I know this past weekend was all about celebrating mexican heritage, but what’s wrong with giving a shout out to the Greek culture as well? They have equally as delicious food – greek salad, those grape leave things, gyro’s, which I never pronounce correctly ever.
Firstly, I think avocados are one of the neatest vegtafruits in the world (some say it’s a vegetable – some a fruit – tomato, tomaaaato) I especially love that big pit in the middle. Perfectly round and brown – I always feel bad throwing it away. And while I love the fabulous vegtafruit that an avocado is, I only like it in certain things – well scratch that, I only like it in guacamole. Something about the texture of it on it’s own skeeves me out a little bit. Dave doesn’t like it at all (he’s so picky for a boy) so when I made this Greek Guacamole, I really had the tough job of eating it all by myself. The things I do for this blog – oye. I had some version of this last summer, and it’s stuck with me since then. So to accompany our Brisket Tacos, it was Greek Guacamole.
It really is delicious – doesn’t make a whole lot, so I’d advise doubling the recipe for a bit of a crowd.
Adapted from Allrecipes.com
1 medium to large avocado, peeled, pitted and chopped
2 plum tomatoes, chopped
1/4 cup finely chopped red onion
1 clove of garlic, minced
juice of 1/2 a lime
1/2 tsp chili powder
1/2 tsp cumin
2 tbsp. chopped cilantro
1 package fat free feta cheese
salt and pepper to taste
1) In a large mixing bowl, lightly stir together avocado, onion and tomatoes. Add the lime juice immediately after to prevent the avocado from browning.
2) Add remaining ingredients and gently toss together until combined.
I could eat this until I was blue in the face (or green) – it’s a great summer time snack, and not too bad for you either, besides the avocado (which has the good fat…riiiiight) and the feta.
So enjoy amigos and philias (that’s “friend” in greek and spanish!)