Smashed Avocado with Jalapeño Olive Oil

Fresh ingredients create a vegan, gluten-free dip, condiment, and garnish

Recipe by: Culinary team at O'Connell Family Wines

SERVES: 4-6

Wine Pairing: 2016 Pietro Family Cellars Sauvignon Blanc, Napa Valley

PREP TIME: 10 minutes TOTAL TIME: 10 minutes

INGREDIENTS

2 large or 3 medium ripe Hass avocados
2 Tbsp. GC Napa Valley Natural Jalapeño Olive Oil *
½ tsp. GC Napa Valley Natural Olive Spice Blend or 1 pinch ground cumin
1 tsp. GC Napa Valley Natural Lemon Finishing Sea Salt
½ tsp. GC Napa Valley Natural Lemon Tellicherry Pepper
2 Tbsp. lime juice, fresh
2 Tbsp. red onion or shallot, finely diced
1 garlic clove, finely minced
1 small jalapeño pepper, seeded, white ribs removed, finely minced *
2 Tbsp. cilantro (leaves and stems), chopped
10 grape tomatoes or 2 roma tomatoes, seeded, chopped, patted dry (¾ cup)
* For milder version omit jalapeño pepper, add Jalapeño Olive Oil to taste or substitute with GC Napa Valley Natural Lemon or Orange Olive Oil

TO PREPARE

Halve avocado lengthwise and remove pit. Scoop out flesh into a medium bowl and mash with a fork until desired texture, chunky or creamy
Add remaining ingredients except tomatoes. Mix until well combined. Gently fold in tomatoes.
Serve immediately. If making a few hours ahead, put plastic wrap directly on mixture’s surface to prevent browning. Refrigerate.

TO SERVE

Put Smashed Avocado in a decorative bowl. Serve with your favorite chips. Or as a savory, healthy chip option, prepare our Herb Sea Salt Tortilla Crisps. Serve Smashed Avocado with fajitas, tacos, quesadillas, salsa, raw vegetables, and salads. As a condiment, put on toast, scrambled eggs, baked potatoes, smoked fish, salmon, tuna, white fish, shrimp, crab cakes, burgers, BLT’s, toasted cheese sandwiches, and our Salted Radish Sandwich with Citrus Herb Butter Smear. Mix with mayonnaise or add to tuna salad, egg salad or chicken salad to boost flavor. Use as a soup garnish for black bean, lentil, chili, and gazpacho.