I had so much fun with this months Recipe Redux. I’m so giddy with excitement for the recipe I am going to share with you!
It’s no big secret I love avocados and have a very high addiction to them. When Recipe Redux set the theme for this months redux to tea I had no idea what sort of recipe I was going to come up with in order to incorporate tea. I’ve never baked with tea or added it to anything but a smoothie. Also, in vanilla. 😉 Then, there was added spinach for a greenie.
You get the idea.
I had some Organic Matcha Green Tea powder so I knew I wanted to incorporate that into a recipe somehow. I looked over Pinterest a few times trying to find some source of inspiration. I was thinking about some green tea backed donuts. I mean, who wouldn’t love a couple of those for breakfast? I looked at matcha cupcakes, breads and even some ice cream (which I am working on for another post and giveaway, so keep your eyes peeled for that!)
If you’re following me on Instagram you were given a sneak peek of this months Recipe Redux. If you aren’t following me on there, I have to ask you – why not?? 😉
Also, how do you like my photo board? Why yes, thank you. It’s new! I just made it! So, now folks are going to be able to tell old photos from new photos, but hey – that’s just how blogs work sometimes. We plan, work, and schedule ahead. Well. Sometimes. 😉
My favorite way to eat an avocado is to mash it up and add a little salt and pepper. If I’m feeling froggy I might add a bit of lemon or lime juice. I call that my homemade guacamole. Nothing special. Other times I will slice it in half, remove the pit and eat it with a deliciously yolky egg. YUMMMMM.
But, for this recipe I wanted a bit more of a traditional guacamole feel.
I started with 2 avocados, some salt and pepper, matcha powder, lemon and lime juice, and some minced garlic. I mashed that all up.
Then, I added some diced white onions.
Followed by a giant tomato all diced up.
And of course I had to transfer it to my super cute dish that I found on my most recent road trip.
Once that was all done I cut up some celery and small sweet peppers to use as my dippers instead of chips.
I’m pretty sure this was one of the quickest recipes I put together. This ended up being my dinner and I tell you, it was so filling and satisfying. I’ll be adding this to my low carb eats for sure.
As you can see, it does make a pretty good-sized bowl. I like my avocados, so I ate it all. But you could easily enjoy it as a family snack or double the recipe to use for entertaining.
Are you an avocado fan? What’s your favorite preparation method?
- 2 avocados
- 1 lemon, juiced
- 1 tsp lime juice
- 1 tsp green tea matcha powder
- 1 tbsp minced garlic
- ½ tsp salt
- ½ tsp pepper
- 1 large tomato, diced
- ½ white onion, diced
- Slice the avocado all the way around.
- Twist to pop open.
- Discard the pit.
- Use a spoon to scrape out the inside.
- Toss the peel and pit (I like to add my to my compost pail.)
- Add the lemon juice, lime juice, green tea matcha powder, minced garlic, salt and pepper.
- Using an old-fashioned potato masher or fork, mash the avocado and blend the ingredients.
- Add the chopped onions and tomato.
- Blend well and serve immediately.
- Chop vegetable of your choice to use as dippers.
Please view some of the other recipes in this months Recipe Redux. I know they’ll be glad you paid them a visit.