Guacamole doesn’t always have to be salty, spicy, and southwestern flavors. Today I was inspired by the flavors of summer!
I love anything I can put a chip in. Nacho cheese. Salsa. Chili Cheese. Ranch Dip. Hummus. Guacamole. 7-Layer Dip. All the dippy chippy things. I’m into it.
I’ve totally got to be careful though. If I’m not paying attention, I’ll look down and realize that the bag of chips are left to just crumbs and I’m scraping the bottom of the dip bowl. Ooooopsie! I’ve since learned that I’ve got to portion out both the dip and the chips in order to not go overboard. That’s the key!
Especially with this guacamole. I was honestly a little scared. Was I actually going to make a sweet guac and expect it to turn out?
Well, let me give you some back story on where this gem was born in my brain.
I think I’ve told you a couple times (here and here) that I had a trip of a lifetime in Portland, Oregon last month at Indulge Conference for food bloggers. Amazing food. The best friends I could ask for. And of course the classes that taught me some wonderful tools for this crazy blogging gig I’ve got going on here.
In the middle of classes on Saturday, we were told to head on downstairs and meet in another room where we would all be grouped into teams and participating in a Guacamole Bake-Off, hosted by California Avocados.
First two thoughts:
1. I think I’ll just avoid my social anxiety and perceived lack of creativity and kitchen skills by hiding in a bathroom until it’s over.
2. Dang, I really could go for some guac right about now.
I decided to suck it up and made my way to the guacamole room. There we were greeted by tons of ingredients. Anything you could ever think of putting in your guac, and plenty of things you would’ve never considered putting in there!
Wasabi, bacon, soy sauce, honey, jalapenos, cheeses, onions… it was all there! But there was only two containers of each ingredient, so that posed a slight problem when it came to who got what.
Well, as soon as we all ended up at our assigned table, I was instantly relieved. I was grouped with 3 other fellow Utah bloggers (Yvonne, Allison, and Barbara) and one other blogger, Lisa, who I hadn’t met before! Thank goodness! I didn’t feel quite as awkward as I was thinking I would.
Once I felt the relief, my brain started going. What were we going to create? Looking through all the ingredients, I proposed a sweet guacamole, and we had it all figured out. I was assigned #1, and assuming we would go and grab ingredients in the order of our assigned numbers, I knew I was grabbing mango. That one would be gone in the first round for sure.
Well, it turns out, they wanted to throw us for a loop, and they called Yvonne’s number first. We were all so scatter-brained as soon as people went running, that I’m not quite sure what she came back with. All I know is that it was not one of the 5 ingredients we had planned on. Ok, Plan B! Now we had to think quick because the next round was next and we ended up with yet another ingredient that we weren’t planning on.
At that point, we were just hoping for something that tasted good. Anything.
I think when all was said and done, we ended up with a guacamole with black beans, corn, jalapenos, honey, and something else I can’t think of. Huh…
Let’s just say that our guacamole did not make the cut, and that is absolutely fine because I had such a good time! It was so fun getting out of my comfort zone, thinking quick, and trying my best to be creative.
But I know that when I got home from this amazing trip, I was still craving that crazy sweet guacamole I had thought up on a whim. So I had to make it happen right in my kitchen to see if it actually worked!
Well let me tell you, this guacamole is a winner! First bite in and I was hooked! After the 5th bite, I was asking it on a date. And after the 10th, I almost proposed… (woah. that escalated quickly…)
Then I finally snapped myself back into reality and had to photograph the dang thing!
And then back to the eating.
- 4 Avocados
- 1 cup Strawberries , diced
- 1 cup Mango , diced
- 1/4 cup Lime juice , from about 2 limes
- 1 Jalapeño , seeded and diced
- 1 teaspoon Salt
Start by quartering each avocado and removing the pit. Peel back the peeling and place the meat of the avocado in a medium mixing bowl.
Add strawberries, mango, lime juice, jalapeno, and salt to taste.
I like this particular guacamole a little chunkier, so instead of mashing with a potato masher, I actually just run a sharp knife through the entire mixture until I'm happy with the size and consistency of the avocados. This is personal preference and you can use a masher if that's the consistency you're trying to achieve.
Once mixed to your liking, serve with tortilla chips or crackers within the next hour, refrigerating until ready to serve. Much longer than that, and your guacamole will begin to get watery.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
Looking for more healthy dips and salsas?
If you liked this post, don’t forget to share on Facebook, Pinterest, Twitter, Google+, Yummly, or StumbleUpon with the buttons below!