I’ve been making this avocado smash as an accoutrements to most meals I cook as of late. It’s tasty piled on top of toast or a plate of veggies, sandwiched between two pieces of [gluten-free] bread or scooped on top of a salad. It takes less than five minutes to whip up and keeps you satisfied.

Being in a foreign city, I spend lots of time oohing and aahing over new places and sites. Before I know it, it’s dark and I need to cook dinner. I’ve been gravitating toward quick, easy recipes for most nights…this is my favorite one to heap on a pile of this avocado smash.

This recipe is from Anna Jone’s A Modern Way to Cook. She organizes recipes by the length of time it takes to prepare them. I always tack on a few minutes or so to each recipe because I tend to take longer than the suggested time. But in this case, five minutes is really all it takes!

Anna uses cumin seeds instead of the ground cumin, but it’s what I had on hand. I have prepared this recipe with the juice of a full lemon when I didn’t have a clementine or orange on hand, and it still tasted good. But I do like the combination of the cumin and orange-y flavor. If you’re not a fan of olives or the garlic, just leave them out and no harm done to the recipe.

Please share your comments and substitutions below!

Bon appetit,

x Mary