Strawberry Guacamole

A twist on traditional guacamole, this version includes fresh, juicy strawberries, adding a hint of sweetness to every bite. And definitely serve it with tortilla chips. None of this celery business.

(Unfortunately, I’ve no photograph for this one–it was for a magazine and I didn’t take my own photo before the photographer did–but I can tell you this: it looks like guacamole, but with strawberries in it.)

Strawberry Guacamole

2 medium avocados
Juice from 1/2 lime
2 tablespoons minced fresh cilantro
1 tablespoon freshly squeezed orange juice
Fine sea salt to taste
Cayenne pepper to taste
2/3 cup finely chopped strawberries
1 tablespoon minced red onion

Mash the flesh from the avocados in a bowl. Add the lime juice, cilantro, and orange juice. Mix well, adding salt and cayenne pepper to taste. Stir in the strawberries and red onion. Cover and refrigerator for about 1 hour before serving.

Chili-Lime Corn Chips with Edamame Guacamole

The addition of edamame adds a bit of texture and protein, rounding out the fat/protein/carbohydrates you need to justify this as a balanced lunch. Right?

IMG_1495

Baked chili-lime corn chips with edamame guacamole

For the Baked Chili-Lime Corn Chips
1/4 cup freshly squeezed lime juice
1 tablespoon coconut oil or mild extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sea salt
12 (6-inch) gluten-free corn tortillas

Preheat oven to 400°F (200°C).

Stir together the lime juice and oil. Brush each tortilla with the mixture. In a small bowl, mix together the cumin, chili powder and salt. Sprinkle each tortilla with the spice mixture. Stack tortillas, and cut into six to eight triangles.

Bake for about 10 minutes, until lightly browned.

For the Edamame Guacamole:
2 large avocados, pitted, and flesh removed
1 1/4 cups shelled edamame
2 to 3 cloves garlic (even better: roasted garlic)
1 lime, juiced
1 teaspoon sea salt
Pinch cayenne pepper, or more to taste
1/4 teaspoon ground cumin
1/2 cup red onion, diced
2 Roma tomatoes, chopped
3 tablespoons fresh cilantro, plus more for garnish

Put the avocado flesh, edamame, garlic, lime juice, sea salt, cayenne pepper and ground cumin in a food processor. Process until smooth. Transfer to a bowl, and stir in onion, tomatoes and cilantro. Refrigerate for a few hours before serving.

Just before serving, test the guacamole for seasonings. Garnish with additional cilantro.