June 15, 2013

Strawberry Guacamole + Simple Salsa


I adore avocados. Like, loooove them. For some bizarre reason I used to hate them. What a weirdo! It took me a long time to appreciate them. Now? Cannot get enough of them. I would eat avocado at every meal. Breakfast, sure, with any type of egg and/or toast. Lunch? For sure, on a sandwich or diced into a salad. Dinner? Absolutely, as part of a Mexican feast in the form of guacamole or in a rainbow salad with corn, diced tomato and all other lovely types of vegetables. Dessert? For sure!! Have you made these avocado brownies? Life changing- get into them!


Can I make a quick segue to Father's Day which falls this Sunday June 16th?! Sure I can, I'm writing this. I'm a lover of all nibbles: chips and dip, crisps, peanuts, Bombay mix. Anything salty. I think I got this from my Pop. Is there anything greater than an ice cold beer with a little selection of nibbles to keep you company?  

Are you making dinner for your Father this weekend? Why not start the dinner off with salsa, guacamole and tortilla chips? 

Strawberry guacamole to be exact. Can we talk about this? 



You make a fruit salad with a variety of different fruits. An avocado is a fruit. A kinda savoury tasting fruit, but whatevs. Throw strawberries in with your guac'-it sounds weird- but it totally makes sense. It's that whole sweet and savoury thing. Salt and caramel is a thing, so avocado and strawberry can be too! 

Most supermarkets in Ireland sell Haas avocados, so look for one that has a bumpy dark purple skin. When you push on it, the avocado should slightly give under the pressure of your thumb. If you buy an avocado that is like a rock..leave it in a fruit bowl with a banana and it should ripen up nicely in 2/3 days!

Enjoy,

Holly,x


I was so excited about putting strawberries in the guac' that I forgot to photograph them above with the onion, tomatoes, chilli, avocado, lime and tortilla chips.

What. An. Idiot. 


Half each avocado lengthways and use the back of a knife to remove the stone from the avocado.


Scoop the flesh from the avocado and place in the bowl with a good pinch of salt and pepper and half of the lime. 

Use a fork to smash the avocado to your desired guacamole texture and taste for lime/salt/pepper.


Next: the strawberries. Wild, right?! 


Dice them up and fold them through the guacamole. 


If you plan on making this a little head of time, place the avocado stones in the centre of the guacamole and cover tightly with cling film and refrigerate. 


 Remove the eye from each tomato with the tip of a knife. 


Quarter each tomato...


...and remove the seeds from the tomato quarters. If you leave the seeds in you'll end up with a seedy watery salsa...which ain't a good thing!


Slice the tomato quarters into thin strips...


...and then into a small dice. Think about the size of the dice here...when you scoop up some salsa on your tortilla chip, you want to get a little tomato, a little onion and a little chilli, so keep the dice nice and small.

If you prefer a chunkier salsa...go on, who am I to tell you how to make your salsa?


Remove the tip from the onion but keep the root in tact. Cut the onion in half and remove the skin.


Make two incisions in the onion working towards the root, but not going through it...


...slice the onion along the natural lines along the skin. Now dice the into a small dice. 


Slice the chilli in half lengthways and remove the seeds, leave them in if you like it spicy! Slice the chilli into thin strips...


...and then into a fine dice.


Mix the tomato, onion and chilli together in a bowl with a generous pinch of salt and pepper. Allow the salsa to sit for 20 minutes to 3 hours before eating. This salsa will get better with time and it'll keep in the fridge for up to 5 days! 

Serve with tortilla chips and the strawberry guacamole. Beer and Tabasco aren't a bad idea either.


Recipe,  Serves 6

Simple Salsa

4 Medium Tomatoes on the Vine
1 Small White Onion
1 Red/Green Chilli 
Salt and Pepper

Remove the eye from the tomatoes and quarter them.
Remove the seeds from the tomatoes so that you are just left with the flesh.
Cut the tomato into a small dice by cutting the quarters into thin slices and then into a nice dice. Place in a bowl.
Remove the tip from the onion keeping the hairy root in tact.
Slice the onion in half and remove the skin.
Make two incisions across the width of the onion, making sure not to cut through the root.
Slice the onion, following the natural lines  on it skin. Now, dice the onion into a small dice. Place in a bowl.
Cut the chilli in half lengthways and remove the seeds.
Slice the chilli into thin strips and then into a fine dice. Place in a bowl.
Mix the diced tomato, onion and chilli together with a good pinch of salt and pepper.
Allow to sit for 20 minutes-3 hours before serving.  
This salsa is best served at room temperature! 
Keeps for up to to 5 days in the fridge.
  
Guacamole

2 Ripe Haas Avocados
1/2-1 Lime
4-6 Strawberries
Salt and Pepper

Cut each avocado in half lengthways.Use the heel of the knife to remove the stone.
Using a spoon, scoop the avocado flesh out of the skin and into a bowl.
Squeeze half of the lime over the avocado with a generous pinch of salt and pepper.
Using a fork, smash the avocado to your desired texture for guacamole.
Taste and see if you would like more lime/salt/pepper.
Dice the strawberries and fold them into the guacamole.

This is best made and eaten ASAP. If you plan to make it and serve it a little later, place the avocado stones into the centre of the guacamole and wrap the bowl tightly in cling film and refrigerate. The outer layer of avocado may go brown but just scoop it off. 

To Serve:
Tortilla Chips
Tabasco
Beer

4 comments:

  1. Holly

    The addition of the strawberries to the avocado is genius and delicious. The red changes the old bathroom green of the avocado into something really good to look at and eat. This is definitely on my summer list.

    ReplyDelete
  2. This looks lovely. I have a love/hate relationship with avocado, by itself I find it too rich and overwhelming, but once it is cut with something a bit acidy, I can't get enough. This is a great twist.

    ReplyDelete
    Replies
    1. Thank you! If you give it a go, I hope the recipe is a love and not a hate for avocado!x

      Delete