Just three ingredients to make a wholesome snack or docktails treat.
I’m taking a short break from my trip account to share one of my favorite recipes for an afternoon snack or docktails bring-along. And no, unlike other blogged recipes, you won’t have to wade through my life history or 16 photos of food to get to the important stuff.
Ingredients
- One ripe avocado. I like mine chilled, but it doesn’t need to be. It does need to be ripe enough to mash it with a fork.
- 4 Wasa Crispbread Crackers. I prefer multigrain, but you can get any flavor you like. you could also substitute some other cracker, but it needs to be crunchy and not flavored (especially with sugar). This is not a recipe for Ritz or Wheat Thins, although original Triskets (low salt) might work. You want to taste the avocado and seasoning, not the cracker.
- Sassy Salt & Pepper Seasoning, to taste. I make batches of this stuff and keep it in shakers in my kitchen at home and galley on the boat. I use it on a lot of stuff. Make yourself a batch of this and use it wherever you use salt and pepper. You will not be disappointed. (Captain John really liked it on his hard boiled eggs.)
Preparation
- Cut the avocado in half, remove the pit and rind, and cut each half in half. You should have four chunks of pitted and peeled avocado.
- Place each piece of avocado on a cracker.
- Use a fork to mash and spread the avocado onto the cracker. The whole cracker should be covered with mashed avocado.
- Sprinkle each piece with Sassy seasoning.
Serving suggestion. I got new plates for the boat today. Do you like them?
If you’re bringing this to a docktails get-together, you can break the crackers into halves or thirds. Or use some other non-sweetened, non-flavored cracker that’s smaller and distribute the avocado accordingly. Don’t be stingy. Use multiple avocados if necessary.
