Call me crazy, but I like my guacamole smooth and simple. My favorite guacamole recipe belongs to my younger son Weston. He makes it slowly, delicately, painstakingly at the kitchen counter, gradually adding fresh lemon juice, sea salt and pepper. Sometimes it takes him half an hour to get the balance of rich avocado and sharp acid just to his liking. I get impatient and try to hurry him so I can get dinner on the table, but he ignores me. And then he eats the whole bowl, so I can't complain. Avocado, after all, is a superfood, and I do like his crystal-clear skin and shiny hair.
Sometimes I want a little more personality in my guacamole, though, which is why I made this version with fresh green garlic for some friends a few weeks ago. Green garlic, which looks like an overgrown scallion, is the young garlic plant, harvested before the bulb swells and hardens. You use the whole thing, green leaves and all. It's milder than bulb garlic, but it's still definitely garlic. A stalk of that, a few beautiful ripe California avocados, a bunch of cilantro, lemon, salt. Whip it in the food processor and it turns out almost fluffy.
Chips are fine, but I've taken to serving guacamole with thinly sliced rounds of daikon radish lately. The cool, crisp radish and the creamy avocado like each other a lot. And it's a guilt-free cocktail snack that won't ruin your appetite for whatever's next.
Green garlic guacamole
Make this unusual avocado dip in the spring when green garlic turns up in farmers' markets.
- 1 large stalk green garlic, washed carefully and chopped (use the whole thing)
- flesh of 3 ripe avocados
- juice of 1 lemon
- 1 bunch fresh cilantro
- salt and pepper to taste
Put all ingredients in the food processor. Whizz until smooth. Taste and add more salt if necessary. Serve with chips or raw vegetables.
DetailsPrep time: Cook time: Total time: Yield: approximately 3 cups