Posts Tagged avocado

‘Grown-Up Guacamole’: Avocado Dip with Mustard Seeds, Serrano, and Curry Powder.

Spring is, hands down, my favorite time of year. I am ready to say goodbye to winter, and am equally ready to welcome spring, with all of her charms. As winter draws to a close, I find myself chasing every ray of sunshine, like sun-starved zombie. I am ready for spring flowers and produce, sunshine and warmth. Maybe I’m getting ahead of myself, but I’m ready for lemonade and porches and BBQ’s and farmer’s markets.

I think I say the same thing about Spring every year, but each year I’m truly grateful for this season. Everything feels new and wonderful, and I have a fresh appreciation for all of it.

That being said, when the sun came out for a couple of days this week, I was beside myself with joy. Honestly, I was a little bit sun drunk. I went so far as to take my laptop into the backyard, so I could work in the sunshine. (It was fantastic.)

In my sun-drunk state, I had the inspired idea to make an epic batch of guacamole. (I also decided that it would be a good idea to eat most of said guacamole in one sitting. But that’s a whole different story.) I know it isn’t exactly guac season yet (we’re still a few months away from cilantro and pepper season), but I was just too excited about the sunshine.

This avocado dip is the perfect compliment to a sunny day, and it pairs nicely with tacos and margaritas. I will say that it is unlike any guacamole I’ve ever had. It contains curry powder and coconut oil, serrano chilies and mustard seeds. It might sound like an odd combination of ingredients, but I promise you that it works. I would take this avocado dip over normal guacamole any day. It’s the perfect snack for a sunny day. Here’s hoping we have an abundance sunny days in our not-too-distant future.

Avocado Dip with Serrano Peppers, Cilantro, and Mustard Seeds | Rosemarried

‘Grown Up Guacamole’: Avocado Dip with Mustard Seeds, Serrano, and Curry Powder.


  • 3-4 ripe avocados
  • The juice of 1/2 a lemon
  • Sea salt and freshly ground black pepper, to taste
  • 1/2 cup roughly chopped fresh cilantro
  • 1 tablespoon coconut oil (or clarified butter)
  • 1 teaspoon mustard seeds (brown seeds are preferable, but golden will do.)
  • 2 small shallots, diced
  • 2 cloves of garlic, peeled and minced
  • 1.5 teaspoons Indian curry powder
  • 1 small serrano chile, seeds removed and finely minced


  1. Cut each avocado in half, and remove the pit. Scoop the flesh into a small bowl. Gently mash the avocado with the lemon juice, salt, pepper, and most of the cilantro. Don’t over-mash, as the dip is supposed to be rather chunky. Set aside.
  2. In a skillet, heat the coconut oil over medium-high heat. When the oil is hot, add in the mustard seeds. Cook the mustard seeds for 1-2 minutes, being careful not to burn them. (Note: mustard seeds pop and jump while cooking, so you may want to place a lid on the skillet for this part.) Next, add in the minced shallots and allow to cook for 2-3 minutes. Stir in the garlic, curry powder, and diced serrano. Add in the avocado mixture, and give everything a quick stir. Remove from heat.
  3. Transfer to a serving bowl. Taste, and adjust seasonings as needed. (I like to add a bit of extra lemon juice at the end). Sprinkle the last of the cilantro on top. Serve with tortilla chips, pita, vegetables, crackers, etc.


Adapted from Super Natural Every Day

Tomatillo Avocado Salsa, A Recipe from Kelly Myers of Xico

Last week, I had the pleasure of attending an educational tasting event at Xico, a delightful Portland restaurant that specializes in seasonal and regional Mexican cuisine.

We learned about the art and process of transforming corn kernels into fresh, hot tortillas.

We learned about (and tasted!) the difference between Mezcal and Tequila.

Finally, learned how to make Xico’s Tomatillo Avocado Salsa. This salsa is remarkably simple and comes together in minutes. And it tastes so, so, so good. (I could drink this salsa. Seriously.)

