Guacamole with Spicy Cucumbers and Radishes

While I love me some avocado on just about everything, nothing marries my heart to my stomach quite like a big ol' bowl of mushed up guacamole. In the pit of my heart (and stomach), I truly believe avocados were put on this earth solely for guacamole. Avocado as salad toppings or pressed into buttery avocado oil, is just an added bonus gifted to us by Mexico and Central America. Needless to say, this recipe for Guacamole with Spicy Cucumbers and Radishes is a go-to on the weekly rotation around here.

Since I can put away an entire molcajete full of guac within minutes, I eventually realized that I needed to ease up on the tortilla chips or I'd wind up resembling an avocado with arms and legs. This recipe for Guacamole with Spicy Cucumbers and Radishes celebrates the lighter side of the classic snack by replacing the bottomless bowl of deep fried tortilla chips with sturdy slices of light and healthy cucumbers and spicy radishes. The cucs and radishes get spritzed with a zesty dose of lime juice then sprinkled with flaky salt and spicy red pepper flakes to bring the heat. They are so satisfying, I swear you'll never even miss the chips.

My guacamole is fairly basic, with a few minor tweaks to let that avocado shine. I like to use shallots in place of onions so things don't get overpowered with onion fumes. I use plenty of cilantro for herby freshness and spice it up with finely chopped serrano chiles. Then I cut all of that rich avocado fat with loads of fresh squeezed lime and briney, crunchy sea salt flakes. I top it all off with thin slices of serrano chiles and toasted pepitas (pumpkin seeds) for a crunchy hit. The flavor combo in my Guacamole with Spicy Cucumbers and Radishes is fresh and balanced with just the right amounts of salt, fat acid and heat. FYI if you don't already have it, get the book, Salt, Fat, Acid, Heat, it'll change your life in the kitchen. 

I first had the combo of Guacamole with Spicy Cucumbers at my #1, all-time, hands-down, far and away, favorite restaurant in Portland, OR, ¿Por Qué No?. Since there is no way on earth I could ever recreate their to-die-for Barbacoa topped Bryan's Bowl, seasonally inspired veggie tacos or ass kicking pints of spicy house made margaritas, I can at least mimic the PQN staple and make my own Guacamole with Spicy Cucumbers and Radishes here at home in in California.

Whenever I'm homesick for squeezing into the itty bitty, hole in the wall in my old Portland neighborhood, I crank the 90s hip hop (just like they do at PQN) mash up some Guacamole with Spicy Cucumbers and Radishes and call my best friend, Bridget, to reminisce about our fave little taco shop in all of the land. 

Recipe

Guacamole with Spicy Cucumbers and Radishes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 10 minutes
• Yield: 3 cups

Print Recipe

Pin Recipe

Description

Guacamole takes a walk on the lighter side when served with thick cut, lime spritzed, spicy cucumbers and radishes in place of tortilla chips. A fresh and balanced combo with just the right amounts of salt, fat, acid and heat.

---

Ingredients

Units USM

GUACAMOLE

• 4 ripe avocados
• 2 small shallots
• 1-2 serrano chile peppers (optional) (1 for some spice, 2 for extra spicy)
• ¼ cup cilantro
• 1 roma tomato
• 1-2 limes (to taste)
• salt (to taste)
• pepper (to taste)
• ¼ cup pepitas (toasted)

SPICY CUCUMBERS AND RADISHES

• 2 cucumbers (thickly sliced)
• 4 radishes (thickly sliced)
• 1-2 limes (to taste)
• 1 teaspoons red chili flakes ((or alternatively use Tajín Clássic Seasoning to taste))
• coarse or crunchy salt flakes (to taste)

Cook Mode Prevent your screen from going dark

---

Instructions

GUACAMOLE

1. Dice the tomatoes. Finely chop the shallots and half of the serrano chiles. Thinly slice the remaining chiles and reserve for garnish. Chop the cilantro.
2. Smash avocados with a wooden spoon or fork in a medium bowl until mashed but still slightly chunky. Mix in the chopped shallots and finely chopped chiles with half of the lime juice, add salt and pepper. Stir in the tomatoes and cilantro. 
3. Taste and add more lime, salt and pepper accordingly.
4. Top with toasted pepitas and garnish with thinly sliced chiles, cilantro and salt and pepper.

SPICY CUCUMBERS AND RADISHES

1. Slice the cucumbers and radishes into thick and sturdy slices that will hold loads of guac. 
2. Spritz with fresh lime juice, sprinkle with red chile flakes and salt as desired. Or alternatively sprinkle with Tajín Clássic Seasoning to taste.
3. Serve immediately and eat every last bite. 

Notes

Serve this in place of tortilla chips for a guilt-free(ish) snack or alongside chips for for a little indulgence. 

Works great with carrots or jicima as well!

• Prep Time: 10 minutes