Ingredients
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2 ripe Hass Avocados
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½ Lemon Juice
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Pinch of crushed Red Pepper Flakes
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½ teaspoon Kosher Salt
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¼ teaspoon ground Black Pepper
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1/3 cup (50 g) finely chopped Red Onion
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3 Radishes
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2 cloves Garlic
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8 slices multi-grain Bread
Directions
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
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1
Done
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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. |
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2
Done
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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. |
