Avocado Mustard Seed Salad

And there it was... just sitting there. A large bag of soon to be overripe avocados. I had to get my act together quickly. Guacamole? Seriously, how much Guac can one girl eat? I noticed a jar of mustard seeds on the counter, never opened, bought on a whim. I leafed through my lovely go-to cookbook, and almost magically did a recipe with said two items appear. Fate? Probably not. Awesome salad? Most definitely.

2 ripe avocados

2 teaspoon fresh lemon juice

1/2 teaspoon sea salt

1/2 cup cilantro, chopped

1 tablespoon oil (preferably extra virgin coconut)

1 teaspoon mustard seeds

1 small yellow onion, minced

2 garlic cloves, minced

1 teaspoon Indian curry powder

1 small serrano chile, minced

Cut the avocados in half, removing the pit, scoop out insides and cut into small cubes. Place in a bowl. Add the lemon juice, salt, and cilantro. Set aside. Heat the oil in a small pan over medium heat, once hot add mustard seeds and immediately place lid over pan- they jump like scorching hot jumping beans. After one minute, stir in onion and saute for 2-3 minutes, add garlic, curry powder and chile. After ten seconds, add in the avocado mixture. Give it a quick stir and transfer to a serving bowl.

Recipe adapted from Super Natural Every Day