“Don’t guac away from me!”
“Guac ‘n Roll!”
“That’s what I’m guaccin’ about.”
“This salad is going to knock your guacs off!”
“Dinner starts at six o’guac.”
“Don’t forget to guac the door!”
And last but not least…
(recipe from The Star Tribune
(yields app. 5 cups)
This recipe was originally written to be served on lettuce leaves, with crushed tortilla chips sprinkled over. I serve it as a chip dip, like a normal guacamole, but the zesty dressing makes it feel like a salad. This recipe is also doubled from the original.
6 tbsp. olive oil
Juice of 1 lime, plus more to taste
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. sugar
1/2 tsp. worcestershire sauce
1 tsp. ground cumin
2 dashes tobasco sauce, or to taste
2-3 roma tomatoes, cored, seeded, and chopped (enough for about 1 c.)
1-2 ribs celery, diced (enough for about 1 c.)
4 avocados, peeled, seeded, and cut into 1/2 inch chunks
4 green onions, green and white parts, thinly sliced (enough for just under 1/2 c.)
1 bunch fresh cilantro, minced (enough for just under a 1/2 c.)
Tortilla Chips...Lime Chips are amazing with this recipe
For the Dressing:
Combine the olive oil, lime juice, garlic powder, salt, pepper, sugar, worcestershire sauce, cumin, and tobasco sauce in a small jar with a lid. Close li tightly and shake to combine. The dressing can be made ahead of time; kept sealed on the counter.
For the Guac:
Place the tomatoes, celery, avocado chunks, green onions, and cilantro in a large bowl. Toss gently to combine. Pour the dressing (after you shake it again) over the veggies, and toss, again, gently, so as to avoid turning the avocado chunks into mush.
**While you can cut the tomatoes, celery, green onions, and cilantro ahead of time, save adding the avocados until just before serving. This recipe will keep for one day (covered, in the fridge), though it will start to brown slightly. You can help it stay green by throwing 1 avocado pit into the mix.