Smashed Avocado with Red Onion, Lime and Mint

How do you avocado?

It’s summer here in New Zealand so avocadoes are back on the menu. Since they’re in plentiful supply (no longer $7+ for a single avocado…) I’ve been enjoying them every which way.

My favourite way, however, is definitely smashed which I have been able to incorporate into almost every meal. I have it on toast with poached eggs for breakie, served on top of roast eggplant with roast tomatoes for lunch and mix it through rice and (jalapeno fried 😉) chicken for dinner. Since I’ve cut back my dairy intake, I’ve also been substituting sour cream for smashed avocado and serve this with my Chili Soup.

Since I’ve been eating smashed avocado on the daily, I’ve had plentiful opportunity to perfect my recipe. After doing all the hard yards for you, I found the perfect flavour combo and fine-tuned the ratios to bring you smashed avo perfection.   

Smashed Avocado with Red Onion, Lime and Mint
Serves 2
Time: 15 minutes

1 Large Avocado
Half a red onion
Juice of 1 lime
Handful of mint
Salt
Pepper

Finely dice the red onion and place in a bowl. Squeeze over the juice from the lime and set aside for 10 minutes. By marinating the red onion in the lime juice, the red onion will slightly lose its bite, creating a more mellow flavour.

After 10 minutes, finely dice the mint and add to the bowl. Next, remove the skin and stone from the avocado, adding the flesh to the bowl. Using a fork, mash the avocado, stirring through the onion, lime juice and mint. Add salt and pepper to taste and serve.

Ideas to serve.

While this is great on toast (especially when topped with a poached egg) I also often serve this with my chilli opposed to sour cream. If you’re after something a little different, slice an eggplant in half, lengthways, and roast it in the oven with some cherry tomatoes. Top the roast eggplant with the smashed avocado and roasted cherry tomatoes.