Looks can be deceiving.
When I was little, I avoided guacamole like the plague. My reasons for hating guac? It was mushy, and it was green. One day, when I was feeling a tad bit adventurous, I dipped my chip into the creamy, dip and I’ve been seriously obssessed ever since.
I must confess that I feel guilty about my former hatred of the wonderful dip, especailly since my two reasons for avoiding it (green and mushy) were not good reasons at all to miss out on all of guacamole’s magic for the first decade of my life. To make up for this, I came up with three very good reasons to love guacamole.
|avocados chillin’ on the grill|
3. Guacamole is healthy. It’s full of healthy fats, omega-threes, fiber and all that jazz. Did you know avocados are the most nutritionally complete food? Humans could theoretically survive on avocados alone. Pass the chips.
Still skeptical? This “guacamole” isn’t traditional at all. First, it’s full of garlic, basil, and Parmesan cheese instead of cilantro, lime and red onions — adding an Italian twist to the Mexican favorite. Second, I grilled my avocados on the panini press, adding a whole new warm, crispy flavor to them (it’s proven that everything tastes better with grill marks…). Third, I threw in some super savory ingredients like white truffle salt and a robust (somewhat pricey) extra virgin olive oil — these luxurious ingredients sure paid off. It’s warm, herby, and cheesy — and it’ll make you look at this delicious dip in a whole new light. Looks can be deceiving, but taste speaks for itself.
Did you ever hate a food because of the way it looked?
tablespoons olive oil, plus more for grilling (the fruiter and richer, the better)
juice and zest of 1 lemon
salt and freshly ground pepper (I used truffle salt for extra savory flavor)
large clove garlic, minced
cup loosely packed basil leaves, roughly chopped
cup freshly grated Parmesan, plus more to taste
Heat your panini press to the highest setting (alternatively, you could use a gas or charcoal grill). Halve and pit the avocados. Drizzle generously with olive oil and lemon juice and season with salt and pepper.
Parmesan. Serve immediately.
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