My entire family’s heading to Oregon next week, so I’ve been busy thinking up meals that everyone will enjoy. I want to make sure there are plenty of healthy snacks around, too, to fuel the hikes, sand-dollar gathering, and bocce games we’re bound to enjoy. And while it’s simple to toss a container of hummus on the table, I tend to prefer something a little more special.
Homemade guacamole can be as simple as smashing an avocado with a bit of salt, or a more elaborate concoction that’s hand-ground with a mortar and pestle. Mine falls somewhere in between. Since I’m always looking to make my food just a little bit healthier, I start out by making a quick “salsa” of diced grape tomatoes–you could use cherry tomatoes as well–jalapeño chile, and chopped radishes. (The radishes add that welcome crunch often provided by raw onion, a food I wholeheartedly detest.) Scoop the avocados directly into the bowl with the salsa and smash them into a chunky or smooth puree.
As with so many recipes, this one is completely adaptable to your taste. Add more jalapeño for a spicier version, or leave it out completely for those who don’t like the heat. Try lemon juice instead of lime. Include some chopped green onions instead of (or alongside) the radishes. Dust the top with ground cumin. Puree the avocado in a blender to get it completely smooth. Just be sure to taste the guacamole right before serving and add more salt (avocados love salt!), lime juice, or some freshly ground pepper if you need it. Enjoy the party! ~LbR
