash with a fork. Add 1/2 cup pico de gallo (recipe below), 1 tablespoon extra-virgin olive oil, 1 teaspoon kosher salt and 3 or 4 grinds of pepper; stir well. Cover with plastic wrap touching the surface (to prevent the top from turning brown) until ready to serve. This is best eaten soon after making it, but you can refrigerate it overnight if necessary.
- Pico De Gallo: In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.
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.
GAZAN SMASHED AVOCADOS
Avocados grow throughout the Gaza Strip, and in this recipe from Yasmin Khan's Zaitoun, they're paired with garlic and green chile for a spicy side dish--think of it as a Gazan guacamole. Use the ripest avocados you can find here, as those will give the creamiest results.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 9
Steps:
- Halve avocados lengthwise and remove pits; spoon flesh into a bowl and mash with a fork (you want a bit of texture, so don't feel the need to get it completely smooth).
- Add garlic, chile, lemon juice, yogurt, and oil. Season with salt and pepper; stir well. Taste and adjust seasoning with more lemon juice or salt as desired. Sprinkle with sesame seeds and sumac; drizzle with more oil. Serve immediately.
POACHED EGGS WITH SMASHED AVOCADO & TOMATOES
Keep yourself full until lunchtime with this healthy breakfast boost. Delicious avocado serves as a butter alternative and goes well with a runny poached egg
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 6
Steps:
- Heat a non-stick frying pan, very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised. Meanwhile, heat a pan of water, carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny.
- Halve and stone the avocado, then scoop out the flesh and smash onto the bread. Add the eggs, grind over black pepper and add a handful of rocket to each portion. Serve the tomatoes on the side.
Nutrition Facts : Calories 385 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
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