Avocado Mash

chunky and creamy

Make your own restaurant worthy avocado mash, that you can spread on toast, sandwiches, dollop on some eggs or eat with a few chips. This mash is balanced with tangy citrus juice, creamy avocado and salted to perfection

Ingredients:

• Avocados - 3 each

• Lemons and Limes - 2-3 (3-4 tablespoons juiced)

• Salt - 1 tsp + sea salt for garnish

Supplies:

• Medium Bowl

• Small bowl

• Measuring Spoons 

• Chefs Knife 

• Spoon

• Pastry Blender (or Fork)

• Citrus Juicer

• Rubber Spatula 

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Recipe:

1. Citrus

   • Slice the citrus in half

   • Using your citrus juicer of choice, extract the juice and set into small bowl

2. Avocado

   • Place avocado in the opposite hand of your knife, or on a cutting board

   • Using the pit as a guide, insert your knife to the wide bottom of the avocado resting the blade on the pit

   • Rotate the avocado around the knife never disengaging from the pit, until you’ve cut around the whole avocado, set knife aside

   • Separate both halves the avocado and set to the side, repeat for rest of avocados

   • Squeeze avocado half containing the pit from the back side to pop the pit out

     • Please do not use a knife, ever, to get the pit out. If the pit is struggling to get out, use the spoon to help pop it out

   • Repeat this for the remainder of the avocados

   • Using the spoon, slide it between the inner layer of avocado skin and meat starting at the bottom (wider end) of the avocado

   • Scoop in a smooth motion going clockwise around the entire edge of the avocado, place contents into bowl

3. Mix

   • In the medium bowl add all the avocado halves you’ve scooped, citrus juices and the salt

   • Using a pastry blender (a fork can also work) begin mashing the ingredients together, just enough to break up the avocado in to small chunks

     • If you want smoother avocado mash, continue blending until desired consistency is reached

   • Using the same spoon from before, fold the mash over itself a few time to fully incorporate the ingredients.

   • Now add it to some toast, tacos, crackers or just use the spoon to eat it up, no judgement here

   Something We’ve Learned

   Storage tip, after making the mash, you can store in the fridge for up to three days, to avoid browning, lay a piece of parchment paper (or plastic wrap) on top of mash, be sure its physically touching all the surface area, when ready to eat, remove the paper and it should be free of any browning

   Plan ahead

   Do you have un-ripe avocados? Try placing them in compost bag with a banana - which release a natural plant hormone called ethylene- this will help speed up the process and get your avocados ready for mash in no time, should take 1-3 days to get them ripe and ready! Do you have too many ripe avocados? You can throw them into the fridge to preserve them in their prime for up to a week!