I absolutely love caramelized onions. This spread is super fast to make- that is- once you spend the 40 minutes or so caramelizing an onion. If you’ve never caramelized an onion, refer to my caramelized cipollini onion recipe for the basics. For this particular spread, I used peanut oil rather than butter or olive oil.

First, caramelize one yellow onion. Put half of the golden goodness into a food processor with 1/2 avocado, juice from 1/2 lime, 1.5 TB German mustard, 2 TB honey, and a pinch of sea salt. Puree until smooth.

I spread this on my Sweet Potato Black Bean Burger. Yum. Enjoy!

I took off the skins and took out the pits of two avocados. Then I covered them in a little olive oil and lemon juice and grilled them hollow side down for 3-4 minutes.

This turned out to be a labor intensive dinner, but definitely worth the effort.

I served Sweet and Sour BBQ Tuna (which is tuna steak that has been smothered in my Sweet and Sour BBQ Sauce and grilled), Sesame Soy Avocado Salad, Simple Mango Chutney, Sesame-Lime Snow Peas, grilled yellow pepper, and wild rice. I serve this with extra Sweet and Sour BBQ sauce and some of the extra pineapple onion mixture left over from making that BBQ sauce.

Definitely worth the effort.

An easy avocado “salad” or side dish that isn’t a form of guacamole.

For the dressing, I mixed approximately 1/2 TB soy sauce, 1/2 TB toasted sesame oil, juice from 1/2 lime, and a little Aleppo pepper (use red pepper flakes or sriracha sauce if you haven’t visited Savory Spice Shop and purchased Aleppo pepper.

Mix with some avocado.