Spicy Avocado Spread

I love everything-avocado! (Or is it avocado-everything?) Sliced on sandwiches, in a big salad, chopped in egg or tuna salad, in tacos, on omelets. . .lots of possibilities. People put them in strawberry-banana-pineapple smoothies as well as green smoothies. Peeled-halved and grilled with a burger, I've even heard of avocado ice cream, but I'm not sure how that would be.  This is something I put together a couple days ago but didn't photograph or write it down, so I had to make it again, oh darn 😉 The first time it also had a tablespoon each of dill and sweet pickle relish, but I think I like it better this way.


  • 1 ripe-yet firm avocado
  • 1T coriander chutney
  • 1-2t fresh lemon juice
  • 1 lg. clove garlic - minced
  • a sprinkle of salt, cayenne and black pepper
  • 2-3T mayonnaise or sour cream to hold it all together - today I used a little of each


Mash the avocado in a small bowl, with a fork, then add the rest of the ingredients and continue to mash to combine everything well.  This is a little different twist on Avocado Toast, spread on a grainy-seedy piece of Norwegian crispbread. Top with a sliced 12-15 minute steamed (hard boiled) egg and a little sprinkle of salt and chili powder.  Chili powder, egg and mayonnaise go really well together. I discovered this by accident making potato salad one day. My mom used to garnish hers with parsley, radish roses and a sprinkle of paprika. Ooops  no paprika, so I used chili powder. . .(and I haven't used paprika since!)


Tonight this was an early football dinner while watching the Packers beat the Bears 😊

A glass of Beet Lemonade, was perfect with this. This is something I've only had locally, at The Duluth Grill. I make it at home now with lemonade/beet juice/club soda in a 2/1/1 ratio, and it's excellent!

Happy Sunday Everyone! . .Lin

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