Sin Free Avocados
Banish blandness from your breakfasts, lift your lunch from the shadows, and redeem your suppers from sin.
We marry sun-ripened tomatoes, avocados, diced tomatoes, and the trinity of seasonings: lime, salt and cracked black pepper to create the ultimate Smashed Avocado that’s perfect every time.
Check out some of our favourite recipes that’ll take your breakfast, lunch or dinner from “meh” to ‘Hallelujah!”
Smashed Avocado, Chorizo and Fried Egg Brioche Bun
Serves 2:
- 2 cooking chorizos, around 150g in total, cut in half lengthways
- 1 tbsp sunflower oil
- 2 eggs
- Salt and pepper
- 2 brioche buns, cut in half
- 100g Smashed Avocado
- Place a frying pan on a medium to high heat and when hot, add half the oil and the chorizo, cut side down. Cook for 3-4 minutes, until coloured and crisp, then turn and cook for another 2-3 minutes. Remove and keep warm.
- Add remaining oil, then carefully crack both eggs into the pan. Cook for 2-3 minutes, until all the egg white has set then use a spoon to pour hot oil over the yolk. For a fully cooked yolk, flip the egg over or cover with a lid for another minute. Season with salt and pepper.
- Lightly toast the brioche buns for 1 minute. Cover each base with Smashed Avocado, then add chorizo, a fried egg and the brioche top.
Smashed Avocado on Toast with Roasted Tomatoes, Mozzarella, Basil and Balsamic Glaze
Serves: 2 – 4
- 200g cherry tomatoes
- 125g ball buffalo mozzarella
- 4 slices bread of your choice
- Salt and pepper
- 100g Smashed Avocado
- 1 tbsp balsamic glaze (optional)
- 5-6 basil leaves (optional)
- Heat your oven to 200C / 400F / Gas mark 6, or set your grill to high. Place tomatoes on a baking tray and roast for 10-15 minutes, or until soft and beginning to split.
- Remove mozzarella from its packaging, dry on kitchen paper then shred.
- Toast bread till golden brown, then spread each slice with Smashed Avocado. Place a few tomatoes on top, followed by mozzarella. Season with salt and pepper, drizzle with a little balsamic then tear basil leaves over the top.
Toasted Sourdough with Smashed Avocado, Roast Mushrooms and Spinach
Serves 2 – 4:
- 4 portobello mushrooms
- Salt and pepper
- 4 slices sourdough bread
- 1 tbsp sunflower / olive oil
- 300g fresh spinach, washed
- 100g Smashed Avocado
- Heat your oven to 200C / 400C / Gas mark 6. Place the mushrooms on a baking tray, season with salt and roast for 20 minutes or until they turn dark brown and shrivelled at the edges. Cut into slices and keep warm.
- Place a large pan on a high heat and when hot, add the oil then the spinach. Stir occasionally for 2 -3 minutes, or until the spinach has completely wilted, then take off the heat. Season with salt and pepper
- Toast the sourdough till golden brown, spread with Smashed Avocado, add the mushrooms on top then place on a plate, with the spinach alongside.
We lovingly make our dips at source – our sacred dedication to quality, sustainability and environmental responsibility shows in our Holy Commandments:
- no preservatives or additives
- only the freshest avocados; from tree to pot in days
- we use wonky avocados, it’s what’s on the inside that counts after all
- we know our ship(s) – we never airfreight, or transport the avo skins and stones
The result: heavenly dips with the best taste, flavour and quality.
