Strawberry guacamole: maybe it sounds a little odd, but strawberries and avocado are a classic pairing to my mind. There’s something so satisfying about the marriage of sweet and almost savory in the same bite. The creamy richness of avocado is countered perfectly by the natural sweetness of summer strawberries. Fruit on fruit action has never been so (un)sweet.
While strawberry avocado salads are pretty much errywhere this time of year — a quick google will yield you over 15 million search results in about half a second — strawberry guacamole doesn’t seem to be such a common concept and I can’t for the life of me figure out why! It’s the perfect summer mashup: everyone’s favorite dip mixing it up with seasonal fruit sounds like a win win situation to me.
While I’m probably as avocado obsessed as anyone else in this country, I didn’t used to be that way, at all. Growing up thousands of miles away from any of the countries that produce avocados commercially, they were truly exotic and straight up weird to me. Finding some in a friend’s fridge on their imported plastic tray and wrapped in copious amounts of padding to protect them on their round world trip to England, they may as well have been dinosaur eggs to me, they were so literally foreign.
And the first time I bit into a stealthy scoop of avocado that was hiding in that same friend’s mom’s famous salad, I couldn’t get past the too-mushy texture to even figure out whether I liked the flavor. From then on out, adolescent Rach was vehemently anti avocado.
When I moved to the States, I had not rethought that stance one little bit. So it was somewhat comic that the first snack my later-to-be-my-husband made for me was an avocado half filled with homemade salsa. These days, that would have earned him one shiny kitchen gold star, but that pasty girl from across the pond had no idea what was going on or what to do with this, to me, gratuitously extravagant amount of much-hated avocado. So I nibbled at the salsa and feigned fullness, because I was a goddamn wimp, ha!
So what converted me to the wonders of avocado? Guacamole, of course!
Since it was a dip and supposed to be soft and scoopable, I could get past my memories of the squishy texture that I thought I hated and discover that I really did love me some avocado. (Although there was a weird period of my life where I would only eat guacamole and still wouldn’t touch avocado straight up. After a while, I would eat a very firm avocado, but still couldn’t get into a ripe avocado without squicking out a little. Baby steps!).
These days, I’ll eat avocado pretty much any way it’s put in front of my face. But it’s funny to think that one of my favorite foods now is something that I used to essentially despise.
This Strawberry Guacamole recipe is a fun twist on classic guacamole because I switched a few other things up, too. Instead of the usual and more punchy onion, I’ve used green onions for a milder complement to the summer fruit that doesn’t overpower. For crunchy contrast and a little gentle heat, a few finely chopped radishes stand in for the usual jalapeno or serrano (because, nightshade dodging, again). Lastly, the typical cilantro has been swapped out for refreshing mint, which pairs so nicely with a twist of lime and a good pinch or two of salt to bring everything together.
The end result is that this Strawberry Guacamole is the best of both worlds: it’s simultaneously familiar and yet different enough to make you take a pause before scooping up another delicious bite.
Weird or not, this Strawberry Guacamole is my new favorite version for the summer, since it pairs so wonderfully with all the grilled meats and meals we’re enjoying out on the deck right now. With strawberry season in high swing, those scarlet little fruits are perfectly sweet with a hint of tartness that make the decadence of a chunky guacamole sing.
Since I can’t tolerate nightshades, it’s a great alternative to a classic tomato-flecked guacamole, too. But everyone will enjoy it, even if they don’t have to dodge the ‘matos like I do!
- 2 large Hass avocados
- Squeeze of fresh lime juice, to taste
- ⅓ lb / 150 g strawberries (about 1 cup diced)
- ½ cup / 32 g sliced green onion (about 3 medium)
- 1 - 2 radishes
- 1 tbsp chopped fresh mint
- Fine sea salt, to taste
- MASH: Cut the avocados in half and carefully remove the pits. Scoop out the avocado into a mixing bowl. Use a fork to gently mash the avocado into a chunky or smooth texture, as you prefer. Add lime juice, to taste, then stir to combine.
- CHOP: Wash and hull the strawberries, then chop them finely into an even dice. Finely slice the green onions and discard the root ends. Top and tail the radishes, then dice those finely, too.
- STIR: Add the strawberries, green onion, radishes and chopped mint to the bowl along with the avocado and season with salt, to taste. Stir to combine, taste again to see if you would like to adjust the amount of lime and salt, then serve immediately!
This post was included in the Paleo AIP Recipe Roundtable.
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