Shake it up baby; or, Avocado mash with mustard seeds


For the longest time, there was a huge paper-mache avocado in the English Dept mailroom. Why? The world may never know.

For the longest time, there was a huge paper-mache avocado in the English Dept mailroom. Why? The world may never know.

Well I can mash avocado (mash avocado!)

Well and it’s with a twist (do it with a twist)

Woh tell me baby (tell me baby)

Do you like it like this (bet you’ll like it like this!)

Here’s a variation on classic guacamole from Heidi Swanson of 101 Cookbooks, in her fantastic, solid cookbook Super Natural Every Day. It’s FANTASTIC, people: deeply flavored and savory in a way that regular guacamole isn’t. Classic guac is bright, cheerful, and cool; this one is smoky, warm, and complex. Done up with coconut oil (or ghee), toasted mustard seeds and onion, garlic, and curry, it’s offers a completely different side on avocado mash. As with all guacamole, the key is not to over mix: I love a substantial, whole-foods dip, and seeing that delectable avocado ombre rather than the typical uniform gray-green.

Bring this to your next party; make friends. Or make it just for you; treat yourself. Happy weekend, everyone. (And happy birthday to my sister Ali!)

Avocado & Mustard Seeds, from Heidi Swanson’s Super Natural Every Day

  • 2 (perfectly) Ripe Avocados, pitted + flesh scooped out
  • 2 tsp Fresh Lemon Juice
  • Scant ½ Tsp Kosher Salt
  • ½ cup Coarsely Chopped Fresh Cilantro 
  • 1 Tbsp Coconut Oil, (or ghee, clarified butter)
  • 1 tsp Brown Mustard Seeds
  • 1 small Onion, chopped finely
  • 2 Garlic Cloves, chopped finely
  • 1 tsp Curry Powder

1. In a medium sized bowl, lightly mash the avocado flesh. Add in the fresh lemon juice and salt and mix lightly. You want to leave it very chunky. Set aside.

2. In a skillet over medium heat, add the oil. When skillet is hot, add in the mustard seeds and cover with a lid (the seeds will pop). Once the seeds stop popping, add in your chopped onion and sauté for 3-4 minutes on low. Once the onions are translucent, add in the garlic and curry powder. Stir well and heat for another few minutes.

3. Remove from heat and gently stir in the avocado mixture. Be careful not to overmix. Serve immediately, warm, with naan, lavish, crackers, bread, or homemade tortilla chips (below).

Note: This spread starts to brown in the fridge after an hour. I would suggest making a half batch if you don’t think you will consume it within a day.


3 thoughts on “Shake it up baby; or, Avocado mash with mustard seeds

  1. Melbourne is a city that loves its mashed avocado (or “smashed avo,” in local parlance.) I’ve seen it with feta, with goat’s cheese, with mint, with basil, with chili, with artichoke heart and fava beans and English peas. This may finally be a variation I *haven’t* seen!

    • Sounds like Melbourne’s got it right! I like the idea of (s)mashing the avocado with other green vegetables like fava beans and peas… Will have to give that a try.

  2. Pingback: Because Fútbol; or, World Cup party food | A Kitchen of One's Own

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