Minted Avo Mash. A Green Dream.

I went a bit crazy in Woolworths the other day and bought millions of avos.  After we ploughed through a couple of retro avo and dressing starters I decided to get creative.  

The hubbie kept calling this guacamole and I guess it kind of is, but rather than using it as a dip or a filling in a fajita I used it as a base for a grilled fillet of fish.  On a hot day topped with a piece of fish or chicken this creamy yet zingy mash is just perfect.  It also makes a pretty damn good chicken and avo sarnie.  If preparing in advance place a couple of the avo stones in the mash, cover with cling film and pop in the fridge, it will stop the whole thing turning from a bright healthy green to a grey brown by the time your guests arrive.

Ingredients (makes 2 mugs full)

3 ripe avos

half a red onion, finely chopped

2 handfuls of fresh mint, chopped

2 tbsp olive oil

1 tbsp red wine vinegar

Salt and black pepper

Method

1. Peel and de-stone the avos and mash with the remaining ingredients.  Garnish with extra mint leaves.

Serve at room temperature.