This smashed avocado recipe is quick and easy. Its fresh, creamy and has great texture. It’s perfect for a quick morning breakfast or brunch taking just 5 minutes to make.
If you are unsure what to look for when buying avocados make sure to read below. This is where I explain the stages of ripening, what to look for and how long each stage takes before they are ready to eat.
What to look for when buying Avocados
Avocados don’t ripen on the tree, they ripened once picked. The best way to judge the ripeness of an avocado is by touch and colour.
Firm – 3 to 5 Days
If the avocado is firm to touch (does not yield to gentle pressure) and has a bright green skin, it’s ‘firm’. Firm avocados normally take 3-5 days at room temperature before they are ripe. You can speed up the process by leaving it in a closed bag with a banana. The ethylene in the banana triggers ripening in mature fruits.
Almost Ripe – 1 to 3 Days
A almost ripe avocado will darken in colour but normally have green hues in its skin. It will be softer but still not yield to gentle pressure. A almost ripe avocado will normally take 1-3 days to ripen. This type of avocado is great to buy mid week if you plan to use it on the weekend.
Ripe – Ready to eat
Will have a dark colour and will normally have no green hues. The ultimate way to tell is if the avocado feels soft to gentle pressure but not mushy. Ripe avocados are perfect to eat on that day. If you plan on eating it in one to two days, store it in the refrigerator. This will slow down the ripening process.
Over Ripe – Other uses
If the avocado feels mushy to touch, its over ripe. The flesh may be a darker yellow or brownish. These avocados aren’t great for smashed avocado but have other uses. Here is post for using overripe avocados. If the avocado flesh smells off or you aren’t sure, discard it.
When to buy the avocado
The best way to judge the stage of avocado to buy is to think when you will be using it. If you do a shop on Monday it should be okay to buy a ripe avocado, if you plan on using it for the weekend
If you feel the avocado is starting to ripe and you don’t plan on using it yet. Stick it in the refrigerator and it will ripen slower.
Variations of Avocado and Toast
Smashed avocado on toast is one of my favourite breakfast recipes. It’s a great source of energy to start off your day. Plus there are many variety’s to play with! Here are a few of my favourites.
Avocado, toast and…
- Poached eggs (vegetarian)
- Sliced tomatoes and balsamic reduction (vegan)
- Fried eggs & crispy bacon
- Smoked salmon (pescatarian)
This recipe is suitable for
- Gluten Free
- Keto Friendly
- Nut Free
- Vegan (vegetarian and dairy free)
More recipes you may like
- Chopping Board
- Sharp Knife
- Mixing Bowl
- 2 Avocado
- 1/2 Red Onion
- 1 Tomato
- 1/2 Lime
- 1 tsp Olive Oil
- 1 pinch Sea Salt
- Cut into the avocado and around the seed lengthways.
- Twist the avocado open
- With a spoon scoop out and dispose of the seed.
- Squeeze the avocado into a mixing bowl.
- If the small circle stalk end has fallen into the mixture, scoop it out with a spoon.
- Dice half a red onion and add to the mixing bowl
- Cut the tomato into quarters. Next cut off the tomato flesh and dispose of the flesh.
- Now dice the tomato skin and add to the mixing bowl
- Add lime juice, olive oil and sea salt. Smash together the avocado, taste and check for seasoning. Then serve.