Avocados are one of my favorite foods ever but I didn’t start eating them until several years ago. Don’t ask…I don’t know why.
But since discovering these green beauties, I’ve never looked back. In fact, I’ve made this guacamole sooo many times, often weekly, I’ve definitely lost count. We love it, and often enjoy it in the morning on top of egg whites with a chipotle salsa. Deee lish!
When I saw this recipe for avocado tartare in Food and Wine magazine, I was intrigued. Admittedly, I like anything with avocado, but this seemed like such a unique spin on avocado, and indeed it is. I couldn’t stop eating it. Yes, it’s that good!
This is perfect food: simple, healthy and delicious (seems to be a theme going on around here for this past week).
Simply mix the base ingredients of dijon mustard, olive oil, lemon juice, jalapeno, red onion, parsley, capers, and a few drops of worcestershire sauce like so:
Then cut your avocado in half, dice in place, and then scoop out:
Fold everything together gently and enjoy! I served mine with whole wheat toasts.
Source: Food and wine
- 2 tablespoons olive oil
- 2 tablespoons minced red onion
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped capers (drained)
- 1 tablespoon fresh lemon juice
- ½ small Jalapeno, seeded and diced
- 3 drops Worcestershire sauce
- 2 avocados, peeled and diced
- salt and pepper to taste
- Combine first 8 ingredients in a small bowl and stir.
- Gently fold diced avocado into bowl with other ingredients
- Fold the mixture gently trying not to mash the avocado
- Season to taste with salt and pepper
- Serve with crackers, veggies, or toasts