Make It, Take It: Spiked Guacamole

If you’re vegetarian, vegan or just flirting with Mark Bittman’s VB6 plan like I am, Memorial Day barbecues can be a challenge. That’s why I always volunteer to bring something. The avocados at my market have been amazing lately, so when I saw Bittman’s recipe for Spiked Guacamole in VB6, I dog-eared the page. Packed with colorful veggies, his version is more like a side dish than an app, and I might just serve it with lettuce cups, per his suggestion, and save the chips for the salsa.

Spiked Guacamole
Makes: 4 servings • Time: 15 minutes

Avocados are full of nutrients and good-for-you fat, but they’re also calorie dense, so I like to extend guacamole to turn it into a thick, rich snack with great crunch. Here the avocado is combined with tomato, radishes, and lettuce, but you can use thawed frozen peas or corn, chopped asparagus, jícama, even mango or peaches. Eat with oven-baked corn tortillas, whole-grain crackers, crudités, or in lettuce cups or on celery sticks. —Mark Bittman

1 ripe avocado
1 teaspoon minced garlic
Juice and zest of 1 lime
1 tomato, chopped
1 scallion, chopped
5 or 6 radishes, chopped
1 cup shredded romaine or iceberg lettuce
1 fresh hot chile (like jalapeño), stemmed, seeded, and minced
¼ cup chopped fresh cilantro
1 teaspoon salt, plus more to taste
Black pepper to taste

Mash the avocado in a large bowl until it’s as smooth or chunky as you like. Stir in the remaining ingredients; taste and adjust the seasoning. Eat immediately or cover and refrigerate for up to a day.

(After an hour or so it will start to darken a bit, but will still be fine to eat.)

Double Green Guacamole
Puree the avocado with 4 cups chopped steamed asparagus in a food processor. Season with salt and pepper and serve as directed in the headnote.

Nutritional Info (for the guacamole alone):
Calories: 104.36 • Cholesterol: 0mg • Fat: 7.6g • Saturated Fat: 1g • Protein: 2g • Carbohydrates: 9.9g • Sodium: 497mg • Fiber: 5.6g • Trans Fat: 0g • Sugars: 2.4g


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