This avocado appetizer is bright and delicious! The addition of diced jalapeño pepper and Dijon mustard give it a kick. Note: I used stone ground Dijon mustard, which is really tasty and it gave the dish a bit more texture.
Be sure to watch my video below!
This isn't an original recipe from Foodie Julie Iowa. I saw it on Food and Wine and just had to try it. It doesn't disappoint!
2 tablespoons extra-virgin olive oil
2 tablespoons minced red onion
1 tablespoon Dijon mustard, plus more for garnish (optional)
1 tablespoon fresh lemon juice
1 tablespoon drained capers
1 tablespoon chopped parsley
1/2 small jalapeño, minced
3 drops of Worcestershire sauce
Freshly ground pepper
2 medium Hass avocados, peeled and finely diced
Toasted baguette slices, for serving
In a medium bowl, stir the olive oil with the onion, mustard, lemon juice, capers, parsley. Stir in the jalapeño and Worcestershire sauce and season with salt and pepper. Gently fold in the avocados. Mound the tartare in the center of plates, or put into an egg ring to shape (then remove the ring) and place a dollop of mustard in the center of each mound. Serve with toasted baguette slices.
Here is a video with a little bit of background on why I started Foodie Julie Iowa and step by step directions on this delicious appetizer. Watch for more ideas!