We don’t have a very positive relationship with food fads at the Mill, but we also live by a “don’t knock it ’til you try it” philosophy (within reason!) so I had to take advantage of a day at home to whip up this nutritious but delightful lunch.
You will need:
1/2 Hass avocado
2 tsp lime juice
Good pinch salt
1/2 tsp chilli powder
2 slices of granary or other brown bread, toasted (I used homemade bread I had frozen in slices, popped straight in the toaster)
Optional: serve with a poached egg
1. Half your avocado, cutting around the seed and twisting it open. If you’re not making this for two, immediately cover the half with the seed remaining inside with lemon juice or lime juice, cling film and put in the fridge to help keep it as green as possible.
2. Whilst avocado is delightful, I don’t like it to taste too creamy, so I generally add a good punch of lime juice) which has the added benefit of delaying the avocado turning brown), a bit of salt and a kick of chilli to wake it up and round it off. Scoop out the flesh of the half you’re using, and mash it up in a bowl or on a clean chopping board until sort of spreadable but not too mushy- I like to leave some unmashed pieces for texture.