Recipe Redux – April, 2015: What hiding in the cupboard?
This post is especially exciting for me, as it marks my very first written as an official, card-carrying Registered Dietitian Nutritionist! That’s right, after many years of school and internships and late nights studying, I finally sat for my RD exam for the first time last week and, as as luck would have it, I passed. Very excited to be a part of this great group of nutrition specialists.
For this month’s Recipe Redux challenge I decided to really “fruit it up”, as my cupboard contained a can of pineapple, fresh apples, and some really ripe avocados all ready for the using.
This guac is great served with baked corn chips or veggie sticks, or you can serve it alongside grilled fish or chicken. Other fruits could work well in it too, like mango, peaches or apricots. You can also use a variety of apples. Add scallions for extra bite. Tip: Make sure to add the spoonful of lime on top before refrigerating so to keep your guacamole from turning brown.
This recipe makes a big batch, so do be sure to share with friends and family!
3 large Avocados, ripe, peeled seeded
1/4 teaspoon Cumin, ground
1/8 teaspoon Sea salt
pinch Black pepper, fresh ground
2 medium Limes, juiced
1 large Jalapeno, minced (use seeds too for extra spice if desired)
1 medium Apple, Granny Smith, peeled, cored, diced (about 1 cup)
1/2 cup Pineapple, diced
2 tablespoons Cilantro leaves, fresh, minced
2 tablespoons Basil leaves, fresh, minced
1/4 cup Pomegranate seeds
Into a large mixing bowl add the avocados, cumin, salt and pepper. Also add all but a spoonful of the lime juice. Mash the avocado with a fork until creamy. Add the jalapeno, apple, pineapple, cilantro and basil to bowl and stir to mix well. Place in a serving bowl and drizzle the reserved spoonful of lime juice over the top. Sprinkle with pomegranate seeds and refrigerate 3-4 hours. Serve chilled.