One simple ingredient, which you will likely have in your kitchen cupboard, is the secret to achieving ‘creamy and tasty’ smashed avocado that tastes like butter – according to one foodie
Elevate your fancy brunch with this trust cupboard staple that makes avocados taste seriously creamy. The bright green fruit (yes, avocado is a fruit) has propelled into the mainstream in recent years – becoming a staple in trendy cafes across the UK.
Originating in Mexico and the Andean regions, avocados are a great source of healthy fats and fibre. They also contain high amounts of folate, copper, potassium, Vitamin K and Vitamin E -while boasting anti-inflammatory and antioxidant compounds that have even been linked to reducing the risk of heart disease.
While a clear millennial favourite, avocados have had their reputation tarnished by experts who have slammed the environmental impact of shipping the fruit to the other side of the world for Brits to enjoy. Because of this, avocados have a shockingly high carbon footprint of 1.9 lbs per pound.
READ MORE: Salmon stays succulent and tender with £1 kitchen cupboard essential
Still, it’s hard finding a brunch spot in London whose menu doesn’t revolve around the beloved fruit. In fact, there are some eateries so besotted by the fruit that every single dish features some form of avocado.
Whether you rely on a constant avocado supply to satisfy your cravings for smashed avo on sourdough, or blend the fruit up in a satiating smoothie, there is one essential step you should never skip. Kathryne Taylor, founder of Cookie and Kate, swears by seasoning your avocados with salt.
“You’ll want to mix in at least a pinch of salt per avocado half,” she said, per the Express. “Bonus points? Finish your avocado toast with a light sprinkle of flaky sea salt.”
It might sound obvious to any seasoning fanatics, but salt can knock out the slightly bitter taste that avocados have if they’re not perfectly ripe. The simple addition can also help the avocado become much smoother to spread, which is great for those not so keen on the fruit’s slimy texture.
Want big news with big heart? Get the top headlines sent straight to your inbox with our Daily Newsletter
The type of bread you use when making a smashed avo recipe is also extremely important. Of course, this is down to personal preference, but Kathrne recommends using ‘sturdy, thick-sliced’ whole grain bread. “Golden, well-toasted bread offers a sturdy base and a crisp, shattering contrast against the creamy avocado,” the ace added.
Mashing your avocado in a separate bowl, before applying it to your toast is a fool-proof hack to make sure you don’t end up tearing the bread. You can also add some fresh chopped herbs such as parsley or coriander to the mashed-up fruit for a fresh burst of flavour.
Removing the stone from an avocado can sometimes feel like an impossible feat, especially if the fruit is over-ripe and has started to go all squishy. “There is a simple solution to avoiding injury when removing the stone from an avocado: don’t eat them,” advised gardening ace Alan Titchmarsh. “Most of those sold in the UK are grown where the rainforest has been felled at an alarming rate to accommodate them.”
What’s your favourite breakfast meal? Let us know in the comments section below