We are on the verge of an absolutely stunning weekend. I am itching to soak up as much warm sunshine as possible before the weather remembers it is only the beginning of May and the clouds make their way back over our corner of the globe. At this very moment Pacific Northwesterners are busy raising their hem lines and ditching their shirtsleeves. Everyone is rummaging around looking for misplaced sunglasses and the dregs of last years sunscreen. We all love nothing more than spending a warm weekend on our decks, patios, and sidewalks. The run on iced coffee is in full swing 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 nearly nutty flavor. That is why I fell in love-at-first-bite with this guacamole. The recipe below makes big batch, and the servings are generous. The additions of apple, tomatillo, and jalapeño provide fabulous texture and an unexpected but wholly enjoyable flavor.
Now I am going to pop up my shade umbrella and watch the condensation beads roll down the glass of an iced beverage and you can get busy preparing for a weekend of sun and snacks. TGIF!
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 ¼ cup servings
- 3 medium avocados, soft but not squishy
- 2 medium tomatillos, diced into ¼ inch cubes
- 1 medium granny smith apple with peel, diced into ¼ inch cubes
- 1 3-4 inch jalapeño, seeds and membrane removed, minced into pieces ⅛ inches or smaller
- juice of 1 medium lime
- ¾ - 1 teaspoon 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 ¼ cup: 54 cal. 4.5 g. fat, 4.5 g. carbs, 2.3 g. fib, .6 g. pro