The inspiration for this recipe came to me from Sara, a creative foodie who orders me around when I work in the Human Nutrition Lab at Fred Hutch.

  • 2 Crispbread crackers like Ak-Mak or Wasa
  • A good handful of salad greens*
  • ¼ Ripe avocado
  • Whole grain mustard to taste
  • Red chili flakes to taste
  • A dash of lemon juice

Place avocado, mustard, red chili flakes, and lemon juice in a bowl.  Mash together with a fork until it forms a nice chunky paste.  Spread on crispbread and top with salad greens.  Be prepared to use a napkin when you eat it, between the crunchy crispbread and sticky avocado spread this is a messy one!

*Arugula or watercress would be great, I used escarole here.

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