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Avocado isn’t just very healthy, but also very delicious. Can you imagine vegan sushi without the green-yellow butter fruit? Or tortilla chips without guacamole?
Today I added some mustard to my avocado. This is, at least I think it is, a wonderful combination. You can spread it on toast for breakfast or as a snack or you use it as a dip or topping for oven veggies, or jacket potatoes.
If you like it, use kala namak. This black salt sulfurizes and gives the avocado paste a delicious eggy note.
- 1/2 avocado
- 1 tsp mustard
- 1 tsp lemon juice
- 1 pinch chili flakes
- Mash the avocado in a bowl with a fork. Add mustard, lemon juice and season with salt and pepper to taste. Sprinkle with chili flakes to decorate.