since I’m on the low carb recipes anyway, I present to you the perfect avocado mash.
It goes very well with my keto walnut rolls but can also be enjoyed with a toasted ciabatta, tomatoes or a spoon, depending on how much of an avocado nut you are.
You will need: 2 ripe avocados (pro tip: if you easily remove the stem before you buy it and all you see is green, the avocado is ripe and lovely and very unlikely brown in the centre), 100g of feta cheese, a can of canellini beans, spring onion, a clove of garlic and a lemon. And as always: salt, pepper and a bit of olive oil.
This recipe is as easy as it gets, pretty much.
Open the avocado, remove the stone and take out the flesh with a spoon. Put the avocado into a blender. Open the can of beans, remove the water and quickly rinse them, this way your dip doesn’t get too slimy. Add the beans. Grate the lemon zest and mix it with the juice from half the lemon. Cut the spring onion into fine rings and dice the garlic and add half of it to your blender. By now you probably noticed that I’m a bit obsessed with garlic, if you’re not or you have a date tonight, you can reduce it a bit or leave it out completely. I met a friend for a drink the other day after eating this dip and he almost started crying, because I was smelling so badly (sorry, Marc <3).
Blend your mixture thourougly and slowly add the olive oil to make it smooth and silky.
Add salt and pepper to your liking and continue to blend it, until there are no pieces remaining. Now add the mixture to a bowl and add the rest of the spring onion for a bit of a crunch. Crumble the feta cheese with your hands and also add it to the bowl. Now mix everything in and serve it on lovely crusty bread or the mentioned keto rolls.
There was a time where I had avocado toast every single morning and this is still my favourite dip, light, moist and with a nice kick of lemon!