Raw Avocado Mash

This simple avocado mash is a wonderful accoutrement to most meals — it’s tasty piled on top of toast or a plate of veggies, sandwiched between two pieces of bread, or scooped on top of a salad. I adapted this recipe from Anna Jones, who organizes her 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 ground cumin, but it’s what I had on hand. I’ve also used lemon juice when I didn’t have a clementine or orange, and it still tastes great. However, I do prefer the combination of the cumin and orange flavor. If you’re not a fan of olives or garlic, just leave them out of the recipe.



2 ripe avocados

2 tablespoons organic tahini

juice of 1/2 a lemon

juice of 1 clementine or half an orange

1/2 glove of garlic, minced

2-3 tablespoons sliced kalamata olives

1/8 teaspoon cumin

salt and pepper to taste

roughly chopped dill and parsley, or other mixed herbs for garnish

optional: pinch of red pepper flakes



Remove the pits and scoop out the avocado halves into the bowl.

Add the remaining ingredients — tahini, lemon juice, clementine juice, garlic, olives, cumin, red pepper flakes, and salt and pepper to taste.

Mash the avocado mixture with a fork until you have achieved your desired consistency (I like it a bit chunky).

Garnish with the mixed herbs. Serve on top of toast or a heap of veggies, between two pieces of bread, on a salad or use it as a dip.