This month’s reci-pea is for guacamole, something you really don’t need a recipe for! Everyone has their own favorite mix-ins, but ours has a boost of vitamins and mineral. By swirling in some pureed spinach, or any green veggies you have on hand (kale! Swiss chard! Broccoli!) you can up the nutritional value of your guac, making it perfect for a healthy afterschool snack. Dip in some veggies, some pita chips, or even sweet potato chips!
We kept our flavors clean and simple for sensitive palettes, just lime juice and salt, but feel free to add extra spices like cumin if your family is adventurous. We also skipped onion, cilantro, and tomatoes, so that we could freeze half of our batch! That’s right, guacamole freezes really well if kept plain. You can always add the other ingredients once it thaws, but they tend to get icy if you add them before freezing. Saving half our batch in the freezer also makes it easier to stock up on avocados when there’s a great sale without feeling wasteful.
1 tbsp sea salt
1 package frozen spinach – use ½ cup of spinach puree
Partially thaw the spinach in the microwave on 1 minute bursts until you can break it up –no need to warm it through since you want your guacamole chilled. Place spinach in a blender and blend on high until pureed and smooth. Use ½ cup of this puree, and add to the flesh of those 5 avocados in one bowl. Mash gently until uniformly mixed. Add salt and the juice of ½ the lime. Taste! Adjust seasonings to preference. Enjoy on tacos, burgers, chips, and fingers.