top of page

Mashed Avocado

Avocados, for brunch? Ground breaking. Whilst this isn't a life changing recipe, except for people who have only discovered avocados since Queer Eye was rebooted (clearly they've never read a recipe by Nigella), everyone has their own way of preparing avocados. This is my recipe. Speaking of Nigella, my approach is a nod to her as I think she knows best. It shouldn't be faffy or fussy to mash an avocado, although it does take the addition of a few other elements to get the flavour right. Lime is needed to add a little acidity. Ginger is needed to add a little zing and slight warmth. Salt is needed because it is essential. It provides balance to the flavours and I think it enhances the flavour of the avocado itself. They key thing you need to do, no matter how you prepare your avocados, is buy ripe ones!

Whilst I have you, why not make your own homemade English Muffins to really make the perfect breakfast and or brunch experience?

Serves 2

Hands-on Time 10 minutes


1 Avocado, ripe

Root ginger, quarter thumb sized amount

1 Lime

Fine salt








Halve the avocado. Gently squeeze the half containing the stone, it should pop right out and so shouldn’t need to stab it with a knife.

Scoop out of the avocado using the spoon into a bowl.

Halve the lime and squeeze the juice over the avocado.

Using the back of the spoon, peel the ginger.

Grate the ginger over the avocado.

Sprinkle over some salt and mash it all together using a fork.

Taste and add more salt if necessary. It’s all about balancing the flavour and muting the ginger if it’s a little too dominant. Trust me, salt is your friend.


bottom of page