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Healthy guacs from Harmons

   |  Posted May 3rd, 2018 @ 1:55pm


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Mango-Orange Guacamole
From Chef Lesli Sommerdorf for Harmons

Serves 4-6

Ingredients:
3 large, ripe avocados, peeled, pitted and mashed
Juice of 2 limes
1 mango, cubed
2 oranges, filleted and diced
1/4 red bell pepper, peeled and diced
1/2 red onion, diced
1 Tbsp chili powder
1 Tbsp garlic powder
Salt
Tortilla chips

Instructions:
In a large bowl, add the avocados and lime juice. Stir to combine. Add the mango, oranges, red bell pepper, red onion, chile powder, garlic powder, and salt. Taste and add more salt or other seasoning, if needed.

Salmon Guacamole
From Chef Lesli Sommerdorf for Harmons

Serves 4

Ingredients:
1/3 cup minced fresh parsley leaves
1/2 cup minced shallots
1 Tbsp minced jalapeno
1/2 tsp salt
1/4 cup chopped capers
8 oz smoked salmon, cut into small pieces
3 large, ripe avocados, peeled, pitted and cut into ½” pieces
3 Tbsp fresh lemon juice
Tortilla, pita or bagel chips

Instructions:
In a large bowl, add 1/4 cup parsley, 1/4 cup shallots, jalapeno and salt and stir to combine. Add the capers, salmon, avocados, and lemon juice and mash with the back of a fork until smooth with some chunks.

Traditional Guacamole
From Chef Lesli Sommerdorf for Harmons

Serves 4-6

Ingredients:
1 Tbsp finely chopped white onion
1 Tbsp chopped fresh cilantro
2 tsp minced jalapeno
1 tsp salt
3 medium ripe but firm avocados
3 Tbsp diced tomato
1 Tbsp finely chopped white onion
Salt if necessary
Tortilla chips and/or fresh corn tortillas

Instructions:
In a molcajete or bowl, grind the onion, cilantro, jalapeño, and salt. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl. Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.

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