Guacamole with Crudités
Guacamole with Crudités Recipe - A Delicious Twist on Traditional Mexican Cuisine
Introduction
Guacamole with Crudités is a delicious and healthy snack or appetizer that is perfect for any occasion. This recipe combines the creamy texture of avocados with the fresh crunch of assorted vegetables and fruits, making it a flavorful and satisfying dish.
History
Guacamole has been a popular dish in Mexican cuisine for centuries, with its origins dating back to the Aztecs. The traditional recipe typically includes mashed avocados, lime juice, onions, tomatoes, and cilantro. In this variation, we have added peas for a unique twist on the classic recipe.
Ingredients
- 2.25 cups frozen peas, defrosted
- 1 garlic clove, crushed
- 2 scallions, chopped
- 1 tsp finely grated rind and juice of 1 lime
- 0.5 tsp ground cumin
- 1 tbsp reduced fat mayonnaise (or mayonnaise made with olive oil)
- 2 tbsp chopped cilantro or parsley
- dash of tabasco sauce
- salt and black pepper
- pinch of paprika and lime slices, to garnish
How to prepare
- In a food processor or blender, combine peas, garlic clove, scallions, lime rind and juice, cumin, Tabasco sauce, mayonnaise, salt, and black pepper. Process until smooth.
- Add chopped cilantro or parsley and process for a few more seconds.
- Transfer the mixture to a serving bowl, cover with plastic wrap, and chill in the fridge for 30 minutes to allow the flavors to meld.
- For the crudités, prepare a variety of different "dippers." Include a selection of vegetables and up to 2 types of fruit. Recommended fruits are pear and sweet red-skinned eating apple. For vegetables, consider baby carrots, celery stalks, and canned baby corn.
- Arrange the sliced fruit and vegetables on a serving platter. Sprinkle the guacamole with paprika and garnish with twisted lime slices. Place the bowl of guacamole on the platter.
- For an additional option, serve the guacamole with warmed whole-wheat pita bread.
Variations
- Add diced tomatoes or red bell peppers for extra color and flavor.
- Mix in some cooked shrimp or grilled chicken for a protein boost.
- Substitute the peas with edamame or white beans for a different twist.
Cooking Tips & Tricks
Make sure to defrost the peas completely before using them in the recipe to ensure a smooth texture.
- Adjust the amount of Tabasco sauce according to your preference for spiciness.
- For a creamier guacamole, add a dollop of Greek yogurt or sour cream.
- Garnish with fresh herbs or a drizzle of olive oil for an extra burst of flavor.
Serving Suggestions
Serve Guacamole with Crudités as a healthy snack, appetizer, or side dish at your next gathering. Pair it with whole-wheat pita bread or tortilla chips for a satisfying treat.
Cooking Techniques
Use a food processor or blender to achieve a smooth and creamy texture for the guacamole.
- Chill the guacamole in the fridge for at least 30 minutes before serving to allow the flavors to meld.
Ingredient Substitutions
Use frozen edamame or white beans instead of peas.
- Substitute lemon juice for lime juice if desired.
- Swap out parsley for cilantro for a different herb flavor.
Make Ahead Tips
Prepare the guacamole ahead of time and store it in an airtight container in the fridge for up to 2 days. Serve with fresh crudités when ready to enjoy.
Presentation Ideas
Arrange the sliced fruits and vegetables in a colorful and appealing display on a serving platter. Garnish the guacamole with a sprinkle of paprika and twisted lime slices for an elegant touch.
Pairing Recommendations
Pair Guacamole with Crudités with a refreshing white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, serve with a citrus-infused sparkling water.
Storage and Reheating Instructions
Store any leftover guacamole in an airtight container in the fridge for up to 2 days. Stir well before serving and add a squeeze of fresh lime juice to refresh the flavors.
Nutrition Information
Calories per serving
Each serving of Guacamole with Crudités contains approximately 150 calories.
Carbohydrates
Each serving of Guacamole with Crudités contains approximately 15 grams of carbohydrates.
Fats
This dish is rich in healthy fats from the avocados and olive oil, with each serving providing around 10 grams of fat.
Proteins
Guacamole with Crudités is a low-protein dish, with each serving containing about 2 grams of protein.
Vitamins and minerals
This recipe is packed with vitamins and minerals, including vitamin C, vitamin K, folate, and potassium from the peas and avocados.
Alergens
This recipe contains no common allergens, but be sure to check for any specific allergies to ingredients such as peas or avocados.
Summary
Overall, Guacamole with Crudités is a nutritious and flavorful dish that is perfect for snacking or entertaining. It is rich in healthy fats, vitamins, and minerals, making it a great addition to any diet.
Summary
Guacamole with Crudités is a delicious and nutritious dish that is perfect for snacking or entertaining. With its creamy texture and fresh flavors, this recipe is sure to be a hit with family and friends. Enjoy it with a variety of colorful fruits and vegetables for a satisfying and healthy treat.
How did I get this recipe?
I have a clear memory of the first time I discovered this recipe for Guacamole with Crudités. It was many years ago, back when I was just a young girl living in the countryside. My family didn't have much, but we always made the most of what we did have. My mother was a wonderful cook, and she taught me everything I know about cooking and baking.
One summer day, my mother took me to visit our neighbor, Mrs. Ramirez, who was known for her delicious Mexican dishes. Mrs. Ramirez greeted us warmly and invited us into her kitchen, where the wonderful aroma of spices and herbs filled the air. She was busy preparing a feast for her family, and she graciously allowed me to watch and learn from her.
As Mrs. Ramirez chopped fresh vegetables and mashed ripe avocados, she explained to me the secret to making the perfect guacamole. She told me that the key was to use only the freshest ingredients and to season the mixture with just the right amount of salt, lime juice, and cilantro. She also showed me how to arrange colorful crudités, such as carrot sticks, cucumber slices, and bell pepper strips, around the guacamole to create a beautiful presentation.
I watched in awe as Mrs. Ramirez skillfully mixed and mashed the ingredients together, creating a creamy and flavorful dip that was unlike anything I had ever tasted before. She generously offered me a taste, and I was instantly hooked. The creamy texture of the avocado, the tangy flavor of the lime juice, and the freshness of the vegetables all combined to create a dish that was truly irresistible.
From that day on, I was determined to master the art of making guacamole with crudités. I practiced diligently in my own kitchen, using the same techniques and ingredients that Mrs. Ramirez had taught me. I experimented with different proportions of avocado, lime juice, and cilantro until I found the perfect balance of flavors.
Over the years, I have made this dish countless times for my family and friends, and it has become a staple at any gathering or celebration. I take great pride in sharing this recipe with others, passing down the knowledge and skills that I learned from Mrs. Ramirez so many years ago.
Now, as I sit in my kitchen, surrounded by the familiar sights and smells of cooking, I can't help but feel grateful for the experiences and lessons that have shaped me into the cook that I am today. I may not have fancy culinary training or expensive gadgets, but I have something even more valuable – a love for food and a passion for sharing it with others.
As I prepare a fresh batch of guacamole with crudités, I can't help but smile as I think back to that fateful day when Mrs. Ramirez opened my eyes to the wonders of Mexican cuisine. Her recipe has become a cherished part of my culinary repertoire, a reminder of the power of food to bring people together and create lasting memories.
And so, I continue to cook and bake with the same passion and enthusiasm that my mother and Mrs. Ramirez instilled in me all those years ago. I may not be a professional chef, but I am a cook in the truest sense of the word – someone who takes joy in creating delicious meals and sharing them with others. And for that, I am truly grateful.