Kelly Myers of Xico

In the end, I left Xico with a happy belly, full of warm tortillas and fresh salsas. I also left with a better understanding of traditional and authentic Mexican cuisine. I was so impressed with Kelly and her staff, and their thoughtful approach to food. (For example, did you know that Xico is the only restaurant in Portland making tortillas from corn kernels? Everyone else uses masa.)

Thanks to Chef Kelly Myers and the Xico staff for being fantastic hosts! I learned so much and I can’t wait to go back.

Kelly graciously shared her recipe for Tomatillo Avocado Salsa, and I thought it was too god not to share. :)

Tomatillo Avocado Salsa
Yields 3 1/2 cups

8 oz. tomatillos, rough chopped
6 large epazote leaves, or substitute a small handful of cilantro leaves
2 small cloves of garlic
1/4 cup chopped white onion
1-2 serrano chiles, with seeds, roughly chopped
Salt, to taste
1 small ripe Hass avocado
1/2 cup water, approximately

Put all ingredients except the water in a blender and puree.
Thin as desired with water and adjust the seasoning.

Spring Sandwich with Avocado, Radish, and Greens.

And just like that, everything is new again.

The chill of winter has lifted and life is springing forth from the ground. I see it all around me and I feel it in my bones.

Spring has come.

With the spring comes change. For me, this time of year means many different things; it is a time of celebration, a time of plenty, and a time of joy. It is a time for farmer’s markets and radishes and ramps and spring greens. It is a time for opening up the windows, a time for letting the sunlight and fresh air in.


For some of us, this season is also a time of remembrance. A time of fasting and prayer, in preparation for the death and resurrection of Christ. For the past few years, Nich and I have observed Great Lent (aka Orthodox Lent). For six weeks, we abstain from meat, dairy, and alcohol, in preparation for the Easter Feast (Pascha).

I am only one week into Great Lent, but I already feel the effects of fasting. I feel focused and rested, contemplative and clear-minded. I feel hopeful and grateful. And yet, I am struck by the realization that I have so much. I have the freedom to abstain from luxuries such as meat, cheese, and wine. I know that there are many (many) people in this world who aren’t afforded this choice. They abstain because they do not have.

It is a sobering realization that I do not take lightly. Such is the nature of this season – it is a time of hope and of heaviness.

All that said, here’s to spring and all that it brings.

Spring Sandwich with Radishes, Avocado, and Spring Greens

Serving Size: Serves 2


  • 1 large ripe avocado
  • 1 small red onion
  • 1 heaping cup spring greens (baby kale, arugula, spinach, chard, lettuce, etc.), washed and patted dry.
  • 3 radishes
  • Slices of whole wheat sourdough (or other bread of your choice)
  • Whole grain mustard
  • Red wine vinegar
  • Olive oil
  • Lemon juice
  • Salt & pepper


  1. First, I like to ‘quick pickle’ the red onion. You don’t have to pickle the red onion, but I think it adds a nice vinegary kick to the sandwich. To pickle the onion, first peel the onion and slice 1/4 of the onion into very thin slices (reserve the rest for another use). Place the onion slices in a small bowl and sprinkle 1/2 teaspoon of kosher salt over the onions. Pour red wine vinegar over the onions, just enough to cover and stir to coat. Allow to sit for 15 minutes (or more).
  2. Meanwhile, assemble the sandwiches. In a small bowl, toss the greens with a bit of olive oil, salt, and pepper. (Be careful not to overdress, use only a little olive oil and lemon juice.)
  3. Spread a thin layer of whole grain mustard onto a piece of bread. Top with half of the greens. Slice the avocado in half, and cut the half into thin slices (reserving the other half for a second sandwich). Arrange the avocado slices atop the greens.
  4. Using a knife or mandoline, slice the radishes into very thin rounds. Place radish slices atop the avocado.
  5. Sprinkle a few of the pickled red onions atop the sandwich. Season with a bit of salt and freshly ground pepper. Top with another slice of bread, or enjoy as an open-faced sandwich.

Grilled Corn Salad with Cherry Tomatoes and Avocado

And just like that, I have a husband again.

You see, my husband has a new job. Rather, he has a new/old job. For the last 6 months, he was working a corporate job in the suburbs. We didn’t realize it while he was there, but the job was killing both of us. He wasn’t happy. I wasn’t happy. Our schedules were out of sync and we barely saw each other.

