Avocado Relish

Introduction

This three-ingredient relish comes together in under 10 minutes and pairs with everything from grilled chicken to toast to fresh vegetables. The lemon juice keeps the avocado bright green while paprika adds a gentle warmth that balances the richness of the fruit.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 4

Ingredients

• 2-3 avocados
• Paprika, to taste
• 1 teaspoon lemon juice
• Salt, to taste

Instructions

1. Remove the avocado flesh from the peel and pit.
2. Mash the avocado flesh with the remaining ingredients.
3. Let rest 5-10 minutes before serving.

Variations

Add fresh cilantro: Finely chop 2–3 tablespoons of fresh cilantro and fold it in after mashing for a brighter, herbaceous note that complements the paprika.

Include diced red onion: Stir in 2 tablespoons of finely diced red onion for a sharp bite and textural contrast to the soft avocado base.

Increase the paprika heat: Swap regular paprika for smoked paprika or add a pinch of cayenne pepper if you prefer a deeper, spicier finish.

Mix in diced tomato: Add 1/4 cup of finely diced tomato after mashing to lighten the relish and add brightness and acidity.

Fold in pomegranate seeds: Stir in 2–3 tablespoons of pomegranate seeds just before serving for bursts of tartness and a jewel-like appearance.

Tips for Success

Mash the avocado to your preferred texture—leave it chunky for more body, or work it until nearly smooth if you prefer a spread-like consistency.

Add the lemon juice immediately after mashing to slow browning; the acidity prevents oxidation and keeps the relish green for several hours.

Taste before serving and adjust salt and paprika separately—paprika adds flavor depth, so you may need less salt than you’d expect.

Storage and Reheating

FAQ

Can I make this ahead?

You can prepare the avocados and other ingredients separately up to a few hours in advance, but mash and combine them no more than 2 hours before serving to preserve color and texture.

What’s the best way to choose ripe avocados?

Select avocados that yield slightly to gentle pressure but are not mushy. If yours are hard, let them sit at room temperature for 1–2 days before use.

Can I use lime juice instead of lemon?

Yes. Lime juice will brighten the relish with a different citrus note; use the same 1 teaspoon amount.

How much paprika should I use?

Start with 1/4 teaspoon and taste, then add more in small pinches until you reach your preferred level of warmth and color.