We live in the middle of an avocado grove in Southern California. You would have thought that since I have access to fresh avocados 9 months of the year, that I’d have more recipes using avocados. The problem is that we all like raw avocado in salad, and spread in sandwiches, and this version of guacamole so much, that we never really get much further than that! Yes, yes, I’ve tried making cold avocado soup, and putting it on pizza, but I just get strange looks from folks wondering why I’m wasting a good opportunity to eat it this way instead.
It just so happens that my family doesn’t care for very spicy foods. We like our guacamole without chili. (My sincere apologies go to anyone of Mexican heritage.) The black olives are not traditional either, but we think they’re a really good addition.
2 ripe avocados, sliced in half through the stem end, stone removed
1 fresh medium Roma tomato, diced (or equivalent volume of cherry tomatoes, cut into halves)
10 black olives (brined Greek, not the tasteless Californian variety which have been emasculated with lye), halved or quartered
1 tbsp finely chopped red onion (optional)
2 tbsp fresh cilantro, finely chopped (optional)
salt and lemon or lime juice – to taste
Scoop the flesh out of the avocados into a bowl. Roughly chop with the side of a fork or spoon (never emasculate guacamole by making it in the food processor).
Add the other ingredients and stir to mix. The avocado will lose its shape as you stir, and form the required lumpy puree quite easily.
Serve with tortilla chips, or in sandwiches.
…. but that last bit isn’t so easy on a gluten free diet. Tortilla chips look as if they should be a safe bet being made from corn, oil and salt, but I find that certain brands disagree with me. What’s frustrating, is that so far, the ones that disagree with me are the organic ones …. but there’s a mass market brand that gives me no problem at all. I can only guess that the big production lines have dedicated factories for tortilla chips.
The almond brioche bread (toasted or not) makes a great sandwich with guacamole and crunchy undressed green salad or coleslaw.