And now he’s back working at his old job…and suddenly everything is different. I forgot how nice it is to have afternoons and evenings together. Or how nice it is to cook and eat a meal together. We’ve been so thrilled about his schedule, that we’ve found ourselves cooking together almost every night. We’ve been making fancy meals for no reason, just because we can. We’re just soaking up this newfound time with each other, and we’re loving it. We’ve also been grilling a lot, and I can’t express to you how lovely it is to sit outside, drink a glass of wine, and enjoy a lazy summer meal together in our backyard.

This grilled corn salad was created on one such evening. Nich was grilling tequila lime shrimp (for shrimp tacos) and I decided to make a grilled corn salad to go along with the tacos. I went with flavors that I thought would compliment the meal – cilantro, lime, cumin, and avocado. It was bright and full of flavor – the sweetness of the corn played off the tangy lime and the fresh tomatoes beautifully.

I now insist on making this salad every time we fire up the grill. I adore this salad. I’ll eat it on its own, throw it on tacos (or burritos, quesadillas, etc), or devour it with chips. And while I know that it is now September, I’m hoping for an Indian Summer. I am simply not ready to welcome the changing of seasons (yet). I need a few more lazy summer dinners in the backyard with my husband. I need a few more impromptu BBQ’s. And frankly, I need more excuses to make this corn salad while the summer corn is ripe and sweet.

So, hello, September, I hope you’re kind to us in the Northwest. We’d like a bit more summer, if you don’t mind.

Grilled Corn Salad with Cherry Tomatoes and Avocado

1.5 cups cherry tomatoes, halved
2 ears of sweet corn, husks removed
1 ripe avocado, cut into small cubes
1/2 cup cilantro, chopped
1 small red onion (or 1/2 large red onion), diced
2 teaspoons olive oil
The juice of 1 lime
1/4 teaspoon cumin
1/2 teaspoon red wine vinegar
Salt & pepper, to taste

Brush 2 ears of corn lightly with olive (or canola) oil. Place shucked corn directly on the grill, turning every few minutes. Once the corn has a slight char on all sides, remove to a plate and allow to cool.

In a small or medium bowl, mix together avocado, red onion and cherry tomatoes. Once the corn has cooled, take a knife to the side of the corn and cut off the kernels. Stir into the avocado & tomato mixture.

In a small bowl, whisk together lime juice, olive oil, red wine vinegar, cumin, cilantro, and salt and pepper. Pour gently over the corn mixture, and stir to combine. Add the liquid slowly, and only add enough to just dress the salad. Taste, and adjust seasonings as needed.

Options & Variations: The first time I made this salad, I also threw in some grilled zucchini and it was quite tasty. I’ve also added a bit of Serrano pepper to the mix, and that adds a nice spicy kick.

avocado mashed potatoes.

I really can’t bring myself to write out an actual recipe for mashed potatoes. I’m going to take a stab in the dark and guess that all of you have made mashed potatoes at one point or another. If you haven’t, its simple: peel the potatoes (or not), cube, and boil in water until soft. Mash and add fatty goodness to them (butter, sour cream, milk, etc). There you go: mashed potatoes.

So then, this is not a mashed potato recipe, per se. Rather, this is a mashed potato suggestion.

Add avocado to your mashed potatoes. Just do it. I promise, its ridiculously delicious. And, it makes your mashed potatoes a delightful shade of green!

For a ‘family sized’ portion of mashed potatoes, I suggest adding in 2 diced (ripe) avocados. After you have cooked & drained the potatoes, add in the avocados and mash/blend until creamy. I also recommend a healthy dollop of creme fraiche (or sour cream) – along with a bit of butter, salt, and pepper. Garnish with fresh herbs if you so desire! Honestly, the addition of avocado makes them perfect, perfect, perfect. The avocado adds color, texture, flavor, and fat. I don’t know why I’ve only recently discovered this trick!

All that to say: I’ve never had tastier (or creamier) mashed potatoes. Try it out, and see if you agree!