Best Smashed Avocados Recipes

Smashed Avocados image

Provided by Guy Fieri

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

Scoop out the flesh of 4 hass avocados into a bowl and smash with a fork. Add 1/2 cup pico de gallo (recipe below), 1 tablespoon extra-virgin olive oil, 1 teaspoon kosher salt and 3 or 4 grinds of pepper; stir well. Cover with plastic wrap touching the surface (to prevent the top from turning brown) until ready to serve. This is best eaten soon after making it, but you can refrigerate it overnight if necessary.
Pico De Gallo: In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

Gazan Smashed Avocados image

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 9

2 Hass avocados
1 clove garlic, crushed
1 green chile, finely chopped
Juice of 1/2 lemon, or to taste
2 tablespoons Greek yogurt or labneh
2 tablespoons extra-virgin olive oil, plus more for drizzling
Sea salt and freshly ground pepper
1 teaspoon sesame seeds
Sumac, for sprinkling

Steps:

Halve avocados lengthwise and remove pits; spoon flesh into a bowl and mash with a fork (you want a bit of texture, so don't feel the need to get it completely smooth).
Add garlic, chile, lemon juice, yogurt, and oil. Season with salt and pepper; stir well. Taste and adjust seasoning with more lemon juice or salt as desired. Sprinkle with sesame seeds and sumac; drizzle with more oil. Serve immediately.