Sunday, July 29, 2012

Fresh Chunky Guacamole

Here's a quick and easy snack suggestion, great for munching on while you sit back and watch the RBC Canadian Open, or the Olympics!!

The key to mouthwatering guacamole is to keep it simple with a few high quality ingredients. One secret I use for tantalizing texture is to mash oneavocado, while leaving the other thick and chunky. Serve as a dip for raw veggies like peppers, carrots and cucumbers, or as a topping for omelets, salads and meats.
2 Haas Avocados, ripe
1 TB Red onion, minced
1 clove Garlic, minced
1/2 Jalapeño chile, minced
2 TB fresh Cilantro, minced
To taste sea salt, fine
1 Lime, juiced

Halve 1 avocado, remove pit & scoop flesh into a bowl. Use a fork to lightly mash the avocado with the other ingredients. Halve & pit the remaining avocado. Use a knife to make 1/2-inch cross-hatch incisions in flesh, cutting down but not through the skin. Use a spoon to gently scoop flesh from skin. Mix with mashed avocado. Taste, adjust seasoning & serve. Yields 1 1/2 cups
STORAGE: airtight container, fridge, 1 day
Omelet with Bacon, Tomatoes & Scallions
Steak Salad with Red Onions, & Salsa
Shrimp Fajitas with Peppers, & Jalapenos
Beef Burgers with Bacon, Lettuce & Tomato
Smokey Pulled Pork with Tomato Salad
Smoked Salmon with Spinach & Tomato
Turkey with Red Pepper & Basil
Chicken Salad with Sliced Grapefruit
BEST STORE-BOUGHT GUACAMOLES: fresh from a local market or Trader Joe’s “Number Guacamole” or “Chunky Spicy Guacamole”

This article was written by Cate Munroe from Cate's Nutrition Kitchen