It’s that time of year again!
Guacamole, Margaritas, and Manicures!! Ok… maybe I made the manicures part up…maybe.
Cinco de Mayo is celebrated by all and here is my spin on this favorite appetizer that goes hand in hand with Cinco de Mayo celebrations.
You will find one surprise ingredient. Pistachios. Trust me on this one. You will be pleasantly surprised.
The nuttiness and texture of the pistachios is very subtle but compliments avocados perfectly, having said that if you have a nut allergy you will definitely want to skip that ingredient.
This is Guacamole – according to Carmen of course.
- 3 Haas avocados, halved, seeded and peeled
2 limes, juiced
- Zest of 1 Lime
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ½ teaspoon of extra virgin olive oil (reserved to “drizzle”)
- 2 ½ tablespoons of pistachios (reserve ½ tablespoon of the nuts for garnish)
In a large bowl place the avocado pulp and mash using a potato masher or the back of a fork. I like my guacamole with little chunks of avocado in it but if you want it smoother mash away. When you reach your desired consistency fold in the lime juice, zest, salt, pepper, and pistachios.
If you like heat, by all means, add Tabasco or minced jalapeños. As a garnish drizzle the olive oil and the reserved nuts right on top.
Serve alongside tortilla chips, pita chips, or veggies.
Carmen Londoño is a self-proclaimed foodie that enjoys to travel and re-create dishes that piques her palette.
Carmen is a published writer and is currently working on her second book. Her first publication was a love letter to her daughters in the form of unsolicited advice and favorite family recipes.
She is the Co-Founder and Managing Partner of The Insurance People
and sits on the executive board of WeWill (Women Empowering Women In Local Legislation) a non-profit organization that helps support women and children.
Carmen is a Puerto Rican/Honduran woman that was born and raised in the Humboldt Park area of Chicago but currently resides in Skokie with her family.