AVOCADO SMASH
This simple recipe combines elements of two ubiquitous taco condiments: guacamole and sour cream
First, we are going to scoop out the flesh of 5 avocados. (CAUTION: Be careful of ‘avocado hand’—it’s a real thing!) With a sharp knife, slice around the longer circumference of the avocado and twist the halves apart. With a spoon, remove the pit and scoop out the inside into a bowl.
Next, add the Greek yogurt. Very similar in tangy taste to sour cream, Greek yogurt is lower in calories and fat, higher in protein, and has probiotics! We often use this simple substitution in our recipes at GROW.
Finally, add salt, pepper, garlic powder, and lemon juice. Then, blend with your immersion blender to desired consistency. I like to leave it a bit chunky.
When storing, pour a bit of lemon juice over to coat the very top. This ‘seals’ the avocado and keeps your smash from browning/oxidizing.
Use this for chip and veggie dip, on sandwiches and tacos, or atop soups. At GROW, we use it on our avocado toast, one of our most popular dishes. I mean, if you don’t have avocado toast, is it really even brunch?
5 avocados, peeled and pitted
1 cup of plain Greek yogurt
1/2 tablespoon (each) of salt, pepper + garlic powder
1/4 cup of lemon juice (plus more for ‘sealing’)
