Loaded Summer Guacamole

As we prepare to celebrate July 4’th weekend I reflect on the history of this nation. Relatively speaking we are newcomers circa 1997, I’m humbled and grateful for everything it has given me, my family and the opportunity to contribute. As we celebrate this important day in America we have to remember the turning point we are in, where do we go from from here. Im encouraged and I strongly believe in the goodness of people, humanity, not politics that will continue to stand up for inclusion, diversity, one nation with liberty and justice for ALL.

It’s Friday time, its usually tacos or pizza in my household instead it’s going to be a big bowl of fully loaded guacamole. I’ve pulled everything literally everything from my pantry and garden to garnish the bowl- seeds, nuts, Edible flowers, herbs, berries and stone fruit from the store. Enjoy!

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INGREDIENTS

• 3-4 ripe hass avocados halved, deseeded and scooped
• 1 small red onion finely chopped, about 2 tablespoons
• sea salt as needed
• 1 jalapeño or Serrano pepper, finely chopped (deseed if you prefer milder or leave in for a little heat)
• ¼ cup fresh cilantro finely chopped
• juice from one lime about 2-3 tablespoons

TOPPINGS

• 1 summer stone fruit: peach nectarine or plum,sliced
• 1 cup rainbow colored cherry tomatoes halved
• a few fresh berries: sliced strawberries, blueberries or blackberries
• a few cherries pitted + halved
• chopped herbs: spring onion, chives, cilantro, edible flowers
• 1-2 tablespoons seeds or nuts( use 1 or 2): pepita, sunflower, sesame, sliced almonds, macadamia
• 1-2 oz crumbled cojita cheese or crumbled gorgonzola (I didn’t use any)
• Plantain or tortilla chips to serve

INSTRUCTIONS

1. Cut open, remove the stone and scoop the avocado halves into a mixing bowl.
2. Squeeze the lime juice and a little salt over the avocado halves. Toss well to coat.
3. Using a fork lightly mash the avocados. I like to keep my guacamole on the chunky side. Fold in the chopped jalapeño, cilantro.
4. Taste and season with more salt if needed.
5. Spoon the guacamole into a serving bowl, normally I like a shallow low bowl.
6. Garish with roasted corn, herbs, edible flowers, sliced stone fruits, berries, seeds and cheese as needed.