You say guacamole, I say avocado spread. I know they are not quite the same thing. But take it from someone who grew up in California eating avocados, this simple spread beats guacamole any day. And now that summer has rolled around, there are few snacks more refreshing.
Bagel places around the U.S. have caught on to the easy tastiness that is avocado spread (like the incomparable Bodos Bagels in Charlottesville or groupie-inspiring Bagel Rising in Boston). But its perfect place is in more of a bun and meat combo.
Though I can’t vouch for it on a standard ground beef burger myself, with fish, it is divine. The fatty avocado (good fats!) clings to the fish, unlike tomato-based salsa, which really just gets all over you. Another advantage over salsa or guacamole: the smooth texture lets you get an even helping in every bite. And it compliments the texture of flaky grilled fish so nicely!
One important note of caution: make sure the avocados are ripe. Otherwise, your dreams of creamy avocado condiment goodness will come crashing down around you as you try to mash something the consistency of raw potatoes.
If you can, buy your avocados a few days in advance and store them in a brown paper bag until you need them. If you are really short on time, put a banana or apple in the bag with the avocado. These fruits emit a gas that helps others ripen. But you should still make sure to get your avocados a day before you need them.
- four medium avocados (use six if they are tiny)
- two cloves of garlic
- two small limes
- Cut each avocado in half from top to bottom and remove the pit with a spoon.
- Spoon the flesh from the avocados into a tall serving bowl.
- Squeeze the juice from both limes into the bowl.
- Mash the garlic with the back of a wooden spoon until it becomes paste like.
- Add the mashed garlic to the avocado along with a half teaspoon of salt.
- Mix all the ingredients as well as you can and then mash the avocado with the wooden spoon until the mixture is smooth.