I often go on food benders. I’ll find a dish I fall in love with and then eat it every day for a month. I’m still on my Jennifer Aniston overnight oatmeal for breakfast bender–haven’t been able to kick that one yet. I’m also currently on a guacamole run. Lately, somewhere in my day, I have it. Take lunch. I’ve been having the dip on a piece of thick-cut, multi-grain toast and it’s always with a few add-ons like shaved Monterey jack cheese, cilantro, even an egg. Or I’m polishing off a bowl with chips or rice crackers as a snack. The other night I made Halibut for dinner and couldn’t’ resist adding it to my plate. It doesn’t matter if I haven’t made tacos. I’ll find a way to sneak it in.
When I do this, you know, beat a dead horse, I generally try to find a few other ways to eat my food obsession. It’s probably why I’ve been known to make a bender last six months. I can’t even talk about the peanut butter and jelly obsession I had last year. I’m still recovering from that one. Guacamole is no exception. In fact, this version is a mash-up of my latest food orgy paired with one of Scarlett’s current addictions, edamame. She’s been eating a lot of the little bean lately. In fact, she has a great recipe she made-up using fresh chives and coriander from our garden. I’ll have to post that some time soon.
But back to me. This guacamole is a nice twist on the traditional chip pairing. It’s a great way to get the kid’s involved in the kitchen too. They can have a little fun smooshing the avocado and edamame. It’s also definitely a great addition to your summer menu. In fact, feel free to stick it anywhere in your menu, even breakfast. Obviously, I’ve already tried it there and it’s so satisfying and yummy.
- 2 avocados, halved, seeded and peeled
- 1 lime, juiced
- 1 cup edamame, cooked and mashed with a potato masher
- 1/2 teaspoon salt
- 1/2 medium onion, diced
- 1 clove garlic, minced
- 1 tablespoon chopped cilantro
In a medium bowl, roughly mash your avocados with a fork.
Mix in the lime juice, edamame and salt.
Then stir in the onion, garlic and cilantro.
Taste and add more salt or cilantro depending on personal preference.
You can also add a hit of Tabasco sauce if you like your guac with a little heat.
Cover the bowl with plastic wrap, pressed down into the bowl against the guacamole (to prevent browning) and place it in the refrigerator.
Chill for an hour and serve with your favourite chips or snack crackers.
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