|Nutritional Guidelines (per serving)|
If you've got a ripe avocado on hand and aren't quite feeling like guacamole, this easy avocado spread recipe is a great alternative.
Mayonnaise lends a creamy texture and zippy tang that makes this an ideal sandwich condiment or dollop for fried fish, like this cornmeal-crusted flounder. You also can serve this kid-friendly recipe as a dip. Carrots, celery, jicama, radish, bell peppers, or chips would all pair nicely with it.
You can use a fork to mash the avocado and mix the spread, but if you're after a super-creamy texture, try using an immersion blender.
- 1 large avocado (ripe and soft)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon mayonnaise
- 1 clove garlic (peeled, smashed, and finely chopped)
- 1/2 teaspoon kosher or sea salt
Cut the avocado in half lengthwise. Remove the pit. Scoop the avocado flesh into a small bowl, and mash well with a fork or use an immersion blender for a super-creamy texture.
Add the lemon juice, mayonnaise, minced garlic, and salt. Mix well.
Serve immediately, or chill, covered, in an airtight container before offering with cut vegetables (carrots, bell peppers, cauliflower, etc.), crackers or pita bread.
Leftovers can be stored in an airtight, covered container for 1 to 2 days in the refrigerator, but keep in mind that it's best to enjoy this the same day it is made, as the mixture will take on an unattractive brown color due to oxidization.
Add a little zing to your next tuna melt, by spreading a couple of slices of crusty sourdough bread with this avocado spread. Top with tomato slices, a scoop of this Dijon mustard-enhanced classic tuna salad, and sharp cheddar cheese.
Are you hosting a party? Try a riff on the tea party classic and trade the butter in your cucumber sandwiches for this creamy avocado spread. Use white bread or pumpernickel, thinly sliced cucumbers, and fresh basil leaves.
Double down on the avocado in your next batch of fish tacos. Spread warm corn tortillas with a creamy avocado spread, then add grilled mahi-mahi, grouper, or snapper and top with salsa, guacamole or cubed avocado, and sour cream.
Have leftover brisket? Serve it up sandwich-style: slather ciabatta with a creamy avocado spread, add thin slices of brisket, a handful of baby arugula, sliced Roma tomatoes, and red onions.