Ramps (wild leeks) and garlic mustard add even more zing to this traditionally pungent spread. I use it on the sourdough rye bread and as a dip for vegetables. You can also serve it on a bed of wild watercress or other greens.
1 ripe avocado
1 cup ramp (wild leek) leaves or scallions
The juice of half a lemon
2 tbs. garlic mustard root or horseradish, minced
1/2 tsp. salt, or to taste
Combine all ingredients in a food processor and process with the chopping blade until well-mixed (or mince the ramp with a fork and mash with the other ingredients with a whisk or fork). Lasts 1 week refrigerated.