06. June 2012
When it comes to eating, I’m pretty disciplined. But all bets are off when it comes to chips and guacamole! At a Mexican restaurant…forget the entrée. Just put the bowl of guacamole and basket of chips in front of me. I’m good for the night.
Not only is the creamy dip yummy, guacamole is a treat I can indulge in without guilt! Avocados are good for you!
They’re full of monounsaturated fat and antioxidants. Avocados can help keep skin looking youthful by reducing inflammation. They’re also high in potassium, a mineral important to heart function. And the fat in avocados helps your body better absorb vitamins A, D and E.
While classic guacamole is fine with me, a friend of mine likes to mix and mash her avocado dip – with amazing results. I fell in love with her apple and mango guacamole and it got me to thinking. What other creative combos might be out there – just waiting for a bag of salty, blue corn chips?
My search took me on an internet cooking tour where I found some great guacamole concoctions including a few from Oprah’s popular “O” Magazine.
We’ll start with classic guacamole and go from there!
4 ripe Haas avocados
1 tsp. salt
1 tbsp. finely minced garlic
Juice from one lime
1 jalapeno pepper (optional for this gringo gal!)
1 bunch cilantro, de-stemmed and chopped
½ medium Spanish or red onion finely minced
Now, to make a dip with a little attitude, start with the classic recipe and try one of these fun “adjustments!”
Goat Cheese and Poblano
Using a sheet tray, roast 1 poblano chile in 450 degree oven until skin starts to blacken and char, about 15 minutes. Remove, let cool fully, then peel off skin. Seed, de-stem and finely dice. Chop 1 seeded plum tomato. Fold poblano, tomato and 2 Tbsp crumbled goat cheese into guacamole.
Fold in ¼ cup chopped or toasted or candied nuts, such as pecans or walnuts. (I love this one!)
Chop and cook 3 strips of bacon. Dice 1 seeded plum tomato. Include ½ diced red onion. Fold everything into guacamole.
Fold in ½ cup cooked edamame beans, 1 Tbsp hot chili sauce and a few minced basil leaves.
Stir in ¼ cup tequila and the zest of 1 lime. Moisten the rim of a serving bowl and dip it in salt, then add quacamole. (Hay carumba! This is delicioso!)
Fold in 4 ounces chopped smoked salmon. (Not my favorite, but you might love it!)
Oh! Don’t forget my friend’s apple and mango guac! (she got it from “O!”)
Apple and Mango Guacamole
Leave out the jalapeño from the base recipe. Dice 1 crisp apple (cored, skin on) and 1 peeled and pitted mango. Mince a few basil leaves and 1 seeded Serrano chile. Fold everything into guacamole.
Contact Carol by emailing her at Carol@palomarhealth.org.