Avocados and mustard seeds from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 104) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pita chips

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown mustard seeds for black mustard seeds, and coconut oil for clarified butter.

  • sdeathe on November 09, 2021

    Just delicious1 I have made this as an appetizer several times, and it always disappears in a flash. I serve it with canapé toasts or slices of baguette.

  • Dannausc on February 13, 2018

    Pretty decent. I ate it with tortilla chips, but it would probably be better with naan.

  • Rutabaga on January 03, 2015

    I happened to have all the ingredients on hand for this recipe except the serrano, so I left that out. Still, it was very flavorful and fun as a side dish. It comes together in a flash.

  • TrishaCP on February 14, 2014

    Really delicious use of avocado. I served it as a side with rice, but it could easily take the place of a guacamole if you need an Indian-inspired dip. Since I needed to use ingredients already on hand, I subbed jalapeño for serrano chile and omitted the cilantro. I look forward to making this again soon!

  • soleilune on February 04, 2012

    Pretty tasty! I halved the recipe since it was just me eating. I had intended it as a snack while making dinner, but I ended up eating it with a few tortillas and it became my dinner. Subbed jalapeno for serrano chile, and used garam masala as the curry powder.

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