By Rose McAvoy
We are on the verge of another unseasonably warm weekend. I am itching to soak up as much warm sunshine as possible before the weather remembers it is not yet summer and the clouds make their way back over our corner of the globe. At this very moment Pacific Northwesterns are raising their hem lines and ditching their shirtsleeves. We all love nothing more than spending a warm weekend on our decks, patios, and sidewalks. Even in the morning, iced coffee has replaced many usual hot lattes and the 5 p.m. grocery rush is going to be wall-to-wall cool eats and grilling meats.
I have been saving this guacamole for a weekend just like this one. It was inspired by a late night appetizer I shared with a friend last summer. Our chips and guac were paired with cilantro margaritas, another totally enjoyable out of the box treat. I’m not sure what exactly was in the guacamole we ate at the restaurant but this one is a fantastic make-at-home substitute.
I love avocados! A couple of velvety smooth slices on a sandwich make a better condiment than pretty much anything found in a jar. My struggle with avocados is their fat and calorie load. Sure they are “good fats” but they are still very nutrient dense. To enjoy more avocado with less fat, I look for ways to stretch the volume while maintaining the luxurious texture and subtle flavor. That is why I fell in love-at-first-bite with this guacamole. The recipe below makes enough for a whole party and the servings are generous. The additions of apple, tomatillo, and jalapeño provide fabulous texture and an unexpected but wholly enjoyable flavor.
Make a bowl of this guacamole to serve at all your summer shindigs. The recipe comes together quickly and you still have time to pop up a shade umbrella and watch condensation beads roll down the glass of an iced beverage.
Make this the night before so the flavors can mingle and improve. The lime juice will keep it looking fresh and vibrant until you are ready to serve. When picking tomatillos look in the produce section for the fruits that look like green tomatoes with papery leaves wrapped around them. They are a little sticky under the leaves. Ripe tomatillos will be slightly soft but not squishy.
Prep Time: 15 minutes, Cook time: n/a; Yield: 16 – 18 1/4 cup servings
- 3 medium avocados, soft but not squishy
- 2 medium tomatillos, diced into 1/4 inch cubes
- 1 medium granny smith apple with peel, diced into 1/4 inch cubes
- 1 3-4 inch jalapeño, seeds and membrane removed, minced into pieces 1/8 inches or smaller
- juice of 1 medium lime
- 3/4 – 1 tsp coarse salt (or more to taste)
- optional ingredients – diced green onion, cilantro sliced into ribbons
Halve avocados, remove pit, scoop into a medium mixing bowl. Add diced tomatillo, apple, jalapeño, lime juice and salt (add optional onion if using). Mash everything together with a fork until the avocado is fairly smooth. Taste and add an additional pinch of salt if needed — it should taste bright not flat. Chill until ready to serve. Add optional cilantro immediately before serving.
Approximate Nutrition Information per 1/4 cup: 54 cal. 4.5 g. fat, 4.5 g. carbs, 2.3 g. fib, .6 g. pro, PP = 2