Killer Guac (three ways!)

How to make Killer Guac – three different ways! Traditional Mexican Guac,  Japanese Furikake Guac and Middle-Eastern Guac.  Healthy, vegan and gluten-free, this appetizer is fun to make and sure to please. 

Hi friends. I’m so excited for you to try these 3 variations of Killer Guac (my husband’s naming) that will get your creative juices flowing.  As many of you know, we are down in Southern California where avocados grow during the winter!

It has been glorious and I can’t tell you what a joy it is to find these babies, along with fresh limes and pretty much all the ingredients to make Guacamole, here at the local Santa Barbara Farmers Market.

Now I know there are lots of recipes out there for Guacamole, and I’m sure you already have your favorite, but I just wanted to share a few ways to “up” your guac game, and have a little fun with it. 🙂

First I’ll share  Furikake Guacamole -a delicious Japanese take on our favorite avocado dip.

Here above is the Furikake Guacamole.

Furikake, if unfamiliar is a Japanese seaweed-sesame seasoning that is sprinkled on top. You can make this, or buy it at Asian markets or most upscale grocery stores. I will share a recipe for this soon!

The guac itself is spiked with fresh ginger and scallions and drizzled with toasted sesame oil.  Top the guac with fresh radishes, cucumber ribbons, scallion or chives.

I like serving this Furikake Guac with rice crackers instead of chips.

NEXT is the Middle Eastern Guac!

This guac is spiked with sumac, cumin and coriander, lemon zest and a little tahini paste. It’s topped with crunchy Israeli Salad, some black kalamata olives and sprinkled with Dukkah (you could also use Zaatar). It’s fresh, tangy and light!

Here is a small batch of the Israeli Salad – for a fresh, crunchy topping.

Sprinkle with a little Dukkah (or Zaatar) and add olives if you like – then serve this up with pita chips! Super tasty and fresh!

And Lastly, a Classic Mexican version of Guac for the traditionalists out there….

How to Make the Best Guacamole:

The secret to making the best guacamole is simple: use perfectly ripe avocados, finely dice your ingredients, balance the salt, acid  and heat, and make sure to taste it!

1. Use Ripe avocados
2. Finely dice your onion, jalapeno and cilantro.
3. Balance salt, heat and lime juice to your own personal taste.
4. Test with a chip (or whatever you plan to serve it with)

Tradional Guacamole Ingredients: 

Authentic guacamole requires only a few simple ingredients – avocados, onion,  cilantro, jalapeno pepper, lime juice,  optional tomatoes and salt. Simple and Easy. I love adding a little coriander and cumin, but this is not imperative.

1. Ripe avocados
2. 1/2 cup red or white onion
3. 1 jalapeno
4. 1 lime
5. fresh cilantro
6. cumin and coriander
7. salt and cayenne
8. optional tomato (can serve as a garnish)

THE TOMATO DEBATE: Some of us love adding tomatoes to Guac and some are adamantly against it. I’m in the tomato camp, especially when they are in season, but here’s a way to make everyone happy: Serve the tomatoes as a garnish. 🙂

Instead of mashing your avocado, try using two knives and slice the avocado right in the bowl into very small pieces. Then whip with a fork to get the creamy consistency you desire. Taste and adjust salt and lime. Garnish with cilantro, tomatoes, radish, jalapeno and a drizzle of olive oil.

So tasty!

Hope you have a fabulous Super Bowl Sunday.

Make some fancy Quac.

Show it to me on instagram (tag @feastingathome)! Make it pretty and make me proud and I’ll repost my favorites.

xoxo

Sylvia

Killer Guacamole – 3 ways!

How to make the most delicious Guacamole-3 different ways! (Traditional, Furikake and Middle Eastern!) Your Guac will never be boring again!

• Author: Sylvia Fountaine
• Prep Time: 20
• Total Time: 20
• Yield: 8 1x
• Category: Appetizer
• Method: Mixed
• Cuisine: Mexican

Scale 1x2x3x

Ingredients

Classic Mexican Guacamole: 

• 3 large avocados, perfectly ripe
• 1/2 cup onion, finely chopped
• 1 jalapeno, finely chopped
• 1/4 cup cilantro, finely chopped
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1 lime
• 1 tomato (optional, leave out if not in season) diced
• pinch cayenne, chili flakes or Aleppo Chili.

Optional Garnishes: drizzle of olive oil, cherry tomatoes, sliced radishes, grilled corn, sliced jalapeno,  pickled red onions, cilantro, aleppo chili flakes, pumkin seeds

Serve with corn chips

Furikake Guacamole (A Japanese-style Guacamole)  

• 3 ripe avocados
• 2 scallions, finely chopped
• 1 tablespoon fresh ginger, finely chopped or use ginger paste ( dont use powder)
• 1 teaspoon soy sauce ( or GF soy sauce)
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon salt
• 1 tablespoon Furikake seasoning
• 1/2 teaspoon chili flakes (or use 1 teaspoon wasabi paste, or 1 tablespoon finely chopped fresh chili like jalapeno)

Garnish: watermelon radish, black radish or diakon radish, cucumber ribbons, drizzle of sesame oil 

Serve with sesame rice crackers.

Middle-Eastern Guacamole: 

• 3 large avocados, perfectly ripe
• 1 garlic clove, finely minced- use a garlic press
• 1/4 cup onion, finely chopped
• 1/4 cup italian parsley, finely chopped
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon sumac
• 1 tablespoon tahini paste (optional)
• 1 lemon, zest and juice

Garnishes: Dukkah or Zaatar, Isreali salad (see notes) or tomatoes, cucumber, olives, olive oil, or feta cubes (or swoosh of labneh ) dill and parsley.

Serve with Pita Chips.

Instructions

Mexican: 

Place avocado, onion, garlic, jalapeno, cilantro, salt and spices into a bowl and with a knife, slice avocado into tiny pieces, then whip with a fork. Add juice from half a large lime. Taste, adding more lime juice, salt or chili flakes to taste. Add tomato if using. Place in a bowl, add any of the optional garnishes you like, and a drizzle of olive oil.

Furikake Guac:

Place avocados, scallions, ginger, soy, vinegar, salt, Furikake seasoning and chili flakes in a bowl, and slice avocado into tiny pieces, then whip with a fork. Taste, adding more salt, vinegar or chili flakes to taste. For a little heat, add wasabi paste! Place in a bowl, top with a drizzle of sesame oil, radishes, cucumber ribbons (use a veggie peeler to make these) and a sprinkling of Furikake. Serve with sesame rice crackers.

Middle Eastern Guac:

Place avocado, onion, garlic, parsley, salt and spices into a bowl and with a knife, slice avocado into tiny pieces, then whip with a fork. Add tahini paste, lemon zest and juice from half a large lemon. Mix and Taste, adding more lemon juice and salt to taste. You want this tangy!  Place in a bowl, add any of the optional garnishes you like, sprinkle with Dukkah ( or Zaatar) and Aleppo, and a drizzle of olive oil.  See notes for the Israeli salad.

Notes

To make a quick small batch of Israeli Salad for the top of the Middle Eastern Guac: In a small bowl, mix 1/2 cup chopped red (or yellow) bell pepper, 1/2 cup chopped cucumber, 1/2 cup chopped tomato, 1/4 cup chopped parsley a little onion or scallions ( optional) and toss with olive oil, lemon juice and salt.

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