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Anchovy-Parmesan Avocado Spoon

1 spoon · 2.7 g net carbs

2.7g Net carbs 17.9g Fat 9.1g Protein 220.4 kcal
Anchovy-Parmesan Avocado Spoon

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

1 spoon  ·  prep 10 min  ·  difficulty easy

Whipped avocado is combined with grated parmesan cheese and minced anchovy, then smoothed with olive oil and lemon zest to form a creamy spread. The mixture is seasoned with salt, black pepper, and chopped chives and then chilled briefly for texture. No heat is applied; the anchovy dissolves into the avocado and cheese for a concentrated umami profile. The finished spread is portioned onto a single romaine lettuce leaf for a compact hand-held snack.

Ingredients

  • avocadoAvocado, Raw
    60 g
  • parmesan cheeseCheese, Parmesan, hard
    15 g
  • anchoviesAnchovies, Canned in olive oil, with salt, drained
    8 g
  • olive oil
    5 ml
  • lemon zestLemon peel, Raw
    1 g
  • chivesChives, Raw
    2 g
  • saltSalt, Table
    0.5 g
  • black pepperSpices, Pepper, black
    0.3 g
  • romaine lettuceRomaine lettuce, Raw
    30 g

Method

  1. Finely grate the parmesan cheese into a small bowl and finely mince the anchovies and chives.
  2. Halve and pit the avocado, scoop 60 g flesh into the bowl, and mash with a fork until mostly smooth but still slightly textured, about 30 seconds.
  3. Add 15 g grated parmesan, 8 g minced anchovies, 5 ml olive oil, 1 g lemon zest, 0.5 g salt, and 0.3 g black pepper; mix thoroughly until homogeneous, about 20 to 30 seconds.
  4. Stir in 2 g chopped chives, taste and adjust seasoning, then cover and chill in the refrigerator for 10 minutes to let flavors meld and the texture firm slightly.
  5. Spoon the spread (about 90 g total) onto a single 30 g romaine lettuce leaf and serve as a hand-held spoonable snack.
Finely grate the parmesan cheese into a small bowl and finely mince the anchovies and chives.

Tips

Pro tip

  • Use a fork to mash the avocado to a slightly chunky texture if you prefer more bite.
  • If the mix seems loose, add an extra 5 g parmesan cheese and stir to tighten the spread.
  • Serve on thin cucumber rounds instead of romaine for a crisper bite.

Frequently asked questions

Can I skip the anchovy and still get a savory result?
Yes, skip the anchovy and add 8 g capers chopped finely for briny flavor instead. The capers provide a salty, tangy note but will not deliver the same anchovy umami, so taste and adjust salt accordingly.
What happens if I use cream cheese instead of parmesan?
Using cream cheese will make the spread milder and softer in texture, so it becomes silkier rather than slightly granular. Reduce added salt because cream cheese is typically milder in salt than grated parmesan.
The mixture is too loose; how can I fix it?
Stir in 5 g additional parmesan cheese and chill the mixture for 10 minutes to firm it up. The extra cheese absorbs moisture and chilling helps the oil and cheese bind, yielding a scoopable spread.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per spoon

Primary macros

2.7g Net carbs 9% 60% 31%
Net carbs Fat Protein
2.7 gNet carbs
9.1 gProtein
17.9 gFat
4.8 gFiber
220.4Calories

Electrolytes

Na814 mgSodium
K418 mgPotassium
Mg47 mgMagnesium

Minerals

Calcium
217 mg
Iron
0.85 mg
Magnesium
47 mg
Phosphorus
162 mg
Potassium
418 mg
Zinc
1.09 mg
Copper
0.161 mg
Selenium
7.6 µg

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
1.19 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

121.4 g per spoon

12 figures are unavailable. Nothing was estimated in its place.

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.