Each of us chose a vegetable that’s in season during the month of April and then developed a recipe around said item! I chose avocado (of course) so that I could make guacamole. BECAUSE WHO DOESN’T LOVE GUACAMOLE.
Well, I used to really really really not like guacamole, actually. I used to really not like avocado at all, in any form. But it was one of those foods that I wanted to like, so I worked at it. And now?! I can’t. get. enough.
In case you’re a guacamole freak like me, try it on a sandwich, because that’s totally LIFE-CHANGING.
Tortilla chips are obviously mandatory dippers, but I won’t tell you not to try potato chips, too. (Yes, I went there.)
Next project? Dipping pizza in guacamole. That has GOT to be good…right? I’ll report back.
But seriously guys, this guacamole recipe is king of all the guacamoles. (There’s a hierarchy, don’t cha know.) After I made it, Brig and I just stood over the kitchen table literally shoveling it into our mouths as fast as humanly possible – no lie. The roasted pineapple seeeeeeriously takes it over the top. To infinity and beyond, in fact.
hope KNOW you guys are going to love this guacamole, as well as the other recipes below! Be sure to check them out!! xoxo
- 3-4 large, ripe avocados
- juice of 1 fresh lime
- ½ c loosely packed cilantro, roughly chopped
- ¼ c finely diced red onion
- 1 serrano pepper, seeds removed & finely diced
- ¼ t cumin
- salt and pepper, to taste
- 1½ c diced fresh pineapple
- 1 T olive oil
- 1 T light brown sugar
- Preheat oven to 400.
- Combine pineapple, olive oil, and brown sugar in a bowl, and stir until the pineapple is evenly coated.
- Spread the pineapple across a baking sheet and bake for about 10 minutes, until it starts to caramelize on the bottom. Take out of the oven and let cool.
- In a large bowl, combine the avocados, lime, cilantro, red onion, serrano pepper, and cumin, and mash until desired consistency.
- Fold in the pineapple and then add salt* & pepper to taste.
- Serve immediately.
- *Note: I find that guacamole can be a bit like potatoes and beans in that it needs more salt than you'd think.
Below are the photos/recipe links from the other bloggers!
Sweet Potato Pancakes w/ PB Maple Syrup by Alexa of Fooduzzi
Roasted Beet & Potato Arugula Salad with Lemon Vinaigrette by Liz of Pumpkin & Peanut Butter
Vegan Leek & Pea Risotto with Asparagus by Rebecca of Nourished.