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
GUACAMOLE
- 4 ripe avocados
- 2 small shallots
- 1 jalapeno or 1-2 small serrano peppers, optional adjust to taste
- 1/4 cup cilantro, chopped
- 1 tomato, diced
- 1-2 limes, depending on size - adjust to taste
- salt, to taste
- pepper, to taste
- 1/4 cup pepitas, toasted
SPICY CUCUMBERS AND RADISHES
- 2 cucumbers, thickly sliced
- 4-6 radishes, thickly sliced
- 1 lime, to taste
- 1 teaspoons red chili flakes or alternatively use Tajín, to taste
- crunchy salt flakes, to taste
Instructions
GUACAMOLE
Finely chop the shallots and peppers. Thinly slice a few peppers to reserve for garnish, if you're feeling fancy. Then combine the shallots, peppers, lime juice, salt and pepper together in a bowl so they can get to know each other well.
Chop the tomatoes and cilantro and set aside.
Smash avocados with a wooden spoon or fork in a medium bowl until mashed but still slightly chunky. Mix in the chopped shallot, pepper and lime juice mixture. Smash until combined.
Add the tomatoes and cilantro after the guacamole is mixed so they don't smashed and destroyed. Mix in until just combined.
Top with toasted pepitas, sea salt flakes and a few thin slices of pepper to garnish.
SPICY CUCUMBERS AND RADISHES
Slice the cucumbers and radishes into thick and sturdy slices that will hold loads of guac.
Spritz with fresh lime juice, sprinkle with red chile flakes and salt as desired. Or alternatively sprinkle with Tajín to taste.
Serve immediately and eat every last bite.
Notes
Serve this in place of tortilla chips for a lighter snack or alongside chips for the full experience.
Works great with carrots or jicima as well!
- Prep Time: 10 minutes