Guacamole is one of those make-it-by-taste sorts of things for me. That’s why the amounts here are flexible. Taste and adjust as you see fit. Seem too bland? Add a little onion or jalapeno. Feeding little ones or the spice-averse? Leave them out!
See? Flexible.
Not sure what to do with pineapple guacamole? Spread it on a sandwich, dollop it on a taco or quesadilla, scoop it onto a burger, or use it for chip dip.
We made pineapple tostadas with toasted corn tortillas, layering refried beans, grated cheese, shredded lettuce, minced tomatoes, diced pineapple, mango-pineapple salsa, and a big-time dollop of guacamole.
Heaven.
It’s the second best way to eat pineapple guacamole. The first is with a spoon when no one’s looking.
Ingredients
- 3 avocados, removed from peels and pits removed
- ½c fresh pineapple, finely minced
- juice of 1 lime
- ¼c cilantro, minced
- salt and pepper, to taste
- optional: 1-2 Tbsp finely minced or grated onion, ½-1 jalapeno, minced
Instructions
In a medium bowl, mash avocados with pineapple, lime juice, cilantro, as well as any onion or jalapeno you're using, until you've reached your desired consistency. (If you want a smoother consistency, feel free to puree the mixture in a blender or food processor).
Add salt and pepper to taste.
Source: One Lovely Life
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