+
0 (0)

Spicy Avocado Smash

Spicy Avocado Smash
Evan Sung / For The Times

Brilliant red pomegranate seeds add tangy pops of crunch to this creamy-chunky mix of avocados hot with jalapeños. Read more

15 minutes. Serves 12.
  • 3 ripe avocados, pitted and peeled
  • 1 small jalapeño, seeded if you’d like, and minced
  • ¼ cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • Kosher salt
  • ¼ cup pomegranate seeds
  • Pretzel thins or other crackers, chips or crisps, for serving

Step 1Combine the avocado, jalapeño, cilantro, lime juice and a pinch of salt in a medium bowl. Use a potato masher or fork to smash into a coarse, chunky mixture. Fold in the pomegranate seeds and season to taste with salt.

Step 2Dollop a spoonful onto the pretzel thins to serve.

The avocado smash can be refrigerated in an airtight container with plastic wrap pressed directly against the surface for up to 1 day.

HAVE YOU TRIED


The Four Seasons' cauliflower steaks with black walnut quinoa and fragrant pear curry
The Four Seasons' cauliflower steaks with black waln...

Suzie's sugar cookies
Suzie's sugar cookies

Shir khurma
Shir khurma

Turkey or chicken potpie
Turkey or chicken potpie

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Funnel cake
La Golondrina Cafe's flan
Baked apple ice cream
Homemade ricotta with red wine-poached cherries