This avocado snack is the perfect recipe for summer 2020
What’s better than a good recipe? Especially when it’s so easy to make that you don’t need any? Welcome to Bon Appétit’s It’s That Simple column, where we guide you through the process of making food and drinks we can make with our eyes closed. I grew up in California and have had a lot of great avocados in my life. My dad, who usually made us salads, always made a couple of bites, like his turkey and cheese sandwiches. Personally, I mash them up, add salt, lemon juice and lots of garlic and eat them with good tortilla chips. Now that I live on the east coast, perfect avocados are harder to come by, so I have to be more selective about how I use them.
That’s where this avocado snack comes in: it’s actually less about the avocado and more about the roasted garlic and roasted turmeric. Tasty, crunchy, hot and oily, it’s a spice that can be used for so many different things, and once you get the hang of it—roasted garlic combined with turmeric and pepper flakes—it’s pretty easy to tweak a recipe here and there. But before that, let’s show you the basic recipe.
Summer Avocado Snack – Here’s how it works:
To make this super easy snack, pour a generous amount of Extra Virgin Olive Oil (¼ to ⅓ cup to be exact) into a small pan. Add 2 cloves of finely sliced garlic and ½ teaspoon of ground turmeric and place the pan on medium heat. Heat the garlic, stirring occasionally, until it starts to brown and turns golden brown. This happens within 4-5 minutes. Turn off the heat and sprinkle with some chili or black pepper. The amount will depend on the type of dried pepper flakes you have. If you’re using pizza-style chopped red pepper flakes, a small pinch should do the trick. If you’re using something milder, like cayenne pepper, Aleppo pepper, or Urfa beaver, I recommend ½ to 1 teaspoon. Then add some salt.
Now take perfectly ripe, soft avocados. Cut them in half and remove the core. Holding half an avocado in one hand and a spoon in the other, cut the flesh into large pieces and place on a plate. Sprinkle on top if you have herbs around (mint, cilantro, basil, cucumber work well). Sprinkle some salt and squeeze the juice of 1 lime or 1 lemon over it. Garnish with garlic and roasted turmeric – you’ll immediately see a golden pool forming around the avocado pieces.
An avocado alternative? Greek yogurt!
Enjoy as a summer snack or add sliced citrus fruits to make it more of a salad. Or you can go one step further: just add mashed avocado to the pan. No avocado at home? Then you can simply add Greek yogurt to dip roasted or grilled vegetables and flatbread.
Once you’ve got the basic recipe down, experiment: add grated ginger or other spices like cumin or coriander to the mix. If you have sesame seeds nearby, these will add a nice crunch. Double or triple a week – then serve to your heart’s content with chopped cucumber, steamed rice or even baked peas or beans. Even though I’m not in California right now, this snack is a really good culinary substitute.