Guacamole Love

Whether you use it as a dip for your vegetable crudité, or dolloped on your fish fillet, guacamole serves as the perfect summertime accompaniment to any meal. The Mexican dish dates back to the Aztec empire in the 1500s, and has yet to lose its popularity. Spicy or sweet, chunky or creamy, guacamole’s versatility allows it to be used in endless ways. If you favor a traditional guac, try Tiffany’s recipe. For a high protein, reduced fat spin, try Lara’s Lima Bean guac, or if you want to add summer’s sweet corn, try Amanda B.’s Roasted Corn version. Finally, our summer intern, Amanda W., introduced us to her Sweet Pea guacamole and we are digging it. Regardless of which you choose, guacamole is loaded with vitamins B and E, potassium and fiber. It also provides a healthy dose of monounsaturated fat, beneficial for lowering cholesterol and providing nutrients to help develop and maintain your cells.

These are some of our favorite ways to enjoy guacamole, LMN style:

As a dip with veggies
Spread on a whole wheat tortilla with turkey breast
Avocado toast on whole grain bread with an egg
As a condiment for salmon, chicken or any lean protein
On top of a taco salad to serve as a creamy salad dressing

Pick your favorite or try them all! Enjoy.

Tiffany’s Traditional Guacamole:

INGREDIENTS:

2-3 ripe avocados
3 Tbsp. minced jalapeño
¼ cup fresh lime juice
¼ cup minced red onion
3 Tbsp. chopped fresh cilantro
1 tsp. kosher salt
Optional: tomatoes, seeded and diced

DIRECTIONS:

Add the avocados, jalapeño, onion, cilantro, and salt to a large mixing bowl.
Mash with a potato masher or fork until desired consistency.
If using tomatoes, carefully fold them in.
Adjust seasoning as needed and serve at room temperature or chilled.

Lara’s Lima Bean Guacamole:

INGREDIENTS:

2 ripe avocados
2 cups puréed lima beans
4 cloves garlic, minced
¼ red onion, chopped
½ cup chopped fresh cilantro
2 limes, juiced
Salt and pepper to taste

DIRECTIONS:

Add avocados, lima beans, garlic, red onion, cilantro, and lime juice to a large mixing bowl.
Mash with a potato masher or fork until desired consistency.
Taste and adjust salt and pepper. Serve chilled or at room temperature.

Amanda’ B.’s Roasted Corn Guacamole:

INGREDIENTS:

1 cup fresh or thawed corn kernels
1 Tbsp. avocado oil
2 large avocados, cut into 2’’ dice
1 large tomato, cut into ¼ ‘’ dice
¼ cup chopped fresh cilantro
2 Tbsp. minced red onion
1 tsp. minced jalapeño (optional)
1 Tbsp. minced garlic
2 Tbsp. Fresh lime juice
1 tsp. cider vinegar
1 ½ tsp. course Kosher salt
¼ tsp. cumin

DIRECTIONS:

Preheat Oven to 450˚F.
On a baking sheet, toss the corn with the avocado oil.
Roast corn, tossing often for 7-8 minutes, or until golden.
Let cool, then transfer to a medium bowl.
Fold in the avocado, tomato, cilantro, onion, jalapeño, and garlic.
Stir in the lime juice, vinegar, salt, and cumin.
Cover and refrigerate for up to 6 hours.

Amanda W.’s Sweet Pea and Mint Guacamole:

INGREDIENTS:

2/3 cup thawed or cooked peas
2 small jalapeños
2 Tbsp. chopped fresh cilantro
¼ cup chopped mint leaves
3 medium ripe avocados
3 scallions, white and light green parts only, thinly sliced
zest of 1 lime
1-2 limes, juiced
salt and pepper to taste
Optional: toasted sunflower seeds

DIRECTIONS:

Heat broiler to high and broil one of the jalapeños on a heatproof pan.
Once cooked, place in a bowl, cover with plastic wrap, and let sit for 15 minutes.
When cool, use a paper towel to wipe off the charred skin. Halve, seed, and dice the roasted jalapeño. Then halve, seed, and dice the remaining raw jalapeño.
In a food processor, purée the peas, jalapeños, cilantro, and mint. Process until almost smooth but still chunky.
In a medium bowl, combine avocado, scallions, lime zest, lime juice, salt, and pea purée. Mash until well combined but still chunky.
Taste and adjust salt, pepper, and lime juice to taste. Top with sunflower seeds.