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Avocado mash with red pepper flakes, red onion, and radish toasts recipe

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Ingredients

Adjust Servings:
2 ripe Hass Avocados , halved and pits removed)
½ Lemon Juice (about 2 tablespoons)
Pinch of crushed Red Pepper Flakes
½ teaspoon Kosher Salt or sea salt
¼ teaspoon ground Black Pepper
1/3 cup (50 g) finely chopped Red Onion
3 Radishes , finely chopped (about 1/3 cup / 40 g)
2 cloves Garlic , smashed and very finely chopped
8 slices multi-grain Bread , cut on the diagonal and toasted

Avocado mash with red pepper flakes, red onion, and radish toasts recipe

  • Serves 8
  • Medium

Ingredients

Directions

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Avocados are available year-round, but are mostly thought of as warm-weather fare. This delicious and nutritious riff on guacamole gets a speck of heat from red pepper flakes and pumped-up color and crunch from fresh red onion and radishes. Serve it on thick slabs of toasted multi-grain bread for a maximum-nutrition breakfast (or snack) punch that will keep you energized for hours. Keep in mind that avocados discolor when exposed to air. It’s important to get the lemon juice into the mash immediately, which helps prevent discoloration. Also, make within a few hours of service time and store with plastic wrap pressed against the top of the mash so it cannot be exposed to air. It’s best to serve immediately, however, and at room temperature.

Steps

1
Done

Delicately scoop the flesh of the avocado out of each half and place in a bowl. Mash, using a fork or manual masher (Basic Mashing Tools), with the lemon juice, olive oil, red pepper flakes, salt, and pepper.

2
Done

Stir in the onion, radishes, and garlic to combine. Cover tightly (against the mash) with plastic wrap and keep at room temperature for up to 3 hours, or refrigerate overnight.

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